FRESHLY PREPARED | SALTED PASTRIES - SAVOURY CANAPES | Pâté en croûte
Easter Pâté en Croute with eggs and gherkins ±2.5kg MAISON BOLARD
015162
This traditional pastry charcuterie specialty from Berry, France, is only produced during the Easter period. The Christian tradition of celebrating Easter by giving hard-boiled eggs inspired the creation of this recipe, which involves hiding the eggs under a light pastry crust. The resulting pie can be eaten hot or cold and on any occasion, accompanied by a green salad.
With its wide range of pies, brioche sausages, puff pastries and other delicatessen specialties, the Bolard company has developed a reputation of quality.
Since 1995, Michel Bolard has been producing traditional pastry products in the traditional way. He is today the leader of the pie. Recognized for their gastronomic quality, pies are elaborated with stuffings rich in pieces of meat previously marinated with spices and herbs. The brioche sausages are made of a pure butter brioche dough and pure pork sausage. The pastry doughs shows the same quality requirement with pure butter puff pastry and fragrant and hearty fillings. On the two production sites, in Saint-Amour in the Jura and Chaponnay in the Rhône, Bolard products are manufactured on a large scale but with respect for craftsmanship. The ingredients used are rigorously selected and the quality controls are systematic.See all products in this range
Location in store: Frais Elaboré - Allée 32
French meat
a piece ≃ 2.5 Kg