<http://webisa.webdatacommons.org/1466101> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/ns/prov#Entity> . <http://webisa.webdatacommons.org/1466101> <http://www.w3.org/ns/prov#wasQuotedFrom> <themobilefoodguide.com> . <http://webisa.webdatacommons.org/prov/26796658> <http://www.w3.org/ns/prov#wasDerivedFrom> <http://webisa.webdatacommons.org/1466101> . <http://webisa.webdatacommons.org/1466101> <http://www.w3.org/ns/prov#value> "A sorbet is offered ahead of main courses ranging from roast loin of lamb on a cassoulet of vegetables to fillet of cod with spinach and pine nuts glazed with sweet pepper hollandaise.To finish, there are desserts such as chocolate and raspberry 'baguette-and-butter' pudding with bitter chocolate sorbet, or you might prefer a plate of French cheeses with warm Welsh rarebit, grape chutney and home-" .