- Champagne “Roger Manceaux”, Cuvée Blanc de blancs
- Rillettes with scallops
- Mackerel rillettes with Sichuan pepper
- Rillettes of Kari Gosse lobster
- Sea Caviar Breton artichokes and sea lettuce
The effervescent and subtle union “Earth and Sea”
Champagne “Roger Manceaux”, Cuvée Blanc de blancs. Elaborated in 100% Chardonnay, this Cuvée “Plaisir” reveals fresh mint notes.
Fresh, gentle, and with grace, it offers a taste of mineral character that the purists will appreciate.
A pure, fresh and airy Blanc de Blancs Champagne.
Rillettes with scallops: Find out this Scallop Recipe cooked in the Breton way, which is the most appreciated by the gourmets! Rich in gentle and smelting fibre, these rillettes reveal every taste of the Scallop cooked with butter, shallots and parsley.
Ingredients: Scallop (47,5%), saith, liquid cream, shallots, carrots, butter, wheat flour, milk and lactose protein, salt, parsley, pepper, garlic.
May contain traces of shellfish, celeriac, and mustard.
Mackerel rillettes with Sichuan pepper: Find out this generous texture of mackerel linked with the aromatic strength of Sichuan pepper. You will appreciate the woody notes with slight taste of lemon.
Ingredients: Mackerel (56,5%), liquid cream, water, lemon puree (lemon 84%, invert sugar syrup 16%), wheat flour, milk and lactose protein, salt, lemon zest, Sichuan pepper (0,2%), shallots, Espelette pepper, garlic.
May contain traces of shellfish, celeriac, mustard, and molluscs.
Rillettes of Kari Gosse lobster: Cooked with blue lobster (Breton lobster), which is considered as the finest shellfish, find out the soft and refined flesh of the lobster (30,5%) through this recipe, which will enchant the gourmets.
Raised with Kari Goss, spice mix well known by gastronomes, find out the fine and gentle taste of the lobster.
Ingredients: Lobster (30,5%), liquid cream, saith, scallop **, shallots, carrots, butter, wheat flour, milk and lactose protein, salt, parsley, garlic, Kari Gosse.
(0,05%) (Ginger, curcuma, clove, hot pepper, cinnamon, pepper).
May contain traces of celeriac, mustard.
Sea Caviar Breton artichokes and sea lettuce: cooked with artichoke from Bretagne, favourite region for their culture, this sea caviar is subtly cooked with sea lettuce. Savour chill on toasts as appetizer.
Ingredients: Artichokes (77,53%), olive oil, dehydrated sea lettuce (1,64%-, garlic, salt, pepper.
May contain traces of mustard, sesame, nuts, milk, and products with milk.
|Dimensions||33 × 21 × 11 cm|
The products are arranged in an elegant box manufactured by a French company.
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Champagne Roger Manceaux
Blanc de Blancs cuvee Elaborated in 100% Chardonnay, this “pleasure” cuvee reveals some fresh mint notes. Fresh, delicate, full of elegance, it offers a strong mineral taste that gourmets will enjoy.
Rillette de maquereau au poivre Sechuan
The generous texture of mackerel allied with the aromatic strength of Sichuan pepper give woody and lightly lemon notes.
Caviar marin artichaut de Bretagne et laiture de la mer
Cooked with Breton artichoke, elected region for their culture, this sea caviar is subtly cooked with sea lettuce. A uniqueness to discover !
Rillettes de Homard au Karl Gosse
Cooked with the famous Blue Lobster (the Breton lobster), known as the finest shellfish, with a refined and soft flesh, mingled to Karl Gosse, a spices blend particularly appreciated by foodies.
Rillettes aux noix de Saint Jacques
Scallop recipe cooked in the Breton manner. Rich in delicate and smelting fibres, these rillettes reveal all the scallop flavours cooked with butter, shallot and parsley