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 speciality of the city of Amiens since 16th century. The Amiens' macaroon has been introduced by Catherine de Medici and keep knowing an exciting prestige.
Ingredients
Almonds, sugar, egg white, honey, sweet almond oil and essence of bitter almonds.
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
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 “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" also exists.
It is a preparation very light including a lot of vegetables, which julienne strip is a
Characteristics
Typical stew of the flemish region of the north of France, born from a deft mix of sweet and sour thanks to brown sugar and mustard.
Ingredients
Beef 450g, beer, onions, brown sugar, mustard, smoked streaky, wheat flour (gluten), salt, pepper.
Characteristics
A family recipe from the 18th century which has been popularized in the city of Boulogne-sur-Mer.
Mackerels marinate in white wine, vinegar with small carrots and onions.
Ingredients
Mackerels 550 g, vinegar, water, white wine, carrots, onions, salt, pepper, spices.
Characteristics
Traditional product from the region of Picardy, in the north part of France, this pâté will surprise you by its softness and its lightness.
Ingredients
Pork, onions, eggs, salt, pepper, spices.
Characteristics
This pâté is a true representative of the traditional french cooking, it is a solid value.
Ingredients
Pork, poultry liver 30%, onions, salt, pepper.
Characteristics
A speciality from Picardy both delicious and gourmand. Made from lambs bred in pastures of the Bay of Somme between sea and country, which are exclusively fed with seaweeds and marine grasses, what gives a salt taste particularly fine to the meat.
An unmissable discovery!
The Conserverie Saint-Christophe has the exclusivity of
Characteristics
Samphires are halophilic plants which grow in bays, in salt marshes, between high tide and low tide. They are very rich in vitamins (A, B, C, D), in minerals and trace elements.
Samphires kept in vinegar is the traditional way to keep them, ideal to take advantage of their benefits during
Characteristics
It is a very original product, it will make you appreciate the richness of whelk meat, forgetting its texture.
A succulent product that you can't miss.
Ingredients
Whelk (45%), bread soup: butter, milk, wheat flour, eggs, crème fraîche, salt, pepper.
