Seafood rillettes and spreads, mackerel with Sichuan pepper...

This delicious spread of sardines with preserved lemons is a perfect choice for lovers of seafood and Provençal cuisine. For optimal enjoyment, serve the sardinade tapas chilled on toast or simply on toasted bread, an egg... You will be able to savour all the richness of the sardine flavour, enhanced by the freshness and acidity of the lemon. Packaged in a 90g jar, it is ideal for resale.

Prepared in the traditional way using the finest ingredients, this recipe showcases a generous portion of edible crab (Cancer pagurus) meat, making up 45 per cent of the dish. Prepared with pollock, single cream, fine butter and wheat flour, and seasoned with shallots, garlic, pepper and a pinch of Guérande salt, this dish offers a subtly briny flavour profile and a creamy texture that holds its shape beautifully. Ideal for enhancing your appetiser selections, room-service menus, catering buffets and delicatessen ranges, this product guarantees a genuine coastal flavour highly sought after by professionals in the catering and hospitality sectors.

The rich flavour of Brittany's blue fish, enhanced by Espelette chilli, for your premium menus and room service Prepared using traditional methods, this recipe showcases the sardine (Sardina pilchardus), which features generously. Prepared with single cream, olive oil, wheat flour and shallots, the dish is delicately seasoned with Guérande salt and a pinch of Espelette pepper. It offers a rich, indulgent texture combined with a distinct and warming flavour profile. A must-have for professionals in the restaurant, hotel, catering and food service sectors wishing to showcase an authentic maritime flavour on their menus and in their room service offerings. Professional uses, preparation and storage: ► Culinary applications, room service and delicatessen: A highly versatile ingredient for making appetiser spreads, assembling seafood verrines, garnishing cocktail canapés or enhancing seafood platters. Easily incorporate them into your room service menus and in-room platters to offer a high-end hotel service that's quick to prepare. Serve these rillettes on slices of toasted country bread, crisp crackers or with breadsticks. They are also an ideal choice for gourmet gift sets and for sale in delicatessens. ► Food and wine pairings: To complement the creamy texture of the sardines and the subtle spicy note, opt for a crisp, dry white wine, such as a Muscadet Sèvre et Maine aged on lees or a Sauvignon Blanc. ► Storage and preservation: Store the airtight jar at room temperature, preferably in a cool, dry place. Once opened, keep the jar in the fridge and consume within 3 days to preserve its full aromatic freshness.

A great classic of the Groix Island recepies, based on mackerel flesh. These rillettes with a fibrous, creamy texture are a mixture of fish flesh gently smoked with beech wood and noble ingredients.

Nicely pink and fragrant, these fine and unctuous rillettes match perfectly with warm blinis and salad with a vinegar dressing.

A staple of Provençal cuisine, this anchovy puree can be served as a dip or used as a cooking ingredient. Its powerful flavour, enhanced with a dash of lemon, makes this a popular classic and a perfect pairing for fish dishes.

Cooked in butter, shallots and parsley.

The delicacy of hake and the pep of lemon make for a light, fresh and fruity combination!