Multi-Course Meal

Kaiseki meal meticulously arranged on a series of ceramic plates and bowls.

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Savory Turnovers

Monegasque Barbagiuans, savory turnovers filled with Swiss chard, ricotta, and Parmesan

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Potatoes with Pan-fried Bacon

Andorran Trinxat, a traditional dish made with potatoes, cabbage, and bacon, often pan-fried.

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