Carpaccio with truffles
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Feines Carpaccio vom Rinderfilet mit schwarzen Herbsttrüffeln und gerösteten Pinienkernen sowie Rucola mit geholbeltem Parmesan; Carpaccio of beef fillet with sliced black truffles, rocket salad with parmesan cheese and roasted pine nuts, served with a slice of toasted baguette with a butter roll
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Zoonar/Karl Allgaeuer