Delicious fondant, spicy lobster rillettes; perfect as a starter or to accompany your aperitifs. This spread is made with lobster meat and scallops and, for maximum enjoyment, enjoy it simply on fresh bread or toast.
A long-standing inhabitant of Groix Island, this crustacean was originally fished from the seabed at the island’s western point. Nowadays, crabs are fished in the North-East Atlantic. This rillette is cooked to produce a delicious dish.
Farmhouse pâté with Espelette chili from La Grande Épicerie de Paris is made from selected pork meat seasoned with a touch of Espelette AOP chili. The originality of this farmhouse pâté with Espelette chili will surprise your friends at an aperitif.
Landes liver pâté from La Grande Épicerie de Paris is made with finely minced pork meat. It is subtly spiced with notes of garlic, shallots and spices. Serve as an aperitif on a slice of toast, to delight the most exacting palates.
This duck and green peppercorn terrine is great as an aperitif on a starter on a slice of freshly toasted farmhouse bread. The rich, subtle taste of duck is spiced with green peppercorn, giving an elegance to the terrine. It is an ideal dish for a simple meal, or a special occasion.
A speciality from South West France, Gourmandise Gasconne is a duck and pork pâté, a quarter of which is duck foie gras. It makes a chic aperitif or a festive starter. It has notes of Armagnac and Port, which enhances the taste of the foie gras.
Truly irresistible, this smooth and flavoursome combination will make a lot of people happy. Delicious duck rillettes teamed with delicious duck foie gras. Ideal as an appetisers or starter, or even in a picnic.
A delicious pork terrine blended with the smoothness and finesse of goose foie gras. A rustic recipe. It will be welcomed by those who enjoy the finer things of life during a meal, or even during a picnic.
These delicious and authentic rillettes are cooked according to traditional methods with confit goose meat, shallots, garlic, salt and pepper. A good slice of pain de campagne and gherkins is all it takes for foodies to enjoy them.
This Armagnac duck terrine is great as an aperitif on a starter on a slice of freshly toasted farmhouse bread. The Armagnac spikes the rich, subtle taste of duck and gives an elegant character to this terrine. It may be served during a simple meal, or on a special occasion.