La Bourriche aux Appétits is the specialist for terrines and rillettes of freshwater fish in the Loire Valley.
WILD HARE HARVEST WITH CEPES AND Rosemary
Game pâté with a strong taste and supported by wild rosemary and porcini mushrooms. A terrine for game lovers.
Cooked from Blue Lobster (Brittany lobster), considered the finest shellfish, discover the tender and refined flesh of Lobster (30,5%) through this recipe that will delight gourmets. Raised at Kari Gosse, a well-known spice blend of gourmets, find in the mouth the delicate and delicate taste of lobster.
Did you know?
Created in Lorient in the 19th century, the Kari Gosse is a blend of spices with a tonic and sea-foot fragrance. The tradition associates it with the lobster and it is not for nothing!
COUNTRY PASTE Producer Maison ARGAUD
Ingredients: Free-range pork meat, free-range pork liver, eggs, salt, pepper, sugar, garlic.
Discover this amazing and refined blend of Haddock (31,4%) cooked with a hint of curry.
Through this original recipe, find the authentic taste of Haddock while sublimating the fine flesh of the haddock.
The crab meat of Groix & Nature rillettes is noble and generous. Cooked with cream, butter, shallots, this recipe is a perfectly balanced delight on the palate. Long fished on the bottom of the western tip of the island of Groix, it now comes from the North Atlantic. To taste fresh on good country bread
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