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Indyk zagrodowy sous-vide na puree z białych szparagów z groszkiem cukrowym - Picture of Patio Restaurant, Wroclaw - Tripadvisor
CBT Lab - Chef Marco Pirotta - Spiedino di seppia e piselli CBT, polvere di olio al limone ultrasonico. Skewer with sous vide cuttlefish, pea cream and lemon oil ultrasonic powder #cbtlab #
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