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Nelson, New Zealand
A little taste of France in every jar. Benoit is originally from France where he spent 15 years as a pastry chef.
He now calls Nelson home and we are lucky he does. He and partner Anne are excited to share a taste of his home with people all around New Zealand.
Their pate, terrines, rillettes and boudin noir, are handcrafted in a commercial kitchen in the Brook using the highest quality ingredients.
It’s such a hands-on operation that even the labels are attached one by one.
Benoit and Anne were very excited to be awarded a silver medal this year at the outstanding producer awards for their chicken liver parfait, which has an amazing silky texture unlike any other pate on the market.
The newest addition to their range is Craft Pate Boudin Noir, aka Blood Sausage which is made using French technique but with fresh Venison blood instead of the usual pork, giving it a Kiwi twist. It also contains onions and spices making it simply delicious. Try it fried alongside apples fried in the same pan and a big pile of creamy sour cream mash or eat it cold as part of a snacking plate.
The very popular loaves of parfait and terrine, which we cut to order are now back in the store, ensuring you get the exact amount you require, trust us it’s always more than you think!
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