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and fine dining
today the Tarbouriech is the most expensive oyster in France
Our Terrine de Foie Gras de Canard Entier Mi-Cuit is crafted from whole duck liver
🐚 Type: Hard Clams (Kidonia) – Venus verrucosa🐚 Weight: 1kg per pack🐚 Delivered fresh for superior flavor
seafood stews
Chateau de Panisse, olive oil 100% Picholine olives, first cold press, 50cl - Euro38.0 scallops and fine diningIndigenous to the south of France, Picholine olives produce an intensely aromatic oil with balanced acidity that make it ideal to be used raw. This oil is ideally suited to crudo preparations (Seabass, Seabream, Octopus, langoustines or beef Carpaccio). Use it raw to finish delicate preparations of steamed or panfried Cod, Turbot, Dover sole. This oil finds its full expression when used in a classic red onion & tomato salad.
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