News

Pâté du dimanche au foie gras or Sunday pâté with foie grasThe history of Lucien Georgelin pâtés begins 40 years ago, when LucienGeorgelin himself prepared his pâtés in the winter after making his jams in the summer. Discover our delicious range of traditional pâtés prepared as in the old days on the farms. The Sunday pâté is one of our flagship products, it is made from high quality ing …

Sable de WissantThis interesting looking cheese is created from cow's milk and produced in the heart of Boulonnais, north-west France. Sable de Wissant has a supple, creamy paste and the rind has been brushed with wissant white beer. It is rolled in breadcrumbs, which captures the aromas of the beer and releases them each time you eat it. As sensational cheese to pair with beer or sampl …

For the purests out there..... Avert your eyes! I am changing this recipe!4-5 tomatoes, big1 bunch of curly-leaf parsley4 garlic cloves100g breadcrumbs80-100g Tomyere, greated (can substitute with any of the cheese options below)Olive oilSaltPepper- Preheat oven to 180degress - Finely chop the parsley and garlic. - In a bowl, combine parsley, garlic, tomyere and bread crumbs and set aside. - H …

Proscuitto wrapped goat's cheeseProbably the quickest tapas, entree or accompaniment to a salad ever made! I've had guests describe it as a little meaty Croquette. Always a winner! Ingredients: Olive Oil Proscuitto (you could use Pancetta for this too) Cabecou or Bouchon Optional: Rosemary or thyme with honey - With a slice of proscuitto, wrap it around or roll it up (depending on …