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Bloc of duck foie gras Delpeyrat – 120g
Chestnuts precooked – 2x250g
Lasagna pasta sheets – 500g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Basil Dijon mustard E. Fallot – 205g
Whipping cream UHT from France – 1L
Chorizo, SWEET dry sausage – 200g
Frozen french yellow “butter” beans – 1Kg
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