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Description
Albacore tuna with olive oil
6.60 CHF
Sardines with green pepper
8.10 CHF
Monkfish liver in olive oil, with fleur de sel and Espelette pepper
Region: Bretagne
9.20 CHF
80 g
Currently restocking
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This monkfish liver prepared in olive oil with some Espelette pepper and fleur de sel comes from North East Atlantic.
Also called foie gras from the sea, the monkfish liver has a delicate texture has strong flavor of iodine.
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foie de lotte, huile d'olive 20 %, fleur de sel de Guérande, sel, piment d'Espelette |
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