Characteristics
"Pit'Chus", with a cubic form, is a cereal preparation, Savoyard speciality, to consume as pasta.
It is the oldest form of Crozet square pasta.
Without food colouring.
Ingredients
Soft wheat flour French tradition, buckwheat flour, whole fresh eggs, water, salt.
Characteristics
This pâté is an ancestral typical recipe, reflection of the cooking history of region of Picardy from the north of France.
To be discovered as soon as possible!
Ingredients
Duck 33%, pork, porc, poultry liver, rabbit, onions, mushrooms, eggs, salt, pepper, calvados, spices.
Characteristics
A typical aperitif of Provence for lovers of anchovies, traditionally handcrafted.
Ingredients
Pieces of anchovy fillets (pieces of anchovies filet, salt, sunflower oil), parsley, garlic, sunflower oil.
Characteristics
Basque country typical sauce to go with a grilled fish, fried eggs or Bayonne ham passed at the frying pan.
Ingredients
Peeled tomatoes, onions, peppers, duck fat, sugar, salt, Espelette pepper.
Characteristics
Prepared with the famous piperade of the Confit d'Ascain, this Basque-style chicken has everything to delight you!
Ingredients
Chicken legs, peeled tomatoes, onions, peppers, duck fat, sugar, salt, Espelette pepper.
Characteristics
The black pudding in one of the oldest cooked meats.
This artisanal recipe, very creamy to spread, offers a finished product with a stronger flavour.
Ingredients
Onions, pork, pork blood, sugar, salt, pepper.
Characteristics
A very popular stew in the French cuisine. The name of "blanquette" comes from the sauce's white colour.
Ingredients
Veal 450g, carrots, onions, wheat flour (gluten), crème fraîche, salt, pepper.
Characteristics
Crozet square pasta is a cereal preparation, Savoyard speciality, to consume like pasta.
They have a square form colour light brown.
They have been produced according to the ancestral recipe from 17th century.
Ingredients
Wheat flour, eggs, boletus powder (7%), water, boletus aromas, salt.
Characteristics
Crozet square pasta is a cereal preparation, Savoyard speciality, to consume like pasta.
They have a square form colour light brown.
They have been produced according to the ancestral recipe from 17th century.
Nominated in the Guide Gault & Millau 2016.
Ingredients
Wheat flour, buckwheat flour, eggs, water, salt.
Characteristics
A typical dish from the South-West of France made up of poultries and leguminous.
Ingredients
Haricot beans, duck’s drumettes 20% (origin France), sausages 100% pork from natural pork tripe, eggs, cooking juices (water, garlic, onions, tomato puree), salt, pepper.
Characteristics
The "Waterzoï" is a traditional stew from the Flanders cooking, a region shared between France, Belgium and the Netherlands.
The original form of this dish is with fish from the North Sea, chicken waterzoï gets popularized later.
It is a preparation very light including a lot of vegetables, which julienne strip is
Characteristics
This flemish speciality, both gourmand and delicious, est the flagship product of the Conserverie Saint-Christophe.
This mix of 4 white meats in gelatine is a real explosion of flavours.
Bon Appétit!
Ingredients
Rabbit, chicken, pork, beef, gelatin (pork gelatin category g, dextrose, acidifying agent: citric acid, sulfite), Houlle Genever Gin 3%, salt, pepper, spices.
Characteristics
The "coco" of Paimpol is a variety of common bean, harvested in cloves, having since 1998 a Protected designation of Origin in Paimpol area in Brittany.
A unique discovery!
Without Gluten, without conservative, without food colouring.
Produced at Lannion, Brittany, France.
Ingredients
Cod 40%, Cocos of Paimpol AOP 20%, cream, péquillos 3,6%, white wine, onions,
Characteristics
The cooking under fat, very common in the South-West of France, allows an excellent preservation at the same time that the product keeps unrivalled spongy and taste.
Ingredients
4/5 legs of fat duck (origin France), duck fat (origin France), salt, and pepper.
