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4pcs frozen veal escalope ~ 550g
Harissa hot chilli paste, Cap Bon – 70g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Young Edam Cheese, Holland – ~200g
Butter with sea salt crystals, France – 250g
Chestnuts precooked – 2x250g
Swiss gruyere, aged 6 months- 200g
MONIN syrup Grenadine – 70cl
Whipping cream UHT from France – 1L
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