Catalogue 2013
Foie gras de Canard Entier (Duck Foie Gras 250gr) Semi-cooked duck Foie Gras from Mulard duck, the traditional breed for Foie Gras. Whole/entier. 12 months shelf life. Bring the sweetness of the Foie Gras into your plate for Christmas or any other special occasions.
Foie Gras (500g bloc. Frozen) Semi-cooked duck Foie Gras from Mulard duck, the traditional breed for Foie Gras. Vacuum sealed. 12 months shelf-life You can either consume as it is, or either pan fry. It doesn t break apart, nor shrink, and you don t lose much fat within the cooking.
Domaine Bellegarde (Wine) Nestled in the heart of Monein's steep hills, Domaine Bellegarde is owned by the 4th generation of the Labasse family, who created the vineyard in 1926. It has a silt-clay soil with a lot of pebbles left by torrents and glaciers from the Pyrenees. The vineyard stretches over 15 hectares with a density of 3500 vines/ha and grows the two for the Jurançon characteristic grape varieties: Petit Manseng and Gros Manseng. Selected on 9 hectares of exposed vineyards full south, on argilo-muddy grounds, the softness is the key product of the Domaine Bellegarde.
Domaine Bellegarde Jurançon, Cuvée Tradition 2008 Wine: White 13.5% Alc/Vol Grapes: Gros Manseng 60%, Petit Manseng 40% Grape harvest: Manual harvest, grapes at maturity individually sorted. Wine-making: Traditionnal. Bottled in late spring. Breeding: In stainless steel tanks for Gros Manseng, in oak barrels for Petit Manseng. Tasting: Thanks to blending the two grape varieties, the wine gets lively and fresh notes of matured citrus fruits, and refinement and maturity, which gives this wine all its roundness. A perfect aperitif or wonderful desert wine. To drink freshly but not ice-cold. Conservation: Ready to drink.
Air dried Wagyu beef The Worlds Only One. Spiess Australia is the world s first manufacturer of this unique product, definitely one of the most luxurious air dried meat specialty ever made. This marbled piece of prime meat recognizable thanks to its unique square shape is as tender as it possibly can be. Cut in thin slices it will be melting in your mouth! This product is made in Australia; the meat is sourced from only a hand full of Australia s elite producers of high quality Wagyu Beef. It contains no artificial colours and flavours, no allergen, and is gluten free. This product is available as an average 2.8kgs block.
Viande des Grisons (Air dried beef) Viande des Grisons is a speciality from the Alps. It could be described as an air dried beef or a beef prosciutto. It is the accurate meat for the raclette and fondue. Much leaner than a normal prosciutto, Viande des Grisons is also very good as a snack or in a sandwich, or as an entree with sliced melon or fresh fruits. This product is available either as an average 2.5kgs block or as a 100g sliced retail pack.
Caviar (Farmed Origin France & Italy) As it comes very well on a toasted and lightly buttered French baguette, Caviar raised in French and Italian farms has to feature in our catalogue. Our four different types of Caviar come from different species native from the Caspian Sea and Siberia. The Baerii Sturgeon was the first sturgeon fish to be farmed with success both for its flesh and its roe to produce the famous Russian style caviar. With more than 25 years of experience breeding this caviar, French and Italian farms are now producing premium quality caviar from this variety. Caviar Siberian and Caviar Perlita come both from the Baerii Sturgeon.
Caviar Perlita is known to be one of the best Baerii Caviar from Aquitaine in France. It has notes of dry fruits, mineral, fresh butter and is slightly iodized. Caviar Siberian is comparable to the most famous Osietra, it is notable for its pleasant texture, its freshness and that delicate and slightly iodine flavour. There is no doubt that the Beluga Caviar is the finest and most soughtafter caviar in the world. Produced from the Huso Huso sturgeon native from the Caspian Sea, the Beluga caviar has always been the most prestigious variety of caviar. Osietra Caviar originally comes from Caspian Sea wild catches and is now farmed in some high quality farms. The Osietra caviar has always been known as the most feminine caviar.
Pâtés & Terrines Pâtés and terrines are a mix of finely chopped pieces of meat (like duck, porc, wild boar, chicken ), vegetables, herbs, spices and sometimes alcohols (such as Armagnac or Cognac). This product is a famous French entrée, which can be found in both daily family meals of all French and in the most exclusive restaurants plates. Our range: Poultry liver pâté with Armagnac Wild boar terrine with currants Duck terrine with cranberries Traditional Farmhouse terrine
Cassoulet The Cassoulet is a famous French dish from the South West of France. Depending on the region, different recipes exist, but the most famous one is from Castelnaudary: this cassoulet is made of lingot beans, Toulouse sausages, duck confit and a cooked sauce with tomato, garlic and pepper.
Cassole (Terracotta dish) The Cassole is the dish in which a cassoulet is customarily prepared. This brick-colored earthenware bowl is originally from Issel, a village north of Castelnaudary once famous for its pottery. The name originates from the French form of the Occitan word caçòla and is the origin of the famous cassoulet. The cassole is glazed inside to make it non-porous. It promotes slow cooking and even heat distribution within the plate, avoiding overheating. Cassole ø 16cm Cassole ø 20cm
Confit de Canard (Confit Duck) The Confit de Canard is a specialty of the Gascony Region in the South West of France. The duck leg is slowly cooked ( confit ) in its own fat and preserved in it as well. What more French than a Duck confit with roasted potatoes to accompany that outstanding part of the French Gastronomy?
Chateau Veyran (Wine) This Domain in Saint Chinian, of Languedoc area of South of France, produces a range of wines with creativity and harmony. Chateau Veyran always strives to keep traditional way of making wine althought it looks with care at the evolution of the modern material. The farming mode is based on sustainable agricultural practices. 40 hectoliters per hectare. Harvesting is done by hands. Our wines are not treated for clarification. No chemical fertilizers are used, culture and wine making are natural. Les Templiers has fine red fruits aroma and soft tannins. We recommend you to enjoy it with fine foods.
Gésiers de Canard (Duck Gizzards) The Gésiers de Canard or Duck gizzards are firstly marinated, then slowly confit in order to develop their smoothness and their taste. The Duck Gizzards are highly used in the French Gastronomy, especially in salads. They are the heroes of the Salade Landaise, with Foie Gras and smoked duck breast.
Graisse d Oie et de Canard (Goose and Duck Fat) There is evidence dating back to 2500 BC showing that ancient Egyptians kept geese for food. Goose fat contains very good nutritional values such as polyunsaturated fats and Oleic acid which are believed to lower blood cholesterol levels and monounsaturated which tends to lower LDL Cholesterol (the bad cholesterol). Goose Fat 300g Jar Duck Fat 3700g Tin
Les Salins du Midi (Salt) An original brand having a long-shared history with the National Park of the Camargue region of France, some of the wildest and most protected sanctuary in all of Europe, designed as a Wetland of International Importance, Les Salins du Midi is an emblem which enjoys the benefi ts of a generous wilderness. Offering a wide range of authentic salts, Les Salins du Midi offers you the best of this natural land, the fruit of nature and of the sea from this vast conservation area and a know-how in salt production passed from generation to generation since Antiquity (IV B.C.).
The Fleur de Sel has been recognised for many years as being the highest quality of salt, a treasure of gourmets now accessible to all. Composed of distinctive salt crystals and slightly humid, the granularity and inimitable taste of the Fleur de Sel de Camargue is a unique salt that melts slowly on the tongue and gently enhances the flavour of the dishes it accompanies. All these qualities make it the number one brand of the Fleur de Sel. Harvesting this salt is still carried out in the traditional way handpicked and just once a year. When the wind stops blowing with the approach of summer, millions of salt crystals form on the water s surface to give birth to the Fleur de Sel of Camargue. Until very recently it was only the privilege of salt workers and owners of the salt marshes, but now the traditional harvest is for the good taste of everybody!