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Chorizo, SWEET dry sausage – 200g
Chestnuts precooked – 2x250g
Dijon mustard Edmond Fallot – 210g
White wine for cooking 11% 75cl
Pork Dry Sausage with Hazelnuts TARGE ~ 275g
MONIN syrup Grenadine – 70cl
Chestnut spread vanilla – 500g
Duck Rillettes FEYEL, 170g
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