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a Classic French Easter Menu

The Strand Restaurant features a beautifully restored dining room and an intimate private dining room. The restaurant features a modern European cuisine, seamlessly blending quality imported ingredients with the varied organic produce found in Myanmar. This Easter, our Executive Chef Patrick Périé invites guests to experience both a touch of the Spring season with seasonal organic vegetables and classic French cuisine with a revised onion and foie gras soup. For those with a sweet tooth, a traditional vanilla and chocolate floating egg island with strawberry coulis will tantalize your senses.

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