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la viande
le rosbif
le steak
le boeuf haché
le porc
le foie
la côtelette de porc
le bacon
la saucisse
l'agneau
le poulet
la dinde
le canard
les blancs
les ailes
les cuisses
les pilons
les gésiers
la truite
les fruits de mer
le saumon
le flétan
le crabe
le homard
les crevettes
les coquilles
les moules
les huîtres
les palourdes
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