Showing 13–18 of 22 results
L’Apérisson Piment d’Espelette
Unique product compound of beans of Soissons with Espelette pepper. This dry vegetable, with its delicate taste, its ivory colour, is proposed cooked with sunflower oil
This snail preparation is a beautiful discovery with sweet and natural tastes.
- Julien CHOPIN Champagne
- Whole Foie gras
- Apérisson: Soissons bean with garlic and sweet herbs
- Duck liver mousse
- Artisanal Champagne confit
Mousse de foie de canard
I offer you a swirl of tastes, full of finesse and lightness.
Ratafia de Champagne Julien Chopin
A typical Champagne appetizer It is elaborated with grape must from Meunier grape, taken at the Pressoire exit, and without any filtration, to which we added a wine alcohol. After three years of maturation in casks, they deliver a structure and unusual flavours.
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.