Showing 325–330 of 330 results
Whole Goose Foie Gras | 600g±
RM468.00Add to cartFrozen Raw Goose Foie Gras
Origin: FRANCEFoie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or p̢t̩, and may also be served as an accompaniment to another food item, such as steak.
Winter Black Truffle Juice | 200g
RM260.00Add to cartPlantin Winter Truffle Juice (Tuber Melanosporum) is the juice extracted from cooking the black truffles, resulting in very concentrated flavours.
Chef’s tips: Best way to use this is to add it into your sauces to bring out the best flavour.
YURITTA Anchovy Fillets from the Bay of Biscay in Olive Oil | 100g
RM65.00Add to cartMeaty, tender and delicious, these anchovies are perfect for tapas. Why not make some traditional Pintxo Gildas. Flavourful skewers of spicy guindilla peppers, salty anchovies, and tangy olives which are very popular in Basque cuisine. And wash them down with a nice Martini!
These anchovy fillets also add a burst of flavour when used as a garnish on summer salads, roasted vegetables or grilled meat. Great as a pizza topping or for adding that extra punch of flavour to pasta dishes.
In addition to their great taste, these anchovies are a remarkably healthy food being rich in omega-3, protein and essential vitamins and minerals.
YURITTA Marinated Anchovies from the Bay of Biscay in Extra Virgin Olive Oil | 90g Tray
RM53.00Add to cartThese Yurrita Anchovies in Extra Virgin Olive Oil are fished from the Cantabrian Sea and marinated in vinegar, a process that is done entirely by hand.
The main difference between anchovy and anchovy is their production process. The anchovy is salted, while the anchovy is macerated in a mixture of vinegar and water until the desired point of marination and its characteristic white color are achieved. In the case of this reference, when the Anchovies are finished cleaning, they are placed in baths or maceration vats with vinegar and water for marinating, there we already began to call it Boquerón.
