AU BEC FIN

An Alsatian blackcurrant jam made by Ferber with fresh fruit and cooked the old-fashioned way to guarantee optimum quality and true flavors.

Juniper berries have a sweet but slightly acidic taste. They are traditionally used to season sauerkraut and marinades. The berries must be crushed at the last moment to preserve their aroma, and can be used to accompany game and fish dishes. They are also used in alcoholic beverages such as martinis, gin and some beers.

A variety of sweet dill and sugar gherkins that can be used to accompany a variety of culinary dishes. They are less acidic than classic pickles and have their own distinctive dill flavor. These mild gherkins can be enjoyed with traditional dishes or combined with Asian dishes for an original taste experience. They are grown without herbicides or insecticides, picked by hand and packaged without preservatives, to preserve their crisp taste and texture.

La Compagnie Bretonne's mackerel crumble with Kombu Royal is an innovative recipe combining the intense taste of mackerel and Kombu Royal seaweed, harvested in Brittany. Tamari soy sauce adds an exotic touch to this recipe, which will transport you from Japan to Brittany.

This white truffle olive oil is a refined condiment that will give you the flavor and aroma of truffles all year round. Based on olive oil, it offers a subtle marriage between oil and truffle in the mouth. Easy to use, it's perfect for flavoring dishes such as pasta or purées.

Head cheese is a delicatessen made from pieces of pork from the head, cooked with vegetables and spices and molded in jelly. Porc noir de Bigorre is used for its remarkable flesh and unique taste, which comes from its artisanal production. This head cheese is perfect as a charcuterie platter or aperitif.

This Banyuls vinegar from Maison La Guinelle is made in limited quantities from 10-year-old Banyuls from Domaine Vial Magnéres. With its aromas of dried fruit and honey, it's deliciously enchanting. A perfect addition to vinaigrettes, marinades and sauces.

Conserverie de la Compagnie Bretonne's canned sardines in organic olive oil are bolinche-caught, a method that respects the fish. It is cooked in sunflower oil to preserve its soft texture and coated with organic olive oil for optimal preservation and to develop its flavors. The tin contains around 4 to 5 sardines, which can be eaten simply on bread.

Maddam's Rives du Serein is a balanced, golden-colored lager with a finely malted, hoppy flavor for great drinkability. Ideal for all day drinking. The name of this beer pays homage to the Serein river, which flows through Chablis and was important in the formation of the region's vineyards.

Alain Millat cranberry juice is made from fresh, ripe fruit. Its bright red color, fluid texture and bright, acidic flavors make it a perfect choice for flavoring sparkling water, or for combining with sweet fruits like pomegranate or strawberry.

The Brut Nature 2009 Roederer by Philippe Starck is a champagne made from grapes grown on the Côteaux de Cumières, in a continental, sunny year with a real winter and a beautiful sunny summer, resulting in masterly ripeness of the grapes. Aged for 5 years on its lees, this non-dosed cuvée benefits from at least 6 months' rest after disgorgement to perfect its maturity. Its yellow color with light amber highlights and intense bouquet blend sweet flowers, yellow fruit and lightly toasted dried fruit, with hints of spice and lemon. On the palate, the attack is both broad and light, thanks to its creamy, soft, almost spherical texture, supported by a refined, saline freshness that stretches the material to give it a smooth, vaporous, delicate aspect. The finish is carried by beautiful bitters and zesty, finely wooded spices. This is an intense, dynamic, rich champagne that perfectly represents the 2009 vintage.

Maison Brédif was founded in 1893 by Monsieur Brédif and is renowned for the quality of its Vouvray and moelleux wines, as well as for having pioneered the creation of sparkling Vouvray in the early 20th century. Baron Patrick de Ladoucette took over the House in 1980, and now owns troglodyte cellars dug into the tufa rock since the 10th century, which house some very rare wines dating back to 1874. Maison Brédif vinifies three types of wine, depending on terroir, exposure and vine age: classic Vouvray, Nectar Marc Brédif, harvested late in certain exceptional vintages, and Vigne Blanche, a dry white wine from the vines of the same name, which is the exclusive property of the Maison.

The DARTIGALONGUE family has been selling Armagnac Millésimés since the 19th century. Each Vintage corresponds to the year of harvest and has its own personality, which evolves with time and the losses caused by evaporation. Younger Vintages are aged for a minimum of 15 years in oak barrels before being placed under glass to preserve their taste. The oldest vintages are stored in the "Paradis". Maison DARTIGALONGUE currently offers over 60 Armagnac Millésimés, ranging from the 2000s to the 1800s. The oldest vintage held by the DARTIGALONGUE family is 1848. Each bottle is hand-bottled, and the bottling date is indicated on the back label.

Composition:

- Champagne 37.5 cl Maison Drappier Cuvée Carte d'Or

- Les Eftis Café Maison Toussaint 140 g

- Maison Ferbher Jam 220g

- Vanilla Wafers 175 g

- Gingerbread Cake Maison Toussaint 400g