Lillet x Emily in Paris Box

With Season 4 in full swing, we’re celebrating with our friends at Lillet Rosé and bringing the magic of Emily in Paris to your table. Introducing the Lillet x Emily in Paris box, filled with some of our delicious, most loved Côte at Home dishes, perfect for a Parisian styled night in. The box also includes a bottle of limited edition Emily in Paris Lillet Rosé.

This menu serves 4 to 6 people and in your box you will find:

• – Crab Mayo (150g)
• – Demi Baguette (140g)
• – Salted Butter (15g)
• – Chicken Liver Pâté (170g)
• – Smoked Salmon (200g)
• – Camembert (125g)
• – Comté (200g)
• – Brie aux Truffle (150g)
• – Fourme D’Ambert (190g)
• – French Cured Ham (200g)
• – Sauccison aux Truffle (180g)
• – Spelt Crackers (125g)
• – Seeded Crackers (125g)
• – Confit de Figues (100g)
• – Confit de Mirabelle (100g)
• – Cornichons (80g)
• – Mixed Olives (120g)
• – Limited Edition Emily in Paris Lillet Rosé (700ml)

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  

Fan oven at 180°C / electric oven at 200°C / gas mark 6  

1. Pre-heat the oven.  
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. 

Enjoy alongside your bottle of limited edition Lillet Rosé.