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Tartare haché ou coupé au couteau, ouvrir une huître sans difficulté : proposées par François-Régis Gaudry, avec l'aval de grands professionnels, de très, très bonnes recommandations pour gastronomes.
Tartare haché ou coupé au couteau, ouvrir une huître sans difficulté : proposées par François-Régis Gaudry, avec l'aval de grands professionnels, de très, très bonnes recommandations pour gastronomes.
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Très très bonne leçon
"Très très bonne leçon"Tartare haché ou coupé au couteau, ouvrir une huître sans difficulté : proposées par François-Régis Gaudry, avec l'aval de grands professionnels, de très, très bonnes recommandations pour gastronomes.
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