Grocery, Page 6
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Castaing Foie Gras CASTAING FOIE-GRAS uses the best duck for foie gras, duck MULARD, characterized by a large body frame, and massive livers. Ducks are bred in the traditional...
Crab soup - artisanal production Azais-Polito 4 to 5 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions....
La Bonne Mer It was in 1920 that the Ferrigno "family saga" began. Fisherman in the Mediterranean for three generations, fishing is for us more than a profession, it is a...
Azais-Polito cod brandade 4 to 6 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our production...
Castaing Foie Gras CASTAING FOIE-GRAS uses the finest foie gras duck, the MULARD duck, a heavy, slow-growing breed, raised traditionally in the open air on a 100% natural diet...
Octopus in Azais-Polito Hot Sauce 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Mussels stuffed à la Sétoise Azais-Polito 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Bouillabaisse with whole fish Azais-Polito 2 to 3 plates From Fathers to Sons, for several decades, we have been working daily to maintain this Know-How and our traditions....
Cassoulet of the sea Azais-Polito 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Stuffed squid à la Sétoise Azais-Polito 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Octopus in Azais-Polito Hot Sauce 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Cuttlefish à la Sétoise Azais-Polito 2 to 3 plates From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
