La Bastide de France Pty Ltd

Transcription

Catalogue 2013
www.labastide.com.au
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Foie gras de Canard Entier
(Duck Foie Gras 250gr)
Semi-cooked duck Foie Gras from ”Mulard” duck, the
traditional breed for Foie Gras.
Whole/entier.
12 months shelf life.
Bring the sweetness of the Foie Gras into your plate
for Christmas or any other special occasions.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Foie Gras
(500g bloc. Frozen)
Semi-cooked duck Foie Gras from ”Mulard” duck, the
traditional breed for Foie Gras.
Vacuum sealed.
12 months shelf-life
You can either consume as it is, or either pan fry. It
doesn’t break apart, nor shrink, and you don’t lose
much fat within the cooking.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Domaine Bellegarde
(Wine)
Nestled in the heart of Monein's steep hills, Domaine
Bellegarde is owned by the 4th generation of the
Labasse family, who created the vineyard in 1926. It
has a silt-clay soil with a lot of pebbles left by torrents
and glaciers from the Pyrenees.
The vineyard stretches over 15 hectares with a density
of 3500 vines/ha and grows the two for the Jurançon
characteristic grape varieties: Petit Manseng and Gros
Manseng.
Selected on 9 hectares of exposed vineyards full south,
on argilo-muddy grounds, the softness is the “key”
product of the Domaine Bellegarde.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Domaine Bellegarde
Jurançon, Cuvée Tradition 2008
Wine: White 13.5% Alc/Vol
Grapes: Gros Manseng 60%, Petit Manseng 40%
Grape harvest: Manual harvest, grapes at maturity
individually sorted.
Wine-making: Traditionnal. Bottled in late spring.
Breeding: In stainless steel tanks for Gros Manseng,
in oak barrels for Petit Manseng.
Tasting: Thanks to blending the two grape varieties,
the wine gets lively and fresh notes of matured citrus
fruits, and refinement and maturity, which gives this
wine all its roundness. A perfect aperitif or wonderful
desert wine. To drink freshly but not ice-cold.
Conservation: Ready to drink.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Air dried Wagyu beef
The Worlds Only One.
Spiess Australia is the world’s first manufacturer of
this unique product, definitely one of the most
luxurious air dried meat specialty ever made. This
marbled piece of prime meat recognizable thanks to
its unique square shape is as tender as it possibly can
be. Cut in thin slices it will be melting in your mouth!
This product is made in Australia;
the meat is sourced from only a hand
full of Australia’s elite producers of
high quality Wagyu Beef. It contains
no artificial colours and flavours, no
allergen, and is gluten free.
This product is available as an average 2.8kgs block.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Viande des Grisons
(Air dried beef)
Viande des Grisons is a speciality from the Alps. It
could be described as an air dried beef or a beef
prosciutto. It is the accurate meat for the raclette and
fondue. Much leaner than a normal prosciutto,
Viande des Grisons is also very good as a snack or in
a sandwich, or as an entree with sliced melon or fresh
fruits.
This product is available either as an average 2.5kgs block or as a 100g sliced
retail pack.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Caviar
(Farmed – Origin France & Italy)
As it comes very well on a toasted and lightly
buttered French baguette, Caviar raised in French and
Italian farms has to feature in our catalogue.
Our four different types of Caviar come from
different species native from the Caspian Sea and
Siberia. The Baerii Sturgeon was the first sturgeon
fish to be farmed with success both for its flesh and
its roe to produce the famous Russian style caviar.
With more than 25 years of experience breeding this
caviar, French and Italian farms
are now producing premium
quality caviar from this variety.
Caviar Siberian and Caviar Perlita
come both from the Baerii
Sturgeon.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Caviar Perlita is known to be one of the
best Baerii Caviar from Aquitaine in
France. It has notes of dry fruits,
mineral, fresh butter and is slightly
iodized.
Caviar Siberian is comparable to the
most famous Osietra, it is notable for its
pleasant texture, its freshness and that
delicate and slightly iodine flavour.
There is no doubt that the Beluga
Caviar is the finest and most soughtafter caviar in the world. Produced from
the Huso Huso sturgeon native from the
Caspian Sea, the Beluga caviar has
always been the most prestigious variety
of caviar.
Osietra Caviar originally comes from
Caspian Sea wild catches and is now
farmed in some high quality farms. The
Osietra caviar has always been known
as the most feminine caviar.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Pâtés & Terrines
Pâtés and terrines are a mix of finely chopped pieces of
meat (like duck, porc, wild boar, chicken…),
vegetables, herbs, spices and sometimes alcohols (such
as Armagnac or Cognac).
This product is a famous French entrée, which can be
found in both daily family meals of all French and in
the most exclusive restaurants’ plates.
Our range:
Poultry liver pâté
with Armagnac
Wild boar terrine
with currants
Jean Marc Amar
Duck terrine with
cranberries
Traditional Farmhouse
terrine
[email protected]
Phone: +61 (0) 4o6 060 455
Cassoulet
The Cassoulet is a famous French dish from the
South West of France.
Depending on the region, different recipes exist, but
the most famous one is from Castelnaudary: this
cassoulet is made of lingot beans, Toulouse sausages,
duck confit and a cooked sauce with tomato, garlic
and pepper.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Cassole
(Terracotta dish)
The Cassole is the dish in which a
cassoulet is customarily prepared.
This brick-colored earthenware bowl
is originally from Issel, a village north of
Castelnaudary once famous for its pottery. The name
originates from the French form of the Occitan word
caçòla and is the origin of the famous cassoulet.
The cassole is glazed inside to make it non-porous. It
promotes slow cooking and even heat distribution
within the plate, avoiding overheating.
Cassole ø 16cm
Jean Marc Amar
Cassole ø 20cm
[email protected]
Phone: +61 (0) 4o6 060 455
Confit de Canard
(Confit Duck)
The Confit de Canard is a specialty of the Gascony
Region in the South West of France.
The duck leg is slowly cooked (‘’confit’’) in its own
fat and preserved in it as well. What more French
than a Duck confit with roasted potatoes to
accompany that outstanding part of the French
Gastronomy ?
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Chateau Veyran
(Wine)
This Domain in Saint Chinian, of Languedoc area of South of
France, produces a range of wines with creativity and harmony.
Chateau Veyran always strives to keep traditional way of making
wine althought it looks with care at the
evolution of the modern material. The
farming mode is based on sustainable
agricultural practices. 40 hectoliters per
hectare. Harvesting is done by hands. Our
wines are not treated for clarification. No
chemical fertilizers are used, culture and
wine making are natural.
Les Templiers has fine red fruits aroma
and soft tannins. We recommend you to
enjoy it with fine foods.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Gésiers de Canard
(Duck Gizzards)
The Gésiers de Canard or Duck gizzards are firstly
marinated, then slowly confit in order to develop
their smoothness and their taste.
The Duck Gizzards are highly used in the French
Gastronomy, especially in salads. They are the heroes
of the Salade Landaise, with Foie Gras and smoked
duck breast.
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
Graisse d’Oie et de Canard
(Goose and Duck Fat)
There is evidence dating back to 2500 BC showing
that ancient Egyptians kept geese for food.
Goose fat contains very good nutritional values such
as polyunsaturated fats and Oleic acid which are
believed to lower blood cholesterol levels and
monounsaturated which tends to lower LDL
Cholesterol (the “bad” cholesterol).
Goose Fat 300g Jar
Jean Marc Amar
Duck Fat 3700g Tin
[email protected]
Phone: +61 (0) 4o6 060 455
Les Salins du Midi
(Salt)
An original brand having a long-shared history with
the National Park of the Camargue region of France,
some of the wildest and most protected sanctuary in
all of Europe, designed as a Wetland of International
Importance, ‘’Les Salins du Midi’’ is an emblem
which enjoys the benefi ts of a generous wilderness.
Offering a wide range of authentic salts, ‘’Les Salins
du Midi’’ offers you the best of this natural land, the
fruit of nature and of the sea from this vast
conservation area and a know-how in salt production
passed from generation to generation since Antiquity
(IV B.C.).
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455
The Fleur de Sel has been recognised for
many years as being the highest quality of
salt, a treasure of gourmets now accessible
to all. Composed of distinctive salt crystals
and slightly humid, the granularity and
inimitable taste of the Fleur de Sel de
Camargue is a unique salt that melts
slowly on the tongue and gently enhances
the flavour of the dishes it accompanies.
All these qualities make it the number one
brand of the Fleur de Sel. Harvesting this
salt is still carried out in the traditional
way – handpicked and just once a year.
When the wind stops blowing with the
approach of summer, millions of salt
crystals form on the water’s surface to give
birth to the Fleur de Sel of Camargue.
Until very recently it was only the
privilege of salt workers and owners of the
salt marshes, but now the traditional
harvest is for the good taste of everybody!
Jean Marc Amar
[email protected]
Phone: +61 (0) 4o6 060 455

La Bastide de France Pty Ltd

Transcription

Similar documents

A golden opportunity to A golden opportunity to

Marc Anthony - Southern Living Plants

cold hors d` oeuvres ( appetizers )

citizen of the year, jan page

Reinvigorating Writing booklet

Beardsley Zoo Map Website_5-16

Esperus Systems Ltd

Projects - Parcar Engineers

MARC - Frederick County

corporate apparel collection 2016