satiateshaz Fromage de tête 2w

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satiateshaz NEW SAUSAGE-SMOKED COTECHINO @lpsqualitymeats 3w

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satiateshaz FLOUR - SALT - WATER 2mon

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satiateshaz Byron Bay Berkshire pork || Coppa 30/8 || sans nitrate 3mon

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satiateshaz D U C K H E A R T || P O R C I N I @lpsqualitymeats 4mon

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satiateshaz Curried saffron brûlée @continentaldeli thank you Gentlemen. 4mon

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satiateshaz Amazing knowledge shared about everything carnivorous today by the exceptionally gifted @lpsqualitymeats and @moyzlorenz. MC'd by the equally exceptional @libbytravers. 4mon

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satiateshaz Four months on skins, organic (with some biodynamic preparations) from three hectares in Arbois, with the savagnin coming from a small plot up the winding road in Pupillon. 4mon

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satiateshaz Cuttlefish and pigs trotters coentrada. 5mon

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satiateshaz Chicken liver terrine. 5mon

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satiateshaz Cured Mangalitsa Loin. 5mon

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satiateshaz Ravioli from the vegetable garden, consommé. Truly memorable. 5mon

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satiateshaz Coq au vin jaune || Houillon-Overnoy 5mon

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satiateshaz A beautiful lunch spent with @foodtourist and amazing edible table decorations by @libbytravers 5mon

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satiateshaz Pierre Beauger, Champignon Magique 2013 5mon

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satiateshaz Lunch at the Auberge La Ruchotte was fantastic, Fred Ménager, a former disciple of Alain Chapel, now has an organic farm producing rare breed chickens, amongst other animals, for chefs including Pierre Gagnaire, Alain Passard and Pascal Barbot. Genius referral @foodtourist 5mon

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satiateshaz Maize, Mirazur, Menton. 5mon

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