The Côte Evening Buffet Box

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

Comté: 209kcal per 50g serving

Brie aux Truffle: 112kcal per 38g serving

Fourme D’Ambert: 163kcal per 48g serving

Sauccison aux Truffle: 198kcal per 45g serving

French Cured Ham: 115kcal per 50g serving

Chicken Liver Pâté: 642kcal per 170g serving

Smoked Salmon: 195kcal per 100g serving

Crab Maison: 41kcal per 38g serving

Spelt Crackers: 166kcal per 30g serving

Seeded Crackers: 145kcal per 30g serving

Confit de Mirabelle: 97kcal per serving 50g serving

Confit de Figues: 100kcal per 50g serving

Cornichons: 8kcal per 40g serving

Mixed Olives: 29kcal per 30g serving

Demi Baguette: 171kcal per 70g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Crab Maison   

Crab Maison, Sourdough Demi Baguette, Salted Butter (15g)  

To serve:  

Ready to Eat. Enjoy cold. Best served on a warm, toasted sourdough baguette with butter.  

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).  

2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.  

3. Place Crab Maison in a dish of choice. Best enjoyed cold.  

4. Once cooked, remove from the oven and slice the baguette, smother with butter and serve alongside the Crab Maison.  

Chicken Liver Pâté   

Chicken Liver Pâté, Demi Baguette, Cornichons
Apart from the demi baguette, these items are ready to eat.   

To Serve:  

Sourdough Demi Baguette   

Cooking time: 10 minutes – For best results oven cook   

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6) .  

2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.   

3. Once done, serve alongside the Chicken Liver Pâté and cornichons.   

Smoked Salmon  

Oak smoked salmon (200g) 

To Serve:   

All items are ready to eat! 
Serving suggestion: serve with lemon wedge  

Cheese & Charcuterie 

Cheeses  

• – Camembert
  The Royal Camembert is a soft, creamy and delicate flavoured cheese. It is produced in the mountains of eastern France, where green, grassy pastures in rolling valleys are covered, in winter, by a mantle of the whitest snow.  
• – Comté
  Produced in the Jura Massif region of Eastern France from raw cow’s milk. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour.  
• – Brie Aux Truffes  
  Creamy Brie de Meaux, the king of cheeses, with black truffle shavings. The truffles bring out the natural mushroom-like qualities of the brie, making it the star of the cheese board.  
• – Fourme D’Ambert
• A traditional cheese from the Monts du Forez in Auvergne. Fragrant notes, delicate aromas and a smooth taste that make this the mildest of all blue cheeses.  

Charcuterie  

• – Truffle Saucisson 
• – Produced from the finest cuts of pork from the Rhône Alpes 
• – French Cured Ham – Cured Jambon sec de Savoie, from the Auvergne-Rhône-Alpes region of Southwest France  

Accompaniments  

• – Spelt Crackers 
  Sweet and slightly nutty, all-butter spelt crackers 
• – Seeded Crackers 
  Wholemeal crackers with linseeds, sesame seeds and poppy seeds 
• – Confit de Mirabelles au Riesling  
  Confit of Mirabelle plums with Riesling 
• – Confit de Figues aux Raisins  
  Fig and grape confit 
• – Cornichons 
• – Mixed Olives and Herbs   

 To Serve:  

Let your cheeses come to room temperature for the best taste. Serve on a cheese board alongside the confit, crackers, cornichons and olives.  

Finely slice the saucisson (you can eat the rind, if you wish), lay out the French cured ham, and serve.