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 prawn and lemon risotto: arborio rice cooked with a prawn and oinons broth. Garnished with pan-fried scampis. Served in an individual Weck verrine.
Reheating instructions: heat for 2 minutes 50 seconds in the microwave (at 600W) or 20 minutes in a conventional oven at 130°C (gas mark 4).
Products to be eaten on the same day or the following day.
Arborio rice, langoustines, sweet onion, grana padano, salt, single cream, red shiso, pepper, shellfish stock (crustacean), white wine, lobster bisque (lobster, onion, carrot, celery, tomato, garlic, parsley, grape seed oil, tomato concentrate, white wine, Cognac, rice, Espelette chilli pepper, lobster stock, shellfish stock (crustacean), flour, unsalted butter).
Contains gluten, milk, crustaceans, fish, sulphites and celery.
May contain traces of eggs, soya, nuts, sesame, molluscs, peanuts and mustard.