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Bloc of duck foie gras Delpeyrat – 120g
MONIN syrup Grenadine – 70cl
Rosette Dry Sausage – 100g
Frozen Raw Mulard Duck Leg, France ~300g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Frozen 48 pcs French snails
Chestnut spread vanilla – 500g
Butter with sea salt crystals, France – 250g
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