Food - Bread

Food - Caviar a la Carte - Almas Russian Osetra Menu

Food - Caviar a la Carte - Beluga Di Venezia Menu

Food - Caviar a la Carte - Beluga HUSO HUSO Menu

Food - Caviar a la Carte - Hackleback Menu

Food - Caviar a la Carte - Imperial Gold Osetra Menu

Food - Caviar a la Carte - Kaluga Imperial Gold Menu

Food - Caviar a la Carte - Kaluga Royal Amber Menu

Food - Caviar a la Carte - Paddlefish Menu

Food - Caviar a la Carte - Russian Royal Osetra Menu

Food - Caviar a la Carte - Sevruga Classic Grey Menu

Food - Caviar a la Carte - Siberian Sturgeon Menu

Food - Caviar a la Carte - White Sturgeon Menu

Food - Caviar a la Carte - Alaskan Salmon Roe Keta Menu

Food - Almas Russian Osetra Menu

Food - Beluga Di Venezia Menu

Food - Beluga HUSO HUSO Menu

Food - Hackleback Menu

Food - Imperial Gold Osetra Menu

Food - Kaluga Imperial Gold Menu

Food - Kaluga Royal Amber Menu

Food - Paddlefish Menu

Food - Russian Royal Osetra Menu

Food - Sevruga Classic Grey Menu

Food - Siberian Sturgeon Menu

Food - White Sturgeon Menu

Food - Alaskan Salmon Roe Keta Menu

Food - Cold & Raw

Food - Cold & Raw - Beef Tartare

Food - Cold & Raw - Crab salad

Food - Cold & Raw - Hamachi

Food - Cold & Raw - Oysters

Food - Beef Tartare

Food - Crab salad

Food - Hamachi

Food - Oysters

Food - Cured & Aged

Food - Desserts

Food - Salads

Food - Sandwiches

Food - Signature Platters

Bread

Caviar a la Carte - Almas Russian Osetra Menu

Caviar a la Carte - Beluga Di Venezia Menu

Caviar a la Carte - Beluga HUSO HUSO Menu

Caviar a la Carte - Hackleback Menu

Caviar a la Carte - Imperial Gold Osetra Menu

Caviar a la Carte - Kaluga Imperial Gold Menu

Caviar a la Carte - Kaluga Royal Amber Menu

Caviar a la Carte - Paddlefish Menu

Caviar a la Carte - Russian Royal Osetra Menu

Caviar a la Carte - Sevruga Classic Grey Menu

Caviar a la Carte - Siberian Sturgeon Menu

Caviar a la Carte - White Sturgeon Menu

Caviar a la Carte - Alaskan Salmon Roe Keta Menu

Almas Russian Osetra Menu

Beluga Di Venezia Menu

Beluga HUSO HUSO Menu

Hackleback Menu

Imperial Gold Osetra Menu

Kaluga Imperial Gold Menu

Kaluga Royal Amber Menu

Paddlefish Menu

Russian Royal Osetra Menu

Sevruga Classic Grey Menu

Siberian Sturgeon Menu

White Sturgeon Menu

Alaskan Salmon Roe Keta Menu

Cold & Raw

Cold & Raw - Beef Tartare

Cold & Raw - Crab salad

Cold & Raw - Hamachi

Cold & Raw - Oysters

Beef Tartare

Crab salad

Hamachi

Oysters

Cured & Aged

Desserts

Salads

Sandwiches

Signature Platters

Retail - Caviar

Retail - Caviar - Almas Russian Osetra

Retail - Caviar - Beluga Huso Huso

Retail - Caviar - Beluga Di Venezia

Retail - Caviar - Hackleback

Retail - Caviar - Imperial Gold Osetra

Retail - Caviar - Kaluga Imperial Gold

Retail - Caviar - Kaluga Royal Amber

Retail - Caviar - Paddlefish

Retail - Caviar - Russian Royal Osetra

Retail - Caviar - Sevruga Classic Grey

Retail - Caviar - Siberian Sturgeon

Retail - Caviar - White Sturgeon

Retail - Almas Russian Osetra

Retail - Beluga Huso Huso

Retail - Beluga Di Venezia

Retail - Hackleback

Retail - Imperial Gold Osetra

Retail - Kaluga Imperial Gold

Retail - Kaluga Royal Amber

Retail - Paddlefish

Retail - Russian Royal Osetra

Retail - Sevruga Classic Grey

Retail - Siberian Sturgeon

Retail - White Sturgeon

Retail - Foie Gras

If you want to forget about the bustle of a hot afternoon and plunge into dreams of delightful Provencal landscapes, Duck Foie Gras Mousse by Terroirs d'Antan lets you be fully inspired by traditional French cuisine. Delicious and succulent Foie Gras before mousse cooking, according to traditional recipes, is marinated in a noble Port Wine with the addition of masterly selected spices. Then duck liver is processed to a perfect consistency with the airy texture. Gentle mousse is brought to readiness by baking in fire-resistant tins according to high culinary standards. It is best to apply Mousse of Foie Gras on toasted thin slices of golden rustic baguette with marinated in wine and spices fruits as decoration. As you know, the best companion to foie dishes is elite fine wine. For this delicacy the best choice is a chilled dessert sort.

Whole piece of duck foie gras, flavored with Armagnac - 6.34 oz/180 gr by Rougie, Canada. Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and delicate taste. Serve with late harvest wine or Port wine. Ideal for a party of 4 Micuit/Pasteurized/Prepared/Ready-to-eat

Canadian brand Rougie - a worldwide famous producer of gourmet products presents great appetizer in the French style - Mousse Royale of Duck Foie Gras with Ice Cider, in which mild sweetness of dessert apple wine harmonies with the lightest foie parfait. Rougie prepares the delicate melting foie mousse via processing high-quality lobes of Duck Foie Gras with milk cream, egg foam and drop of fragrant apple Ice Cider. One package contains 20 pieces of softest dainty. To fully enjoy its flavor just place slices on toasted bread or brioche and serve it with a salad.

Canadian brand Rougie - a worldwide famous producer of gourmet products presents great appetizer in the French style - Mousse Royale of Duck Foie Gras with Truffles. Two stars of French cuisine - Foie Gras and Truffles - united in this luxurious and extremely tasty appetizer. Rougie prepares the delicate melting foie mousse via processing high-quality lobes of Duck Foie Gras with milk cream, egg foam, drop of Port Wine and fragrant Truffles. One package contains 20 pieces of softest dainty. To fully enjoy its flavor just place slices on toasted bread or brioche and serve with a salad.

Mousse Royale of Duck Foie Gras with Maple Syrup by Rougie, 4.9oz. / 140gr. This new recipe with mousse royale of duck foie gras is a great ready-to-serve preparation. Developed with Chef Martin Picard, an iconic Québec Chef who specialises in Foie Gras and Maple syrup in every dish, this product is ideal for serving on toasts or as a center-of-the-plate appetizer. SERVING ROUGIÉ MOUSSE ROYALE WITH MAPLE SYRUP: Take a lid off and push on bottom to remove mousse royal from terrine. Warm up knife blade in hot water and cut ¼ inch thick slices. Place slices on toasted bread or brioche canapés, add fleur de sel and ground black pepper to taste. Can be served as an appetizer with a salad. Bon appétit!

Rillettes with 20% Duck Foie Gras by Rougie, 4.9oz. / 140gr. These rillettes are made with the best cuts of duck meat and foie gras. This new ready-to-serve preparation is ideal for serving on toasts or as a center-of-the-plate appetizer. INGREDIENTS: Duck meat, duck foie gras, white wine (sulphites), water, bread crumbs (enriched bleached wheat flour (niacin reduced iron, thiamine mononitrate, riboflavin, folic acid), durum wheat flour, leavening (sodium bicarbonate, sodium acid pyrophosphate), yeast) (wheat), salt, onions, spices, sodium erythorbate, sodium nitrite. Allergens: sulphites, wheat.

Traditional French pates occupy a prominent place in the World’s gastronomy. Prepared according to traditional artisanal recipe Duck Mousse with Port Wine is a delicacy that every gourmand should try. Freshest Duck Liver marinated in classic Port Wine forms ethereal mousse with melting creamy taste. Milk and egg foam give to a product smoothness and delicate texture. With the addition of the Port Wine duck mousse acquires delicate fruit and grape aroma while the spices add to a product harmonious and balanced taste. Inherent to all classic French pates coarse milling emphasizes the texture of natural components. It is considered a good tone to serve Duck Mousse with caramelized onions, mushrooms and fried croutons. White dessert wine emphasizes the best a taste of Duck Pate. Natural product, shelf life is only refrigerated.

Whole Duck Foie Gras Torchon Style with Port Wine - 8.8 oz/250 gr by Rougie/Marky's, Canada. After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Ideal for a party of 5 to 7 Ingredients: Duck foie gras, Port wine, salt, sugar, white pepper, sodium erythorbate, sodium nitrite. 100% whole duck foie gras Semi-cooked/Pasteurized/Prepared /Ready-to-eat

Retail - Cheese & Butter

Truffle Sheep Cheese, 3.5 oz MATURED IN TARTUFO CHEESE: White Truffle Sheep Cheese - Matured 6 months - Raw Milk Rind: hard, brownish, well-marked and defined outside surface. Paste: firm and compact, it may show small-medium sized holes throughout all over the cut. Colour: Ivory white Texture: soluble and buttery paste, sometimes a bit adherent Aroma/taste/ persistence: Very ripened sheep milk aroma and taste with a slight aftertaste in which acid and salty hints may be shown. Conservation: keep in a dry and fresh place. Recommended conservation temperature: 4o-8oC. How to use: lift the cheese out of the fridge and leave it until it reaches aprox. 20o C allowing the flavours and aromas show their intensity.

Tempranillo Sheep Cheese, 3.5 oz. Rind: firm, brown colour, marked and a well-defined rind. Coated by a tempranillo husks layer for its refinement. Paste: firm and compact, it may show small-medium size holes throughout the cut.. Colour: ivory yellow. Texture: hard paste. Aroma/taste/persistence: characteristic aromas and flavours, well developed and intense y muy intensos, persistentes al paladar. Conservation: Preserve it in a dry and fresh place. Recommended storage temperature 4-8 C. Usage: Lift the cheese out of the fridge and leave it until it reaches approx. 20oC allowing the flavours and aromas to invoque their intensity. Consumption of its rind is not recommended Ingridients: Sheep milk, Salt, Natural rennet, Lisozima, Cultures (Egg products), Preservative E-252, Tempranillo grape (husk)

Manchego Cheese in Saffron, 3.5 oz. HEESE: Manchego Matured in Saffron - 6 months - sheep raw milk Rind: hard, brownish, well marked and defined outside surface. Paste: firm and compact, it may show small-medium sized holes throughout all over the cut. Colour: Yellowish because of its content of saffron Texture: soluble and buttery paste, sometimes a bit adherent Aroma/taste/ persistence: Very ripened sheep milk aroma and taste with a slight aftertaste in which acid and salty hints may be shown. Conservation: keep in a dry and fresh place. Recommended conservation temperature: 4o-8oC. How to use: lift the cheese out of the fridge and leave it until it reaches aprox. 20o C allowing the flavours and aromas show their intensity. Ingredients: Sheep milk, Salt, Natural Rennet, Cultures, Lisozime (Egg Derived), Potassium Nitrate, Conservative E-250, Saffron D.O La Mancha

Retail - Salmon & Seafood

CANNED SEAFOOD: Small Sardines in Olive Oil Sardines are one of the highest sources of essential omega-3 fatty acids on the planet, and they include many other important trace minerals and vitamins( protein, vitamin B12, selenium, phosphorus, omega-3 fats, vitamin D, calcium, vitamin B3, iodine, copper, choline) The main benefits of eating sardines are: boost of heart health, improvement of brain function, protection against cancer, reduction of inflammation, filling common nutrient deficiencies and much more! Sardines in Olive Oil can make a great addition to sauces, salads, soups, and more Contain Sugar. Gluten Free. Do not contain nuts. Do not contain egg products. Do not contain shellfish. Do not contain dairy. Non kosher. Non vegan. Non organic. Sterilized

Retail - Deli Meats & Pate

Retail - Condiments

Retail - Tea, Jams, & Chocolate

Retail - Partyware & Cookware

Handmade Glass Caviar Server, Small Size, Turkey. Caviar Serving Dishes are perfect to complete the caviar experience. This beautiful server, crafted in hand blown glass is the ideal server for both the modern individual serving look as well as for large banquet celebration. The upper glass caviar dish should be laid on top of its own bowl of crushed ice (lower dish) helping to maintaining the optimum temperature for the caviar. If too warm the taste of the caviar is ruined, if too cold the product can actually freeze spoiling the fine consistency of the eggs. Approximately 4" diameter & 3" tall

Retail - Jamon De Bellota 100% Iberico Cinco Jotas

Caviar

Caviar - Almas Russian Osetra

Caviar - Beluga Huso Huso

Caviar - Beluga Di Venezia

Caviar - Hackleback

Caviar - Imperial Gold Osetra

Caviar - Kaluga Imperial Gold

Caviar - Kaluga Royal Amber

Caviar - Paddlefish

Caviar - Russian Royal Osetra

Caviar - Sevruga Classic Grey

Caviar - Siberian Sturgeon

Caviar - White Sturgeon

Almas Russian Osetra

Beluga Huso Huso

Beluga Di Venezia

Hackleback

Imperial Gold Osetra

Kaluga Imperial Gold

Kaluga Royal Amber

Paddlefish

Russian Royal Osetra

Sevruga Classic Grey

Siberian Sturgeon

White Sturgeon

Foie Gras