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Little's Delicatessen

  • Oyster & St Jacques Scallop Velouté 425ml


    The harmony of a surprising encounter! The saltiness of oysters whipped up with sweet scallops & seasonning create this amazing creamy velouté. Add a spoonful of “crème fraiche” and some croutons for a delicious meal.

  • Tuna in Extra Virgin Olive Oil 160g


    To conserve it’s tenderness, this fresh Yellowfin is frist cooked whole and then trimed by hand in order to select only it’s best. Finaly it is covered with a fruity extra virgin olive oil that blends perfectly with the flesh and makes it even juicier. Pure delight!

  • Tuna pieces Zanzibar style with Spices & Prunes 160g


    Zanzibar, an island located in the Indien Ocean, famous for it’s spices was a logical name for this tuna that is enriched with plums, spices & walnut oil. A gastronomical journey in a can!

  • Tuna pieces à la Tomate 160g


    Pared by hand, then mixed with juicy sun riped tomatoes & herbes de Provence. A simple yet popular recipe.

  • Picholines Green Olives 370g


    Samll green French olives originally from southern France, although used to make olive oil, the Picholine is best known as a coktail olive. They are nutty flavored olives, harvested green to retain a crisp texture making them a succulent eating olive or a nice addition to your martini.

  • Lobster Soup “Bisque” 425ml


    A drizzle of cognac, a pinch of curry…. And the unique flavour of lobster. This velvety, perfectly balanced bisque with it’s subtle aromas will please the finest gourmets.

  • Duck Rillettes 190g


    Handmade following the traditional recipe, french rillettes are renowned for their luscious texture & artisan flavour. Tasty with drinks or served with crudités.

  • Black Truffle Mustard 200g


    Elevate your kitchen pantry with this one-of-a-kind black truffle dijon mustard. With your favorite meats, sausages or simply in a sandwich it is a culinary delight!

  • Preserved Lemons 200g


    Preserved lemons are commonly used in Indian & North African cuisine. An indispensible condiment for “Tajines” they are also delicious mashed with olive oil and some fresh herbs then drizzled on top of grilled fish or roasted vegitables.

  • Sundried Tomatoes in Olive Oil & Basil 200g


    Sun-dried Tomatoes are very versatile. Delicious chopped and added to pasta sauce, chili, breads, sandwiches, cheese and salads. Use them as pizza topping or broil with garlic cloves and olive oil for a delicious appetizer or red pesto sauce.

  • Duck Confit – 2 thighs 380g – Catusse


    This century old process of preservation consist of salt curing duck legs and then cooking it in its own fat. A french delicatessen that is commonly used for last minute dinner parties. Simply empty the content in an oven dish and cook until the skin becomes crispy & brown serve hot with some roasted potatoes & beens. Dinner done!

  • Foie Gras Michel Catusse 80g


    A well-known delicacy in French cuisine. It spreads like the world’s most decadent & flavorful butter when served cold and when hot, it’s crisp, sweet, and savory flavour melts in your mouth like no other food in the world!