Hors d'Oeuvres From France and Quebec

Olive Tapenade From The South Of France
This timeless and enchanting spread with a Mediterranean essence will have your mouth watering and your taste buds truly excited! Sold either fresh or frozen this is the perfect deli-complement to your pre-dinner entertaining.

Cognac Pate
A delightfully smooth pate choice created from fresh ground pork meat and pork liver. We add eggs, cream, milk, onion, spices and of course Cognac to offer you a pate with a flavour to savour once, twice – or forever!

Cretons Du Quebec
A perennially big-seller our famous cretons take only the freshest ground pork in concert with onions and spices resulting in the most delicious spread. Served hot on our own French baguettes you will create an appetizer that will take your breath away.

Goose And Pork Rillettes
Once you try our fresh goose and/or ground pork rillettes there’s no going back to any other! Slow-cooked with onions, garlic and a salad of spices our rillettes offer an appetizing alternative to traditional pates.

Pepper Pate
A slightly coarser pate our famous pepper pate is known for its spicy aftertaste that will leave you reaching for another canapé! We use only the finest cracked black pepper to carry your tongue upward and onward to the next course of any fine French meal.

Chicken Liver Mousse Pate
Only the freshest chicken liver is combined with equally fresh back pork fat, cream, eggs and spices to offer you the smoothest of our pates. Our Chicken Liver Mousse very nearly melts in your mouth with the goodness of the country life of Old and New France.

Veal Stock
Veal stock is one of the most desired flavoured water preparations known to the human race and our Chefs have created one of the finest. Perfect for adding to soups and sauces our veal stock is braised in the oven with carrots, celery, tomato paste, parsley and onions – try our veal stock and you’ll understand why our prepared meals fly out of the store!

Prepared Meals From France and Quebec

Tiger Prawns In Lobster Sauce
Wild tiger prawns marinated in white wine then sautéed with garlic, onion and saffron unite in this neo-romantic taste experience. Combine an aside of fresh baby potatoes, mushrooms, carrots and French green beans in a lobster sauce and you have the balanced ingredients for a completely unforgettable French meal.

Chicken Chasseur
Delicately sauté two tender legs of chicken in white wine with onion, fresh tomatoes, garlic, mushrooms and veal stock and you begin to appreciate the telling nature of this amazing entree. Served with a complement of carrots and tender French green beans the Chicken Chasseur will enrich your dine-at-home cuisine routine.

Beef Bourguignon
This unsurpassed prepared meal takes beef from the leg, slow-marinates it in red wine then finishes with a sauté of garlic, spices and mini white onions. Add a demi-glace (veal stock) and a side-serving of flavourful vegetables and you'll literally be able to taste the wild fields of Burgundy.

Tourtieres Du Pacifique
Wild sockeye salmon marinated with ginger and spices makes this offering our commemoration of a fish which has defined British Columbia. Specially vacuum-sealed like all our entrees the salmon tourtiere is served piping hot and will entice your entire neighbourhood!

Tourtieres Du Quebec
With roots in 17th century Quebec, co-owner Louise Turgeon offers her mother's private recipe for this French Classic. Freshly ground pork in tandem with garlic and an array of specially selected spices make this a tourtiere experience to rival the Plains of Abraham.

Duck Confit
Having been previously marinated in onion, garlic and spices our Duck Confit is slow-cooked in duck fat to produce the perfect entree for your French at-home meal. Customers have variously commented this is the most tender and succulent duck they have ever tasted simply because ... it’s magic!

Duck Magret
Our chefs marinate duck breast overnight then slow cook it using the “sous-vide” technique. Sous-vide means placing the duck in an air-tight plastic bag and cooking it in a water bath for up to 72 hours resulting in more even cooking and juicier meat – beyond compare!

A World of Curry

French Lamb Shank Curry
Chef Mario’s unique curry spice (blended from 7 different spices) forms the hallmark of this exciting take-home entree. We take one entire lamb shank and roast it with ginger, chilli, white wine and veal stock then serve it with a bouquet of vegetables – you will impress anyone!

French Vegetable Curry
An absolute delight for vegetarians (or anyone!) this brand new prepared meal uses zucchini, eggplant and tomatoes as a base in combination with Chef’s curry spice. A generous sampling of garden veggies rounds out this unparalleled coupling of French gastronomie with eastern spice methodology.

French Chicken Curry With Vegetables
Two complete chicken legs marinated in white wine with mushrooms, garlic, veal stock and onions make this entree a mouth-watering delight. Served with an entourage of French green beans and tiny young potatoes our French Chicken Curry will round out a beautiful dine-at-home evening.

French Tiger Prawn Curry With Vegetables
What do you get when you take 4 large tiger prawns, add saffron, garlic, ginger, white wine and Chef Mario’s 7-spice curry? You get an unforgettable combination of seafood with eastern spices resulting in a melange of flavours your taste buds will eternally appreciate.

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