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My savory assortment is based on the aperitif.

That is a selection of salads to put on bread or toast.

This choice varies according to my ideas and the seasons, it can be a salad of smoked salmon, wild duck pâté with walnuts, tapenade or goose rillette, but also homemade ' ' 'bitterballs'  with mussels/curry, lobster or duck confit.