composition and ingredients
Fine stuffing of poultry, check duck breast, chicken and foie gras.
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.