{"title":"New in stock","description":"\u003cp\u003eDiscover our new range of exquisite delicatessen products from European family-run producers!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThese premium specialties, perfected over generations, can be found in our \"New Arrivals\" collection – with a 5% discount on all new products.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eEach product remains in this constantly updated selection for 30 days. Visit us regularly to discover new additions and be inspired by traditional craftsmanship.\u003c\/p\u003e","products":[{"product_id":"bretonische-galettes-und-palets-pur-beurre-metalldosen-170g-freiheit-atelier-d","title":"Breton Galettes and Palets \"pur beurre\" - Metal Tins 170g \"Freiheit\"","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDelicious Breton galettes and palets with the delicious taste of salted butter in a very decorative tin. Not just for Valentine's Day!\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e4 Breton palets with barrel-aged butter, packed 2 to a \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003efreshness pack\u003c\/span\u003e, and\u003c\/li\u003e\n\n\u003cli\u003e12 Breton galettes with barrel-aged butter, packed 6 to a freshness pack.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThese melt-in-the-mouth biscuits with their delicious buttery taste still delight all generations today.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eStore in a cool, dry place and consume promptly after opening. \u003c\/span\u003e\u003c\/p\u003e","brand":"Atelier D","offers":[{"title":"170 g metal can \"Polaroid\"","offer_id":53770356982026,"sku":"MP-LIBER-ATELI-0001","price":9.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/un-vent-de-liberte_label.jpg?v=1789836704"},{"product_id":"gelee-de-piment-despelette-chili-gelee-110g-atelier-du-piment","title":"Gelée de Piment d'Espelette – Espelette Pepper Jelly 110g Atelier du Piment","description":"\u003ch3 dir=\"ltr\"\u003eFour ingredients, one village: the jelly made from piment d'Espelette, which we serve with sheep's milk cheese and foie gras.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eAtelier du Piment is located in Espelette itself, the village in the Basque Country that gives the red pepper pod its name. The family has been growing piment since 2002 and processes it in their own home – from powder to gherkins and this jelly. In the jar, it glows red-orange and is clear enough that you can see the pulp of the pods inside.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePiment d'Espelette is not a hot chili, but a fruity, slightly smoky pepper with a gentle warmth that only arrives after the first spoonful. The jelly retains exactly that: sweetness and fruitiness upfront like a paprika confiture, followed by a warm tingle that does not burn. The texture is spreadable and firm, not runny.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe pulp of the piment pods is cooked down with sugar and pectin, while citric acid helps it set. That's all there is – no colorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eA touch is enough: with fresh goat or Basque sheep's milk cheese such as Ossau-Iraty, with foie gras or a terrine, or as a glaze on duck and lamb chops in the last few minutes in the oven. Store in the refrigerator after opening. It pairs well with an Irouléguy or a chilled Jurançon.\u003c\/p\u003e","brand":"Atelier du Piment","offers":[{"title":"Glass à 110 g","offer_id":53772872024330,"sku":"MP-GELE-MAPI-0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gelee-piment-espelette_label.jpg?v=1789885968"},{"product_id":"guindillas-dibarra-milde-grune-peperoni-aus-dem-baskenland-300g-annes-rozes","title":"Guindillas d'Ibarra - mild green peppers from the Basque Country 300g","description":"\u003cp dir=\"ltr\"\u003eFor anyone who likes to add something green and spicy to their charcuterie board: mild pickled peppers from the Spanish Basque Country.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAnne Rozès, from the French Basque Country, pickles Guindillas d'Ibarra here—slender, light-green peppers from the province of Gipuzkoa in the Spanish Basque Country. In the 300-g jar, they are packed whole, with stems, in a slightly cloudy vinegar brine. A Basque specialty traditionally served as a tapa or antipasto.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIn terms of flavor, they are sweet and tangy, with mild to medium heat—significantly milder than a peperoncini or jalapeño, offering a gentle kick rather than real fire. The flesh remains firm to the bite, with a noticeable but not dominant vinegar note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eServe them classically as a tapa, ideally with Manchego or a slice of jamón, finely chopped in an omelet or salad, or as a tangy note in a sauce.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass, 290 g","offer_id":53783472537866,"sku":"MP-GUIND-ANNE-4067","price":9.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/guindillas-dibarra-anne-rozes_label.jpg?v=1790014697"},{"product_id":"milde-cevennen-zwiebel-aop-oignon-doux-des-cevennes-ernte-2026-domaine-castel-riquet","title":"Mild Cévennes Onion AOP | Oignon Doux des Cévennes - 2026 Harvest","description":"\u003ch3 dir=\"ltr\"\u003eAn onion that knows no tears: the AOP-protected mild onion from the Cevennes.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe Oignon Doux des Cévennes comes from a strictly defined area in the Gard department in Occitanie and has carried the AOC designation since 2003 and the European AOP designation since 2008. The skin is paper-thin and pearlescent to pale copper in color, while the flesh is snow-white and very juicy. Because it contains very few sulfurous compounds, it causes almost no tears when cut—unusual for an onion.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eRaw, it is crisp and mild, with a delicate sweetness reminiscent of honey and none of the usual sharpness. When cooked, it becomes translucent and velvety, developing a deep aroma with subtle notes of chestnut. \u003cmeta charset=\"utf-8\"\u003eFinely sliced, it is perfect raw in salads where a regular onion would be too overpowering. When cooked, it is ideal for onion confit, onion tart, or gently braised as an accompaniment to meat and fish. Store in a dry place away from light to keep it fresh for longer and prevent sprouting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The steep slopes of the Cevennes allow cultivation only on man-made terraces known as bancelles. There, the onions grow in mineral-rich slate soil, shaped by alternating hot summer days and cool nights, and are traditionally tended and harvested by hand.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eA look at the harvest at Domaine Castel-Riquet.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cvideo src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/205d9fa120d04b608874d763c1a8571d.mp4\" controls=\"controls\" playsinline=\"\" muted=\"\" preload=\"metadata\" style=\"width: 100%; height: auto; border-radius: 8px;\"\u003e\u003c\/video\u003e\u003c\/p\u003e","brand":"Domaine Castel-Riquet","offers":[{"title":"Net approx. 1 kg","offer_id":53783586472202,"sku":"MP-OIGNO-RIQUET-0001","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/filets_oignons_doux_des_cevennes.jpg?v=1791633631"},{"product_id":"confits-de-canard-du-perigord-2-keulen-entenconfit-copy","title":"Traditional Goose Confit 2 Legs","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth tender, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt-and-spice plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in warm water until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat repeatedly until the skin is crispy. Serve with potatoes fried in goose fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining goose fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"600g can (2 breast fillets)","offer_id":53803996774666,"sku":"MP-GANS-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/7b13a512-image_label.jpg?v=1790620094"},{"product_id":"schwarzer-knoblauch-aus-lautrec-80g-la-lautrecoise","title":"Black Garlic from Lautrec 80g La Lautrecoise","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe same pink garlic from Lautrec, just one month longer in the curing process: black, soft, and mild.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eLa Lautrecoise is the family farm in Lautrec in Tarn, where our pink garlic also comes from. For this black garlic, the farm uses exclusively pink garlic grown on its own estate. There are about 25 cloves in the jar, still in their skins, which is approximately three bulbs. When opened, the cloves are deep black and slightly shiny.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe pungency of fresh garlic is gone. The cloves are soft and almost creamy, and can be crushed with a fork. The taste is mild and rounded. Those who find raw garlic too strong often enjoy this version.\u003c\/p\u003e\n\u003cblockquote dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The fresh bulbs are placed in a warming chamber for 15 days and then ripen for another 15 days. In total, it takes one month for the white garlic to turn black. The starting product is pink garlic from Lautrec with the Label Rouge and Protected Geographical Indication (PGI).\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eSimply push the clove out of its skin. It works well in salads and vinaigrettes, in sauces, and with both savory and sweet dishes. Try a crushed clove on bread with salted butter or with an aged goat cheese.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Pink garlic from Lautrec drying\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Lautrecoise_Sechage_Ail-rose.jpg?v=1631477639\"\u003e\u003c\/div\u003e\n\u003cp\u003ePink garlic from Lautrec is also known for its long shelf life, as it can be kept from one harvest to the next under good conditions (a constant temperature of 12 to 15 °C in a dry and well-ventilated storage area).\u003c\/p\u003e\n\u003cp\u003eProducer: Sébastien Marty (La Lautrecoise), 5 rue Obscure, 81440 Lautrec, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe ideas:\u003c\/strong\u003e \u003ca href=\"http:\/\/miitrephilippe.com\/blogs\/rezepte\/15468625-knoblauch-sardinen-bruschetta-mit-koriander-und-sauternes\" target=\"_blank\"\u003eGarlic-Sardine Bruschetta with Cilantro\u003c\/a\u003e and \u003ca href=\"http:\/\/miitrephilippe.com\/blogs\/rezepte\/42330433-sopa-alentejana-brot-knoblauch-suppe-aus-dem-alentejo\" title=\"http:\/\/miitrephilippe.com\/blogs\/rezepte\/42330433-sopa-alentejana-brot-knoblauch-suppe-aus-dem-alentejo\" target=\"_blank\"\u003eSopa Alentejana (Garlic-Bread Soup from the Alentejo)\u003c\/a\u003e\u003c\/p\u003e","brand":"La Lautrecoise","offers":[{"title":"Glass of 80g","offer_id":53817178325258,"sku":"MP-NOIR-LAUTREC-0001","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Schwarzer-Knoblauch-Hand_label.jpg?v=1790450607"},{"product_id":"saucisson-sec-mit-truffel-250g-charcuterie-millas","title":"Saucisson Sec with Truffle 250g - Charcuterie Millas","description":"\u003ch3 dir=\"ltr\"\u003eA classic with a touch of luxury: Saucisson sec from the Tarn, refined with genuine summer truffle.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCharcuterie Millas produces this saucisson in the Monts de Lacaune, where the sausage also dries naturally. The base is the classic recipe of lean pork fillet and bacon, seasoned with salt and pepper – refined with 2% summer truffle. When cut, fine dark truffle pieces are visible in the light-colored meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe taste remains earthy and spicy rather than overpowering: The summer truffle provides a fine, slightly mushroomy note that blends with the strong, slightly sweet seasoning of the sausage instead of overpowering it. This is not a truffle-bomb saucisson, but a saucisson sec with a subtle extra layer – for everyone who likes the classic sausage and wants something more.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The saucisson matures and dries naturally in the Monts de Lacaune, completely without nitrite curing salt and without coloring.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eServe in thin slices at room temperature, for example with bread and butter or as cold cuts for an aperitif. A dry white wine or a light, chilled red wine from the southwest pairs well with it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The product continues to mature and naturally loses weight in the process.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The summer truffle (Tuber aestivum) used here is milder than the black winter truffle and tastes more nutty and earthy than intensely perfumed. At 2%, it is a fine undertone, not a dominant truffle flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhite fuzz on the sausage?\u003c\/strong\u003e This is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 250g","offer_id":53821788291338,"sku":"MP-TRUFF-MILLAS-0001","price":14.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissontruffe_1.jpg?v=1790540802"},{"product_id":"ketchup-aux-tomates-francaises-250g-la-perle-des-dieux","title":"French Tomato Ketchup 250g - La Perle des Dieux","description":"\u003cp dir=\"ltr\"\u003eKetchup from the fish canning factory: La Perle des Dieux reinvents the classic with French tomatoes and cider vinegar.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eYou probably know the house from Saint-Gilles-Croix-de-Vie for its sardines. This bottle contains no fish, but rather what goes with it. 250 g, and the lion's share of that is tomato: 70.62% tomato purée from the French harvest. The ingredients list has ten items and contains no thickeners, flavorings, or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eInstead of the usual distilled vinegar, cider vinegar is on the list – this takes the edge off the acidity and brings in an apple note. Add onion, garlic, and salt from Guérande, and as spices nutmeg, cardamom, and coriander. That is the departure from the supermarket shelf: less vinegar sharpness, but a warm, almost Christmas-like spice note in the background. With 16.7 g of sugar per 100 g, it still remains a ketchup and not a tomato chutney.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The manufacturer's website lists the recipe, but no information about the process – how long it is cooked down and whether the tomatoes come from a specific region is not stated there.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eLa Perle des Dieux recommends it with Fish \u0026amp; Chips, breaded fish, fried squid, and fish croquettes – and expressly with their Germon tuna, the white tuna. With us, it goes just as well with the sardines to fry in Beillevaire barrel butter, which come from the same house.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Cider vinegar and Sel de Guérande\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eIndustrial ketchup is almost always acidified with distilled vinegar, which tastes purely sour and contributes nothing else. Cider vinegar is made from fermented apple must and brings its own fruitiness. Both ingredients, the vinegar and the salt from Guérande, come from the same Atlantic coast where the cannery is also located. The ketchup thus remains geographically in the neighborhood of the sardines.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Perle des Dieux","offers":[{"title":"Glass 250g","offer_id":53825695219978,"sku":"MP-KETC-MARTI-4086","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/8a515c23-image_label.jpg?v=1790619109"},{"product_id":"sauce-la-piquante-scharfe-sauce-aus-fermentierten-chilis-110g-la-perle-des-dieux","title":"Sauce La Piquante – Hot Sauce Made from Fermented Chilies 110g La Perle des Dieux","description":"\u003ch3 dir=\"ltr\"\u003eSixty percent fermented chili in a sauce from a sardine cannery that is made for fish.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Perle des Dieux from Saint-Gilles-Croix-de-Vie has always produced canned fish. This sauce is intended to sit on the table alongside it. Five ingredients, it needs no more: fermented chilies with a 60.05% share, cider vinegar, sugar, Sel de Guérande and flaxseed fiber. The chilies are a named variety, Sucette de Provence, not an anonymous commodity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFermentation is the real difference. It transforms the pure heat into something tangy and fruity, like sauerkraut or kimchi, and the cider vinegar adds a mild apple note to that. It is not thickened with starch or thickeners, but with flaxseed fiber. The salt content of 2.9 g per 100 g shows how the product is intended: not by the spoonful, but drop by drop. The manufacturer does not state a heat level.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe Sucette de Provence chilies are first fermented and then seasoned with cider vinegar, a little sugar and Sel de Guérande. The manufacturer provides no information about the duration of fermentation or the further process.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eLa Perle des Dieux recommends a few drops with sardines in olive oil, Germon tuna, shrimp and squid tapas. The house classic: toasted bread, a sardine on top, a few drops over it. With us, that pairs well with the sardines in extra virgin olive oil and lemon from the same house. Store in the refrigerator after opening.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Why fermented chili tastes different\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eDuring fermentation, lactic acid bacteria work in the chili before it becomes a sauce. This produces lactic acid, and the flavor gets a depth that fresh or dried chilies do not have: less pungent, more fruit and acidity. The same principle is behind sauerkraut and kimchi. That is why you taste the chili first in this sauce and only then the heat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Perle des Dieux","offers":[{"title":"110 g bottle","offer_id":53827372941578,"sku":"MP-PICANT-PERLE-0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/la-piquante_label.jpg?v=1790664302"},{"product_id":"tomatensauce-lensoleillee-mit-basilikum-130g-la-perle-des-dieux","title":"L'Ensoleillée Tomato Sauce with Basil 130g La Perle des Dieux","description":"\u003ch3 dir=\"ltr\"\u003eThe sauce for sardines: tomato, basil and olive oil, made by a sardine cannery from the Vendée.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLa Perle des Dieux in Saint-Gilles-Croix-de-Vie on the Vendée coast has been canning fish for 130 years. With L'Ensoleillée, \"the Sunny One\", they have made a sauce that is perfect for it: a tomato sauce with 10% basil, olive oil, roasted onion and garlic. In the 130-g jar is a thick, red sauce, in which you can see the basil, and the portion is enough for a can of fish and a few slices of bread.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt tastes of ripe tomato, and little else: the basil at 10% is no decorative herb, but contributes to the taste, the roasted onion brings a slight sweetness, the garlic remains in the background. It is less sour and less smooth than a pasta sauce from the supermarket, more like a tomato base from the kitchen of the south, with salt from Guérande instead of industrial salt.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe sauce consists of just over two-thirds tomato puree, plus a share of tomato paste, basil, olive oil, roasted onion, garlic, Sel de Guérande, a little sugar and lemon juice. It is boiled down in the jar and is shelf-stable without refrigeration if unopened.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eThe manufacturer intended it for his sardines, mackerel, tuna, mussels and squid. The house recommendation: bruschetta with a layer of sauce, on top mackerel fillets and a few olives, briefly in the oven. But it is also great cold as a dip with a can of sardines in olive oil, as a base for a quick pasta or on a piece of toasted bread with a glass of Muscadet.\u003c\/p\u003e","brand":"Perle des Dieux","offers":[{"title":"Glass à 130g","offer_id":53827416981770,"sku":"MP-TOMA-PERLE-4089","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/l-ensoleillee_label.jpg?v=1790664673"},{"product_id":"krautersauce-la-persillee-mit-petersilie-und-dill-130g-la-perle-des-dieux","title":"La Persillée Herb Sauce with Parsley and Dill 130g La Perle des Dieux","description":"\u003ch3 dir=\"ltr\"\u003eThe green sister to the sardine: a cream sauce full of herbs, made by a sardine cannery from the Vendée.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLa Perle des Dieux in Saint-Gilles-Croix-de-Vie on the Vendée coast has been canning fish for 130 years. With La Persillée, \"the parsley sauce,\" they have made a sauce that goes well with their cans: a creamy sauce made from milk and cream with parsley, dill, chervil and tarragon and a splash of lemon. Inside the 130-g jar is a pale green, speckled cream, the portion of which is enough for a can of fish and a few potatoes.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eParsley and dill together make up 14% of the sauce, plus chervil and tarragon, which is why it first tastes of fresh herbs and only then of cream. The lemon keeps it light, while the salt from Guérande remains in the background. It is closer to a sauce verte from bistro cuisine than to a remoulade: no mayonnaise, no vinegar, no sugar.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe base is milk and cream, plus lemon juice, the four herbs, a little flaxseed fiber for thickening, Sel de Guérande and pepper. The sauce is cooked down in the jar and is shelf-stable without refrigeration if unopened.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eThe manufacturer recommends it with sardines in olive oil and steamed potatoes, and that is exactly its place: cold from the jar with a can of sardines or mackerel, with steamed white fish, with salmon or with shrimp. It also works as a dip for raw vegetables or on a piece of bread under a sardine fillet. Take it out of the refrigerator briefly before serving, then the herbs come through better.\u003c\/p\u003e","brand":"Perle des Dieux","offers":[{"title":"Glass, approx. 130 g","offer_id":53827491954954,"sku":"MP-PERSIL-PERLE-4090","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/la-persillee_label.jpg?v=1790665667"},{"product_id":"zitronensauce-la-zestee-mit-kalamansi-und-schalotte-130g-la-perle-des-dieux","title":"La Zestée Lemon Sauce with Kaffir Lime and Shallot 130g La Perle des Dieux","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eDid you know: Kalamansi\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eKalamansi is a small citrus fruit from the Philippines, a cross between a mandarin and a kumquat. Its juice tastes like lime with a hint of mandarin, less bitter than lemon.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\u003ch3 dir=\"ltr\"\u003eThe butter sauce for sardines: lemon, kalamansi and shallot, made by a sardine cannery from the Vendée.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLa Perle des Dieux in Saint-Gilles-Croix-de-Vie on the Vendée coast has been canning fish for 130 years. With La Zestée, \"the Zesty one\", comes the third sauce in the range, the latest in the lineup: a creamy sauce made from milk, cream and butter, soured with cider vinegar, kalamansi juice and fresh lemon juice, plus shallots. The 130-g jar contains a pale, smooth cream, and the portion is enough for one can of fish and two slices of bread.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt tastes of citrus first, then of butter: the kalamansi juice makes up the largest part of the acidity at 6.6%, the lemon provides just the finishing touch, while the shallot brings a light sharpness underneath. It is richer than the Persillée from the same range and closer to a beurre blanc than to a lemon mayonnaise: no eggs, no sugar, no mustard.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe base is milk, cream and sweet cream butter, plus cider vinegar, shallots, kalamansi juice, fresh lemon juice, a little flaxseed fiber for thickening and Sel de Guérande. The sauce is cooked down in the jar and is shelf-stable without refrigeration if unopened.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eThe manufacturer recommends it with sardines in olive oil, and the house recommendation is simple: toasted country bread, topped with the sauce, sardines in olive oil and a few rings of raw shallot. It is equally suitable for grilled fish, salmon, prawns and scallops, cold from the jar or briefly warmed. Take it out of the refrigerator before serving, then the butter softens and the lemon comes through.\u003c\/p\u003e","brand":"Perle des Dieux","offers":[{"title":"Glass à 130g","offer_id":53827623682314,"sku":"MP-ZITR-PERLE-4091","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/la-zestee_label.jpg?v=1790667149"},{"product_id":"confit-de-canard-a-lancienne-entenconfit-2-keulen-550g-les-bouriettes","title":"Traditional Duck Confit (2 Duck Legs) 550g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eConfit made the way it is on the farm: two duck legs, four ingredients, plenty of time.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLes Bouriettes is a farm near Martel in the Lot, in northern Quercy, where ducks are raised and processed on-site. Inside the round tin are two whole duck legs from France, nestled in their own fat. When opened, you first see the firm, pale layer of fat, and beneath it, the dark, shrunken meat that comes away from the bone with a fork.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe meat has a rich duck flavor and is tender, as if braised rather than roasted. Gray sea salt from Noirmoutier, 1.4% of the recipe, provides a mild, mineral seasoning; the only other ingredient is pepper: no flavorings, no preservatives, no nitrite curing salt. The difference from industrial confit lies in searing before cooking, which gives the skin color and the fat roasted aromas.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe raw legs are cured in gray salt from Noirmoutier, then rinsed, seared in cast-iron pots, and slowly cooked in duck fat, “à l'ancienne,” as the name suggests. After that, they are placed in the tin with the fat and preserved in it.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the tin in a warm water bath until the fat melts, remove the legs and slowly heat them in a pan or in the oven, basting them repeatedly with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms, or green beans. It can also be eaten cold: remove the fat and serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Save the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can 550g (2 pieces)","offer_id":53827800039690,"sku":"MP-CANA-BOURIETTES-0001","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-bouriettes_label.jpg?v=1790672049"},{"product_id":"confierte-entenkeulen-in-orangensauce-550g-les-bouriettes","title":"Duck Confit Legs in Orange Sauce 500g - Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eDuck à l'orange, the classic of French bistro cuisine, ready in a can.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is based in Martel in Quercy, in the heart of the southwest's duck-growing region. In the round can are two confit duck legs and the orange sauce, totaling 550 g, intended for two people. The duck meat comes from France. After opening, all you need is an oven and fifteen minutes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe sauce is what sets this dish apart from an ordinary confit. Orange juice, as well as oranges and lemons with zest, make up 45% of it, white wine another 45%. Added to this are honey at 5%, a little sugar, and one percent Curaçao. The zest brings the fine bitterness that a duck à l'orange needs, the wine provides the acidity, and the honey rounds it out. The confit meat falls off the bone all by itself.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe legs are confit, meaning they are cooked slowly in their own fat, and placed in the can with the sauce. They are seasoned with sea salt from Noirmoutier, which makes up 1.4% of the sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 550 g (2 legs, for 2 people)\u003cbr\u003eMeat: Duck, origin France\u003cbr\u003eSauce: Orange juice, oranges and lemons with zest 45%, white wine 45%, honey 5%, sugar 3%, Curaçao 1%, potato starch, sea salt from Noirmoutier 1.4% (percentages based on the sauce)\u003cbr\u003eAllergens: Sulfites (white wine)\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003ePlace the legs skin-side up in a dish and pour the sauce over them. Bake in the oven at 180°C for 15 to 20 minutes, until the skin takes on color and the sauce reduces slightly. Potatoes fried in duck fat, a potato gratin, or simply a piece of baguette for the sauce go well with this. In the glass, a full-bodied red from the southwest, a Cahors from the immediate neighborhood would be ideal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"500g can (2 pieces)","offer_id":53835740872970,"sku":"MP-ORAN-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cuisses-canard-orange-bouriettes_label.jpg?v=1790764077"},{"product_id":"entenmagen-confits-aus-dem-quercy-180g-les-bouriettes","title":"Duck Gizzard Confit from Quercy 180g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eThe classic of salade landaise, sliced lukewarm over the leaves.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes confit in Martel in the Quercy duck gizzards, just as they have always been prepared in the southwest: slowly in their own duck fat until the firm muscle meat becomes tender. The round tin contains 180 g and serves as a starter for three. The list of ingredients has four items and does not contain anything else you would normally find in canned goods: duck gizzards, duck fat, grey sea salt from Noirmoutier with 1.4% and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA gésier is the muscle stomach of the duck, and it tastes different from any other piece of the animal: significantly stronger than the breast, while firmer in bite and far less fatty than a confit leg. Thanks to the long cooking in fat, it remains firm to the bite without becoming tough. It is seasoned only with salt and pepper, so that nothing comes between you and the meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe gizzards are confited in duck fat and filled into the tin together with the fat. They are seasoned with the grey salt from Noirmoutier, which is also used in the other recipes at the house.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 180 g (for 3 people)\u003cbr\u003eIngredients: duck gizzards, duck fat, grey sea salt from Noirmoutier 1.4%, pepper\u003cbr\u003eAllergens: none listed\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eIf necessary, defat in a warm water bath, slice the gizzards and let them become lukewarm in the pan, then fold them under the salad. Classically with leaf salad, walnuts and walnut oil, preferably with fried potatoes or a piece of country bread. In the glass, a strong red from the southwest. Do not throw away the fat in the tin, it is first-class frying fat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"180g can","offer_id":53835971756298,"sku":"MP-GESI-BOURIETTES-0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gesiers-canard-confits-les-bouriettes_label.jpg?v=1790772603"},{"product_id":"confit-de-pigeon-taubenconfit-2-teile-630g-les-bouriettes","title":"Confit de Pigeon (Squab Confit 2 Pieces) 630g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eSquab from the Vendée, confit in duck fat: a Quercy Sunday dinner that is on the table in twenty minutes.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is a small cannery in Martel in the Quercy, in the north of the Lot. This can contains two portions of squab in duck fat. The birds come from a farm in the Vendée. The recipe is as short as the house's duck confit: squab, duck fat, grey salt from Noirmoutier and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSquab is dark meat. It tastes stronger than duck and has a slight gamey note, but not the intensity of real game. Slow cooking in fat makes it so tender that it comes off the bone with a fork. The grey salt seasons without overpowering. The squab meat makes up 40% of the can's contents, the rest is mainly the duck fat in which it was cooked.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe squabs are salted with grey salt from Noirmoutier, browned in a cast-iron pot and then slowly cooked in duck fat. Only after that are they put in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eTake the pieces out of the fat and brown them in a casserole over high heat for two minutes on each side. Then let simmer for 15 minutes over low heat. As in the southwest, potatoes fried in duck fat, young peas or broad beans go well with it, and a full-bodied red wine from the southwest in a glass.\u003c\/p\u003e You don't have to throw away the remaining duck fat. It keeps in the refrigerator, can also be frozen in portions and gives the next batch of fried potatoes its flavor.\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Farm-raised squab and Palombe\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThis is a farm-raised squab. In contrast, the Salmis de Palombe from the Basque Country contains wild wood pigeon from the autumn hunt.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can of 630g (2 parts)","offer_id":53836621316362,"sku":"MP-PIGE-BOURIETTES-0003","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/pigeon-confit-les-bouriettes_label.jpg?v=1790773544"},{"product_id":"ventresca-thunfischbauch-in-sonnenblumenol-grossdose-900g-conservas-lulina","title":"Ventresca – Tuna Belly in Sunflower Oil, Large Can 900g Conservas Lulina","description":"\u003ch3 dir=\"ltr\"\u003eThe most tender cut of tuna in the large can, for tapas nights, salad platters and the whole family.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eConservas Luliña prepares fish and seafood at the Ría de Arousa in Galicia, and here you will know the house sardines, mussels and octopus. Ventresca is the belly flap of the yellowfin tuna (Thunnus albacares). This is the part that Spanish chefs set aside first. When you open it, you will see long, light fillets layered in the can that do not fall apart.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eVentresca is juicier and softer than regular tuna because the belly carries more fat. It almost melts on the tongue and can be separated into fine slices with a fork. The sunflower oil tastes neutral and lets the fish take center stage, unlike a strong olive oil. Two-thirds of the can's contents are fish, with only oil and salt added.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe fillets are placed in the can by hand so that their shape and texture are preserved. There are no additives.\u003c\/p\u003e\n\n\u003cp dir=\"ltr\"\u003eThe large can is worth it when many people are sitting at the table. For example, for a salad with tomatoes, red onions and roasted peppers, or for pintxos on toasted bread. A cool Albariño from the Rías Baixas goes perfectly with it. The can has a long shelf life. Once it is open, put the rest with the oil in a glass, keep it cool, and eat it soon.\u003c\/p\u003e","brand":"Conservas Lulina","offers":[{"title":"900 g can","offer_id":53843124191498,"sku":"MP-VENT-LULIN-0900","price":42.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ventrescalulina900g.jpg?v=1790864475"},{"product_id":"lachs-in-olivenol-leicht-gerauchert-115g-conservas-lulina","title":"Salmon in olive oil, lightly smoked 115g Conservas Lulina","description":"\u003ch3 dir=\"ltr\"\u003eCanned salmon, the Galician way: preserved in olive oil with a hint of smoke.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eConservas Luliña preserves fish and seafood in Galicia’s Ría de Arousa, and you may already know their mussels, sardines and octopus. For this can, Luliña uses Atlantic salmon (Salmo salar) from Norway. When you open it, you’ll see pink, succulent flesh in golden olive oil.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe salmon is tender yet holds together. It has a mild, slightly smoky flavour without the sharpness of cold-smoked salmon. The olive oil takes on the smoky notes and is perfect for using in other dishes. Luliña itself speaks of the “balance between succulence and delicate flavour,” and that is exactly what makes it so appealing for everyday meals.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe can contains only salmon, olive oil, salt and natural smoke, with no additives. It is preserved in Galicia, where canning has a long tradition.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eTry it on a slice of toasted rye bread with cream cheese and dill, or with potatoes, cucumber and sour cream. It also goes well with pasta with lemon and capers—just include some of the oil. A dry white wine, such as Albariño, is a great pairing. Refrigerate after opening and eat within one day.\u003c\/p\u003e","brand":"Conservas Lulina","offers":[{"title":"115g can","offer_id":53843162988810,"sku":"MP-LACH-LULIN-0001","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/salmonlulina.jpg?v=1790864783"},{"product_id":"berberechos-al-ajillo-picante-herzmuscheln-mit-knoblauch-und-chili-60-70-stuck-110g-la-curiosa","title":"Berberechos al Ajillo Picante – Spicy Garlic Cockles, 60\/70 pcs 110g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eSmall cockles from the Ría de Noia, with garlic and a generous pinch of chili.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You already know our sardines, razor clams and cockles. These cockles (Cerastoderma edule) come from the Ría de Noia, where they are harvested by hand. Each can contains 60 to 70 small cockles in golden olive oil, with slices of garlic and chili mixed in.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Spain, cockles are usually known “al natural,” only in brine. This version is different: the olive oil carries the garlic, while the chili provides a distinct but mild heat. The cockles remain tender and taste of the sea, slightly sweet, with their characteristic little bite. The oil is too good to pour away.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe cockles are washed and carefully cleaned to remove any sand. Then they are boiled, cleaned by hand and placed in the can with the garlic-chili oil. No additives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eServe them as a tapa straight from the can, with toothpicks and white bread for dipping. They also go well with spaghetti; simply add the cockles and oil at the end and sprinkle over some parsley. A chilled Albariño or a glass of Fino is a great accompaniment.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"110g can","offer_id":53843221971210,"sku":"MP-BERB-CURIO-0001","price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/berberechos_952776fd-f4cf-4d1b-8ee3-b18a535e227d.jpg?v=1790866400"},{"product_id":"geraucherte-austern-in-olivenol-ostras-ahumadas-4-stuck-120g-la-curiosa","title":"Smoked Oysters in Olive Oil – Ostras Ahumadas, 4 Pieces 120g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eFour Galician oysters with a smoky note, for anyone who likes oysters but doesn't enjoy shucking them.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You may already know the house's navajas, mejillones, and sardines. For this tin, La Curiosa selects oysters from Galicia, gently smokes them, and places them in mild olive oil. When opened, four large, golden-brown oysters lie side by side.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFresh oysters taste salty and iodized. These are rounder: the smoke complements the taste of the sea without overpowering it. The flesh is firm yet tender, which La Curiosa describes as \"meaty, tender, and surprisingly delicate\". If you like smoked mussels, you will love these.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe oysters come from Galicia and are gently smoked after selection. Then they are placed in the tin with olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to eat them straight from the tin, on a cracker or toasted bread with a few drops of lemon. They are also perfect on an aperitif platter alongside olives and Manchego. Pair them with a glass of cava, champagne, or a dry white wine, as La Curiosa recommends.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53843227509002,"sku":"MP-OSTR-CURIO-0001","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/huitrescuriosa.jpg?v=1790866250"},{"product_id":"raucherlachs-in-olivenol-salmon-ahumado-115g-la-curiosa","title":"Smoked Salmon in Olive Oil – Salmón Ahumado 115g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eNorwegian smoked salmon in olive oil: open, serve, done.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast and fills its cans at homes around the Ría de Arousa. You already know the brand's navajas, mejillones, and sardines. For this can, La Curiosa uses smoked salmon from Norway and preserves it in olive oil. When you open it, you'll see tender pink pieces in golden oil.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eYou know smoked salmon from the charcuterie board, sliced and rather salty. Here it is softer and milder because it is preserved in oil, where it releases its aroma. The smoky flavor is distinct but not sharp. La Curiosa puts it simply: \"Good salmon doesn't need much more. Open, serve, enjoy.\"\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe salmon comes from Norway and is smoked before being placed in the can with olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003ePlace the pieces on a green salad with cucumber and radishes, or on toasted bread with cream cheese and a little lemon zest. As an aperitif, it also tastes good straight from the can. A glass of Cava or a fresh Albariño pairs well with it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"115g can","offer_id":53843234914570,"sku":"MP-LACH-CURIO-0001","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/salmoncuriosa.jpg?v=1790865931"},{"product_id":"geraucherte-ventresca-vom-bonito-del-norte-in-olivenol-115g-la-curiosa","title":"Smoked Ventresca Bonito del Norte in Olive Oil 115g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eThe most delicate cut of white tuna, with a subtle smoky note.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You may already know the brand's ventresca in olive oil and ventresca with green curry. For this tin, La Curiosa takes the belly section of bonito del norte, or white tuna (Thunnus alalunga), gently smokes it, and preserves it in olive oil. When you open the tin, you'll see pale, succulent fillets with a slight golden shimmer.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eVentresca is soft and succulent even without smoking, as the belly contains more fat than the rest of the fish. The smoke complements it without overpowering the fish: first you taste the mild tuna, then a hint of wood fire. The fillets almost melt in your mouth. A full 65% of the tin is fish; the rest is olive oil.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe belly section is gently smoked and then preserved in olive oil. Nothing else is added to the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed on its own on crispy bread or on a salad of tomatoes, spring onions, and white beans. On an aperitif platter, it pairs well with roasted peppers and olives. Serve with a glass of Fino, chilled Txakoli, or Albariño.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"115g can","offer_id":53843241861386,"sku":"MP-VENT-CURIO-0002","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ventrechecuriosa.jpg?v=1790866131"},{"product_id":"kapaun-rillettes-mit-kandierten-schalotten-100-g-le-comptoir-du-fougeray","title":"Capon Rillettes with Candied Shallots 100 g","description":"\u003ch3 dir=\"ltr\"\u003eCapon and candied shallots: the festive rillettes from Anjou.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This jar comes from the Prestige range, the line the house creates for the holidays. Inside the jar: 89% capon meat from France, plus 10% shallots that are simmered in their own fat until they are soft and sweet. When opened, you will see light, finely textured meat with dark pieces of shallot in between.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCapon is the finest poultry meat in French cuisine, milder than chicken, more tender than poularde, with a higher fat content that makes the rillettes soft. The candied shallots add a sweet, almost jammy note, while Guérande salt and black pepper bring it all together. The result is more reminiscent of an appetizer than a terrine.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The capon meat is browned and then cooked with salt and pepper for around 15 hours. The French shallots are chopped, candied in the capon fat, and only mixed in at the very end. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eSpread the rillettes thickly on toasted country bread or brioche and add a few leaves of lamb's lettuce. Take it out of the refrigerator half an hour before serving to bring out the aroma. A Crémant, a brut cider, or a light red from the Loire pairs well with this jar.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Capon\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eA capon is a castrated rooster that grows slowly and for longer. In France, it is the classic Christmas poultry and the most expensive.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 100 g","offer_id":53869418316042,"sku":"MP-KAPA-LECO-4104","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/kapaun-rillettes-fougeray_label.jpg?v=1791382403"},{"product_id":"geflugel-rillettes-mit-knoblauch-und-thymian-120-g-le-comptoir-du-fougeray","title":"Poultry Rillettes with Garlic and Thyme 120 g","description":"\u003ch3 dir=\"ltr\"\u003eGarlic and thyme: the recipe that starts off this range.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range is made from 100% poultry, with no pork: chicken fillets and drumsticks, 72.5% of the jar's contents, are browned in chicken fat and cooked for around 15 hours. Add 3% garlic and a little thyme. When opened, you will see light, coarsely shredded meat with visible fibres, not a smooth purée.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGarlic and thyme are two ingredients found in every French country kitchen, and here they do exactly what you would expect: the garlic adds depth, while the thyme adds a dry, resinous note on top. Together, it is reminiscent of roast chicken skin, as the manufacturer himself says. Of all the jars in the range, this is the most familiar, and the one in which you can taste the poultry most clearly.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken fillets and drumsticks are browned in chicken fat and then slowly cooked in a pot for around 15 hours, with only salt from Guérande and black pepper. The meat is then shredded by hand and mixed with garlic and thyme. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eOn toasted baguette with a cornichon on the side, or as part of an apéro platter with olives and radishes. Take out of the refrigerator half an hour before serving. It pairs well with a chilled Chinon, Gamay, or dry cider.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Bronze 2017\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThis recipe won bronze in 2017 at the Épicures de l'Épicerie Fine, the French delicatessen competition, where a jury of retailers and chefs conducts blind tastings.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869619708170,"sku":"MP-GEFL-LECO-4106","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-knoblauch-thymian-fougeray_label.jpg?v=1791400618"},{"product_id":"geflugel-rillettes-mit-combava-schalen-120-g-le-comptoir-du-fougeray","title":"Poultry Rillettes with Kaffir Lime Peel 120 g","description":"\u003ch3 dir=\"ltr\"\u003eKaffir lime: the citrus fruit that smells like perfume, not juice.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This product is made from 100% poultry, with no pork: chicken breast and drumsticks make up 73% of the jar's contents, seared, slow-cooked for around 15 hours, and shredded by hand. A single seasoning sets the tone: kaffir lime peel. When you open the jar, you'll see light-colored, coarsely shredded meat with fine pieces of green peel.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eKaffir lime, known as combava in German, gives off very little juice; almost all of its aroma is in the peel. That's why this recipe isn't sour, but fresh and intensely citrusy, with notes of lime and lemongrass, as the manufacturer describes it. The mild chicken meat carries this freshness without overpowering it. Of all the jars in the range, this is the lightest and most delicate.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken breast and drumsticks are seared and then slowly cooked in a pot for around 15 hours with only salt from Guérande and black pepper. The meat is then shredded by hand and mixed with kaffir lime peel. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eExcellent on thinly sliced toasted bread, with some cucumber or fennel, or as a base for smoked fish. Take it out of the refrigerator half an hour before serving. Pair it with a dry Riesling, a Sauvignon Blanc, or a cold gin and tonic.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eDid you know? Kaffir lime and a medal\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eKaffir lime grows in Réunion and Madagascar. In Southeast Asian cuisine, its leaves are used, while in French cuisine, the peel is particularly popular. In 2020, this recipe won bronze at the Épicures de l'Épicerie Fine, the French delicatessen competition.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Traditional Rillettes-Making from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869621674250,"sku":"MP-GEFL-LECO-4107","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-combava-fougeray_label.jpg?v=1791401466"},{"product_id":"geflugel-rillettes-mit-rotem-kampot-pfeffer-120-g-le-comptoir-du-fougeray","title":"Poultry Rillettes with Red Kampot Pepper 120 g","description":"\u003ch3 dir=\"ltr\"\u003eRed Kampot pepper: the ripest pepper Cambodia has to offer.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range consists of 100% poultry, with no pork: chicken fillets and drumsticks, making up 73% of the jar's contents, browned, slow-cooked for around 15 hours, and shredded by hand. A single spice is added to set the tone. When opened, you will see light, coarsely shredded meat with red peppercorns mixed in.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eRed Kampot pepper is only harvested when the berries have turned red on the vine, and you can taste the difference: it is fruity, almost sweet, with a floral aroma of dried blossoms, and its heat arrives late and remains mild. The producer calls it a subtle pepper, and that is how it comes across in the rillettes too: like a frame of seasoning around the poultry, distinct but never overpowering.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken fillets and drumsticks are browned and then slowly cooked in a pot for around 15 hours, with only salt from Guérande and black pepper. The meat is then shredded by hand and mixed with the red Kampot pepper. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eOn warm toast, with a little fleur de sel on top. Also excellent with a green salad and walnut oil. Take it out of the refrigerator half an hour before serving. Pair it with a Loire red wine, a Beaujolais, or a dark beer.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eDid you know: Kampot\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003ePepper from the Cambodian province of Kampot has had a protected geographical indication since 2010. Black, red, and white pepper all come from the same vine; red is the rarest because it must ripen for the longest time and is hand-picked.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – The Art of Rillettes from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869623542026,"sku":"MP-GEFL-LECO-4108","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-kampot-fougeray_label.jpg?v=1791401126"},{"product_id":"geflugel-rillettes-mit-gegrillten-paprika-und-zwiebeln-120-g-le-comptoir-du-fougeray","title":"Poultry rillettes with grilled peppers and onions 120 g","description":"\u003ch3 dir=\"ltr\"\u003eGrilled Peppers and Onions: The Jar That Looks South.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family-run business in Eancé, on the border between Anjou and Brittany. This range is made from 100% poultry, with no pork: chicken fillets and drumsticks, accounting for 67.5% of the jar's contents, are browned in chicken fat, cooked for around 15 hours, and shredded by hand. This is combined with 6% grilled peppers and onions. When opened, you'll see reddish-tinted meat with soft pieces of vegetable, the only jar in the range with color.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePeppers only truly taste like peppers when they're grilled: they become sweet and take on a subtle smoky note. The onions add a little kick, as the manufacturer puts it, while the vegetables make the texture softer and more melt-in-the-mouth than the plain spiced jars. The result is more reminiscent of a Basque piperade than a classic rillette. Of all the jars in the range, this is the mildest.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken fillets and drumsticks are browned in chicken fat and then slowly cooked in a pot for around 15 hours with only salt from Guérande and black pepper. The meat is then shredded by hand and mixed with grilled peppers and onions. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eOn toasted bread with a drizzle of olive oil, or as a spread in a sandwich with arugula. Take it out of the refrigerator half an hour before serving. Pair it with a rosé from Provence or a light red from Languedoc.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillette Craftsmanship from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869624885514,"sku":"MP-GEFL-LECO-4109","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-paprika-zwiebeln-fougeray_label.jpg?v=1791401809"},{"product_id":"geflugel-rillettes-mit-timut-pfeffer-120-g-le-comptoir-du-fougeray","title":"Poultry Rillettes with Timut Pepper 120 g","description":"\u003ch3 dir=\"ltr\"\u003eTimut pepper: smells of grapefruit, tingles on the tongue.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range consists of 100% poultry, without pork: chicken fillets and legs, 74% of the jar's contents, plus a single spice that sets the tone. Upon opening, you will see light, coarsely shredded meat, not smooth purée.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTimut pepper from Nepal is botanically not a pepper, but a relative of Sichuan pepper, and it behaves accordingly: First comes a distinct aroma of grapefruit and exotic flowers, then a slight tingling on the tongue. In these rillettes, it is the most striking spice of the entire range. The meat is soft and juicy, the Guérande salt takes a back seat, and the black pepper remains in the background.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken fillets and legs are browned and then slowly cooked in a cauldron for around 15 hours, with only salt from Guérande and black pepper. After that, the meat is shredded by hand and mixed with the Timut pepper. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eOn thin, crispy bread, without any further seasoning. Also very good with avocado or a salad with citrus fruits. Take out of the refrigerator half an hour before eating. Pair with a Gewürztraminer, a Riesling, or a tonic.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Timut or Timur\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eTimut pepper (Zanthoxylum armatum) belongs to the citrus family and is harvested wild in the mountains of Nepal. There it is called Timur, as it is also written on the label; in France and Germany, the spelling Timut has become established.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869627441418,"sku":"MP-GEFL-LECO-4110","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-timut-fougeray_label.jpg?v=1791383738"},{"product_id":"geflugel-rillettes-thai-art-120-g-le-comptoir-du-fougeray","title":"Thai-Style Poultry Rillettes 120 g","description":"\u003ch3 dir=\"ltr\"\u003eThai-Art: the rillettes that travel furthest from France.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLe Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range consists of 100% poultry, without pork: chicken legs and fillets, 74% of the jar's contents, confit and shredded by hand. This is combined with a Thai spice blend in which lemongrass and ginger set the tone. Upon opening, you will see light, coarsely shredded meat, not a smooth purée.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis recipe is the outlier of the range. Lemongrass brings a fresh, citrusy note, ginger a warm spiciness in the background, and both meet a French basic recipe of poultry, fat, and Guérande salt. This works because the rillettes give the spice a base that a curry paste alone does not have. A French magazine called it in its column \"Sur la table\" a promise of \"onctuosité bien relevée\", creamy and well seasoned.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: Chicken legs and fillets are confit and then cooked for long hours in a large cast-iron pot. After that, the meat is shredded by hand and mixed with the Thai spice blend. No additives or preservatives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eOn toasted bread with coriander and a little lime, or as a spread in a banh-mi sandwich with pickled carrots. Take out of the refrigerator half an hour before eating. Pair with a semi-dry Riesling, a Gewürztraminer, or a cold lager beer.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Les Cocottes du Fougeray\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThis recipe is one of the older ones from the house. Earlier jars still bore the name \"Les Cocottes du Fougeray\" with a small pot in the logo, today the range is called Le Comptoir du Fougeray. The recipe has remained the same.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes craftsmanship from the heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 120 g","offer_id":53869628719370,"sku":"MP-GEFL-LECO-4111","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gefluegel-rillettes-thai-fougeray_label.jpg?v=1791399539"},{"product_id":"seehecht-rillettes-mit-chorizo-120g-la-lumineuse","title":"Pollock Rillettes with Chorizo 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003ePollock and chorizo: a spread that tastes of the Atlantic and a little bit of Spain.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eFish rillettes with sausage might sound unusual at first. On bread, it makes immediate sense: the pollock is mild and almost sweet, while the chorizo brings paprika, a hint of smoke, and a touch of heat. It merely seasons the fish, which remains the main event.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe rillettes are creamy and spread thickly without tasting like mayonnaise. Anyone who usually finds fish spreads too mild will enjoy this one.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThey are made at La Cotinière on the Île d'Oléron, the island's only artisanal fish cannery. The Dupuy family makes their rillettes without preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChill for half an hour before serving and spread on toasted rustic bread. Pair with a chilled white wine or rosé.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass à 120g","offer_id":53873832296714,"sku":"MP-MERLU-LUM-0002","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/merluki.jpg?v=1791475222"},{"product_id":"thunfisch-rillettes-mit-piment-despelette-120g-la-lumineuse","title":"Tuna Rillettes with Piment d'Espelette 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eTuna with a pinch of the Basque Country, spreadable.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eThis is the simplest rillettes in the range. The tuna provides a bold, savory flavor, while the piment d'Espelette adds a gentle warmth that lingers on the palate without burning.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe cream is smooth and fine, much finer than canned tuna with mayonnaise. Just right when guests arrive and nothing is prepared.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade on the Île d'Oléron, at the port of La Cotinière, by a family that has worked with fish for generations. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChill briefly, then serve on freshly toasted bread as a small appetizer or with an aperitif. Pair with a dry white wine, preferably a Vinho Verde.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass @ 120g","offer_id":53873832395018,"sku":"MP-THON-LUM-0003","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/thonpimentki.jpg?v=1791475606"},{"product_id":"rotbarben-rillettes-mit-tomate-120g-la-lumineuse","title":"Red mullet rillettes with tomato 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eThe red mullet, usually a fish for the frying pan, here as rillettes with tomato.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eRed mullet, known in French as rouget, is usually enjoyed grilled or in bouillabaisse. It is rarely found as a spread. Its flavor is delicate and slightly nutty, with a hint of shrimp.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe tomato adds color and a mild acidity, while a touch of piment d'Espelette rounds out the flavor. The result tastes like the south, even though it comes from the Atlantic coast.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade in La Cotinière on the Île d'Oléron, in a small family-run workshop right by the harbor. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eServe chilled on toast or a slice of baguette. Pair with a rosé from Provence or a light white wine.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass of 120g","offer_id":53873832427786,"sku":"MP-ROUGET-LUM-0004","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/rougetki.jpg?v=1791475425"},{"product_id":"schwertfisch-rillettes-mit-piment-despelette-120g-la-lumineuse","title":"Swordfish Rillettes with Piment d'Espelette 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eSwordfish spread: rare, full-flavored and gently warming.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eSwordfish is best known as a thick steak from the grill, but it is rarely found as rillettes. Its flesh is firm and tastes more robust than tuna, with a slightly buttery note.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eFinely shredded and creamed until smooth, it becomes a spread with real character. The piment d'Espelette adds warmth, not heat.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade on the Île d'Oléron, in the Dupuy family's workshop at the port of La Cotinière. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChill for half an hour and serve on toasted bread, as an aperitif or with a little salad as a small starter. A mineral white wine pairs well with it.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass of 120 g","offer_id":53873832493322,"sku":"MP-ESPADON-LUM-0005","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/espadonki.jpg?v=1791475083"},{"product_id":"thunfisch-rillettes-mit-grunem-pfeffer-120g-la-lumineuse","title":"Tuna Rillettes with Green Pepper 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eTuna and green pepper, a classic pairing, here as rillettes.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eGreen pepper and tuna simply go well together. In these rillettes, the robust tuna gets a fresh, slightly fruity spiciness that builds gradually.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eFor those who know the piment d'Espelette version: This one is a bit livelier, while the other warms you evenly. Both side by side on the table make for a nice comparison.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade on the Île d'Oléron, at the port of La Cotinière, using simple recipes with a few ingredients. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eSpread cold on toasted bread or crackers. A fresh white wine or a Crémant pairs well with it.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass of 120 g","offer_id":53873832526090,"sku":"MP-THON-LUM-0006","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/thinvertki.jpg?v=1791474710"},{"product_id":"doraden-rillettes-mit-grunen-oliven-120g-la-lumineuse","title":"Sea Bream Rillettes with Green Olives 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eSea bream with green olives: the finest rillettes in the range.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eSea bream is a prized food fish on the French Atlantic coast, but it is rarely available as rillettes. It has a mild, clean taste and delicate white flesh.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe green olives add small salty, slightly bitter notes, while a little piment d'Espelette adds warmth. If you usually find fish rillettes too strong, this is the one to start with.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade in La Cotinière on the Île d'Oléron, at the island's only artisanal fish cannery. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eServe chilled on toasted bread, preferably with a few olives on the side. Pair with a rosé or a light white wine.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass à 120g","offer_id":53873832591626,"sku":"MP-DORADE-LUM-0007","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/doradeki.jpg?v=1791474528"},{"product_id":"krabbenmousse-mit-tomate-120g-la-lumineuse","title":"Scampi mousse with tomato 120g La Lumineuse","description":"\u003ch3 dir=\"ltr\"\u003eCrab and tomato, as a light mousse for aperitifs.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eIn addition to its rillettes, La Lumineuse also makes a few mousses that are finer and smoother. This one is light, creamy, and delicate, with the sweet, distinctly oceanic flavour of crab.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe tomato adds colour and a mild fruitiness, while a pinch of piment d'Espelette rounds out the flavour. Compared to the rillettes, it tastes less fishy and more of the sea.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eMade on the Île d'Oléron, at the port of La Cotinière, by the Dupuy family. No preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eServe chilled on small toasts or good bread. Pair with a Crémant or a dry Loire Valley white wine.\u003c\/p\u003e","brand":"La Lumineuse","offers":[{"title":"Glass of 120 g","offer_id":53873862115594,"sku":"MP-CRABE-LUM-0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/crabetomateKI.jpg?v=1791450687"},{"product_id":"cochot-n-1-scharfe-geflugel-rillettes-mit-mistral-sauce-100-g","title":"Coc'Hot N°1 – Spicy Poultry Rillettes with Mistral Sauce 100 g","description":"\u003ch3 dir=\"ltr\"\u003eThe mildest of the three Coc'Hots: poultry rillettes with noticeable but friendly heat.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eCoc'Hot is the spicy range from Le Comptoir du Fougeray: delicate chicken rillettes seasoned with chili sauces from Sauces Martin. The number on the jar indicates the heat level, and each number has its own sauce. N°1 is the entry-level option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis one contains \u003ca href=\"\/en\/products\/mistral-chili-sauce-mit-kraeuter-der-provence-staerke-4-12\"\u003eMistral\u003c\/a\u003e, which is level 4 out of 12 on the Martin scale. It is made from fresh Picaro chilies, a rather mild variety, with roasted garlic, rosemary and oregano, and smells of herbs from Provence. The heat builds slowly and leaves a warm sensation on the palate, while the taste of chicken remains throughout.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent French sauce maker founded by three cousins, all trained chefs. Their chilies are grown outdoors, harvested when ripe and cleaned by hand, then the purée matures in a barrel for around a year before it is turned into sauce. The rillettes themselves are made by Le Comptoir du Fougeray in the border region between Anjou and Brittany, with chicken from France and without preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChill for half an hour and spread on toasted bread. Serve with a cold beer or a dry cider to balance the heat.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes craftsmanship from the heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 100 g","offer_id":53874847187210,"sku":"MP-COCH-LECO-4114","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cochot1ki.jpg?v=1791469292"},{"product_id":"cochot-n-2-sehr-scharfe-geflugel-rillettes-mit-sirocco-sauce-100-g","title":"Coc'Hot N°2 – Very Spicy Poultry Rillettes with Sirocco Sauce 100 g","description":"\u003ch3 dir=\"ltr\"\u003eThe medium Coc'Hot: boldly spicy, with smoke and fruit.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eNo. 2 is for anyone who found No. 1 too tame. The base remains the same: delicate chicken rillettes, but the sauce is different. This one contains Sauces Martin's \u003ca href=\"\/en\/products\/sirocco-geraeucherte-chili-sauce-scharf-staerke-7-12\"\u003eSirocco\u003c\/a\u003e, heat level 7 out of 12.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt combines three chilies: habanero for fruit and fire, pícara for balance, and Pimentón de la Vera, Spain's smoked paprika. A little tomato and garlic round it out. This gives it a smoky depth before the heat kicks in—and it really kicks in. A jar for people who don't consider chili just a decoration.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent French sauce maker founded by three cousins who are all trained chefs. Their chilies are grown outdoors, harvested when ripe, and cleaned by hand. The purée then matures in a barrel for about a year before it is turned into sauce. The rillettes themselves are made by Le Comptoir du Fougeray in the border region between Anjou and Brittany, using French chicken and no preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChill for half an hour and spread thinly on toasted bread, topped with a few slices of cucumber. Serve with a cold beer or a fruity rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – The Art of Rillettes from the Heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 100 g","offer_id":53874847219978,"sku":"MP-COCH-LECO-4115","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cochot2ki.jpg?v=1791469135"},{"product_id":"cochot-n-3-extrem-scharfe-geflugel-rillettes-mit-carolina-reaper-100-g","title":"Coc'Hot No. 3 – Extra Hot Poultry Rillettes with Carolina Reaper 100 g","description":"\u003ch3 dir=\"ltr\"\u003eThe strongest Coc'Hot: Chicken rillettes with Carolina Reaper, only for real chili fans.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eNo. 3 is the top of the ladder. It is seasoned with the \u003ca href=\"\/en\/products\/carolina-reaper-starke-11-12-maison-martin\"\u003eCarolina Reaper\u003c\/a\u003e from Sauces Martin, which ranks 11 out of 12 on their heat scale. The chili itself is one of the hottest in the world, with the sauce measuring around 800,000 Scoville—and you can feel it.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt first, you can still taste the tender chicken and the fruitiness of the chili, tropical and almost floral. Then comes the heat, which lingers and leaves a slightly bitter aftertaste. Our advice: start with the tip of a knife and don't spread it on the whole piece of bread right away.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent French sauce manufacturer founded by three cousins who are all trained chefs. Their chilis are grown outdoors, harvested when ripe, and cleaned by hand, then the purée matures in a barrel for around a year before it is turned into sauce. The rillettes themselves are made by Le Comptoir du Fougeray in the border region between Anjou and Brittany, with chicken from France and without preservatives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eChilled and spread very thinly on bread, or as a spicy accent on an aperitif board alongside mild rillettes. A glass of milk or a cold beer within reach won't hurt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/miitrephilippe.com\/blogs\/news\/le-mottay-gourmand-rillettes-handwerk-aus-dem-herzen-der-bretagne\"\u003eLe Comptoir du Fougeray – Rillettes craftsmanship from the heart of Brittany\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Le Comptoir du Fougeray","offers":[{"title":"Jar 100 g","offer_id":53874847285514,"sku":"MP-COCH-LECO-4116","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cochot3ki.jpg?v=1791468926"},{"product_id":"big-peat-chili-sauce-mit-islay-whisky-starke-6-12","title":"Big Peat Chili Sauce with Islay Whisky - Heat 6\/12","description":"\u003ch3 dir=\"ltr\"\u003eChili sauce with Islay whisky: smoky, peaty and with plenty of heat.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eFor Big Peat, Sauces Martin teamed up with the Scottish whisky house Douglas Laing. Their Big Peat is a whisky from the island of Islay, known for its strong peaty smoke, and there is no shortage of it in the bottle. The label features Pete, a wind-swept islander.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eHabanero brings fruit and heat, Picaro balances it out, and the whisky adds peat and malt. It tastes more like a campfire than vinegar. On the Martin scale, this is level 6 out of 12: distinctly hot, but nothing to fear. \u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent sauce manufacturer from Viroflay near Paris, founded by the three cousins Anna, Jean-Baptiste and Benjamin Martin. Their chillies are harvested when ripe, cleaned by hand and aged as a purée in barrels for around a year before being turned into sauce. \u003ca href=\"\/en\/blogs\/news\/maison-martin-scharfe-saucen-aus-frankreich\" title=\"Supplier profile Maison Martin\"\u003eGo to the supplier profile\u003c\/a\u003e\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003ePairs well with burgers, grilled meat, fish and chips or raclette, and for those who like it Scottish, haggis. It is best added at the end or directly to the plate, so that the whisky aroma is preserved. Store in the refrigerator after opening. The sauce contains alcohol and is not suitable for children or pregnant women.\u003c\/p\u003e","brand":"Maison Martin","offers":[{"title":"100 g bottle","offer_id":53875071484170,"sku":"MP-BIGP-MAISO-4117","price":14.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/bigpeatki.jpg?v=1791472205"},{"product_id":"inca-reaper-chili-sauce-carolina-reaper-aus-ecuador-starke-11-12","title":"Inca Reaper Chili Sauce - Carolina Reaper from Ecuador - Heat 11\/12","description":"\u003ch3 dir=\"ltr\"\u003eCarolina Reaper from Ecuador: extremely hot yet fruity.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eInca Reaper is a sauce dedicated entirely to one chili: the red Carolina Reaper, grown in Ecuador. Not much else goes into it—just a little sugar and vinegar to bring the chili’s fruity flavor to the forefront. It scores 11 out of 12 on the Martin scale, around 900,000 Scoville.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eWhat’s surprising is that before the heat hits, you can taste a fruity, slightly sweet note. Then comes the heat, and it’s no joke. Martin himself says that a single drop is enough, and he’s right.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent sauce maker from Viroflay near Paris, founded by three cousins: Anna, Jean-Baptiste and Benjamin Martin. Their chilis are harvested when ripe, cleaned by hand and aged as a purée in barrels for about a year before being turned into sauce. \u003ca href=\"\/en\/blogs\/news\/maison-martin-scharfe-saucen-aus-frankreich\" title=\"Supplier profile: Maison Martin\"\u003eRead the supplier profile\u003c\/a\u003e\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eAdd it drop by drop to tacos, pan-fried dishes and marinades, or over grilled food—and start with a cautious dose. For the brave, take it straight from the spoon. Refrigerate after opening.\u003c\/p\u003e","brand":"Maison Martin","offers":[{"title":"100 g bottle","offer_id":53875071549706,"sku":"MP-INCA-MAISO-4118","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/incareaperki.jpg?v=1791472313"},{"product_id":"amazonia-chili-sauce-mit-maracuja-und-limette-starke-5-12","title":"Amazônia Chili Sauce with Passion Fruit and Lime - Heat Level 5\/12","description":"\u003ch3 dir=\"ltr\"\u003eScorpion Chili with Passion Fruit and Lime: fruity, fresh, and with a kick.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eAmazônia was created by Sauces Martin on a trip to the Amazon, where they met the Shipibo-Conibo, a people who have been growing and cooking with chilies for generations. The chili is the Trinidad Scorpion Moruga from Ecuador, one of the hottest varieties of all, but here it is used sparingly. Sauces Martin supports Amazon Frontlines, an organization that works for the indigenous peoples and their forest.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe tone is set by the passion fruit, with lime, a splash of coconut milk, garlic, and spices added. It tastes of fruit, rind, and root, slightly floral, and the heat only comes afterwards. Heat level 5 out of 12: nicely spicy, for anyone who likes chili, but well within reach.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent sauce manufactory from Viroflay near Paris, founded by the three cousins Anna, Jean-Baptiste, and Benjamin Martin. Their chilies are harvested ripe, cleaned by hand, and aged as a puree in barrels for around a year before being turned into sauce. \u003ca href=\"\/en\/blogs\/news\/maison-martin-scharfe-saucen-aus-frankreich\" title=\"Supplier profile Maison Martin\"\u003eTo the supplier profile\u003c\/a\u003e\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eMade for ceviche, poke bowls, tacos, and salads, also great with grilled food or on raw vegetables. Martin even recommends it with fruit salad. Store in the refrigerator after opening.\u003c\/p\u003e","brand":"Maison Martin","offers":[{"title":"100 g bottle","offer_id":53875071582474,"sku":"MP-AMAZ-MAISO-4119","price":12.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/amazoniaki.jpg?v=1791472538"},{"product_id":"morning-live-fruhstucks-chili-sauce-mit-chipotle-und-zichorie-starke-6-12","title":"Morning Live Breakfast Chili Sauce with Chipotle and Chicory - Strength 6\/12","description":"\u003ch3 dir=\"ltr\"\u003eA chili sauce for breakfast: chipotle, chicory and a hint of coffee.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eThe Morning Live developed Sauces Martin together with Cherico, a chicory brand. The idea: a spicy sauce that is also suitable for breakfast. For this, smoked chipotle and habanero come together with chicory and instant coffee, rounded off with coconut milk.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt tastes warm and woody, slightly sweet and smoky, with a roasted depth from the chicory. The coconut milk rounds off the finish. Heat level 6 out of 12, so quite spicy, but more warming than biting.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eSauces Martin is an independent sauce manufacturer from Viroflay near Paris, founded by the three cousins Anna, Jean-Baptiste and Benjamin Martin. Their chilies are harvested ripe, cleaned by hand and aged as a puree in a barrel for around a year before being turned into sauce. \u003ca href=\"\/en\/blogs\/news\/maison-martin-scharfe-saucen-aus-frankreich\" title=\"Supplier profile Maison Martin\"\u003eTo the supplier profile\u003c\/a\u003e\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eOn fried or scrambled eggs, avocado toast or a grilled cheese sandwich. Martin even suggests adding a dash to your coffee. Store in the refrigerator after opening.\u003c\/p\u003e","brand":"Maison Martin","offers":[{"title":"100 g bottle","offer_id":53875071615242,"sku":"MP-MORN-MAISO-4120","price":12.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/morningki.jpg?v=1791472707"},{"product_id":"perlhuhnterrine-mit-cranberries-und-weihnachtsgewurzen-90g","title":"Guinea fowl terrine with cranberries and Christmas spices 90g","description":"\u003ch3 dir=\"ltr\"\u003eA Terrine for the Festive Season: Guinea Fowl with Cranberries and Christmas Spices from Brittany, in a Limited Edition.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eHénaff from Pouldreuzic in Finistère is known for its pâté in the blue-and-yellow tin. Under the Hénaff \u0026amp; Co brand, the family also produces small jars of terrines and rillettes, and this one is part of the festive Christmas edition in a special jar: French guinea fowl meat, chicken liver and pork form the base, with cranberries and a pinch of Christmas spices. It is only available seasonally.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGuinea fowl has a more refined yet slightly bolder flavour than chicken, and the terrine captures this perfectly. 27% guinea fowl meat, 7% cranberries: the berries add acidity and a subtle sweetness, while the 0.4% Christmas spices remain in the background, lending warmth rather than a gingerbread flavour. A splash of cognac, shallot and garlic round out the taste. The texture is coarse and spreadable, like a rustic terrine.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduced by Hénaff in Pouldreuzic in Brittany; the meat comes from France. According to the ingredients list, it contains no nitrite curing salt or additives, is sterilised in the jar and therefore has a long shelf life if unopened.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eBest served cold, but take it out of the refrigerator 15 minutes before serving. Serve on toasted rustic bread or baguette, as a starter with a few gherkins, or with an aperitif on Christmas Eve. It pairs well with a dry \u003ca href=\"\/en\/products\/cidre-kerne-artisanal-brut\"\u003eCidre Kerné Brut\u003c\/a\u003e from Brittany or a \u003ca href=\"\/en\/products\/champagne-laherte-ultradition-brut\"\u003eChampagne Laherte Ultradition\u003c\/a\u003e. After opening, store in the refrigerator and consume within three days.\u003c\/p\u003e","brand":"Henaff","offers":[{"title":"Glass 90 g","offer_id":53898457841930,"sku":"MP-PERL-HENAF-3659","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/pintadehenaff.jpg?v=1791796791"},{"product_id":"confit-doignons-doux-des-cevennes-aop-220g-castel-riquet","title":"Sweet Onion Confit from the Cévennes AOP 220g Castel Riquet","description":"\u003ch3 dir=\"ltr\"\u003eAn onion with its own seal of quality, slowly cooked down into a confit that also works on bread on its own.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCastel Riquet is a family business run by the d'Arnal family in Saint-André-de-Majencoules in the southern Cevennes (Gard), which has been growing the Oignon doux des Cévennes since 1975 – that mild sweet onion that has carried the AOP seal since 2008.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFor this confit, the onion is used in a 78% proportion, slowly cooked down with honey, sugar, white wine, balsamic vinegar, olive oil, salt, and spices. The jar holds 220 g and comes without colorings or preservatives.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe confit tastes significantly milder and sweeter than a regular onion chutney, but with the characteristic, almost fruity note of the Cevennes onion. The balsamic vinegar provides a slightly tart counterpoint, while the honey rounds it off without tasting overly sweet. In texture, it is soft and spreadable, with recognizable pieces of onion instead of a smooth mass.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The onions grow on the terraced granite soils of the estate, planted and harvested by hand as has been customary for generations – only the soil preparation before planting is done by machine. It is processed into confit in a local cannery, according to the estate's own recipes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe confit pairs classically with goat cheese and foie gras, but also goes just as well with strong hard cheese, cold roast, or simply on toasted baguette. After opening, store in the refrigerator and consume promptly.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Oignon doux des Cévennes AOP\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOignon doux des Cévennes has been protected as an AOP since 2008 – only onions from a defined area in the southern Cevennes, grown using traditional methods on the characteristic terraced fields, are allowed to bear this name.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Domaine Castel-Riquet","offers":[{"title":"Glass, approx. 220 g","offer_id":53900274368778,"sku":"MP-CONFIT-CASTE-0001","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confitcastel-riquet.jpg?v=1791815026"},{"product_id":"soupe-doignon-doux-des-cevennes-aop-650g-castel-riquet","title":"Soupe d'oignon doux des Cévennes AOP 650g Castel Riquet","description":"\u003ch3 dir=\"ltr\"\u003eAn onion with its own seal of quality, reduced to a soup so that its flavor can be quickly on the table even on cool days.\u003c\/h3\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe soup is a concentrate: add 600 to 700 ml of water, bring to a boil for 2 to 3 minutes, and serve hot. For the deluxe version, sprinkle croutons or toasted baguette with Gruyère and briefly brown under the grill.\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eCastel Riquet is a family-run business of the d'Arnal family in Saint-André-de-Majencoules in the southern Cevennes (Gard), which has been growing Oignon doux des Cévennes since 1975 – that mild sweet onion that has carried the AOP seal since 2008. For this soup, the onion is used in an 85% proportion, reduced with bouillon, butter, olive oil, sunflower oil, salt, herbs, and pepper. The jar holds 650 g and makes four servings as a concentrate.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe soup tastes mild and rounded, with the slightly sweet note of the Cevennes onion and the creaminess that the butter gives it. Without cream or flour, but with a clear, onion-focused flavor – significantly milder than a classic French onion soup with lots of cheese and wine.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The onions grow on the terraced granite soils of the estate, mostly planted and harvested by hand. They are processed at Traiteur des Garrigues, the estate's partner business for confit, soup, and velouté.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Oignon doux des Cévennes AOP\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOignon doux des Cévennes has been protected as an AOP since 2008 – only onions from a defined area in the southern Cevennes, grown using traditional methods on the characteristic terraced fields, are allowed to bear this name.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Domaine Castel-Riquet","offers":[{"title":"Glass, approx. 650 g","offer_id":53900388499722,"sku":"MP-SOUP-CASTE-0002","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/soupeoignonscastelriquet.jpg?v=1791821987"},{"product_id":"veloute-doignons-doux-des-cevennes-aop-650g-castel-riquet","title":"Sweet Onion Velouté from the Cévennes AOP 650g Castel Riquet","description":"\u003ch3 dir=\"ltr\"\u003eAn onion with its own seal of quality, this time velvety smooth instead of chunky – for those who prefer it creamier.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCastel Riquet is a family-run business owned by the d'Arnal family in Saint-André-de-Majencoules in the southern Cévennes (Gard), which has been growing Oignon doux des Cévennes since 1975 – the mild sweet onion that has carried the AOP seal since 2008. For this velouté, the onion makes up 80% of the product, puréed with bouillon, butter, crème fraîche, milk, salt and spices. The jar contains 650 g and is ready to serve.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCompared to the soup from the same house, the velouté is noticeably richer: with 16 g of fat and 12 g of saturated fatty acids per 100 g (soup: 9.6 g and 8 g respectively), the crème fraîche and milk provide a silky, full-bodied texture instead of the soup's rather clear consistency.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The onions grow on the terraced granite soils of the estate, mostly planted and harvested by hand. They are processed by Traiteur des Garrigues, the estate's partner business for confit, soup and velouté.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eHeat gently before serving; do not boil. After opening, store in the refrigerator and consume promptly.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eDid you know: Oignon doux des Cévennes AOP\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOignon doux des Cévennes has been protected as an AOP since 2008 – only onions from a defined area in the southern Cévennes, grown using traditional methods on the characteristic terraced fields, may bear this name.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Domaine Castel-Riquet","offers":[{"title":"Glass, approx. 650 g","offer_id":53900728238346,"sku":"MP-VELOU-CASTE-0003","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/veloute.jpg?v=1791822711"},{"product_id":"gerauchertes-guerande-salz-am-buchenholz-110-g","title":"Smoked Guérande Salt on Beechwood – 110 g","description":"\u003ch3 dir=\"ltr\"\u003eAnyone who wants to add a touch of smoky flavor to grilled food, fish, or cheese without a smoker will find it here in the salt shaker.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eAtelier du Sel – Morel et Le Chantoux has been harvesting its salt by hand for years in the salt marshes of Assérac near Guérande, with the protected IGP seal. This salt is then smoked over beechwood by a smoking partner in Guérande. The result is a pure natural salt with a strong smoky flavor – without any additives or artificial smoke flavor from a bottle.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe salt has a distinctly smoky taste, with the mild saltiness that characterizes Guérande salt. The smoky flavor comes from the beechwood fire, not from a flavor concentrate. Just a few grains are enough to give meat, fish, or vegetables a noticeable smoky note.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eProduction: The Sel de Guérande is harvested by hand in the summer from the surface of the salt marshes. It is then smoked over beechwood at Sardinette \u0026amp; Cie, a partner company in Guérande.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eUse it for seasoning grilled meat and fish, on butter for bread, or on a cheese platter. Since the smoky flavor evaporates quickly during cooking, it is best to season just before serving.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eDid you know: How is salt smoked?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe finished, already dried Sel de Guérande is smoked over slowly smoldering beechwood, similar to smoked fish or meat. The salt absorbs the smoky flavor without being heated or melted itself.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Atelier du Sel- Morel et Le Chantoux","offers":[{"title":"Can 110 g","offer_id":53905713922314,"sku":"MP-FUME-ATELI-3704","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/sel_fume_label.jpg?v=1791902784"},{"product_id":"soupe-de-poissons-bretonische-fischsuppe-400g-la-pointe-de-penmarch","title":"Soupe de poissons – Breton Fish Soup 400g La Pointe de Penmarch","description":"\u003ch3 dir=\"ltr\"\u003eA fish soup just like the ones served on the Breton coast: rich, orange-red, and piping hot in five minutes.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eThis Soupe de Poissons comes from La Pointe de Penmarc'h, the cannery in Douarnenez at the far western tip of Brittany. It is made with fish landed fresh in Breton ports, along with sardines and green whelks. Which fish end up in the pot depends on the day's catch. That is why, as the manufacturer himself says, it tastes slightly different every time, like a soup made in your own kitchen.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe fish content is 33%. The soup has a distinct taste of the sea, with tomato, fennel, and garlic in the background. Saffron, paprika, and a touch of chili add colour and warmth, but not heat. Compared to our lobster or crab veloutés, it is richer and more flavourful, and it contains no cream.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe fish pieces come from the Northeast Atlantic and are processed fresh after being landed, while the vegetables come from France. It is seasoned with saffron, fennel, basil, thyme, and bay leaves.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eHeat gently in a saucepan and serve piping hot, classically with croutons, a spoonful of rouille, and grated Gruyère. One can is enough as a starter for two. It pairs well with a chilled \u003ca href=\"\/en\/products\/cidre-kerne-artisanal-brut\"\u003eCidre Kerné Brut\u003c\/a\u003e from Brittany or a \u003ca href=\"\/en\/products\/picpoul-de-pinet-2025-hecht-bannier\"\u003ePicpoul de Pinet\u003c\/a\u003e. Pour any leftovers into a glass, refrigerate, and eat within two days.\u003c\/p\u003e","brand":"La Pointe de Penmarch","offers":[{"title":"400 g can","offer_id":53912553783562,"sku":"MP-POISS-LPPM-0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/soupe_de_poissons_penmarch_label.jpg?v=1791989454"},{"product_id":"mayonnaise-mit-petersilie-und-zitrone-130g-la-perle-des-dieux","title":"Mayonnaise with Parsley and Lemon 130g La Perle des Dieux","description":"\u003ch3 dir=\"ltr\"\u003eThe mayonnaise for shrimp and seafood, green from the parsley and fresh from the lemon.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eThe Mayo sauce comes from La Perle des Dieux, the cannery in Saint-Gilles-Croix-de-Vie on the Vendée coast. It is part of the same sauce range as La Persillée and La Zestée. The base is a classic mayonnaise made from egg yolk, rapeseed oil and Dijon mustard. Plenty of French parsley is added, along with lemon juice and lemon zest.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eWith 12.3% parsley, it is significantly greener than a regular mayonnaise. The fresh lemon juice (4%) and zest (1.1%) make it lively and cut through its richness. The mustard remains in the background. Anyone who likes sauce verte or a herb remoulade will like it immediately, only it is more refined and less tart.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eIt is made from rapeseed oil, egg yolk and Dijon mustard, seasoned with Sel de Guérande and pepper. According to the manufacturer, the parsley comes from France.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp dir=\"ltr\"\u003eThe manufacturer recommends it with shrimp, whelks, a seafood platter, breaded fish and fish \u0026amp; chips. Its own favorite combination is a salad of white tuna, cherry tomatoes, cucumber and red onion with a generous spoonful of sauce. A chilled \u003ca href=\"\/en\/products\/picpoul-de-pinet-2025-hecht-bannier\"\u003ePicpoul de Pinet\u003c\/a\u003e pairs perfectly with it. Store in the refrigerator after opening.\u003c\/p\u003e","brand":"Perle des Dieux","offers":[{"title":"Glass, approx. 130 g","offer_id":53913014468874,"sku":"MP-MAYO-PERLE-0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/mayonnaise_persil_citron_perle_label.png?v=1791991887"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/67839dfb74349e487774310c4a394e28.webp?v=1770311983","url":"https:\/\/miitrephilippe.com\/en\/collections\/neu-im-sortiment.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}