Huitres Fines de Claires d'Oléron n°3 par 6
Nous n'acceptons plus de commandes pour l'instant.
Not very fleshy, it owes its strong iodine taste to its maturing in the claires, the shallow clay basins of the island of Oleron. It is one of the most appreciated varieties. see less
Rack of Lamb 1pc ±650g
Nous n'acceptons plus de commandes pour l'instant.
De-boned, cleaned and assembled prime rib from Irish lamb. A delight to make in the oven or casserole, long cooking time! A delight! see less
T-bone Black Angus Matured
Nous n'acceptons plus de commandes pour l'instant.
Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less