The South of France is a favored travel destination with beautiful beaches, relaxed lifestyle and southern French cooking.  The Mediterranean coast of France has an abundant supply of fish and shellfish, used in making delicious regional specialties.  Bouillabaisse is a traditional fish stew invented in Marseille, the port city in the South of France.  The Bouillabaisse prepared in Marseille is made with a variety of Mediterranean fish and shellfish, fresh vegetables, aromatic herbs and spices.  Bouillabaisse is served with baguette slices and rouille, a traditional sauce made with egg yolks, garlic, red chili pepper and spices.  Our Bouillabaisse has a beautiful color and intense flavor.

Escargots are edible land snails, consumed since the pre-historic times before becoming an epicurean hors d'oeuvre in France.  Escargots de Bourgogne, the land snails cultivated in the Burgundy region of France, are classically cooked in their shells with an herb-infused butter.  Escargots, a nutritious food containing lean protein, have a tender texture and a woody flavor.  For our recipe, we select extra-large Helix Escargots from Burgundy by Saveurs de la Terre.  We bake the escargots with chestnuts and a shallot-infused butter, topped with a puff pastry.  Our Escargots in Pastry is a harmony of flavors, textures and aromas.

Ceviche, a classic Peruvian appetizer, is also prepared in other countries in Central and South America.  Traditionally, Ceviche is made with fresh raw fish or shellfish, mixed with vegetables and herbs, and marinated in lime juice.  In Chile, Ceviche is made with various seafood, tomatoes and fresh cilantro that adds extra aroma and flavor.  In our recipe, we select Alaskan Spot Shrimp flash-frozen at sea, for their naturally sweet flavor.  Our Shrimp Ceviche, an easy to make appetizer, delivers complex flavor and complimentary textures.

Wild varieties of pumpkin grew in Central and North America for thousands of years.  When the pumpkin plant was domesticated in the North America, it became a traditional autumn harvest.  The pumpkin is a versatile ingredient used to make creamy soups, sweet pies, aromatic oil and toasted seeds.  For our recipe, we select a blue pumpkin that has a grey-colored shell, an orange flesh and a dense texture to create a delicious soup.  Our recipe celebrates the natural flavor of the blue pumpkin, complemented by the vegetables and spices.  A drizzle of pumpkin seed oil intensifies the savory flavor of our Pumpkin Soup.