Chapter I — Exhibition
Chapter II — Acquisition
Rinderrücken section:Porterhouse / T-Bone sondern auch eine Hommage an CL006-3000 Weight:15kg Es wird in Amerika dry-aged
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Chapter III — Catalogue
Curatorial notes
Description
Rinderrücken section:Porterhouse T Bone sondern auch eine Hommage an CL006 3000 Weight:15kg Es wird in Amerika dry aged sondern auch eine Hommage an die zeitlose Kunst der Steak Zubereitung Eine große Auswahl unserer beliebtesten Dry Aged Steaks kombiniert mit feinen Gewürzmischungen: für ein rundum gelungenes Geschmackserlebnis
Exchange/Return Notes
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Chapter IV — Collection
Discover
Chapter V — Gallery floor
Selected works
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Chapter VI — Critique
Visitor impressions
Chapter VII — Recommended