pate

Foie Gras Terrine with Armagnac

Silky textured foie gras with heady scent of fine Armagnac. Fresh duck foie gras is cured in French sea salt and black pepper, doused in Armagnac and sealed in duck fat. A truly French gastronomic terrine.

RM400 per kg

whole loaf +/- 600g

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whole loaf +/- 600g

pate

porkshank terrine with parsley

Housemade country style terrine. Whole pork shank is slow cooked until the meat, skin and gelatin break down, deboned, seasoned with French sea salt and black pepper, mixed with chopped parsley and pressed into a mould.

RM75 per kg

pate

Duck terrine with prune

The sweet and tart flavour of prunes inform this duck terrine to offer a most delightful complementary contrast. A pate for the discerning palate.

RM75 per kg

whole loaf +/- 600g
whole loaf +/- 600g

pate

Country style pork and liver terrine

Liver lends its musky and earthy taste and crumbly texture to this chunky pork pate, a much loved country variation.

RM** per kg

charcuterie

Boudin noir, Andouillette & country sausage

Boudin noir is what the French calls blood sausage or black pudding and has a tender, cottony texture and a slightly sweet and musky taste. It’s easy to love this sausage. Andouillette is sausage made with intestines and/or tripe and spare parts seasoned with onion, pepper and salt, etc. You either love or hate this rather strongly flavoured sausage. Both boudin noir and andouillette are specialties seldom found outside France. These are specially imported by French Feast. Our famous housemade sausages are also available for takeaway.

Boudin noir RM130; Andouillette RM240; Smoked pork sausage RM63; Plain pork sausage RM60; Herbed pork sausage RM65/kg

imported or housemade
whole loaf +/- 600g

pate

porkshank terrine with parsley

Housemade country style terrine. Whole pork shank is slow cooked until the meat, skin and gelatin break down, deboned, seasoned with French sea salt and black pepper, mixed with chopped parsley and pressed into a mould.

RM75 per kg

pate

Foie Gras Terrine with Armagnac

Silky textured foie gras with heady scent of fine Armagnac. Fresh duck foie gras is cured in French sea salt and black pepper, doused in Armagnac and sealed in duck fat. A truly French gastronomic terrine.

RM400 per kg

whole loaf +/- 600g

/col]