$54.00
Combination of premium ingredients for this bisque made from lobster, langoustines, crab and vegetables, all cooked in white wine.
As a starter or as a main dish, this bisque will delight the taste buds of all gourmets, but can also serve as a base for a sauce for all your fish and shellfish recipes.
3 in stock
Water, crustaceans 13% (lobster 7%, lobster, crab), reconstituted skimmed milk, vegetables 4.5% (onions, carrots, leeks), reconstituted tomato puree 3%, sour cream, corn starch, butter, salt , white wine, natural flavor, (fish, celery), flavor enhancer: monosodium glutamate, modified cognac (dye cognac: caramel E150d, pepper oleoresin on salt), acidity corrector: citric acid, pepper.
Allergen: CREAM; BUTTER ; CELERY; CRUSTACEANS, FISH
‘- Couscous grian moyen – 500g –
Made from wheat semoula, the couscous grain can be used for the preparation of hot dishes such as couscous or cold dishes such as taboule. Ready in 5 minutes only
These spanish green pitted olives stuffed with anchovies will add a touch of mediterranean sun during your appetizers. Refrigerate and take out of the fridge one hour before serving.
‘- sirop d’orgeat – 70cL –
Mix with cold water to please and refresh your kids or use for the creation of your favorite cocktails.
Try-out the refreshing ‘Mauresque” cocktail, from south of France:
– 1 volume of Ricard
– 1/2 volume or Monin Syrup Almond
– 5 volume of ice water.
‘- Crème de marron – 500g –
Chestnut spread from Clement Faugier with a hint of vanilla. The 130 years old french recipe to spread on toasts or for your pastry recipes. Gourmet food for chesnut lovers!
‘- sirop de grenadine – 70cL –
One of the most renowned and oldest recipe from Monin, the Grenadine syrup. Mix with milk, lemonade or cold water to please and refresh your kids. Or try-out your cocktail maker abilities with the numerous Grenadine syrup based cocktail recipes.
‘- cornichons 360g –
Small and crunchy gherkins from Spain to pair with your favorite cold cuts. A very good value for money ‘every day product’.
