FONDUE SAVOYARDE BOX

Fondue Savoyarde Box 2018 web.jpg
Gift Box
Fondue Savoyarde Box 2018 web.jpg
Gift Box

FONDUE SAVOYARDE BOX

75.00

A SAVOYARDE CLASSIC

CHEESE

Beaufort Chalet d'Alpage, Savoie (cow) 300g • Comte d'Estive, Franche-Comte (cow) 300g • Emmental Francais Grand Cru, Savoie (cow) 200g

WINE

Chignin Vers Les Alpes, Jean-Francois Quenard, Savoie

Boska Fondue Baker • LA FROMAGERIE Bag • Patricia's Recipe for Perfect Fondue • Gift Box

*Please note: this ceramic dish can be baked and also makes the perfect way to bake cheeses or other small dishes. The included tea light helps to keep the dish warm while it is served tableside. Please note this set does not include fondue forks.

HOLIDAY ORDERING & DELIVERY INFORMATION:
The last day to place Christmas orders is Sunday 16 December. Any orders placed after that time will not be processed until after Christmas. The last available delivery date before Christmas is Thursday 20 December, although you can arrange to collect your order in store until Monday 24 December. Please see here for more information.

If you require a list of allergens, please email kelly@lafromagerie.co.uk

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EXTRAS

SAUCISSON SEC DES PYRENEES (PRE-ORDER FOR AFTER 14 DEC)
10.35

Casan, Midi-Pyrénées, SW France
200g

A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.

Please note that these will not be available to dispatch until 13 December.

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The Cheese Room
14.99

BY PATRICIA MICHELSON

'Discover, eat & cook the world's best cheeses'

Paperback. 214 Pages. Winner of the 2002 Gourmand World Cookbook award for Best Single Subject. Signed by the author.

The ideal book for the lover of cheese. It will show you just how easy it is to make fresh cheese at home; how simple it is to make fondue and fantastic cheeseboards; excite you with descriptions of exotic journeys to track down obscure cheeses; and tantalise you with recipes for all tastes and occasions. It is for anyone who has a desire to experience new sensations – and who wants new ways to love cheese.
 

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CHEESE
30.00

BY PATRICIA MICHELSON
Foreword by JAMIE OLIVER

A GLOBAL JOURNEY OF TASTE, TRADITION & TERROIR

HARDCOVER. Nominated for Guild of Food Writer ‘Food Book of the Year 2011’. 

Patricia Michelson opens the door of her award-winning Cheese Room at Marylebone's celebrated La Fromagerie. In these pages Patricia shares her expert knowledge of the mysterious work of 'affinage' and invites you to explore the world of artisan cheese.

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