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!

Welcome the holidays with festive dishes. Take advantage of 20% OFF USDA Choice Tenderloin Steak, Tips, and our new Angus Beef Tenderloin for your next mouth-watering meal with the family.

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

USDA Choice Tenderloin Tips  ₱1050 / pack (454 g)  NOW  ₱840 / pack (454 g) USDA Choice tenderloin  ₱1290 / pack (500-550 g)  NOW  ₱1032 / pack (500-550 g) USDA Choice Premium Angus Beef  ₱5950 / pack (2.9-3.1 kg)  NOW  ₱4760 / pack (2.9-3.1 kg)

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.

Discover this coveted flavor, with top-notch truffle items - Get 20% OFF Black Truffles, Truffle Oils and Cream, Truffle Noir Gouda Cheese, and Truffle Salami.

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

Black Truffle  ₱768 / 30 g  NOW  ₱614.40 / 30 g Black Truffle Cream  ₱750 / 80 g  NOW  ₱600 / 80 g Extra Virgin Oil with White Truffles  ₱830 / 250 ml  NOW  ₱664 / 250 ml

White Truffle Oil  ₱650 / 100 ml  NOW  ₱520 / 100 ml White Italian Truffle Sunflower Oil  ₱1699 / 100 ml  NOW  ₱1359.20 / 100 ml Truffle Noire Gouda Cheese  ₱830 / 350 g  NOW  ₱664 / 350 g

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.

Also, the offer for our NEW exotic fruit purées is ending soon. Get 20% OFF Frozen Fruit Purées from Ponthier until this week only. Check out all the flavors here.



Our truffle special offer runs up to December 5 only.

Just in time for truffle season, here is an easy gourmet dinner with flavorful steak and the no-mistaking engulfing aroma of black truffles. 

Ingredients

1 piece Cuberoll steak
15 g Black truffle (slices or shavings)
3 shallots
3 tbsp balsamic vinegar
3 tsp thyme
1/4 pack Savory Potato Wedges, roasted
Salt and pepper

Directions

Preheat oven to 210°C (th. 7)
Place the steak in an ovenproof dish.
Drizzle with balsamic vinegar and a little water.
Mince the shallot and spread it over the meat.
Season with salt, pepper, and thyme.
Put in the oven for 20 minutes.
Pull out and top with slices of black truffles.
Serve hot with a side of savory potato wedges.

It is always the season of delicious fruit flavors, and we offer you our NEW world-renowned premium fruit purées. Get 20% OFF Frozen Fruit Purées from a French brand committed to both taste and traceability of all fruits they serve. Explore this splendid collection, for a plethora of recipes - desserts, pastries, smoothies, drinks!

Yuzu Fruit Purée  ₱1500 / kg  NOW  ₱1200 / kg White Peach Purée  ₱450 / kg  NOW  ₱360 / kg Rhubarb Purée  ₱590 / kg  NOW  ₱472 / kg

Passion Fruit Purée  ₱650 / kg  NOW  ₱520 / kg Morello Cherry Purée  ₱590 / kg  NOW  ₱472 / kg Guava Fruit Purée  ₱490 / kg  NOW  ₱392 / kg

» See all flavors

Flavors carefully selected by Maison Ponthier with craftsmanship passed on through generations.

The offer is valid up to November 28 only.

There's more to fruit purées than meets the eye. Try it on this tenderloin recipe and see for yourself how it can improve tenderness and taste.

*adapted from ponthier.net

Ingredients

1/2 Prepared pork tenderloin
100 g Frozen morello cherry purée
20 g Honey
100 g Charlotte potatoes
15 g Butter
1 Slice Bayonne ham
Olive oil
Salt
Espelette chili pepper

Directions

Dry the slice of Bayonne ham in the oven for 10 minutes at 200°C. Leave to cool then blitz in the blender to a fine powder. Caramelise the honey then deglaze with PONTHIER black cherry purée. Reduce to a syrup then season with Espelette chili.

Season the tenderloin with salt then fry in olive oil in a hot pan. Roast in the oven for 90 minutes at 80°C (until the centre reaches a temperature of 68°C). Once cooked, slice into 3 medallions. Make a hole in the centre of each medallion then add the black cherry purée. Keep warm.

Cut the potatoes into 1cm cubes then blanch. Drain and then candy them in butter. Arrange the pork medallions on the plate, then the potato cubes and sprinkle with the Bayonne ham powder. Garnish with a few touches of PONTHIER black cherry purée mixture with honey and Espelette chili.

Note: Ponthier black cherry purée can also be used for pork juice or gravy.