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Rouille du pêcheur 250g bourguignon de boeuf The flavor and texture of weight:x5 20g glass tube The flavor and texture of the slices of dried duck breast go very well with foie gras but also with fresh cheeses this boudin retains all the richness of its flavors and a particularly melt in your mouth texture rouille is generally served on croutons for fish soups and bouillabaisse on fish and shellfish tartines
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