“Veillée champêtre” box

Our Organic Fine Artichoke Cream is cooked in Hérault (34), by Xavier and our Goose Rillettes from La Ferme, are cooked in Eure (27) by Franck.

Our Fine Cream of Basil PDO and Parmesan is cooked in the heart of Liguria, the birthplace of Pesto Genovese.

A beautiful trio of recipes that contain:
– 85 g of Goose Rillettes from La Ferme
– 100 g of Organic Fine Artichoke Cream
– 85 g of Fine Cream of Basil PDO and Parmesan
– An aubergine kraft box.

Before opening, store away from light and temperature shocks:
– our Goose Rillettes from La Ferme can be kept for 4 years
– our Organic Fine Artichoke Cream can be kept for 2 years

– our Fine Cream of Basil PDO and Parmesan can be kept for 1 year

After opening:
– our La Ferme Goose Rillettes can be kept within 5 days
– our Organic Fine Artichoke Cream can be kept within 7 days

– our Fine Cream of Basil PDO and Parmesan can be kept within 5 days

Goose rillettes from La Ferme: Goose (origin France) 67.3%, goose fat (origin France), onion, Guérande salt, black pepper, thyme, nutmeg.

Fine Organic Artichoke Cream: artichokes * from Spain (for the moment!) 77%, sunflower oil *, garlic *, salt, acidifier: lactic acid, pepper *. * From organic farming.

Fine Cream of Basil PDO and Parmesan: Extra Virgin Olive Oil, Basil from Genoa PDO (16.5%), Pine nuts, Parmigiano Reggiano PDO (Milk, salt, rennet) (10.5%), Cheese (Small -milk, salt), Vegetable fibers, Lactose, Salt, Garlic, Acidifier: citric acid (naturally present in certain fruits and vegetables, it allows in the recipe to bring a touch of acidity), Antioxidant: ascorbic acid.

The Goose Rillettes from La Ferme: Franck, our Normand producer, is the head of a family business located in the Eure. With the help of his son Donatien, he raises the poultry that we have selected for our free-range Chicken, Farm Goose and Muscovy Duck rillettes. On his farm, poultry get a taste of life in the great outdoors and are fed the good grain of the farm. A man of four professions, Franck takes care of all the preparation stages, from the hatchery to the jar for a 100% farmhouse recipe with the good taste of Normandy.

Organic Fine Artichoke Cream: For the preparation of our Pepper and Artichoke creams, we wanted to work with a craftsman based in the South of France, close to the regions most suitable for organic vegetable cultivation. This is how we chose to work with Xavier, a craftsman based in Hérault for the quality of his know-how and the precision of his production tool.

The Fine Cream of PDO Basil and Parmesan: For the preparation of our fine cream of PDO Basil and Parmesan, we wanted to work with Roberto, a craftsman based in the heart of Liguria, the birthplace of Pesto Genovese formerly prepared in mortar. In the same place where Basilico Genovese with Protected Designation of Origin is grown. The know-how of this craftsman specializing in the manufacture of Pesto Genovese for 60 years, has been passed on from generation to generation, allowing the taste and the original recipe of fresh pesto to be preserved, in the greatest Ligurian tradition.

These three recipes represent a combination of flavors and terroirs, go from France to Italy in one bite

– For our Goose Rillettes from La Ferme we have chosen the White Norman Geese from our producer Franck. Directly cooked on the farm less than 5 km from his workshop, our recipe is extremely tasty and tender. The rillettes are shredded into large pieces to reveal the fine, powerful and tender taste of Goose that commands the attention of gourmets with a refined palate.

– For our Artichoke Cream, we chose to select organic artichokes with good organoleptic qualities: this is why we turned to Spain, where the artichokes benefit from ideal conditions for the organic cultivation of this vegetable, while allowing it to retain all its flavor.

– For our Fine Cream of Basil AOP and Parmesan, we approached the birthplace of basil: Genoa. Cooked by our producer Roberto, less than 100km from the basil fields, our recipe is inspired by Pesto Genovese. It is worked with fresh Basil from Genoa PDO, extra virgin olive oil 24 month Parmigiano Reggiano and pine nuts. This fine cream is a little concentrate of Italy as soon as you open the jar.