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- Our spices in a bag
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- Our spices in a bag
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- Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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- Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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- Catégories
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- Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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- salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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- Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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- Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
- Our spices in a bag
-
-
- Our spices in a bag
-
-
- Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
- Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
- Catégories
-
-
- Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
- salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
- Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
- Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
Nantua Sauce
€4.90
(190 g) net (€25.79/kg)
A refined shellfish sauce
Discover Albert Ménès Nantua Sauce, an authentic and refined recipe made with shellfish, perfect for enhancing your fish or seafood dishes.
Albert Ménès Nantua Sauce
Albert Ménès Nantua Sauce is crafted following the traditional recipe from Nantua, located in the Bugey region. It is made with premium wild crayfish, a fine freshwater shellfish known for its firm texture and delicate flavor. The production workshop, based in Brittany, works directly with local fishermen who use trap fishing methods, ensuring unmatched freshness of the crayfish.
The Preparation of the Sauce
This sauce is created using the simplest of methods: finely prepared crayfish are cooked with a delicate soup made from white fish, rockfish, and small vegetables. Simmered in a pot, the crayfish are enhanced with 100% French ingredients: thick fresh cream, skimmed milk, and unsalted butter for perfect creaminess. A touch of Cognac is added to complete the delicate flavor of this sauce.
How to Cook Nantua Sauce ?
This creamy velouté sauce is perfect for pairing with traditional pike quenelles or a fillet of white fish (turbot, sole, brill, etc.).
It will add a soft and colorful touch to your fish terrines.
Ready to use, it should be gently heated in a saucepan while stirring delicately, without bringing it to a boil. It can also be reheated using a bain-marie.
Ingredients: water, fresh cream, French crayfish (8%), butter, fish soup (containing fish, leeks, carrot, garlic, bell pepper, olive oil), white wine, rapeseed oil, cassava starch, tomato paste, Cognac, salt, spices and herbs, skimmed milk powder, thickener: xanthan gum.
May contain traces of nuts, shellfish, mustard, and egg.
From 50€ of purchase
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Our Commitments
Processed in France
Naturally-sourced spices, processed and packaged in our French kitchens
Excellence in flavour
We favour products with no artificial colours or preservatives
Origin and quality control
Deli products, grown and produced by small producer and small to medium sized companies on a human scale
Innovation
A range inspired by the world of gastronomy regularly updated with new recipes