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Bloc of duck foie gras Delpeyrat – 120g
Pork Dry Sausage with Hazelnuts TARGE ~ 275g
Whipping cream UHT from France – 1L
Duck Rillettes FEYEL, 170g
Swiss gruyere, aged 6 months- 200g
Dijon mustard Edmond Fallot – 210g
Manchego Curado, aged 6 months – 150g
White wine for cooking 11% 75cl
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