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Foie gras Rougié
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Gourmet informations for restaurant professionals  

  • NEW 2011 Pressed Vegetables with Foie Gras
  • NEW 2009 Veal Terrine with Duck Foie Gras and Pleurotes Mushrooms (20% of Foie Gras)
  • Capon Terrine with Chestnuts and Duck Foie Gras with Truffles
  • Duck Foie Gras Rolled with Tenderloins and 2 Peppers
  • Duck Terrine with Small Mushrooms and Duck Foie Gras
  • NEW 2010 Terrine of Pressed Duck Foie Gras

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