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a fashionable service program with lots of fresh ideas, was launched on 7th July 2002 and now it’s ICS’ pride taking cooking s
Today we will cook oyster in champagne sabayon
a fashionable service program with lots of fresh ideas, was launched on 7th July 2002 and now it’s ICS’ pride taking cooking s
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Seabass in wood
seabass fillet   220gfennel            40golive oil          30mlshallots          20g 
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