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I went to the restaurant in which I did my 3 year Chefs-Training. We were invited back there to have a taste of the new menu of our headchef.
Starter: Mushroom-Broth with Root-Vegetables and PurOur-Curry-Cream
Main Course: Crusted Deer Back with creamed Cabbage and Red Cabbage-Chestnut-Strudel
Dessert: Rum-Pot with ‘Christstollen’-Parfait and Fruits
