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VEGAN CHORIZO WITH PEAS, CAULIFLOWER, CARROT AND VEGETABLE PARMENTIER 
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SPINACH, LEEKS AND CHARD GREEN RISOTTO 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
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POLENTA WITH MUSHROOM AND SEITAN STEW 
Subtotal
34,00
4