{"id":7102324310050,"title":"Basque Pâté with Espelette Peppers by Anne Rozès - 190g","handle":"basque-pate-with-espelette-peppers-by-anne-rozes-190g","description":"\u003cp\u003eThe Basque Pâté with Espelette peppers is prepared by Conserverie Anne Rozès, a small family run business in the village of Briscous, at the heart of Basque Country.\u003c\/p\u003e\n\u003cp\u003eSince 1970, the Anne Rozès cannery have been cooking and preparing all kind of food: duck, pork, veal, but also vegetables such as lentils or white beans of French origin with recipes and techniques following the Basque tradition.\u003c\/p\u003e\n\u003cp\u003eThe Basque pâté with Espelette peppers is a typical Basque country preparation: without any additives or colouring, the black pepper usually added has been almost completely replaced by the Espelette peppers, giving the pâté its colorful texture and deep, yet delicate, flavor. Since it is not a spicy preparation, the pâté will be enjoyed by most palates, perfect for a picnic with friends.\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003eThe Pâté Basque will be best enjoyed served with an appéritif, spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003eTo fully enjoy the pâté Basque, we recommend a red wine with low tanin level, fruity and light such as Gamay or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e190g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003ePork meat, pork liver (30%), salt, sugar, corn flour, Espelette pepper (0.3%), pepper, thyme.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eto be stored in a cool and dry place, away from light. After opening, to be stored in the cold part of a refrigerator (0° to +4°C) in its original jar and consumed within 48 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e\u003cstrong\u003e-\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eAnne Rozès\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"logo Anne Rozès\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_Logo_240x240.jpg?v=1661237896\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComing from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_3_2048x2048.jpg?v=1661237914\" alt=\"Anne \u0026amp; philippe Rozès\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_2_2048x2048.jpg?v=1661237914\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThen in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"Anne Rozès Shop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_1_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eNowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_4_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2022-08-31T17:20:35+09:00","created_at":"2022-08-31T17:20:34+09:00","vendor":"Asahi Grant","type":"Pâté \u0026 Terrines","tags":[":japanese:[アンヌ・ロゼス]バスク風パテ エスプレットペッパー風味 -190g:end japanese:","Brand_Anne Rozes","Region_Basque Country"],"price":161000,"price_min":161000,"price_max":161000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40748849528866,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Basque Pâté with Espelette Peppers by Anne Rozès - 190g","public_title":null,"options":["Default Title"],"price":161000,"weight":351,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/lesterroirs.jp\/cdn\/shop\/products\/PateBasque.png?v=1661995691","\/\/lesterroirs.jp\/cdn\/shop\/products\/AnneRozes.png?v=1661995717"],"featured_image":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateBasque.png?v=1661995691","options":["Title"],"media":[{"alt":null,"id":22435798351906,"position":1,"preview_image":{"aspect_ratio":1.25,"height":800,"width":1000,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateBasque.png?v=1661995691"},"aspect_ratio":1.25,"height":800,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/PateBasque.png?v=1661995691","width":1000},{"alt":null,"id":22435798417442,"position":2,"preview_image":{"aspect_ratio":1.25,"height":800,"width":1000,"src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/AnneRozes.png?v=1661995717"},"aspect_ratio":1.25,"height":800,"media_type":"image","src":"\/\/lesterroirs.jp\/cdn\/shop\/products\/AnneRozes.png?v=1661995717","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe Basque Pâté with Espelette peppers is prepared by Conserverie Anne Rozès, a small family run business in the village of Briscous, at the heart of Basque Country.\u003c\/p\u003e\n\u003cp\u003eSince 1970, the Anne Rozès cannery have been cooking and preparing all kind of food: duck, pork, veal, but also vegetables such as lentils or white beans of French origin with recipes and techniques following the Basque tradition.\u003c\/p\u003e\n\u003cp\u003eThe Basque pâté with Espelette peppers is a typical Basque country preparation: without any additives or colouring, the black pepper usually added has been almost completely replaced by the Espelette peppers, giving the pâté its colorful texture and deep, yet delicate, flavor. Since it is not a spicy preparation, the pâté will be enjoyed by most palates, perfect for a picnic with friends.\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003ePRODUCT DETAILS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Advice:\u003c\/strong\u003e\u003cbr\u003eThe Pâté Basque will be best enjoyed served with an appéritif, spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Recommendation:\u003c\/strong\u003e\u003cbr\u003eTo fully enjoy the pâté Basque, we recommend a red wine with low tanin level, fruity and light such as Gamay or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional information:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; font-size: 13px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eFrance (Basque Country)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eSize\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e190g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003ePork meat, pork liver (30%), salt, sugar, corn flour, Espelette pepper (0.3%), pepper, thyme.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003ePreservation\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003eto be stored in a cool and dry place, away from light. After opening, to be stored in the cold part of a refrigerator (0° to +4°C) in its original jar and consumed within 48 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 18px;\"\u003e\n\u003ctd style=\"width: 134.25px; height: 18px;\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 399.75px; height: 18px;\"\u003e\u003cstrong\u003e-\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDisclaimer: \u003c\/strong\u003eThese summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eAnne Rozès\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"logo Anne Rozès\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_Logo_240x240.jpg?v=1661237896\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComing from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_3_2048x2048.jpg?v=1661237914\" alt=\"Anne \u0026amp; philippe Rozès\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_2_2048x2048.jpg?v=1661237914\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThen in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"Anne Rozès Shop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_1_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eNowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2367\/9869\/files\/AnneRozes_4_2048x2048.jpg?v=1661237914\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eReviews\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e"}

Basque Pâté with Espelette Peppers by Anne Rozès - 190g

Product Description

The Basque Pâté with Espelette peppers is prepared by Conserverie Anne Rozès, a small family run business in the village of Briscous, at the heart of Basque Country.

Since 1970, the Anne Rozès cannery have been cooking and preparing all kind of food: duck, pork, veal, but also vegetables such as lentils or white beans of French origin with recipes and techniques following the Basque tradition.

The Basque pâté with Espelette peppers is a typical Basque country preparation: without any additives or colouring, the black pepper usually added has been almost completely replaced by the Espelette peppers, giving the pâté its colorful texture and deep, yet delicate, flavor. Since it is not a spicy preparation, the pâté will be enjoyed by most palates, perfect for a picnic with friends.

¥1,610
Maximum quantity available reached.

Cooking Advice:
The Pâté Basque will be best enjoyed served with an appéritif, spread on a slice of Baguette or Pain de Campagne, toasted milk bread (shoku pan) or even crackers. Add some sliced Cornichons or olives on the top for a truly tasteful experience.

Wine Recommendation:
To fully enjoy the pâté Basque, we recommend a red wine with low tanin level, fruity and light such as Gamay or Beaujolais (Brouilly). For a truly Basque experience, pair the pâté with a local Red Irouléguy, you won't be disappointed!

Additional information:

Origin France (Basque Country)
Size 190g
Ingredients Pork meat, pork liver (30%), salt, sugar, corn flour, Espelette pepper (0.3%), pepper, thyme.
Preservation to be stored in a cool and dry place, away from light. After opening, to be stored in the cold part of a refrigerator (0° to +4°C) in its original jar and consumed within 48 hours
Allergens -

Disclaimer: These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.

logo Anne Rozès

 

 

Coming from a long family tradition in the spirits industry, Anne and Philippe Rozès started the cannery in 1970. The production workshop was set up in the small town of Lahonce on the banks of the Adour river, in the Pays Basque area. Anne was then cooking and preparing canned products, while her husband Philippe travelled all over Aquitaine in a small van filled with samples.

 

Anne & philippe Rozès

 

The small cannery started with duck and cooked vegetables products, but as the years went by, the range of products expanded: veal axoa, Espelette pepper pâté, piperade, garbure and black cherry jams... With time, a growing number of retailers started offering their products throughout the France's South-West: butchers, delicatessens, creameries and wineries were offering Anne Rozès preserves.

 

 

Then in 2005, after their son Franck took over the canning factory in 1998, a turning point: A partnership was concluded with Christian Parra, a two-starred chef, for three of his recipes, including black pudding. Christian's experience and reputation opened the doors to the restaurant world and reinforced Anne rozès products' reputation.

 

Anne Rozès Shop


Nowadays, the Anne Rozès team is composed of 15 people, and a store has been opened to showcase their authentic know-how and delicious recipes.

 

 

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