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Butter with sea salt crystals, France – 250g
Frozen Raw Mulard Duck Breast ~360 g
Chestnuts precooked – 2x200g
Frozen Haricots Beurre (Wax Beans Whole) – 1kg
Pasta Linguine – 500g
Manchego Curado, aged 6 months – 150g
Dijon mustard Edmond Fallot – 210g
Cooking Wine (White) 11% – 75cl
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