Délices d'Antan
This apple and lemon wedge will take most of your dishes and will go well with roast pork, veal chops, pudding or braised ham with apples.
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Apple Chutney with Espelette Pepper
This apple and lemon wedge will take most of your dishes and will go well with roast pork, veal chops, pudding or braised ham with apples.
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Sweet and sour condiment of fruit, the chutney is cooked in a spicy and vinegary syrup to a consistency close to jam.
It is prepared from exotic fruits, but also local; prunes, figs, tomatoes, apples, cranberries, onions ...
Its texture can vary from the syrupy purée to that of the jam in pieces.
It is used to condiment various hot or cold preparations that need be spotted or accompanied.
Specially designed and developed by us to accompany foie gras, terrines, stuffed necks and other specialties of local gastronomy, our chutneys will brighten your taste buds with their taste and originality.
Parfums | Apple |
Specially designed and developed by us to raise foie gras, terrines, stuffed necks and other gastronomic specialties of our region, these chutneys will seduce you with their originality.
Specially designed and developed by us to raise foie gras, terrines, stuffed necks and other gastronomic specialties of our region, these chutneys will seduce you with their originality.
Specially designed and developed by us to raise foie gras, terrines, stuffed necks and other gastronomic specialties of our region, these chutneys will seduce you with their originality.
Lot-et-Garonne specialty it will go perfectly with roasted or grilled white meats, pork, duck breast ... It can be used in nature or to deglaze a sauce base.
Lot-et-Garonne specialty it will go perfectly with roasted or grilled white meats, pork, duck breast ... It can be used in nature or to deglaze a sauce base.
Red berry, cousin of the blueberry, the cranberry with the acidulated sweetness, and with the subtle perfume will accompany ideally your foie gras.
Lot-et-Garonne specialty it will go perfectly with roasted or grilled white meats, pork, duck breast ... It can be used in nature or to deglaze a sauce base.