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The Constant Gardener

Escargot from Burgundy with garlic, Fourme d'Ambert AOP blue cheese, Sherry vinegar from Jerez, roasted garlic, rucola and basil.

Escargot from Burgundy with garlic, Fourme d'Ambert AOP blue cheese, Sherry vinegar from Jerez, roasted garlic, rucola and basil.

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