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.
This Beaujolais-Villages, without sulphite, offers a nice red garnet colour with light bright reflection.
It emits elegant red berries and field flowers aroma.
The mouth is perfectly balanced: flexible and fruity attack precedes fleshy, gourmet structure.
Final is powerfully aromatic, with a nice freshness.
Gold Medal @ Lyon's Oenologists Trophy, France, November 2020.
The vintage 2020 of this Beaujolais Nouveau is a structured vintage.
It has a ruby red deep nice colour.
An expressive noise, with fruity aromas of raspberry, blackcurrant.
In mouth, it is fruity, round, balanced and light.
Emblematic of best Beaujolais wines, Les Cerises d'Antan personify accurately the expression of its respective lands. Will thrill included most exacting experts.
This delicious wine unveils a nice intense red cherry colour with deep grenade reflection.
The noise reveals blackcurrant and strawberry delicate aromas.
Showing a wide and round mouth, it is
Characteristics
A jam made from selected seasonal fruits, harvested at ripeness, what gives it the right sugar dose.
The "Génépi" is a traditional liqueur made from Alps plants.
A jam carefully produced and cooked in cauldron by very small quantities.
Will go with your balanced breakfasts and will help you to make fabulous homemade
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
Terrine made from fresh pork meat origin France, without food colouring.
According to the traditional and authentic recipe.
Ingredients
Pork meat, eggs, onions, salt, pepper, spices, cognac, thyme, bay leaf.
Characteristics
Terrine made from fresh pork meat origin France, without food colouring.
According to the traditional and authentic recipe.
Ingredients
Pork meat, eggs, onions, figs, walnuts, salt, pepper, spices.
Characteristics
A soup made with mushrooms and Savoie Reblochon cheese, a recipe elaborated by the Chef of Maison Rullier.
To warm mind and body up in winter!
Ingredients
Reblochon cheese, mushroom powder, potatoes, onions, poultry stock, milk, cream, garlic pulp.
Characteristics
A jam made from selected seasonal fruits, harvested at ripeness, what gives it the right sugar dose.
A jam carefully produced and cooked in cauldron by very small quantities.
Will go with your balanced breakfasts and will help you to make fabulous homemade desserts.
Ingredients
Redcurrants, blackcurrants, Morello cherries, blackberries, blueberries, raspberries, sugar, lemon
Characteristics
A typical soup from Savoie made with the prince of mountain cheeses, the Beaufort.
To warm the winter up!
Ingredients
Marrows, potatoes, onions, Emmental cheese, Beaufort cheese, shallots, poultry stock, butter, cream, garlic pulp, thyme, nutmeg, salt.
A wine made from "old vines" of approximately 100 years in reasoned growth, traditional, matured during 7 months in oak barrels.
A nice raspberry pink color.
A rich and refined noise with aromas of black fruits, cherry stones, and flowers.
In mouth: ample, complex and well-balanced, good length, well-rounded, silky finish.
Characteristics
A Confit made from selected onions.
A Confit carefully produced and cooked in cauldron by very small quantities.
Best friend to go with your "foie gras".
Characteristics
One of the most typical dish of the French gastronomy, the boeuf bourguignon, combined with Savoyard flavours, for an adapted recipe but always respecting traditional methods.
Ingredients
Beef meat (origin France), carrots, onions, celery, mushrooms, red wine, beef stock, salt, thyme, bay leaf.
