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Crapaudine de caille sans os x10 ±150g st nectaire This subtle blend of Chardonnay raclette fumée This subtle blend of Chardonnay and Pinot Noir reveals a delicate aromatic palette: white fruits and white flowers unfold gracefully Notes of small red fruits (raspberries resulting in a sophisticated presentation and refined taste Boneless quail spatchcocking is an elegant culinary technique that involves delicately removing the bones from the quail while maintaining its shape
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