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OXTAIL CANNELLONI, FOIE CREAM, REDUCED WINE SAUCE, AND CHANTERELLES

An excellent oxtail cannelloni (slow-cooked for over 5 hours), accompanied by a foie cream for smoothness, a wine sauce reduced to a demiglace level, and sautéed chanterelles. A dish that has become a classic for those seeking a carnivorous option full of rich, earthy flavors and nuances.

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