INSTITUTE OF REGIONAL FINE FRENCH CUISINE
Food products, namely soups; prepared meals namely, prepared meals consisting principally of meat, vegetables and/or pasta; meat, poultry and fish of all kind; meat balls stew, chicken stew, simmered dishes ready-to-serve; ham terrines, chicken terrines, chilli spread, ham pates, liver pates, country-style pates, merchant pates, meat pates namely ham, pork, veal and/or chicken pates, boneless chicken, meat loaves, Irish stew, chicken flakes, ham flakes, blood sausage, pickled tongues, spreads...
Abandoned · January 19, 2005 · 76628157 ·