Gourmet seafood meal

Chablis Blanc Domaine Alain Geoffroy Cuvée Le Verger

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Cooked sardines to be eaten hot à la Nantaise

To be enjoyed hot, this recipe is a tribute to the Nantes region.

Elle marie en effet à la sardine, les primeurs -tomates, oignons, ail, persil -, si abondants dans les terres maraîchères des bords de la Loire, et le muscadet. Avec ces nuances subtiles elle révèle une grande finesse.

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Lobster bisque 2 plates

A touch of cognac, a hint of curry... and the unique flavor of lobster.

It took two years of research to perfect this recipe with its subtle aromas and distinctive creaminess...
A perfect balance for the pleasure of fine gourmets!

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Cream of Pacific pink salmon with tarragon

You'll be seduced by its creamy texture and beautiful orange color. Just the right amount of smoked salmon and chopped tarragon to give you a cream with character.

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Mini-Canelés de Bordeaux with "La Vieille Prune

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Sandwich mix: albacore tuna, peppers, corn, kidney beans

De jolis morceaux de poivrons, des haricots entiers, mais aussi du cumin et des épices : les notes de cette recette très colorée sont tendrement pimentées.

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Zanzibar white tuna flakes (spices and prunes)

Flavors with pronounced notes of prunes and other ripe fruits are reminiscent of tagines.

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Whole duck foie gras 5 to 6 people

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Champagne Brut Réserve Bottle 75cl

A miracle of the earth, perfected by the genius of mankind, Champagne is the wine par excellence for festive occasions, where its finesse, elegance and flavor are universally admired and desired.

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Coffret Savoureux Large size

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