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food: cottage point inn

handmade citrusy butter, served on a stone
beetroot salad
blue-skinned mackerel, broccoli, anchovaide hollandaise
Head Chef Guillaume Zika
Dauphine potatoes
tonight's dinner
a blue-eyed mackerel... and a blue-eyed chef
granny smith apple jelly with roquefort foam
textures of chocolate
a coupla unkempt chefs

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