Starter: “Bún Cá Tonkin” rice noodle soup, North Vietnamese style, with prawns, slices of monkfish and fish balls
Second course: Glazed female duck breast with honey-soy glaze served with pack choi vegetables and French fries
Dessert: “Creme Brûlée a la Indochine” with mango
| Art | Honey, ginger, matcha tea, pasta, rice, soup, fish, meat, vegetables |
|---|---|
| preparation | Oven, water bath |
| Calorific value | Starter 196 Kcal, main course 1124 Kcal, dessert 445 Kcal |
| fat | Starter 2.89 g, main course 54.57 g, dessert 38.10 g |
| carbohydrates | Starter 22.28 g, main course 96.69 g, dessert 19.80 g |
| Fiber | Starter 1.76 g, main course 9.02 g, dessert 0 g |
| protein | Starter 19.68 g, main course 49.09 g, dessert 5.69 g |
| Bread units BE | Starter 1.86, main course 8.06, dessert 1.65 |
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