Eiffel Bon Bons Apple

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All the taste of France in a chewy fruit ball! Each of these sweet apple Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!

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All the taste of France in a chewy fruit ball! Each of these sweet apple Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
Christine Ferber's pinot noir jelly –  gelée de vin de pinot noir – is a wine jelly made from the local pinot noir grape. The jelly is the perfect accompaniment to cheeses and cold meats. Experience the magic blends of fresh Alsace fruits, flowers and herbs with Christine Ferber's jams. When available, the seasonal fruits are harvested locally from the fields, mountains and forests, and cooked daily in very small batches – never more than four kilograms together in one of her copper cauldrons. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season. Christine Ferber is France's 'Queen of Confitures'. A world renowned master patissière, Christine Ferber has worked with Alain Ducasse (who serves her jams in his restaurants), the Troisgrois family, and Pierre Hermé, amongst others. Browse Christine Ferber preserves. Prepared with a minimum of 68g of fruit per 100g. Once opened, keep refrigerated and consume within 8 days. Ingredients: wine, sugar, apple pectin, lemon juice.Pommery mustard with truffle will instantly elevate any steak to new gourmet heights. Or enrich a cream sauce with a spoonful of the tangy Dijon-style mustard with earthy black truffle depth. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, truffle (3%) (Tuber melanosprum [50%], Tuber brumale [50%]), aroma, spices, grape seed oil, cep preservative, sodium bisulphite. Contains allergens: mustard. Contains sulphites.
Confit sausages with espelette pepper brings the Basque Country to your table. The Basque people have long used the confit method of preservation. These pork sausages are made with locally sourced pork, then slowly cooked in pork and duck fat until they’re meltingly tender. The sausages are then tinned with the fat to preserve them. Before cooking, remove as much fat as you can from the sausages with a spoon or spatula. Save this fat in a sealed container – you can use it to make crispy and flavourful roast potatoes. Heat the sausages in a frying pan until they’re hot all the way through, then serve with garlic & herb new potatoes, or with a bean and tomato stew. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: pork lean and fat, pork and duck fat, salt, pepper, garlic, espelette pepper, natural pork guts. 
Pommery Espelette pepper mustard is a nutty wholegrain mustard with the distinctive hot flavour of Espelette pepper. Serve with any grilled meat at the table, or use to coat steaks or chicken breasts just before cooking. Espelette pepper is from the Basque region of France. It is the defining flavour of traditional Basque dishes like piperade fish stew, and also of Bayonne cured ham. It’s a mildly hot chilli pepper with a sweet-smoky flavour. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production, spanning over one thousand years. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, pimento from Espelette (3%), spices. Contains allergens: mustard.Basque piperade with espelette pepper is the authentic taste of Basque cuisine in a jar. It’s made with green peppers, tomatoes and onions to reflect the colours of the Basque flag. To enjoy the piperade in true Basque fashion, heat through and serve with pan fried Bayonne ham - but thick slices of any cured ham will do! It’s also popularly served with a beaten egg stirred through the piperade towards the end of cooking. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower, olive), salt, corn flour, garlic, thyme, pepper, espelette pepper PDO.
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