Huilerie Beaujolaise Mango Vinegar is made with the juice from healthy and ripe Caraboa mangoes which have a pulp full of vitamins. This exceptionally fruity vinegar is surprisingly versatile and is a great addition to a marinade for duck magret or drizzled over raw vegetable, it is equally delightful as a seductively sweet addition to tarts and pastries.
Established in the 19th century, Huilerie Beaujolaise, run by Mireille and Jean-Marc, produces fine oils and vinegars that have found there place in the larders of some of the world’s best chefs such as Raymond Blanc, Ducasse and les freres Pourcel. Their simple philosophy of keeping the oil as pure as possible has made then world renowned.
The harmonious honey tones round off a marinade perfectly. Honey wine is transformed into honey vinegar giving it a wonderful well rounded flavour and a low level of acidity.
A delicious addition to salad dressings, but you can also add to cakes or puddings, particularly those made with summer fruits. A perfect balance between the acidity of the vinegar and the fruity freshness of sun-ripened raspberries.
Prestige Terrine of Duck Foie Gras is made from the highest quality duck foie gras accompanied by the finest Madagascan Baies Rouges, green pepper, spices and Sel de Guerande. So good we'll give you your 'Money Back' if you can 'Genuinely' complain about it!
This Foie Gras product comes prepared and deveined. It has been flash frozen immediately after the prep stage before being heat sliced into perfectly formed slices of foie gras. The individual portions of Foie Gras can be cooked from frozen straight to the pan with very little reduction.
The finest Beluga Caviar that money can buy, available to you from eFoodies. Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate- tickling' creamy after taste.