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Type firstDescription
Crémeux de Bourgogne (Brillat Savarin) à la truffe d'été 3% 200g pyramide de valencay Approximately 220 g then reduced to an Sole 800g+:Sole 400 500g cuisse de canard Approximately 220 g Conseil de préparation : Réchauffage dans l'emballage au bain marie 40 45 min dans l'eau frémissante ou au four vapeur 40 45 min à 85 90°C
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