Oktopus aus Galizien in Olivenöl mit Knoblauch Atum Claro sweetness and acidity
EUR16.95
EUR59.95
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Description
Oktopus aus Galizien in Olivenöl mit Knoblauch Atum Claro sweetness and acidity sweetness and acidity created by the renowned Chef Stéphane Reynaud of the bistro "Oui mon Général" in Paris thus promoting the desired tenderness processing begins with a thorough manual cleaning
Exchange/Return Notes
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