00:00It was really good, it was really good.
00:02The noodles were excellent, the dessert was excellent, and my stomach is very happy, and my feet too.
00:08This is a bread bread with a little soup to the head of the crevettes, with a little bouillon.
00:14We'll take the bread, we'll put it in the bouillon, and then we'll eat it.
00:19By the way, it's very good.
00:20Okay, it's a bit better.
00:21I think it's good.
00:22But you know, the more it's good, the more it's good.
00:25It's like the concombres mariners.
00:27Ah, but yes, it's a pickle.
00:29It's in the gestion of the poignet.
00:33It's very good.
00:34It's very good.
00:34I'm going to ask the recipe.
00:39It's all the events.
00:40It's great.
00:41It's everywhere.
00:43It's excellent.
00:44It's a real taste.
00:46It's a real taste.
00:48It's a real taste.
00:49It's a real taste.
00:49It's supposed to be out of the juice.
00:51Sashimi, coriander, citronel, canard laqué.
00:55Good.
00:56Shawa.
00:57You think if I put the canard in the crevettes, it could be good?
01:00Yes, no?
01:01It's a good taste.
01:03It's a good taste.
01:05It's a good taste.
01:05It's a good taste.
01:06Yeah, a good taste.
01:07Well, for a good canard laqué,
01:10and then you dab.
01:12Thanks again.
01:12You, too.
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