A Christmas in Groix

Scallop Rillettes with Breton Whisky

Scallops (Chlamys opercularis) 40%, saithe, liquid cream, shallots, butter, Breton whisky (buckwheat and barley) 5%, carrots, wheat flour, milk protein, salt, white pepper.

May contain traces of shellfish.

Scottish Salmon Rillettes

Salmon* (53%), liquid cream, smoked salmon* (10%), water, wheat flour, mustard (water, mustard seeds, vinegar, salt), tomato paste, salt, milk protein, pepper, coriander, sweet pepper.

*Salmo Salar, raised in Scotland

May contain traces of shellfish.

Rillettes of Sea Bass with Truffle x Maison Plantin

Sea bass (Dicentrarchus Iabrax) 37%, liquid cream, saithe, shallot, champagne (sulfites), wheat flour, white vinegar, flavored summer truffle culinary preparation (Tuber aestivum summer truffles 75%, truffle cooking juice, (water,salt), natural flavor) 5%, milk protein, Guérande salt, white pepper.

May contain traces of shellfish.

Rillettes of Scallops with Breton Whisky

Fat: 7.9 g Saturated fatty acids: 5.3 g Carbohydrates: 4.2 g of which sugars: 0.8 g Protein: 13 g Salt: 0.93 g KCal/100g: 142 KJ/100g: 592

Scottish Salmon Rillettes

Fat: 14 g Saturated fatty acids: 6.1 g Carbohydrates: 2.3g of which sugars: 0.8 g Protein: 15 g Salt: 0.97 g KCal/100g: 197 KJ/100g: 820

Rillettes of Sea Bass with Truffle x Maison Plantin

Fat: 9.4 g Saturated fatty acids: 5.9 g Carbohydrates: 3.5 g of which sugars: 1.3 g Protein: 14 g Salt: 0.57 g KCal/100g: 156 KJ/100g: 653

Our rillettes should be kept at room temperature before opening, preferably in a cool, dry place. After opening, they should be kept refrigerated and eaten within 3 days.

Our rillettes are ideal fresh as an aperitif on toast, rye or farmhouse bread. They go wonderfully well with a glass of white wine.