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        Elegant saucer with cover in borosilicate glass, carefully conceived to create a very refined predessert. Tagè started from an original merger between the Maghreb tajine and the ancient tuscan cooking flask; inside it, its contents can be heated by a candle.
        It is very appealing to prepare the pre-dessert at the table with fellow diners and set it to cook slowly during dinner, then share it out and serve it in front of the guests.

        The predessert ... before the dessert

        In Haute Cuisine, predesserts welcome the dessert itself by "cleaning" the palate and preparing it for a better tasting. A predessert should always be tasty, fresh and fruit-flavoured, so you can fully relish the coming dessert.

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