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Chicken breasts flattened and coated in a hazelnut, parmesan, and panko crust, then fried in butter until golden and crisp.
Seared lamb coated in mustard and hazelnuts, roasted until tender, and served with buttery mint and chive runner beans.
Pan-fried pistachio-crusted monkfish served with buttery chive potatoes and a warm cherry tomato and basil sauce vierge.