All the Groix & Nature Rillettes

Crab, cream, shallots, butter. Do you need me to say more?

100g (3.5 oz) jar

Pictured on toasted bread with pickled onions and cucumbers.

Cream and coriander distinguish these rillettes from others, most of which are dill and lemon. Not that there's anything wrong with dill and lemon, but why settle for one flavor profile when the world is a veritable cornucopia of diversity. Plus, it's cream and coriander.

100g (3.5 oz) jar

Pictured on a stationary board with crostini fried in tin oil, pickled vegetables, and crudite.

A blend of albacore and smoked albacore, along with shallots, cream, garlic, and herbs make this both luxurious and approachable.

100g (3.5 oz) jar

If it involves Piment d'Espelette you can be pretty sure we love it. If it involves sardines, too, well, that's an automatic "hell yes" here.

100g (3.5 oz) jar

Pictured on crostini with cucumber and pickled carrots with dill.

Lobster you know, rillettes you probably know (or can figure out), but Kari Goss? You might need some help with that one. We're here to help.

Kari Goss is a blend of spices from Brittany similar to (but distinct from) curry powder. Legend has it that a pharmacist named Goss was given the secret recipe by a shipwrecked Tamilar (Kari means sauce in Tamil). The clove-heavy blend marries perfectly with the seafoods of the Brittany coast, including the Blue Lobster used to make these rillettes. We taste-tested these a few ways, and while we find them pretty scrump just smeared onto good bread or crackers, we feel that the spices benefit from being warmed and highly recommend using this product in ways that let the aromatics shine. Broiled stuffed mushrooms, or other baked hors d'oeuvres is where it will really wow you.

100g (3.5 oz) jar

Pictured with fettuccini, puttanesca sauce, crostini, and kale microgreens.

Made with cream, shallots, carrots, cultured butter, parsley, white pepper and garlic. It doesn't really get any more classically French than that.

100g (3.5 oz) jar

Pictured with fettuccini, microgreens, and crostini.

Spread on toast points, make yourself a lovely mackerel melt along the lines of a tuna melt, spread on crackers, add to a seacuturie spread to class up the joint. Not just Sichuan pepper, but also some lemon, some Piment d'Espelette, and of course, garlic. And cream. You provide the drool.

100g (3.5 oz) jar

Cream, tomato, shallots, coriander, and 59% trout makes this a really lovely jar to keep on hand. Makes a decadent  snack spread onto toast points (the heat from the toast will warm the rillette which will release a lot of the best flavor compounds), but we are currently obsessed with using alllll the rillettes tossed with pasta. Crazy good.

100g (3.5 oz) jar

Pictured with fettuccini, puttanesca, and kale microgreens.

White tuna and real cream, with Indian curry spices. We had some leftover naan and used it with this to make a pretty spectacular tuna melt.

100g (3.5 oz) jar

Most of our favorite food products are French, there's no secret about that, and most often with those products their ingredient list is all the promotional copy that needs to be generated, because when you hear what's in it you know immediately that it's going to be delicious.

Three different seaweeds, olive oil, capers, pickles, shallots, onions and garlic (three seaweeds, three alliums, oh my). Et voilà.

100g (3.5 oz jar)