To say Thank You to your customers, employees or friends, offer elegance and indulgence! Discover HERE our Thank You gourmet hampers filled with nuggets from our small craftsmen from France and Spain with delivery to almost all the European countries. As always, you can personalise your gifts with your own words for the recipient.
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With this gift box, LA GOURMET BOX celebrates the Calvados region of Lower Normandy. When we think of "Norman terroir", we immediately think of exceptional dairy products, apples and, of course, the eau de vie of the same name! But Calvados is much more than that: it's a promised land for curious gourmets. A gourmet box full of flavors, offering a subtle blend of tradition and innovation. Bon Voyage! A limited-edition Normandy gourmet hamper to give as a gift or enjoy as a special treat!
Contents of our Normandy gourmet box from Calvados:
- Artisan and Natural Poiré "Le Vertueux" (75cl - 2.5%).
- ORGANIC sweet and sour beet pickles finely flavored with cayenne pepper (228 ml).
- Fricassée artisanale de Canard rôti au miel et au Calvados (350 g).
- Les Carasnelles, crispy shortbread with Isigny AOP salted butter and Isigny caramel chips (165 g).
- Crunchy popcorn coated in creamy Isigny salted butter caramel (140 g).
- Traditional Normandy teurgoule-style rice pudding flavored with vanilla (480 g).
- Handcrafted, tasty caramelized apple jam with ground fruit (230 g).
Details of the products in our Calvados Normandy hamper and from our small-scale artisans below.
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A Normandy gourmet basket filled with products from small, authentic Calvados producers, to help you discover an extremely rich, varied and high-quality culinary production. Calvados is definitely a magnificent terroir!
Cidrerie Artisanale: Maison Sassy.
The perry we offer, which is to pear what cider is to apple (same production method as cider but with pears), is made in the heart of Normandy from a dozen varieties of pear, mainly plant de blanc, vinot, antricotin and belle-verge, picked when ripe in our artisan's orchards.
This artisanal perry, whose recipe is inherited from the cider served at Château de Sassy, is based on a rigorous selection of pears, with each fruit chosen or removed by hand. Delicate and refined, it is particularly distinguished by the finesse of its bubbles, the purity of its aromas and its tangy finish, which subtly balances the natural sweetness of the pear.
Very pleasant and delicate as an aperitif, it goes very well with shellfish, fish and chocolate desserts.
Serve at 8°C.
Artisan-canner: Tata Bocal, Conserverie artisanale de fruits et légumes, Amélie Neuvic.
With an anti-waste philosophy as a backdrop, Amélie transforms surplus fruit and vegetables, mainly organic, from small producers in the area, to offer us a very attractive range of vegetarian creations, starting with these organic beet pickles.
Diced beet are immersed in a brine of vinegar and water, with a touch of sugar for sweetness and a hint of cayenne for spiciness.
A must for any aperitif!
Artisan canner: Saveur d'Auge, Conserverie artisanale.
Located in Pont-l'Evêque, in the heart of the superb Pays d'Auge region, our artisan canner offers us this delicious dish cooked around duck, seasoned with a hint of the unmistakable Calvados, the brandy obtained from the distillation of local cider.
Reheated over a low heat, it's a real treat!
Artisan biscuit maker: Les Sablés d'Asnelles, Jean-François Otter and Armel Garnier.
Nestled in the heart of Calvados, along the emblematic coastline of the D-Day landing beaches, Les Sablés d'Asnelles® has been perpetuating traditional know-how since the beginning of the last century to offer us exceptional products, with the taste and aromas of yesteryear, without GMOs or preservatives, and incorporating high-quality local products such as Isigny PDO butter or eggs from free-range hens raised by one of its local partners.
Our choice fell on our artisan's version of their shortbread recipe - which hasn't changed since the cookie factory's origins over 120 years ago - but which incorporates a not inconsiderable little extra: real slivers of Isigny PDO salted butter caramel... a real delicacy with a little crunch that won't leave you indifferent, gourmand's word!
Normandy Confectionery and Grocery Shop : Caramels d'Isigny, .
Caramels d'Isigny is the story of a local artisanal production that had all but disappeared by the early 90s, only to be revived by the impetus of local people determined not to let this know-how die, and to promote local production of high-quality dairy products.
The idea was to move away from traditional caramels and make a delicious artisanal popcorn, generously hand-coated with Beurre salé D'Isigny AOP caramel: flavor and texture to match!
As they themselves proclaim on the packaging: "to taste it is to adopt it". We won't tell you otherwise!
Artisan : Saveur d'Auge, Conserverie artisanale.
Teurgoule is undoubtedly one of the must-have desserts of Norman gastronomy. It's a kind of sweet rice pudding, usually flavored with cinnamon or vanilla, and baked for a very long time (around 5 hours) in a specially designed oven, so that the grains of rice are almost indistinguishable. With a touch of humor, the Normans say that it takes 5 hours to prepare, 5 minutes to eat and 5 days to clean!
A gourmet's delight, especially accompanied by a good bowl of poirée, such as the one in your Calvados gourmet box!
A little history. The origin of the term teurgoule is said to come from "se tordre la goule" (the mouth) when teurgoule was eaten; some say it's because it was eaten in a hurry while it was still very hot, while others explain that the first versions hadn't yet reached today's mellowness... Another hypothesis comes from our Breton neighbors: in Breton, tourgouilh means "fat milk" or laezh-tourgouilhet means "sour milk", the latter being less popular with Normans.
The fact that the ingredients (rice and cinnamon) for this typically Norman dessert are in no way native to Normandy is due to the fact that they were part of the booty captured by Norman privateers in the 17th century from Spanish galleons sailing from the New World. Today, the cinnamon is sometimes omitted in favor of a vanilla bean, as suggested by our artisan.
Store in a cool place after opening, and enjoy quickly.
Artisan jam maker: La Fontaine à Confitures, Confitures et Glaces artisanales, Eric Ribot.
Based in Garnetot, in the heart of the Pays d'Auge, our Normandy artisan transforms his very local raw materials himself: milk, cream, butter, apples, cider, as well as plants such as nettle and dandelion. All without colorants or preservatives.
A ground fruit jam (or "moulinée") is a creamy preparation obtained by passing cooked fruit through a vegetable mill (or chinois) to remove the skin, seeds, grains or fibers. Unlike a classic jam, it contains no pieces of fruit, offering a smooth, creamy texture, similar to a jelly or a fine compote, but with the fruit richness of a jam.
Our artisan's version is obtained by reducing the Normandy apple mou and adding just 20% sugar. The originality of this jam lies in the quality of the fruit and the method of cooking, to obtain a reddish-brown paste with the taste of caramelized fruit and less added sugar than a classic jam.
You can of course enjoy it as a jam on toast with farmhouse butter, in yoghurt, fromage blanc, on pancakes and waffles, as a tart base, homemade dessert topping or in an ice-cream sundae... or you can use it in cooking with game, duck breast, scallops or pan-fried foie gras, for example..
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Every month, we have our new gourmet boxes tested by independent testers (we don't pay them! We just send them one of our boxes), specialized in the world of gourmet boxes, to get external opinions (we'd obviously give them 10/10 every time...) and publicize our latest gourmet baskets, because we're proud of them, and we have to play the game of criticism...
The excellent results of our Charente-Maritime gourmet box test on the Laboxdumois website: not bad!
