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Dijon mustard Edmond Fallot – 210g
Linguine pasta 500g
Frozen Raw Mulard Duck Leg, France ~300g
Rosette Dry Sausage – 100g
Bloc of duck foie gras Delpeyrat – 120g
MONIN syrup Grenadine – 70cl
Butter with sea salt crystals, France – 250g
Couscous Medium Grain, Bacchini – 500g
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