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Anguille fumée à la japonaise bouillon known as "Criada" and "Solera" After their maturity known as "Criada" and "Solera" Ingredients: Fermented shallot from organic farming La MAISON DEHESA utilise la technique japonaise ikéjimé pour le sacrifice de l'anguille Une création d'exception par MAISON DEHESA qui révolutionne l'art de préparer l'anguille grâce à des techniques ancestrales japonaises et européennes
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