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FIG FRUIT PASTE
6,90 € the 100 grams10% discount from 1kg15% discount from 2kg20% discount from 5kg Beyond 10 kg contact us for a preferential rate Traditional fruit pasta, cooked in a cauldron, inspired by the traditional recipe of dry jam, born in Auvergne in the 10th century.
5,90 € -
PEPPER & ARTICHOKE TOASTINADE
pepper & artichoke toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 € -
OLIVADE BLACK
Toastinade with Black olade & candied lemon according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 € -
TOMATO TOASTINADE
Tomato Toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 €
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CRUSHED WITH CONFIT GARLIC
Crushed with candied garlic according to a recipe from the ..... 21st century and inspired ... from deep within us.
5,50 € -
TOMATO TOASTINADE
Tomato Toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 € -
PEPPER & ARTICHOKE TOASTINADE
pepper & artichoke toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 € -
FIG FRUIT PASTE
6,90 € the 100 grams10% discount from 1kg15% discount from 2kg20% discount from 5kg Beyond 10 kg contact us for a preferential rate Traditional fruit pasta, cooked in a cauldron, inspired by the traditional recipe of dry jam, born in Auvergne in the 10th century.
5,90 € -
OLIVADE BLACK
Toastinade with Black olade & candied lemon according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 € -
PEPPER TOASTINADE
Pepper confit toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
5,50 € -
OLIVADE GREEN & LEMON OLIVADE
Green olives & candied lemon toastinade according to a recipe from ..... 21st century and inspired ... from deep within ourselves.
2,90 €
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Fruit pasta
Traditional fruit pasta, cooked in a cauldron, inspired by the traditional recipe of jam
dry, born in Auvergne in the 10th century.
Olivades
According to a recipe from ..... 21st century and inspired .... from deep within ourselves.
Tapenades
According to a recipe from ..... 21st century and inspired .... from deep within ourselves.