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    • Japanese Kobe & Wagyu
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    • Steak
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    MUSHROOMS & TRUFFLES
    • White Truffle Fettuccine
    • Black Truffle Risotto
    • How to use Truffles
    • French Omelette w Black Truffles
    • Morel & Wild Garlic Risotto
    • Asparagus w Summer Truffles
    • Mushroom & Noodle Soup
    • Morels With Nduja, Tomatoes & Basil
    SEAFOOD
    • Tuna Tartare With Avocado
    • Chilean Sea Bass w Celeriac & Morels
    • Seared Bluefin Tuna Tataki Style
    • King Crab Salad
    • Niçoise Salad
    • Blue Belly Shrimp
    • Prawn Linguine
    • Langoustine Bisque w Roasted Cauliflower
    • Glazed Black Cod w Red Rice & Harrisa
    • How To Cook King Crab
    MEAT
    • Wagyu Donburi
    • Toulouse Cassoulet With Nduja Crumb
    • Roast Lamb Rack w Anchovies & Seasonal Veg
    • Toulouse Sausage Salad
    • How To Cook Wagyu & Kobe Steaks
    • Pigeon, Stilton & Walnut Salad
    • Wagyu Beef Sukiyaki
    • Japanese Wagyu 'The Art Of Beef'
    • How To Cook Squab Pigeon
    • How To Slice A Whole Jamón Ibérico
    FRUIT & VEGETABLES
    • Crab & Asparagus Quiche
    • How To Prepare & Cook Asparagus
    • Blood Orange & Cardamom Cake
    • How To Cook Whole Globe Artichokes
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TOULOUSE SAUSAGE & DUCK CASSOULET WITH NDUJA CRUMB

TOULOUSE SAUSAGE & DUCK CASSOULET WITH NDUJA CRUMB

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TOULOUSE SAUSAGE & DUCK CASSOULET WITH NDUJA CRUMB

TOULOUSE SAUSAGE & DUCK CASSOULET WITH NDUJA CRUMB

A traditional southern French cassoulet is essentially a slow cooked rustic dish containing a variation of pork, duck or goose confit, Toulouse sau...

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WELCOME

 Since the creation of our company in 2015, we have been driven by the ambition for excellence and the desire to always go further in the quality and taste of the products that we source and supply.

With a single goal; to satisfy the fine gourmets for whom the pleasure of great food should not come at the expense of health or the planet. 

CONTACT INFORMATION

+44 (0) 1732 757 770

Office Hours: Mon - Fri 9am-5pm

info@fineandwild.com

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