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 duo of salmon, leek and lemon balm quiche: Savoury pastry base topped with a duo of fresh and smoked salmon, with leeks and a lemon balm custard.
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.
Shortcrust pastry (wheat flour, butter, whole egg, water, salt, white vinegar), cream (milk, cream, whole egg, salt, pepper), fresh salmon, smoked salmon, leek, lemon balm leaf, emmental.
Contains gluten, milk, egg, sulphites, fish.
May contain traces of mustard, soya, nuts, sesame, mollusk, shellfish, peanuts and celery.