Crudités

Vegetables

celeriac
tomatoes
cucumbers
chives
carrots
beetroot
peppers, red, yellow or green fennel
vinaigrette


This salad, served always as a starter, varies enormously from season to season. At least three of the following suggestions should be included, and they should be chosen so that colours and textures contrast. The salad is arranged in neat piles on individual serving plates.

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