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Festive menu box


Realise your Christmas and New Year's Eve menus
with Chef Gérald Passedat's ingredients


- The mango vinegar goes well with Foie gras.
- The Cap Canaille bouillon will sublimate your lobsters.
- The cherry jam is ideal with cheeses.
- The herbe de vif Ile verte to finish your meal with digestive water



35,00 € tax incl.

Realise your Christmas and New Year's Eve menus
with Chef Gérald Passedat's ingredients


- The mango vinegar goes well with Foie gras.
- The Cap Canaille bouillon will sublimate your lobsters.
- The cherry jam is ideal with cheeses.
- The herbe de vif Ile verte to finish your meal with digestive water