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Sesión de Showcooking con Ostras Sorlut

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Adolfo Muñoz   - Grupo Adolfo - Presidente de la Asociación de  Restaurantes de Buena Mesa España -Morrofino preparará:  "Ostra Sorlut sobre plátano, aroma de caviar e hinojo"

Enrique Pérez - El Doncel de Siguenza- 2 soles Repsol preparará: "Ostra Sorlut al natural con aire de pepino y cítricos"

Quique Cerro- De3en3- cocinero Bodegas Iniesta preparará: "Ostra Sorlut en ceviche de mango y espuma de galanga"


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