Red Mullet Rillettes with Breton Saffron & Roscoff Pink Onions – Pointe de Penmarc’h, 100g
Pickup available at Baron Max Wines
Usually ready in 24 hours
The red mullet is carefully selected for its quality and freshness, then prepared and cooked by Pointe de Penmarc’h to create these delicate red mullet rillettes with Breton saffron and Roscoff pink onions. This refined recipe combines the rich, flavorful character of red mullet with the subtle aromatic notes of saffron and the gentle sweetness of Brittany’s famous pink onions. Smooth, elegant, and full of character, they are delicious spread on toasted bread or served with crackers for a gourmet appetizer. Packaged in a convenient small jar, they are easy to take along for a picnic, a seaside lunch, or a spontaneous aperitif with friends. Best served chilled!
Red Mullet Rillettes with Breton Saffron & Roscoff Pink Onions – Pointe de Penmarc’h, 100g
Direct from the estates
Directly sourced from the vineyards, authenticity guaranteed.
Tasted & approved
Expert-tasted and fully approved for exceptional quality.
Sustainable production
Eco-friendly wines crafted with sustainable vineyard practices.
Optimal storage
Perfectly stored from cellar to shipment for peak freshness.
Red Mullet Rillettes with Breton Saffron & Roscoff Pink Onions – Pointe de Penmarc’h, 100g
COUNTRY: France
ANIMAL: Red Mullet
OPTIMAL SEASON: Spring, Summer, Autumn, Winter
ALLERGENS: Contains Sulphites
ORIGIN: Brittany
WEIGHT KILO: 0,1kg
TYPE: Dry product
QUALITY: Artisan
FRESH PRODUCT: No
STORAGE INSTRUCTION: After opening keep it refrigerated and consume within 2 days.
FAT: 22g
Store bottles on their side
Storing bottles horizontally keeps the cork in constant contact with the wine, preventing it from drying out and ensuring a proper seal over time.
Keep in a cool, stable environment
A steady, cool temperature helps wines age gracefully. Avoid fluctuations, as they can disturb the wine’s balance and long-term quality.
Away from light and heat
Protect bottles from direct light and excessive warmth, both of which can accelerate aging and alter the wine’s aromas and structure.