A weekend of cooking and fun was planned and that certainly was delivered. The cooking element included mussel soup with saffron, artichoke in citrus sauce, fish cakes with remoulade sauce, langoustine stuffed chicken leg with mushroom sauce, apple gratin with homemade poppyseed ice cream, caesar salad, frikadeller meat balls, warm smoked fish with horseradish cream, veal fillet with tarragon sauce and creme fraiche potatoes and rosemary roasted vegetables and an enormous dish of tiamisu which was all consumed in three rounds!
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