Huilerie Beaujolaise Honey Vinegar is delicious with both sweet and savoury dishes. 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.
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.
This exceptionally fruity vinegar is surprisingly versatile in both sweet and savoury dishes. With a delicious sweet-and-sour flavour, try using this vinegar as a marinade for duck breasts, or in sauces, drizzled over raw vegetables, in tarts and pastries or to de-glaze a pan.
This vinegar is made using only the most perfectly ripe and best quality quinces. The result is a softly acidic vinegar, perfect in salad dressings, sauces or drizzled over a plate of raw vegetables. Added to onion marmalade it is a wonderful addition to a savoury tart.
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.