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 monkfish fillet, vegetables and seafood sauce: monkfish fillet, vegetables (yellow carrot, turnip, green asparagus, mangetout, peas, etc.) and a shellfish jus.
Place the container with its cover on a porcelain or ceramic plate.
Heat for 2 minutes 50 seconds in the microwave (at 600W) or 20 minutes in a conventional oven at 130°C (gas mark 4).
While pressing the container against the plate, pull on the tab to remove the bottom of the container.
Remove the container. The dish is presented and ready for you to enjoy.
Products to be eaten on the same day or the following day.
Visualize the demonstration on FAUCHON dish presentation: