Known for its tenderness and juiciness cooked over low heat and accompanied by a rich mashed potato, this veal cheek recipe will surely take your loved ones by surprise.

Ingredients

2 portions of veal cheeks
1/2 cup beef stock
1/4 pack baby carrots, sliced
1/2 onion, chopped
1 cup red wine
1/2 celery stalk, diced
2 garlic cloves, minced
1 tsp thyme, dried
2 pcs bay leaves
Mashed potatoes
Olive oil
Sea salt & ground black pepper

Directions

Rub veal cheeks with salt and pepper to season.
In a pan, heat olive oil and brown the veal cheeks on all sides then set them aside.
Sauté the veggies - garlic, onion, celery, and carrots in medium heat until it starts to sweat.
Put the sautéed vegetables in a slow cooker and top with the veal cheeks.
Add the beef stock and wine.
Put the bay leaves and thyme.
Slow cook on low heat for 8 hours or 6 hours on high heat.
Once cooked, remove the bay leaf.
Set aside the beef cheeks gently.
Get the braised sauce and mix until smooth.
Put the sauce in a saucepan, simmer on medium-low heat until it reaches gravy consistency.
Season with salt and pepper.
Reheat mashed potatoes.
On the serving plate, put a generous serving of mashed potatoes.
Top with the veal cheeks with the sauce and serve.

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Smoked Salmon 500g  ₱990 / pack  NOW  ₱792 / pack Smoked Salmon 200g  ₱399 / pack  NOW  ₱319.20 / pack

Don’t forget your deli favorites: 20% OFF French Garlic Butter Snail, La Prudencia Chorizo, and Duck Liver Slices (foie gras) until this week only.

French Garlic Butter Snail  ₱680 / pack (12 pcs)  NOW  ₱544 / pack (12 pcs) La Prudencia Chorizo  ₱475 / piece  NOW  ₱380 / piece Duck Liver Slices (raw)  ₱1,290 / pack (250-270g)  NOW  ₱1,032 / pack (250-270g)

How about some more feasts for the rest of the season? Available for Pre-Order:

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Nothing better than great company and exciting dishes this time of year.

Christmas special runs up to December 26 only.

Have a wonderful and happy Christmas!

Try this gourmet aperitif with friends and family. A röstis rendition made with kataifi instead of potatoes. An appetizing hors d'oeuvre worth trying.

Ingredients

1 pack Kataifi pastry
4 slices of smoked salmon
100 g of Gruyere cheese
2 eggs
1 pack Boursin (Garlic & Herbs)
4 small frozen asparagus tips
Salt and pepper

Directions

Cut the smoked salmon into strips.
Whip the cream cheese and fill a piping bag with it.
Thaw the asparagus at room temperature.
Place the kataifi pastry in a bowl and loosen until strands are separated.
Whisk the eggs in a bowl, then add the kataifi strands, cheese, salt, and pepper.
Cook in a pre-heated, oiled skillet for 1 to 2 minutes per side and place on a serving platter.
On each mini rosti, pipe a spiral of cream cheese with a pastry bag.
Place a spear of asparagus in the center of a salmon strip.
Roll up the salmon strip and place it on top of the cream.
Serve warm!

How about adding a festive flair to your Christmas dishes? We offer some season’s favorite deli items you can order ahead. Get 20% OFF French Garlic Butter Snail, La Prudencia Chorizo, and Duck Liver Slices (foie gras).

Nothing says celebration more than a little decadence.

French Garlic Butter Snail  ₱680 / pack (12 pcs)  NOW  ₱544 / pack (12 pcs) La Prudencia Chorizo  ₱475 / piece  NOW  ₱380 / piece Duck Liver Slices (raw)  ₱1,290 / pack (250-270g)  NOW  ₱1,032 / pack (250-270g)

Until this weekend only: 20% OFF La Prudencia Chorizo, Tenderloin Tips, New Premium Angus Beef, and 30% OFF New Premium Hams (pre-order) until this week only.

Pata Negra ham Jamon de Bellota Iberico  ₱7000 / kg  NOW  ₱4900 / kg La Prudencia Paleta matanza Gran Reserva  ₱1700 / kg  NOW  ₱1190 / kg

Also Available for Pre-Order:

Fresh French Oysters Kaviari Osetra Caviar, 30g and 50 g

Get your gourmet dishes ready for extraordinary celebrations.

Our deli special runs up to December 19 only.

A festive recipe, really simple yet original. One that makes a very fine entrée that will easily fit into your menus for the special occasion.

Ingredients

120 g Duck liver slices, semi-cooked
120 g Multigrain Loaf
100 g of radish
400 g of lamb's lettuce or any greens
2 pears or Apple cubes
4 tbsp balsamic vinegar
Salt and pepper
Skewers

Directions

Cut the foie gras slices and the bread into small cubes.
Peel the radish and cut it into thin slices.
Peel the half pear, remove the seeds then dice it or prepare the apple cubes.
Alternate these ingredients on a skewer.
Season to taste.
On a plate, arrange the lamb's lettuce and the diced pear or apple cubes.
Drizzle with balsamic vinegar.
Place foie gras skewers on top.
Enjoy your meal!

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And 30% OFF New Premium Hams to make your holiday celebrations extra special. Now available for pre-order.

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Pata Negra ham Jamon de Bellota Iberico  ₱7000 / kg  NOW  ₱4900 / kg La Prudencia Paleta matanza Gran Reserva  ₱1700 / kg  NOW  ₱1190 / kg

These meat cuts would work absolutely well with these truffle items: Black Truffles, Truffle Oils and Cream, Truffle Noir Gouda Cheese, and Truffle Salami, all 20% OFF until this week only. Check them all out here.

Special Extra: Available for Pre-Order

Fresh French Oysters Place your order before 12 PM on Thursdays. Arrives by air from France every two weeks on Friday and is delivered the following Saturday. Kaviari Osetra Caviar, 30g and 50 g 30 g and 50 g amber-colored, salt-cured prestige caviar.

Our beef special offer is up to December 12 only.

A chic and timeless classic French steak dish that always makes an impression. A tasty tournedos, topped with a slice of foie gras, enhanced with delicious truffles... Perfect to serve for parties or special occasions. It will be a sure hit!

Ingredients

Serves 3

3 pcs USDA Choice tenderloin
3 round slices Buckwheat loaf
3 Duck Liver Slices (raw)
3 slices Black truffles
150 ml of veal stock
50 ml of Merlot wine
45 g Isigny French Butter
Fine salt, freshly ground white pepper

Directions

Slice the buckwheat bread in rounds and toast in a frying pan with half of the butter, then keep them warm.
Pan-fry the foie gras slices.
Cut the black truffles into thin slices.
Heat the other half of the butter in a frying pan over medium heat and cook the beef tournedos for 3 to 4 minutes on each side over high heat until well colored.
Then lower the heat and let them cook a little, turning them several times until the preferred doneness. Set aside, reserve the pan used in cooking the tenderloins.
Prepare the veal stock and add the truffle and foie gras slices if there are any extra.
Deglaze the reserved pan with Merlot wine, veal stock, and add a knob of butter to give a glossy finish to the sauce.
Arrange the pan-fried bread slices on warm plates (put the plates in an oven set to 90°C for a few minutes).
Coat them with the sauce and place the tournedos on top.
Then place a slice of foie gras on each one.
Finish with a slice of truffle.
Top with the homemade hot sauce.
Serve your Tournedos Rossini immediately.

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Truffles make dishes extra special with earthy, nutty, savory, musky, fiery, mysterious flavor.

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Salame al Tartufo  ₱730 / 220 g  NOW  ₱584 / 220 g

We bring you these truffles items from trusted quality brands, to make this elusive highly sought-after taste a staple in your own food preps.

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Our truffle special offer runs up to December 5 only.