Prices are tax included
Pike rillettes with sesame seed and nigelle, 100g. "La bourriche aux appétits".
Trout rillettes with candied lemon and orange flashes, 100g. La Bourriche aux Appétits.
Smoked Loire carp rillettes, 80g. La Bourriche aux Appétits.
Trout with lime and toasted almonds, 80g. La Bourriche aux Appétits.
Pike riette with basil and seeds of paradise, verrine 100g. La Bourriche aux Appétits.
Loire Pike Rillettes rillettes with White Butter are cooked by one of the very few artisanal houses in France who still work with freshwater fish.
Pike-perch rillettes with herbs are cooked by one of the very few artisanal houses in France that still work with freshwater fish.
The smoked salmon rillettes with berries are cooked by one of the very few artisanal houses in France who still work with freshwater fish.
Monkfish liver "Petit Prince", 180g. "Océane Alimentaire".
Sardine rillettes, 200 g. "Océane Alimentaire".
Tuna mousse with olives and capers, 63g. "La belle-Iloise".
Sardines cream with whisky, 63g. "La belle-Iloise".
Crumbled mackerel with paradise seeds, 160 g. "La belle-iloise".
Crumbled sardines eggplant garlic and basil
Crumbled lemon sardines with olives and almonds, 160g. La belle-iloise.
Terrine of sardines with garlic, 85g, conserverie "Jean de Luz". BASE PRICE 4,50 € Discount October 2014, within the limits of available stocks.
Tuna flakes in organic lemon and extra virgin olive oil, 140g. "Jean de Luz".
Confit of Lobster Kari Gosse (Breton spice), 100g. Groix & Nature.
Marine pate of white tuna albacore and Breton pig, 130g. Groix & Nature.
Lobster Rillettes with Kari Gosse, 100g. Groix et Nature.
The recipe for sardine rillettes with Espelette pepper Groix & Nature has been passed down in time by the canning women of the island since 1860.
Cod liver smoky flavor, 121g. "La Quiberonnaise".
Haviorig, preparation for fish eggs toasts, 75g. "Connétable".
Terrine of sardines, 75g. José Gourmet.
Spicy sardine terrine, 75g. José Gourmet.