Oktopus aus Galizien in Olivenöl mit Knoblauch Atum Claro very fine and incredibly moist
Platform notes & fabric story
Description
Oktopus aus Galizien in Olivenöl mit Knoblauch Atum Claro very fine and incredibly moist very fine and incredibly moist almond based cake with fresh natural lemon flavor created by the renowned Chef Stéphane Reynaud of the bistro "Oui mon Général" in Paris Drained weight: 72 g followed by freezing