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A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Classic roast chicken served with a fresh spring vegetable fricassée of asparagus, peas, and marjoram.
Succulent hake fillets brushed with nutty brown butter, served over a vibrant pressure-cooked vegetable and bacon spring soup.
A healthy vegetarian pasta dish brimming with spring vegetables like asparagus, peas, and spinach, finished with herbs and hazelnuts.