Espelette Traditional Gourmet Assortment

Espelette Pepper is not stronger than pepper. Its fragrance is generous because it has remained drying out in the sun for a long time. It has been used for five centuries to replace black pepper in all the basque cooking. Its subtel blend will tickel your taste buds.

We have dedicated this assortment to true lovers of Espelette Peppers. In addition to the three whole Foie Gras with Espelette Pepper, we have also included a delicious appetizer so that you can enjoy this ingredient in a spread.

The Espelette Traditional Gourmet Assortment includes:

Ingredients : duck foie gras, salt, spices and Espelette pepper

Poids : 6.4 oz * 2

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

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Espelette Pepper is not stronger than pepper. Its fragrance is generous because it has remained drying out in the sun for a long time. It has been used for five centuries to replace black pepper in all the basque cooking. Its subtel blend will tickel your taste buds.

We have dedicated this assortment to true lovers of Espelette Peppers. In addition to the three whole Foie Gras with Espelette Pepper, we have also included a delicious appetizer so that you can enjoy this ingredient in a spread.

The Espelette Traditional Gourmet Assortment includes:

Ingredients : duck foie gras, salt, spices and Espelette pepper

Poids : 6.4 oz * 2

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

The village of Espelette, much more than just peppers:

Of course, when talking about the village of Espelette, the first thing that comes to mind is its delicious peppers. With its excellent aroma and mildness, this vegetable is one of the key ingredients of Basque gastronomy. But as well as not being the only place where this delicacy is produced, the village of Espelette has much more to offer.

One of the most curious points in the history of the village is undoubtedly when, in 1618, the village defied the French crown. As punishment for their audacity, the castle of Espelette and its lands were confiscated from the barons by none other than Cardinal Richelieu. Yes, we are referring to none other than the iconic antagonist of the Three Musketeers.

A more modern event that put the village on the lips of the whole of France was that Espelette was the family home of Agnes Douret, the first Miss France. In 1920, the stunning Bayonne-born Basque woman was the first to hold the title of the most beautiful woman in France. This led Espelette’s neighbours to start referring to her family home as “Ederrena” (the most beautiful, in Basque). Today, not only can we find the Miss’s house in the village, but also her curious Art Deco mausoleum, which was built behind the church of St. Stephen.

Relais Gourmet highly recommends a visit to Espelette, not only to enjoy the delicious peppers at their source, but also to enjoy its beautiful buildings and curious history.

Our Foie Gras tasting tips:

  • How to get the best texture in Foie Gras?:

To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.

  • Which bread to use with Foie Gras?:

Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.

  • Which wine goes best with Foie Gras?:

The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:

    • Pairing Foie Gras with sweet wines:

Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.

    • Pairing Foie Gras with dry white wines:

Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.

    • Pairing Foie Gras with Champagne:

Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.

    • Pairing Foie Gras with red wine:

In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.

Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.

Weight 2,28 kg

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