Legend has it that in 1670, the Marquise de Sable presented a plate of buttery, crumbly biscuits to the King, who found them particularly delicious. These little biscuits quickly became firm favourites, taking the name of the town in which they originated, Sable sur Sarthe.

La Sablésienne bakery continues to make sables to their traditional recipe, and they are as delicious today as they were four hundred years ago.

You will find in this kind all necessaries tools to create astounding molecular dishes.
Play and create new texture sauce and cream with full flavoured pearls and mousse.

The kit contains:

The kit will allow you to experiment new technics of molecular gastronomy :
- Spherification
- Gelification
- Thickening
- Emulsification

This Monbazillac Jour de Fruit has a beautiful golden colour. It reveals a nose of white peach, candied fruits and honey, along with a touch of cedar; In the mouth it is generous, rich and dense with a sublimely fruity finish.

We suggest that you open the bottle an hour before serving, and that it would make a perfect partner for a starter of foie gras.

Classic chocolate truffles made even more delicious with the inclusion of chips of real salted butter caramel.

Les Créatives de Favols is a range of imaginatively produced jams, which combine flavours and ingredients to produce jams that are absolutely delicious. This jam, made with perfectly ripe purple figs is an elegant partner for foie gras, and equally delicious with goats' cheese.

These are proper, old fashioned candy canes, striped red and white and crying out to be hung on the Christmas tree this year. They would also be terrific stocking fillers. Utterly charming, these are among our favourite new products at BienManger this year.

Shards of natural sugar which, when they come into contact with moisture, snap, pop, crackle and sparkle, for an amazing gastronomic effect. Sprinkle onto cold puddings and ice cream.

This slim and elegant box of chocolates contains 8 ganaches by master chocolatier Michel Cluizel, perfectly balanced between the creamy softness of the ganache and the rich intensity of the chocolate.

Four of these ganaches have a cocoa content of 85%, and four have a cocoa content of 99%.

Salidou is a caramel cream made with salted fresh butter by the Niniches confectionery in Quiberon (Brittany). We think that it is a thing of wonder and surpassing loveliness.

Serving : We would be lying if we said that there is a better way to eat this than by the spoonful, but if you really feel that you need to experiment, it is also pretty good spread on bread, or melted gently to create a sauce to pour over icecream or puddings.

If you like this, you should try Salidou topped butter heart biscuit

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What could be nicer than to receive a box of Mathez chocolate truffles? Mathez has been producing these lovely little mouthfuls of chocolate since 1934.

Costes is a name renowned in France for its chic, modern brasserie. Today, Costes hotels and restaurants can be found in the most elegant parts of Paris. The concept of Costes is not limited to restaurants, though. Their range of gastronomic products has all the elegance and style that you would expect from one of France's great modern concept designers.

This range of chocolate is the work of master chocolatier Michel Cluizel, whose passion and vision mirrors that of Costes and the result is a beautiful, innovative box of chocolates, made with single estate chocolate from Papua New Guinea.

These caramels are made with salted butter and are produced by the Niniche confectionery in Quiberon (Brittany).

The use of salted butter gives a delicious balance of sweet and salty flavours, and the caramels melt in the mouth. Irresistible!

Château la Pierrière was built in the 13th century on the top of a rocky hillside to which it owes its name. This magnificent feudal manor has been in the hands of the de Marcillac family since 1607. Its sizeable vineyard lies on a well sun-oriented plateau, over the Dordogne river, next to the Saint-Emilion appellation. The proximity explains the remarkable quality of the vineyard, essentially composed of clay and limestone over rocky subsoil, ideally suited for the expression of the Merlot grape.

The vineyard is about 40 hectares large and the vines are about 15 years of age. Following in the footsteps of his father, Olivier de Marcillac carries on the family tradition both in the vineyard and in the cellars. He has combined long-standing tradition with the implementation of the latest techniques, backed by the advice from Kressmann wine-makers.

AOC

Côtes de Castillon.

Grape Varieties

60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc.

Tasting

A deep, ruby colour. The nose offers extremely pleasing aromas of soft fruit, such as blackcurrant and raspberry. On the palate, the very ripe fruit is backed by silky, mellow tannins, producing a style of wine identical to that of Saint-Emilion. The most recent vintages offer a superb expression of the balance, harmony and smoothness of this wine.

Serving Temperature

16°/18° C - 60°/65° F

Serving ideas

Grilled sirloin steak; blackcurrant tart.

Favols chutneys and preserves are perfect for use in all your cooking. Use as an accompaniment for cold or hot meat, fish, and of course, with foie gras. Alternatively, why not try mixing into dressings to add taste and creativity to vegetable dishes, salads and dips. You could also spread on tarts and quiches, or incorporate into stuffings mixes. For a more simple approach, just spread on slices of melba toast for a sophisticated starter.

This basket contains :

This basket contains :

These are proper, old fashioned candy canes, striped red and white and crying out to be hung on the Christmas tree this year. They would also be terrific stocking fillers. Utterly charming, these are among our favourite new products at BienManger this year.

«Good bouillon is at the heart of all cooking, be it straightforward or complex .» Joël Robuchon

Bouillon for cooking or drinking

Ariaké bouillons can be used to add flavour and depth to your cooking, or as a simple, slightly nostalgic drink. Use to poach meat or fish, or as the basis for brilliant soups, stews, sauces and risottos.

Ready to use in 5 minutes

In the saucepan : Bring 33cl of water to the boil, open the sachet and leave to steep in the simmering water for 5 minutes, stirring occasionally.

Chicken bouillon

Made with 83% chicken, this bouillon is made according to Joël Robuchon's recipe, using nothing but natural ingredients. Low in fat.

Discover our selection of the very best French Food

This little spoon is made entirely of Mother of pearl. We advise its use with caviar based products, since stainless steel damages the taste of the pretigious caviar. You can order this pearly spoon alone or along with our caviar or with other caviar based products (Sturgeon terrine with caviar).

«Good bouillon is at the heart of all cooking, be it straightforward or complex .» Joël Robuchon

Bouillon for cooking or drinking

Ariaké bouillons can be used to add flavour and depth to your cooking, or as a simple, slightly nostalgic drink. Use to poach meat or fish, or as the basis for brilliant soups, stews, sauces and risottos.

Ready to use in 5 minutes

In the saucepan : Bring 33cl of water to the boil, open the sachet and leave to steep in the simmering water for 5 minutes, stirring occasionally.

Vegetable bouillon

Made with 79% chicken, this bouillon is made according to Joël Robuchon's recipe, using nothing but natural ingredients. Low in fat.

What could be nicer than to receive a box of Mathez chocolate truffles? Mathez has been producing these lovely little mouthfuls of chocolate since 1934.

There's something for everybody here: dark, milk and white chocolates, some filled with caramel, others with marzipan, coffee, raspberry cream, almonds, hazelnuts, vanilla, honey and rum. This really is a perfect selection of chocolates.

Exists in two sizes :

• Ballotin Passion 125g contains 12 chocolates
• Ballotin Passion 250g contains 24 chocolates

Salidou is a caramel cream made with salted fresh butter by the Niniches confectionery in Quiberon (Brittany). We think that it is a thing of wonder and surpassing loveliness.

Serving : We would be lying if we said that there is a better way to eat this than by the spoonful, but if you really feel that you need to experiment, it is also pretty good spread on bread, or melted gently to create a sauce to pour over icecream or puddings.

If you like this, you should try Salidou topped butter heart biscuit

Discover our selection of the very best French Food

The pipettes allow you to drop off daintily your sauces, to make small pearls of alginate or to present your dish.