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Bloc of duck foie gras Delpeyrat – 120g
Harissa hot chilli paste, Cap Bon – 70g
Dijon mustard Edmond Fallot – 210g
MONIN syrup Grenadine – 70cl
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Sun Dried Tomatoes from Italy – 285g
Capers Delicias 100g
Butter with sea salt crystals, France – 250g
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