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dill oil
Course Alpine Haute Cuisine
Spaghetti with sardines
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Potato and fruit paper
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alioli sauce
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apple cider vinegar
base kombucha
buckwheat
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cayenne peppers
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Chardonnay vinegar
cod belly
dark chocolate 64%
dried tomato
Dwarf Cavendish bananas
eucalyptus syrup
Fat-soluble powder food colors
ground pepper
Jivara 40% milk chocolate
loquat cream
lukewarm water
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melted coconut fat
Mulato chili
passion fruit pulp
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pickles
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solid natural yeast
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vegan coconut yoghurt
white cabbage
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