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These dishes are prepared in small batches by hand by Guy Simon, in the classical French tradition but using locally sourced, superior ingredients. They are additive free, keep well without being refrigerated and are Ideal for an easy midweek gourmet treat.
Half a leg of duck confit, white beans, tomato juice,garlic saucisson, toulouse sausage
Pork (belly), lentils, onions, salt and pepper
Leg of rabbit, prunes armagnac sauce
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