This French deli box consists of products cooked by a family and artisanal company of Aix country. These preparations respect the traditional recipes of Provence, they are cooked with olive oil, and are made only with the best ingredients, without GMO, palm oil, preservatives or flavor enhancers. You will find :
1 jar of 90 g of delight (anchoiade cream with olive oil): to taste as an aperitif on toast, or the provencal way with raw vegetables washed and cut into sections that are dipped in the cream.
Ingredients of anchoiade cream: anchovies (35%), water, sunflower oil, olive oil (10%), capers, garlic, fennel, pepper, thickeners (xanthan, guar), spices. (Allergens: anchovies).
1 jar of terrine of 80 g (choice of smoked salmon with dill or scallops with lemon): to taste very fresh on a bed of salad, or grilled croutons. Salmon is not a Mediterranean fish, but the dill recipe is!
Ingredients of salmon terrine: smoked salmon (30%), white fish meat (20%), rapeseed oil, water, eggs, milk, potato starch, salt (0.25%), dill, celery, pepper, thickener (xanthan, guar).
1 jar of 180g cod brandade: the salted cod fish brandade can be a substitute for a protein dish. For example, associate it with a mashed potato, to taste with a salad. It’s also delicious on a toast, with olive oil, and raw vegetables.
Ingredients: salted cod (60%), rapeseed oil, milk, water, garlic, olive oil, white wine (contains sulphites), white pepper, parsley, nutmeg. (Allergens: cod, sulphites, milk).
1 jar of 780 g of fish soup cooked with virgin olive oil. Just heat and pour on garlic croutons with grated cheese.
Ingredients: Mediterranean fish (25%), water, tomato paste, onions, garlic, salt, pepper, herbs, olive oil (2%), guar flour, lactoprotein. (Allergens: fish, milk).
Cooking fish in Provence
Fish is very present in Provencal cuisine: there are many traditional recipes based on Mediterranean fish. To name a few, here is a non-exhaustive list: bouillabaisse, fish soup (the best known), bourride, loup (bar) with fennel, baked bream, grilled sardines, mullet fillets, etc ... Other products from the sea like Mediterranean sea urchins are very popular with Provencal people.
Do you know that fish don’t necessarily have the same name on the markets of Provence as elsewhere? For us, the bar is the loup, the monkfish is called baudroie, and the conger of the bouillabaisse, is called fielas.
Anyway, the culinary preparations offered in our box dedicated to the sea will give a good overview of these delicious specialties.
For a gourmet gift?
This special sea gift basket is an idea to please a person who loves regional cuisine. We offer two types of packaging to present your gift, that you could add to your composition: the "chic" black bag or the "prestige" red box.
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