Blanquette is Commissaire Maigret's favourite dish. Pipe-and-hat actor Jean Richard certainly would not have denied himself the pleasure of the Champenoise version of this recipe, would he?
Ideal for two people.
The emblematic recipes of French cuisine have been bewitched into the verrines prepared with the 'Champenoise' touch of Bruno Herbin, who was awarded the title of 'Meilleur Ouvrier de France' - Best craftsperson of the year.
They suggest the various facets of our country, from North to South and beyond, including of course their deeply rooted culinary craft. When friends and family are brought together around a table, these ancestral recipes unite generations in a celebration of our generous gastronomic heritage. It is also the time when eating habits, as well as ways to apprehend fragrances and flavours, naturally get passed down. It is the perpetuation of our Art de vivre.
Veal meat (from france) 80%, button mushrooms, carrots, pearl onions, cream (milk), potato starch, champagne (sulphites), salt, pepper, nutmeg.
Meats from France. No colourings or preservatives.
Allergen : Sulphites, Milk
Until the container has been opened, a verrine may be preserved for up to 2 years in a cool dry place.
Consume soon after opening and keep chilled.