Savory food at FAUCHON has a secret and a name : Sébastien Monceaux. Under the direction of the Chef, a dozen talents reinvent French cuisine every day. Reworking great classics (quiche, vol-au-vent, truffle purée), honoring the exceptional dishes such as lobster, beef, leg of lamb or scallop, this is how they renew savory pleasures. Mini-casserole dishes, cold or hot hors-d’oeuvres, every one of your choices will excite the taste buds and thrill the palate.
Composition of the Koulibiac: Shortcrust pastry with salted butter, fresh salmon, mushroom, hard-boiled egg, basmati rice, spinach, chanterelle, smoked salmon, shellfish broth sauce, cream, garlic, dill, lemon zests. Served in an individual Weck verrine.
Reheating instructions: cover the dish with aluminium foil and heat for 25 minutes at 150°C (gas mark 5) in a conventional fan assisted oven.
Products to be eaten on the same day or the following day.
Short crust pastry with salted butter (flour, butter, potato starch, egg, salt, water), fresh salmon, mushroom, hard-boiled egg, basmati rice, spinach, chanterelle, smoked salmon, shellfish stock, cream, garlic, dill, lemon zests, salt, pepper
Contains gluten, eggs, milk, molluscs and fish.
May contain traces of soya, nuts, sesame, crustaceans, peanuts, mustard and celery.