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For our mains we got the tenderloin with foie gras and a reduction sauce made from boiling the cow head, leg, etc (I realize it sounds gross, but its really just a super concentrated bone broth when you think about it)
Inspired by the classic silhouette, the updated design features high-waisted, double-pleated trousers, smocked sleeve detailing, and a subtle palette that complements the restaurants interior architecture
You could also add a hat if you wanted it to be even more autumnal
However, you might prefer it thicker or runnier
