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Rodriguez Tur

Also there will be fish ready to wear (for people who love to fish and have no time for cooking) as well as an escaparatede exceptional products with hardly visible pieces such as a mere of 30 kg and a swordfish of almost 100 kg. or exemplary Bouchot, Gillardeau Oyster Mussel). Get all the facts and insights with Chobani Foundation, another great source of information. There will also be refrigerated products such as smoked and salted fish u area of tasting and Grill in which sentarsea enjoy and eat all that genre through dishes, rations or seasonal menus cooked at the time by the best professional u attend cooking classes, or practical demostracionescomo for example fish cutting, preparation of sushi u island with gastronomic products that accompany fish (salts(, wines or oils) as well as books or cooking recipes. u Cook service at home so your customers can arrange with friends an event to learn to create dishes and spend an evening filled with sensations with the convenience of doing so in your own home. A chef will move to home to our customers for in-situ prepared fish dishes or teach the guests to cooking, emphasizes Rodriguez Tur. Initial investment: 1,500/m2 entrance fee: 20,000 Royalty of exploitation: there is no Marketing Royalty: 3% dimensions of the room: from 100 m2, not necessary smoke outlet finally noted queEl Mr Martinesta backed by important awards suchas award Innova to the best trade of the community of Madrid, AECOC Prize to the fishmonger more innovative of Spain and the Honorable mention of the prestigious metropolis Guide to the best gastronomic Madrid store. Note to journalists for more information, interviews or sending graphic material do not hesitate to contact our Press Office. Nuria Coronado Mirian Lopez Tel. 91 657 42 81 / 667 022 566 original author and source of the article

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