Showing 19–22 of 22 results
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
Rillettes de canard
Carefully simmered, before being slightly and manually frayed, these rillettes emit a bunch of unique and harmonious aromas.
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.
Terrine created with Champagne Ratafia made of farm pork raised over the straw, fed with farm vegetal products. A traditional terrine with the full range of terroir tastes.