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Basil Dijon mustard E. Fallot – 205g
Butter with sea salt crystals, France – 250g
Chestnuts precooked – 2x250g
Bloc of duck foie gras Delpeyrat – 120g
Old style grain Mustard in Clay Pot – 500g
Sun Dried Tomatoes from Italy – 285g
Duck Rillettes FEYEL, 170g
Whipping cream UHT from France – 1L
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