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Gourmet informations for restaurant professionals  

  • Duck Breast Terrine with Green Asparagus
  • "Le Pressé" Speciality of Duck Meat
  • Duck Tenderloins Terrine with 6 Aromatic Herbs
  • Terrine Saveurs with Rabbit and Olives
  • Terrine Saveurs with Duck Meat and Orange
  • Marbled Duck Terrine

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BOCUSE D'OR ACADEMIE DES BOCUSE D'OR ACADEMIE CULINAIRE du FOIE GRAS et de la TRUFFE