Cuttlefish Rillettes with Garlic and Tomatoes
Homemade recipe
Melting, spreadable texture
Balanced, iodized taste
Dive into the authentic flavors of the Atlantic with these cuttlefish rillettes, cooked by hand in Vendée. Combining cuttlefish and haddock , fragrant garlic and tomato paste , this creamy recipe is distinguished by its freshness and iodine, balanced by vegetable and spicy touches.
Prepared from simple and tasty ingredients – olive oil , parsley , shallot and butter – it perfectly illustrates the know-how of French seafood artisans. An original spreadable starter, which reinvents the French aperitif.
Ingredients
Cuttlefish (Sepia spp.), Haddock (Melanogrammus aeglefinus), Cream 30% M.F. (milk, lactic ferments), Olive oil, Whole eggs, Butter, Tomato paste, Salt, Garlic, Parsley, Shallot, Pepper.
Allergens: Contains: Cuttlefish, Haddock, Milk, Eggs.
Storage
Keep in a dry place.
After opening, keep refrigerated and consume promptly.
Average nutritional values per 100 g
Not specified on the packaging. For more information, please contact: +1 844 503 4633
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Food pairings & tasting tips
Perfect match
Enjoy on toasted bread or warm focaccia , accompanied by Maison Fayard black olives or sweet and sour pickles for an aperitif plate to share.
For the glass, opt for a dry white with saline notes like a Picpoul-de-Pinet or a Muscadet sur lie, or even a glass of chilled rosé with a Mediterranean accent.
Fayard House Council
Remove the rillettes 15 minutes before serving so that they can express all their aromatic richness .
The product is best enjoyed chilled but not iced .
Serve with a few arugula leaves or a twist of lemon for a refined and fresh presentation .
Perfect as an aperitif , a light starter or with a seafood platter.
100% French product
Guaranteed origin, local recipes.
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