Mimolette

Food and ingredients

Osetra Black Caviar Malossol Osetra caviar is characterized by golden grains and nutty tones. In this case, this wild Osetra "Acipenser gueldenstaedtii" is categorized "B", or "black", meaning darker grains than you would expect on classic Osetra caviars. Harvested wild from the Casp Category: Caviar - Russian - - Osetra Black Caviar Malossol Russian Caviar

Osetra Prime Caviar Malossol Larger eggs, glistening golden tones and even those "eyes" inside the eggs (so characteristic of fine Beluga), make this a superb choice of Osetra caviars. Harvested in the Caspian and Black Seas, this Osetra " Acipenser gueldenstaedtii" flourishes and de Category: Caviar - Osetra - - Osetra Prime Caviar Malossol Osetra Caviar

Farm Raised Osetra Baerii Malossol Caviar Gift Set Caviar of farm-raised Acipenser Baerii (BAE), produced in the Aquitaine region of the South-West of France and imported into the United States. It is noted for its gastronomic excellence equal to Beluga caviar from the Caspian Sea. This fresh product come Category: Caviar - French Caviar - - Farm Raised Osetra Baerii Malossol Caviar Gift Set French Caviar Caviar

Belgian Milk Chocolate Baking Callets Chips Rich, well-balanced flavor of milk, cocoa and caramel characterizes these milk chocolate Callets. Versatile chocolate drops of milk chocolate coverture from one of Belgium's premier chocolatiers, discover these delicacies with the shape and shine of natu Category: Baking And Pastry - Baking Chocolate - - Callebaut Belgian Milk Chocolate Baking Callets Chips Baking Chocolate Baking And Pastry

Kaluga Sturgeon Caviar Mild, buttery flavor, large pearly grains. From the Huso Dauricus sturgeon, the largest freshwaster fish in the world, comes this fabulous new caviar. Kaluga spends much of it's time in saltwater, making it extremely similar to Beluga. We're thrilled to Category: Caviar - Beluga - - Kaluga Sturgeon Caviar Beluga Caviar

Agar Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Agar, a gelling agent, is extracted from a type of red algae used in Japan since the 15th century. In 1859, it was Category: Baking And Pastry - Gelifiers - - Texturas Agar

Chaumes Made by the biggest cheese-making company in France, Fromageries des Chaumes in Jurancon, Chaumes is a very popular cheese throughout Europe. Its nutty taste goes well with strong red wines. Easy to eat and quite tasteful, this cheese matures for a month Category: Cheese - Chaumes - - Chaumes

Duck Rilettes Tradition A traditional French dish, Rillettes are made of the finest duck meat and seasoned duck fat. The meat is simmered in spices, juices, and fat, and left to soak up as much flavor as possible. The saturated meat is then pounded into a spread. Traditionally s Foie Gras - Duck - - Terroirs D'antan Duck Rilettes Tradition

Truffle and Mushroom Sauce Italian summer black truffles are combined with countryside mushrooms, cooked in olive oil with a touch of garlic and lightly seasoned with salt and pepper to create this masterful ingredient. Simply add it to any dish, and let it work its dark, truffle m Truffles - Italian - - Urbani Truffle and Mushroom Sauce