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VEGAN CAULIFLOWER AND BROCCOLI GRATIN WITH SWEET POTATO BECHAMEL 
RAW VEGAN ZUCCHINI NOODLES WITH DRIED TOMATO AND PESTO SAUCE 
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EGGPLANT AND GOAT CHEESE PIE 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
GREEN SALAD WITH CARROT, CELERY, APPLE, CORIANDER, EGG AND RAISINS 
Subtotal
41,20
5