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Lasagna pasta sheets – 500g
Rosette Dry Sausage – 100g
Frozen whole chicken corn fed ~ 1.3Kg
MONIN syrup Grenadine – 70cl
Swiss gruyere, aged 6 months- 200g
White wine for cooking 11% 75cl
Dijon mustard Edmond Fallot – 210g
Duck Rillettes FEYEL, 170g
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