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Harissa hot chilli paste, Cap Bon – 70g
Whipping cream UHT from France – 1L
Frozen Raw Mulard Duck Breast ~ 400g
Chestnuts precooked – 2x250g
Bloc of duck foie gras Delpeyrat – 120g
Dijon mustard Edmond Fallot – 210g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Young Edam Cheese, Holland – ~200g
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