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Blue trout in a champagne sauce.

In the Swiss town Fribourg, fish from the nearby trout farm in Galternbach is a favourite. Guests can catch their own dinner, and have it prepared in the Brasserie "L´Epée" by chef Christophe Dousse. For Euromaxx a la carte, he's making braised trout in champagne sauce with new potatoes and fresh spinach salad.

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