60
1218 days ago
Kwartel gevuld met boudin noir, jus van varkenstong, rode kruisbes en #calvados, jonge prei, puree. Fijn.
Every last piece of an animal should be valued. Every last piece of an animal can be a delight. Dutch Slow Food Group VKTK cares for ‘forgotten meat’.
60
1218 days ago
Kwartel gevuld met boudin noir, jus van varkenstong, rode kruisbes en #calvados, jonge prei, puree. Fijn.
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