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Dijon mustard Edmond Fallot – 210g
Old style grain Mustard in Clay Pot – 500g
Swiss gruyere, aged 6 months ~ 200g
Frozen Raw Mulard Duck Breast ~ 350g
Lasagna pasta sheets – 500g
Frozen Haricots Beurre (Wax Beans Whole) – 1kg
Cooking Wine (White) 11% – 75cl
Linguine pasta 500g
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