Grocery - 152 items for sale online - Page 9

RILLETTES WITH NUTS OF SAINT JACQUES
  

Discover this recipe for Scallops cooked à la Bretonne, the most appreciated by gourmets! Rich in delicate and tender fibers, these rillettes reveal all the flavors of scallops cooked with butter, shallots and parsley. A real treat !

Ingredients: Scallops * (47.5%), saithe **, liquid cream, shallots, carrots, butter, wheat flour, milk and lactose proteins, salt, parsley, pepper, garlic. * Chlamys opercularis, origin North East Atlantic. ** Origin North East Atlantic.

STEAKHOUSE SPICES 


Easy spices. Revisit your pieces of beef and game with this blend of character: grilled, breaded, stuffed, grilled or sauce ...

Ingredients: onion, voatsiperifery pepper, cubeb pepper, paprika, cayenne pepper, red kampot pepper, garlic, rosemary, thyme and oregano.

PREPARATION FOR BROUILLADE FLAVOR AROMA TRUFFLE


Made in France

Ideal preparation for scrambling, but can also be served with mashed potatoes, risotto, pasta, hot or cold sauce etc ... or simply on a piece of toast with salted butter.

Ingredients: Tuber aestivum 55% (Saint John truffle, origin Gard, Vaucluse, Bouches du Rhône, mainly), olive oil PDO Valley Baux de Provence 15%, death trumpet 15%, various truffles 10% ( Tuber brumale, etc ..) Tuber Melanosporum 3%, salt, sugar, truffle aroma.

OYSTER PEPPER



A delicate Breton blend of peppers.

This delicate and subtle blend of 7 crushed peppers will wonderfully enhance the iodized taste of your oysters.


Ingredients: Black pepper, Voatsiperifery and Cubeb. White Pepper from Penja, Timur Bay, Jamaica Bay, Passion Bay.

SALT FROZEN 




The snow in the middle of the desert.
It is in the depths of the Egyptian white desert, an expanse of 20 km between the oasis of Bahariya and the city of Qasr el Farafra, that a Bedouin and his son alone hold the secret of salt icing. At a specific spot in the desert, they search the sand to reveal a salt quarry from an 70 million year old sea. They then dig the quarry and collect the crystalline salt, which takes its name from its aerial texture close to frost ...

By its extraordinary texture, this salt is unique and must be used as a finishing touch! Like the refined beauty of the desert, the salt frost enhances but above all magnifies the dishes. It is a diamond to offer to your most delicate dishes, a gift to make to your guests. This salt is very dry and melts slowly. It allows original presentations even on hot dishes.

Associate with:
- Bread of bread of campaign and butter with the motte spangled with frost of salt.
- Grilled crayfish with herbs and frost of salt.
- Bites of artisanal foie gras with "frosted" edges.
- Dark chocolate tartlets, very black with a frosty pinch.
- Homemade caramel sweets, rolled in the frost of salt ...

Egyptian cuisine: Egyptian cuisine is rich and varied. It is at the same time spicy, mixed, delicious and tasty… The Egyptian climate is also ideal for the cultivation of fruits such as dates, guavas, mangoes…

Salt of mine.
Origin Egypt.

MORELS POWDER 



100% natural.

Ingredients: powdered morels.

French mushrooms

VELVET OF NEW CARROTS WITH ALPS HONEY 




Preparation based on carrots and honey for toast or as an accompaniment to fish and poultry.

Ingredients: new carrots, olive and sunflower oil, honey from the Alps 2%, salt, lemon juice, cumin, pepper.

BEET VELVET WITH SESAME





Artisanal product

Beetroot-based preparation for toast, accompaniment to smoked fish and cheese.

Ingredients: beetroot, olive and sunflower oil, sesame, lemon juice, salt, pepper.

ORGANIC OLIVE OIL 

CIDER VINEGAR



This sweet vinegar goes well with raw vegetables, or oysters.

Ingredients: concentrated apple juice, cider vinegar

MUSHROOM POWDER 

Our porcini powder is made only with porcini mushrooms from Lozère and its composition is 100% porcini mushrooms.

Ceps powder is ideal for your sauces and meat seasonings.

Using advice :

Simply open the tube by removing the cork stopper.

You can use porcini powder by sprinkling directly on your dishes at the end of cooking or to make a porcini sauce with fresh cream and small bacon bits.

Conservation:

You can store the porcini powder in a cool, dry place away from light.

KALIOS EXTRA VIRGIN OLIVE OIL N ° 3