Moulin Paschetta-Henry
Terrine with Candied Menton Lemons This terrine won the silver medal at the Prix Epicures 2020 competition. "The professional magazine 'Le Monde de l'Épicerie fine' created the 'Epicures', the equivalent of the Césars (withou… Terrine with Candied Menton Lemons This terrine won the silver medal at the Prix Epicures 2020 competition. "The professional magazine 'Le Monde de l'Épicerie fine' created the 'Epicures', the equivalent of the Césars (without the controversy), an event now in its 7th edition. A jury, made up of retailers from all over France, as well as a few experts such as André Terrail (owner of La Tour d'Argent), Michelin-starred chef Nicolas Conraux, owner of La Butte in Plouider (Finistère), and Alessandra Pierini, owner of Épicerie Rap and author of books on Italian cuisine, this week rewarded the cream of specialized shops and the SMEs that supply them," Le Parisien, October 22, 2020 edition. History of this terrine: One of Solange Telme's greatest joys is driving to pick up her boxes of lemons from her favorite lemon producer in Menton, Maurice! On each expedition, she tells herself that she will stay here forever, biting into lemons without bitterness as one bites into an apple, nibbling on kumquats. Maurice tells her "you have a crush on my property", he understood everything! She is grateful to her friend Michel for introducing her to Maurice, because it is a very closed circle and the production is sold even before the lemon blossoms have bloomed. A stone's throw from the city, a sublime terraced lemon grove emerges, with immense trees planted by his father. Suddenly, lemon trees, orange trees, avocado trees, kumquat trees, ripe tomatoes in December, it's the Garden of Eden. Maurice picks his lemons one by one when ripe, he chooses them, he loves them, he brings them down with his wheelbarrow to his 4x4 and has them stamped IGP, which is the least he can do. It's an honor to be able to buy them from him to prepare them, cut them, put them in brine and incorporate them into the terrines. For that, you have to wait. Wait weeks for them to be "candied", with that incredible flavor that you will find in the terrine. We added a hint of organic Limoncello from Menton and a few grated zest. TO BE TESTED URGENTLY, YOU WILL BECOME ADDICTED!! Ingredients: Pork**, pork liver**, Menton lemon* 10%, poultry liver*, Menton Limoncello* 2%, salt*, spices. *Origin France. * origin France ** mountain pork from the Hautes-Alpes Average nutritional values per 100g/ml: Energy: 1880 kJ / 436 kcal ? Fat: 43g ? Of which saturated fatty acids: 16g, Carbohydrates: 1.3g, Of which sugars: <0.5g ? Proteins: 9.7g ? Salt: 1.5g. Our guarantees: Terrine made from mountain pork, well-bred, well-fed, well-treated in the Hautes-Alpes Gluten-free, egg-free, lactose-free terrine! Pork without the nasties: no nitrited salt, no emulsifier, coloring, additive, flavoring,... Made with rigor and passion in our workshop in Peyruis, Haute-Provence. Origin: France. Storage conditions: Serve chilled. After opening, keep refrigerated for 5 days. (but we already know you won't keep it for 5 days) .
.
Valeurs moyennes pour 100 g
| Énergie | 1880 kJ / 436 kcal |
|---|---|
| Matières grasses | 43 g |
| dont acides gras saturés | 16 g |
| Glucides | 1,3 g |
| dont sucres | < 0,5 g |
| Protéines | 9,7 g |
| Sel | 1,5 g |
Expédition sous 48h ouvrées depuis Oraison, puis livraison estimée sous 3 à 4 jours ouvrés.
Retour accepté sous 14 jours pour tout produit non ouvert, en parfait état.
