French Baguette is a long thin loaf of French bread that is commonly made from basic lean dough It is distinguishable by its length and crisp crust. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It does not contain additives.
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Ciabatta Baguette bread is a mix of the classic baguette shape and a famous Italian recipe. Made with unbleached, untreated, enriched wheat flour, water, sea salt, yeast and malted barley, this one-of-a-kind in-house creation always flies off the shelves.
Pâté Forestier is a mélange of chicken liver, pork, white wine and cépes. A pâté created to celebrate cépes, the wonderful wild mushrooms are hand-picked in the oak forest of France. Their chefs marinate the cépes in Madeira with wine and Cognac.
You don’t need sugar to appease your sweet tooth. This bread is made with unbleached, untreated, enriched wheat flour, water, raisins, hazelnuts, honey, sea salt, yeast and malted barley. It’s like singing a sweet melody to your taste buds.
A country style pâté flavored with black pepper.Traditional French Baguette, Tuscan Bread, Rustic Bread and wine of choice. pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor.
This is a chunky, rustic pate that's perfect as an appetizer or an easy dinner with cheese and salad. It's best prepared in advance and refrigerated 1 to 2 days before serving to let the flavors develop. Serve with cornichons, Dijon-style mustard and fresh French baguette or peasant bread.
This is from a French recipe called "Rillettes de porc" - rillettes make the perfect picnic dish or for an "aperitif" with some crusty bread, cornichons (little gherkins) and a glass of red/white wine. Rillette Du Mans (Pork wonderfully and deeply savory, with a creaminess that quite literally melts in your mouth with a few pieces of toasted bread slathered.
The authentic Le Mans Rillettes have become a classic of friendly parties in the Pays de la Loire region. With a smooth texture similar to pâté or terrine, theRillette is widely eaten as a appetizer - spread on a crisp slice of French bread - or in sandwiches for snacking. The original recette de Rillette from Le Mans, based on pork meat, is one of the...
Rillettes du Périgord (Duck Rillettes) is a combination of shredded duck meat and duck fat seasoned and cooked confit- style. Serve this typical French hors d'oeuvre atop a Mini Toast or a slice of fresh, crusty bread. Enjoy it paired with a crisp, lemony Chardonnay.
A traditional French dish, these French-style (made in the US) Rillettes du Perigord are made of the finest duck meat and seasoned duck fat. The meat is simmered in spices, juices, and fat, and left to soak up as much flavor as possible.
Creamy chicken livers, Truffles and Cèpes (Porcini) marinated in Sherry wine BEST WITH Traditional French Baguette. Made with turkey and chicken liver, sherry, truffles, wild mushrooms and spices, our truffle mouse pâté is a delightful mixture of rich, sensuous flavors and creamy, delicate textures.
Truffle Mousse (Pork free) is a creamy chicken livers, porcini and heady truffles marinated in sherry. Such decadence, from the meat masters in Hayward, California. Serve with a tawny port and mushroomy brie.
A silky mousse of fresh duck livers marinated in Port wine. A silky mousse of fresh duck livers with port wine. Delicious on crusty French baguette. It can be served as an apetizer or a traditional French Paté sandwich with cornichons.
Fabrique Delices oven-baked Pates and Mousses are made the artisanal way according to authentic French recipes. They do not contain any artificial flavorings, coloring agents or MSG. This silky mousse is made of fresh duck livers marinated in Port wine.
Our garlic sausage, made with pork, veal and red wine, packs intense garlic punch. It is a key ingredient in our cassoulet but is also delicious sliced, grilled and eaten on a crusty baguette with mustard.
This rich, flavorful French Rosette de Lyon has an excellent balance of seasoning and flavor. The pork meat is blended with fresh garlic, sea salt and black peppercorn in an all natural beef casing, cured 30 days and then hand tied.
This cured sausage, the smallest form of all Italian Meats, translates to "Hunter's Salami". These sweet, dry sausages are characterized not only by their small size but also their boisterous, spicy flavor. Cacciatore Salami are great for picnics or antipasto.
Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.