composition and ingredients
Crumble paste, fine pork stuffing, quail fillets, sweetbreads, duck foie gras, truffles.
Contains gluten, eggs, milk, celery, sulphites.
Traces: Our pastry laboratory is used to handle : crustacean, peanuts, soya, nuts, mustard, sesame, mollusc, fish.
Our kitchen is made to handle : gluten, crustacean, eggs, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin, mollusc, fish.