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PARISIAN BRASSERIE
Step up to the plate: Bozar BrusselsDishes like Pithiviers of duck with foie gras and pigeon in seed crust - yep, you'll need to plan ahead for these - show off his dedication...- The high tea: Warmth of a Parisian brasserie and the chic of a London caféThe term high tea was coined in England when the exhausted factory worker returned from work and was in desperate need of a pre-dinner meal.
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