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Meat pate made from fine ducks from South West France (rilettes in French), with pieces of smoked breast (magret). A pure duck paté, flavored with pepper. We recommend serving it fresh with rustic bread or accompanied by salad.
Champagne made of 50% Pinot Noir, 35% Chardonnay and 15% Pinot Meunier.The traditional assembly of this cuvée includes at least 25 different wines, including 20% of reserve wines and aged for three years in the cellars.
Paté of South West duck only (rilettes), the French region renowned for its historical culture of foie gras. Excellent mixture of meat and fat, enriched with 20% foie gras de canard. To be served fresh as an appetizer.
7 amalgate vegetables in mustard syrup to accompany creativity with your preparations. Fill fancy your table with a colorful pickled sweet-spicy taste.
Creamy and sweet fig jam, ideal for filling and making your dessert even more delicious.Savory pairings: seasoned and tasty cheeses.
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Perfect for any season!In the cold months you can present them hot, after having passed them very quickly in the oven; in summer they are perfect covered with dried fruit, seeds, dried fruit, herbs or spices (the choice is not lacking!).
Cheese with creamy paste will win you over with pleasant spicy notes typical of blue cheeses.
Classic mountain toma with a rustic flavor but not too strong. Raw milk cheese, the paste is semi-hard. Before consuming it, leave it at least half an hour at room temperature. Perfect cheese with salad and vegetables.
White rind cheese, conquest for naturally thick, uncreated dough at room temperature. Good flavor and hazelnut notes. Incomparable creaminess.
Fresh cow's milk cheese to match the fruit.
Younger brother of Brie in size has a homogenous paste and soft with a fine sweet almond flavor.
French milk cheese vacino sweet and creamy flavor, with great personality.
French cheese of cow's milk maturing short, soft paste and washed rind.