Truffle juice; preserved truffles in jars, brushed or peeled, whole, in pieces or unpeeled; fresh, whole and squared goose and duck foie gras, in terrine and en croûte; gastronomical specialities in the nature of prepared entrees consisting primarily of meat, preserved mushrooms, fish, preserved vegetables, butter, buttercream, bouillons and bases for bouillons, caviar, cream, unflavoured and unsweetened gelatins for food, edible fats, edible oils, poultry and game, meat extracts, preserved, dried and cooked fruits and vegetables; jellies, jams, eggs

[ Providing of food and drink in restaurants, catering services, hotel services ]