Complete a charcuterie platter with gherkins, cold cuts, artisanal breads, rillette, and pâté to be paired with full-bodied Bordeaux red wine for an enjoyable aperitif.

Ingredients

1/2 pack Salame al Barolo, cut into thin slices
1/2 pack Saucisson Sec Le Dodu pur Porc, cut into thin slices
8 Cornichons (Gherkin Pickles), halved lengthwise
Romaine lettuce leaves
Pork rillette
Country Style French Pâté
Sourdough baguette, sliced
Crackers
Bordeaux red wine

Directions

On a serving plate, arrange the charcuteries, lettuce, and cornichons.
Spread some pork rillettes onto sliced sourdough baguettes and crackers.
Place the bread on the plate.
Pour the red on a wine glass.
Serve and enjoy!

A healthy gourmet meal? We offer our finest: Get 20% OFF Chilean Sea Bass Fillets, with Frozen Broccoli, and Frozen Cauliflower. Versatile and easy to work with. Nutritious, too!

Broccoli Florets  ₱199 / 2 lbs  NOW  ₱159 / 2 lbs Chilean Sea Bass Fillets  ₱1695 / 2 pcs  NOW  ₱1356 / 2 pcs Cauliflower  ₱149 / 2 lbs  NOW  ₱119 / 2 lbs

Items are delivered frozen

This Chilean sea bass has a high concentration of fish oil, making it both healthy and melt-in-your-mouth tender. Flash frozen vegetables keep freshness longer for extended storage.

And why not have this classic as a starter. Get 20% OFF Best-selling smoked Salmon 200g until this week only. To add luxurious smoky flavor to your dish!

Smoked Salmon 200g  ₱399 / 200 g  NOW  ₱319 / 200 g

Healthy special is up to May 15 only.

Sea bass fillets go swimmingly with lemon and garlic butter. Enjoy this recipe for a light and mouth-watering fish meal with a side of steamed broccoli and cauliflower for both your health and your palate.

Ingredients

2 pcs Chilean Sea Bass Fillets
1.5 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
1/2 tsp butter
1/2 tbsp olive oil
Frozen Broccoli (quantity as desired)
Frozen Cauliflower (quantity as desired)
1 tbsp parsley, chopped
Salt and pepper

Directions

Preheat the oven to 400 degrees.
Grease a large baking dish lightly with a little butter or oil.
Rub the fillets with salt and pepper then put on the baking dish.
Heat butter and olive oil on medium low heat in a small non-stick pan.
Sauté garlic for one minute.
Add the lemon juice and parsley.
Once hot, drizzle the sauce over the sea bass fillets.
Bake for about 10 minutes or until the fillets are a little brown on top.
Serve warm with steamed broccoli and cauliflower.

We bring back our best-selling classic: Get 20% OFF Smoked Salmon 200g. Taste the difference of premium smoked salmon, with a nice smoky flavor, naturally achieved through smoking using wood chips. From salmon raised through natural growth process.

Smoked Salmon 200g  ₱399 / 200 g  NOW  ₱319 / 200 g

Add exceptional flavor and loads of vitamin D to any meal preparation: top on pastas, canapes, salmon pâtés, sandwiches, and other gourmet dishes.Pair with our new ready-to-bake pastries. Get 20% OFF a variety of Savory Puff Pastries, Danish Apricot, and Chocolate Lava Cake until this week only.

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Danish Apricot  ₱260 / 6 pcs  NOW  ₱208 / 6 pcs Chocolate Lava Cake  ₱390 / 4 pcs  NOW  ₱312 / 4pcs

Smoked salmon offer is up to May 8 only.

Have a luxurious meal of rich eggs benedict in a bed of smoked salmon, draped in rich hollandaise sauce for you to enjoy a classic breakfast or brunch in a lavish burst of flavors.

Ingredients

4 Smoked Salmon slices
2 eggs, poached
3 egg yolks
Aulente White Balsamic
1 portion Bread to Share
Isigny French Butter
spring onions for garnish
2 tsp lemon juice

Directions

Mix the lemon juice and 2 teaspoons of Aulente white wine vinegar in a small bowl.
Add in the yolks and whisk until light and frothy.
Over a pan of simmering water, place the bowl and continue to whisk until the texture is thick.
Add the half cup of butter gradually, whisking constantly until the mixture thickens.
Season the hollandaise sauce to your preference. Keep warm.
Poach the eggs.
Slice the bread in half, toast then butter.
Put two slices of smoked salmon on each half.
Place the poached egg over.
Top with the hollandaise.
Sprinkle with spring onions to garnish.
Bon appetit!

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Chicken Puff Sausage  ₱260 / 6 pcs  NOW  ₱208 / 6 pcs Assorted Savory Puff Pastry  ₱370 / 12 pcs  NOW  ₱296 / 12 pcs Yellow Chicken Curry Puff  ₱190 / 3 pcs  NOW  ₱152 / 3 pcs

Danish Apricot  ₱260 / 6 pcs  NOW  ₱208 / 6 pcs Chocolate Lava Cake  ₱390 / 4 pcs  NOW  ₱312 / 4pcs

If you haven’t tried ready-to-bake for yourself, now is the time to try. You’ll be amazed how easy it is.

Don’t forget the queen of them all, our ultimate best-selling croissants! Get 20% OFF Butter Croissants until this week only.

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Convenient to keep on hand especially for snack-craving kids.

The offer for the new ready-to-bake pastries runs up to May 1 only.

Here’s an easy piquant sauce that will go with savory finger foods such as chicken puff sausage or croquetas jamon.

Ingredients

5 red bell peppers, roasted
3 tbsp onion, minced
1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp butter
2 tbsp dry white wine
1 tsp fresh basil, chopped

Directions

Roast bell peppers in olive oil.
Blend roasted bell peppers keeping the juice.
Sauté onions in butter over medium heat until translucent.
Add wine to deglaze.
Mix in the blended peppers along with the juice.
Add honey and basil.
Simmer then remove from heat.
Serve as dipping sauce for chicken sausage puff pastry.

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This charming pastry is in a ready-to-bake frozen dough format. Simply place in the oven, reheat, and feel like a pro baker in your own kitchen. Ready to be served and shared in minutes.How about some gourmet lunches on-the-go? New ready meals at this introductory price is until this week only: Get 20% OFF Chicken Tagine with olive, Chicken Tarragon sauce, Croquetas Jamon, and Seafood shell with coral sauce. It takes only minutes to reheat, too!

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» Browse more ready meals

Croissants promo runs up to April 24 only.

Another great way to enjoy this super tasty and flaky croissant? As a hearty sandwich filled to the brim with feel-good comfort, to serve anytime of the day.

Ingredients

Butter Croissants
Bacon slices, fried
Lettuces leaves
2 eggs
3 tbsp mayonnaise
Cherry tomatoes, sliced
A sprinkle of sugar
Salt & pepper

Directions

Defrost the butter croissant for 15-20 mins before baking.
Boil the eggs then once boiled, crush them with a fork into tiny pieces.
Blend them with mayonnaise.
Season with salt and pepper, sprinkle with a bit of sugar, then set aside.
Place defrosted croissants on a baking sheet and bake for 16-18 minutes at 170-180°C.
Let sit to cool a bit for a few minutes then slice lengthwise in half to make the sandwich.
Spread egg salad at the base then layer with lettuce.
Top with bacon slices and cherry tomatoes.
Cover with the other half of the croissant to finish. Voilà!