Francis Miot shop

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  • Net weight: 1,050000
€5.88
Notre beurre de cacahuète suscite l'enchantement des papilles avec sa pâte onctueuse, très gourmande et légèrement craquante. Agrémenté de petits grains de cacahuètes, il apporte non seulement plaisir gourmand mais aussi d'indéniables vertus nutritionnelles.
Notre boutique de vente en ligne a le plaisir de vous faire découvrir ce beurre de cacahuète artisanal disponible en pot de 200g.
€27.22
Un coffret composé de différentes saveurs et textures !
Un bon vin, un Foie Gras local, des bières locales, un pâté Basque et surtout des produits de la Maison
Gelée de vin de Jurançon, un confit d'oignon rouge et confiture Cerise noire chocolat et piment.
Tout ce qu'il faut pour préparer un apéritif entre amis ou en amoureux
€8.15

Title: Blue Ribbon – Best Specialty of France –51th Salon Intersuc in 2006
Recipe: White chocolate paste rolled by hand, filled with prunes and raisins, coated with dark chocolate then flavored with Armagnac.
Grafted in 1507, the plum of Damascus (Syria) becomes the plum d'ente which, dried, becomes the prune that Agen city in France has made its specialty. Their name "Plums of Monsieur" comes from the brother of Louis XIV, the Duke of Orleans, who was called "Monsieur". He was fond of prunes d'ente (plum with which we make prunes) to the point of catching indigestion. These are the plums of Monsieur: so good, they are tasted endlessly!
This confectionery with a soft and supple texture reveals the aromas of the South-West of France. It surprises and delights gourmets fond of the flavors of Gascony. This specialty of character will perfectly end a meal.

€8.15

Title: Blue Ribbon – 46th Salon Intersuc in 2001. Homemade recipe, worked during the competition of Jean-Pierre Richard, Meilleur Ouvrier de France Chocolatier 1990.
Recipe: Milk chocolate interior, almond praline, thin biscuit, orange zest, covered in white chocolate. This irresistible chocolate was created as an homage to Marguerite de Valois, more commonly known as Queen Margot, the first wife to the good king, Henri IV.
A woman of immense beauty who was passionate about love, the Queen of France and Navarre seduced quite a few lovers. Legend has it that “Margot” wore plunging necklines that were enticing and provocative, leaving little to imagination… Jean-Pierre Richard, the Meilleur Ouvrier de France for chocolate in 1990, reworked this recipe and perfected its textures and aromas: the crunchiness of the white chocolate, the crispiness of the dentelle crepe, the creaminess of the milk chocolate and praline, and finally the zest of the orange all come together in a recipe that is delicate and generous… Like the bosoms of Queen Margot!

€25.67
Un coffret de la Maison Francis Miot : Découvrez notre nouvelle collection artisanale : "Les 100% issu des fruits" : tout le fruit, rien que le fruit !
Leurs compositions ont été soigneusement étudiées afin de vous proposer un indice Glycémique optimisé par rapport à une confiture classique vous permettant d’allier plaisir et forme.
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