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Mushroom stuffed chicken from Bresse with mushroom sauce, fresh baby carrots, yellow zucchini and snow peas.
Rolled turkey breast filled with apricots, apricot jus, turned carrots, roasted turned potatoes and snow peas
A nougat parfait- a frozen mousse with grounded almonds and caramel
Gosseberry Croustillant- layered tuile cookies with cream, gooseberries and a berry couli
Stuffed Eggs with a tomato/leek flower
Smoked Duck Breast with Oranges
Chocolate Peanut Butter Tart
Elliott's Almond encrusted Pound Cake
Elliott's famous Pecan Pie
Chausson aux Pomme - apple filled turnover
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Chicken Galatine with jelly filled Oranges
Fresh Vegetable Terrine with Turned Vegetables
Tomato/Mozzarella with fresh Basil
Para Ham and Melon
Roast Beef
Elliott with Johnny Letzter (Chef/Owner of Le Boeuf Mode, Strasbourg) after a lesson in pumpkin carving for Halloween in France
Elliott's Pumpkins
Philippe and Florence arriving for Elliott's Thanksgiving Dinner au Boeuf Mode
Elliott and Johnny with the Turkey for Staff
Thanksgiving Dinner after a long night
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