Tag - Peck

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Tag: MAIN COURSES

Whole goose liver 200 g

Butter with truffle 30 g

Salt with summer truffle 30 g

Honey with white truffle 40 g

Pure summer truffle paste 90g

Onions in sweet-and-sour sauce 200 g

Instant granular stock for vegetable broth 160 g

Intense fruity extra virgin olive oil in ceramic pot 500 ml

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