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Indulge yourself with the very finest Canard-Duchêne Champagnes at the lovely Mirabelle Restaurant in the beginning of February. The exclusive bubbly is complemented with a carefully chosen menu
from Gerald Röser. Seared scallops with brandade, potato jus and chives, for instance, is paired with Canard-Duchêne vintage Champagne, while lemon sole and lobster with fennel and baby leeks is
matched with Canard-Duchêne Charles VII Champagne. Poached pears set in blackcurrants and cassis with Canard-Duchêne Demi-Sec Champagne, coffee, petit fours and Hine Antique Cognac round off the
meal nicely. Those who want to make the most out of their stay should check into one of the hotel’s lovely rooms.
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