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Pate De Campagne with Espelette Pepper
Description
Pate de campagne with espelette pepper will transport you to the rolling hills of the Basque Country. Enjoy spread thickly over toasted sour dough bread with espelette pepper jelly for a quick gourmet starter.
The coarse pate is made with specially selected cuts of local Basque pork. Espelette pepper and nutmeg make the pate warm and aromatic.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz 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 fat and lean, pork liver (33%), eggs, salt, pepper, espelette pepper (0.8%), parsley, garlic, nutmeg. Contains allergens: egg.
Quick Comparison
| Settings | Pate De Campagne with Espelette Pepper remove | Fish Soup with Espelette Pepper remove | Pommery Dijon Mustard remove | Pommery Herb Mustard - Chives, Parsley & Tarragon remove | Pommery Honey Mustard remove | Eiffel Bon Bons Strawberry remove |
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| Price | 9.38€ | 11.19€ | 4.57€ | 5.00€ | 8.13€ | 3.60€ |
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| Content | Pate de campagne with espelette pepper will transport you to the rolling hills of the Basque Country. Enjoy spread thickly over toasted sour dough bread with espelette pepper jelly for a quick gourmet starter. The coarse pate is made with specially selected cuts of local Basque pork. Espelette pepper and nutmeg make the pate warm and aromatic. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz 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 fat and lean, pork liver (33%), eggs, salt, pepper, espelette pepper (0.8%), parsley, garlic, nutmeg. Contains allergens: egg. | Fish soup with espelette pepper is the spirit of the Basque people in a jar. The classic French soup has been given a Basque makeover with the delicate warmth of espelette pepper. For a quick gourmet supper or starter, enjoy the fish soup piping hot with croutons, a garlicky rouille and grated gruyère cheese on the side. The fish in this soup are all locally sourced from the Basque coast. 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: water, rockfish (weevers, tub gurnards, gurnards, scorpion fish) (40%), tomato puree, carrots, onions, leeks, starch, salt, garlic, olive oil, espelette pepper PDO (0.1%), thyme. Contains allergens: fish. | Pommery Dijon mustard is the classic strong French mustard. Prepared in the best tradition of ‘Moutardes de Dijon’ it is made only with carefully selected ingredients. Serve with all red meat, sausages, in salad dressings and mayonnaise. 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, preservative (sodium bisulphate). Contains allergens: mustard. | Pommery herb mustard with chives, parsley & tarragon is a fragrant accompaniment for chicken. Or dilute the herb mustard with a little honey and white wine vinegar for a gourmet salad dressing. 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, chives, tarragon, parsley, preservative (sodium bisulphate). Contains allergens: mustard. | Pommery honey mustard is dark, thick and sweet – ideal for glazing a joint of ham or gammon. It won the bronze award in the honey mustard category at the 2014 World-Wide Mustard Competition. In France, they take a different approach to honey mustard than the rest of the world. Honey is usually added simply to make the mustard sweeter, but French moutardiers specially select the honey they use to give a distinctive flavour as well as sweetness. Try Pommery honey mustard with roast or grilled chicken. Or mix with olive oil, white wine vinegar and black pepper for gourmet salad dressing. 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. Some separation may occur in storage. Stir well before use. Ingredients: water, mustard seeds, vinegar, honey (27%), pectin vinegar, salt, spices. Contains allergens: mustard. | All the taste of France in a chewy fruit ball! Each of these sweet strawberry 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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