scallops France

Since 1960, our team of chocolatiers has produced thousands of chocolates each year, always respecting the artisanal tradition with patience and care. La Royale Normande is committed to excellence by making its own praliné, which guarantees unique and deep flavors for us and for you. The advantage of this approach is the ability to monitor the praliné recipe and the quality of the finished product...

... perfectly supports the whole. A cuvée meant for the table that will pair beautifully with foie gras, scallops, or fish in sauce. A true delight! Volume: 75cl Type: White Wine Grape Variety: 100% Sauvignon AOC: Sancerre Aging: Ready to drink now and can be kept until 2031 Serving Temperature: 10-12°C...

...Mouth Superb entry on the palate, ample and caressing. The wine begins to melt, captivating with the elegance of its texture. Complex flavors of candied white fruits and spices. Long, smooth finish, without flabbiness, with notes of chestnut jam. Food pairing: raw or semi-cooked foie gras, scallops, oysters, hard cheeses or blue cheeses. Eye: golden yellow color. Nose: intense, fine fruity and...

...Traditional Hollandaise sauce is a warm emulsion of butter, egg yolks, and lemon, and can accompany fish, vegetables, and even grilled meats. Delicious with sole fillets, salmon, cod, mussels, salsify, broccoli, cauliflower, asparagus, new potatoes, scallops, etc. Also delightful as a topping with a bouchée à la reine.

...IGP Chardonnay Cuvée O'Vent Domaine du Moulin de l'Horizon Color: White Grape Variety: 100% Chardonnay Vinification: Gentle pneumatic pressing and cold settling. Controlled alcoholic fermentation between 16 and 17 °C. Aging: Tank. Bottling: At the estate. Volume: 75 cl Tasting: A fresh and light Chardonnay with beautiful minerality, a very refreshing wine. Aging Potential: 1 to 2 years. Food & Wine Pairing: Ideal as an aperitif with scallops. Volume: 75 cl Color: White...

...Silver Medal International Challenge Gilbert & Gaillard 2019 VINTAGE: 2017 GRAPE VARIETY: Chenin. TERROIR: Clay-sandy. VINIFICATION AND AGING: Gentle pressing of sun-kissed grapes. Aged in oak barrels on fine lees to extract a complex structure. APPELLATION: AOP Anjou Blanc. TASTING NOTES: Bright, light gold color. Aromas of yellow-fleshed fruits, heady floral notes, and spicy hints (vanilla). Full-bodied with richness and volume. FOOD/WINE PAIRING: Sauced fish, scallops, smoked hams, cheeses. SERVING TEMPERATURE: 9°C. Carton of 6 bottles of 75cl...

... white saku tuna, scallops, line-caught bass, line-caught fish, high gastronomy products, all shellfish, live crustaceans, and seawater tank. You can contact us by phone at 01 41 80 88 88 or by fax at 01 41 80 64 64.

...confit pork cheek terrine with duck foie gras nuggets and chanterelles, veal sweetbreads terrine with morels. * Old-fashioned white pudding with mushrooms, foie gras, salmon, scallops Winter range: * Old-fashioned sausage: Toulouse sausage * Semi-salted: shank, belly, shoulder * Old-fashioned smoking: sausage, shank, belly, shoulder * Butcher specialties: roasts (Orloff, bacon, smoked, with prunes...) Summer range: * Old-fashioned sausage: chipolatas, herb chipolatas, merguez, brasse sausage, filling, chorizo for grilling, tenderloin...

... found in their five tanks. They also offer royal lobster, scallops, premium fish from small coastal fishing boats, as well as shellfish and oysters from Marennes. They also market Asian caviar (Schrenki)... ECREVISSE serves a high-end clientele, including the restaurant sector (60%), prestigious dining establishments and luxury hotels, retail fishmongers (30%), and exports (10%). Regarding exports, ECREVISSE primarily works with Asia.

...J’Océane is an importer of seafood products: importing tuna, swordfish, scallops, and lobster. J'Océane has become an essential partner for French cuisine as well as Japanese cuisine. Capable of offering the best that the sea has to offer every day, the company owes its success to the expertise of its teams, the quality of its specialized processing laboratories, impeccable product traceability...

... dorade, as well as the sale of scallops. This is just a taste of what we can offer you. You can contact us directly by phone exclusively for a prompt response at 01 46 87 62 17 or by fax at 01 46 87 63 60 for more information on our permanent fresh fish arrivals.