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Pork Dry Sausage with Hazelnuts TARGE ~ 275g
MONIN syrup Grenadine – 70cl
Manchego Curado, aged 6 months – 150g
Chorizo, SWEET dry sausage – 200g
Old style grain Mustard in Clay Pot – 500g
Young Edam Cheese, Holland – ~200g
Bloc of duck foie gras Delpeyrat – 120g
Chestnuts precooked – 2x250g
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