La Bastide de France Pty Ltd

Foie gras de Canard Entier(Duck Foie Gras 250gr)Semi-cooked duck Foie Gras from ”Mulard” duck, thetraditional breed for Foie Gras.Whole/entier.12 months shelf life.Bring the sweetness of the Foie Gras into your platefor Christmas or any other special occasions.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Foie Gras(500g bloc. Frozen)Semi-cooked duck Foie Gras from ”Mulard” duck, thetraditional breed for Foie Gras.Vacuum sealed.12 months shelf-lifeYou can either consume as it is, or either pan fry. Itdoesn’t break apart, nor shrink, and you don’t losemuch fat within the cooking.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Domaine Bellegarde(Wine)Nestled in the heart of Monein's steep hills, DomaineBellegarde is owned by the 4th generation of theLabasse family, who created the vineyard in 1926. Ithas a silt-clay soil with a lot of pebbles left by torrentsand glaciers from the Pyrenees.The vineyard stretches over 15 hectares with a densityof 3500 vines/ha and grows the two for the Jurançoncharacteristic grape varieties: Petit Manseng and GrosManseng.Selected on 9 hectares of exposed vineyards full south,on argilo-muddy grounds, the softness is the “key”product of the Domaine Bellegarde.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Domaine BellegardeJurançon, Cuvée Tradition 2008Wine: White 13.5% Alc/VolGrapes: Gros Manseng 60%, Petit Manseng 40%Grape harvest: Manual harvest, grapes at maturityindividually sorted.Wine-making: Traditionnal. Bottled in late spring.Breeding: In stainless steel tanks for Gros Manseng,in oak barrels for Petit Manseng.Tasting: Thanks to blending the two grape varieties,the wine gets lively and fresh notes of matured citrusfruits, and refinement and maturity, which gives thiswine all its roundness. A perfect aperitif or wonderfuldesert wine. To drink freshly but not ice-cold.Conservation: Ready to drink.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Air dried Wagyu beefThe Worlds Only One.Spiess Australia is the world’s first manufacturer ofthis unique product, definitely one of the mostluxurious air dried meat specialty ever made. Thismarbled piece of prime meat recognizable thanks toits unique square shape is as tender as it possibly canbe. Cut in thin slices it will be melting in your mouth!This product is made in Australia;the meat is sourced from only a handfull of Australia’s elite producers ofhigh quality Wagyu Beef. It containsno artificial colours and flavours, noallergen, and is gluten free.This product is available as an average 2.8kgs block.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Viande des Grisons(Air dried beef)Viande des Grisons is a speciality from the Alps. Itcould be described as an air dried beef or a beefprosciutto. It is the accurate meat for the raclette andfondue. Much leaner than a normal prosciutto,Viande des Grisons is also very good as a snack or ina sandwich, or as an entree with sliced melon or freshfruits.This product is available either as an average 2.5kgs block or as a 100g slicedretail pack.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Caviar(Farmed – Origin France & Italy)As it comes very well on a toasted and lightlybuttered French baguette, Caviar raised in French andItalian farms has to feature in our catalogue.Our four different types of Caviar come fromdifferent species native from the Caspian Sea andSiberia. The Baerii Sturgeon was the first sturgeonfish to be farmed with success both for its flesh andits roe to produce the famous Russian style caviar.With more than 25 years of experience breeding thiscaviar, French and Italian farmsare now producing premiumquality caviar from this variety.Caviar Siberian and Caviar Perlitacome both from the BaeriiSturgeon.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Caviar Perlita is known to be one of thebest Baerii Caviar from Aquitaine inFrance. It has notes of dry fruits,mineral, fresh butter and is slightlyiodized.Caviar Siberian is comparable to themost famous Osietra, it is notable for itspleasant texture, its freshness and thatdelicate and slightly iodine flavour.There is no doubt that the BelugaCaviar is the finest and most soughtaftercaviar in the world. Produced fromthe Huso Huso sturgeon native from theCaspian Sea, the Beluga caviar hasalways been the most prestigious varietyof caviar.Osietra Caviar originally comes fromCaspian Sea wild catches and is nowfarmed in some high quality farms. TheOsietra caviar has always been knownas the most feminine caviar.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Pâtés & TerrinesPâtés and terrines are a mix of finely chopped pieces ofmeat (like duck, porc, wild boar, chicken…),vegetables, herbs, spices and sometimes alcohols (suchas Armagnac or Cognac).This product is a famous French entrée, which can befound in both daily family meals of all French and inthe most exclusive restaurants’ plates.Our range:Poultry liver pâtéwith ArmagnacWild boar terrinewith currantsDuck terrine withcranberriesTraditional FarmhouseterrineLa Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

CassouletThe Cassoulet is a famous French dish from theSouth West of France.Depending on the region, different recipes exist, butthe most famous one is from Castelnaudary: thiscassoulet is made of lingot beans, Toulouse sausages,duck confit and a cooked sauce with tomato, garlicand pepper.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Cassole(Terracotta dish)The Cassole is the dish in which acassoulet is customarily prepared.This brick-colored earthenware bowlis originally from Issel, a village north ofCastelnaudary once famous for its pottery. The nameoriginates from the French form of the Occitan wordcaçòla and is the origin of the famous cassoulet.The cassole is glazed inside to make it non-porous. Itpromotes slow cooking and even heat distributionwithin the plate, avoiding overheating.Cassole ø 16cmCassole ø 20cmLa Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Confit de Canard(Confit Duck)The Confit de Canard is a specialty of the GasconyRegion in the South West of France.The duck leg is slowly cooked (‘’confit’’) in its ownfat and preserved in it as well. What more Frenchthan a Duck confit with roasted potatoes toaccompany that outstanding part of the FrenchGastronomy ?La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Chateau Veyran(Wine)This Domain in Saint Chinian, of Languedoc area of South ofFrance, produces a range of wines with creativity and harmony.Chateau Veyran always strives to keep traditional way of makingwine althought it looks with care at theevolution of the modern material. Thefarming mode is based on sustainableagricultural practices. 40 hectoliters perhectare. Harvesting is done by hands. Ourwines are not treated for clarification. Nochemical fertilizers are used, culture andwine making are natural.Les Templiers has fine red fruits aromaand soft tannins. We recommend you toenjoy it with fine foods.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Gésiers de Canard(Duck Gizzards)The Gésiers de Canard or Duck gizzards are firstlymarinated, then slowly confit in order to developtheir smoothness and their taste.The Duck Gizzards are highly used in the FrenchGastronomy, especially in salads. They are the heroesof the Salade Landaise, with Foie Gras and smokedduck breast.La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Graisse d’Oie et de Canard(Goose and Duck Fat)There is evidence dating back to 2500 BC showingthat ancient Egyptians kept geese for food.Goose fat contains very good nutritional values suchas polyunsaturated fats and Oleic acid which arebelieved to lower blood cholesterol levels andmonounsaturated which tends to lower LDLCholesterol (the “bad” cholesterol).Goose Fat 300g JarDuck Fat 3700g TinLa Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

Les Salins du Midi(Salt)An original brand having a long-shared history withthe National Park of the Camargue region of France,some of the wildest and most protected sanctuary inall of Europe, designed as a Wetland of InternationalImportance, ‘’Les Salins du Midi’’ is an emblemwhich enjoys the benefi ts of a generous wilderness.Offering a wide range of authentic salts, ‘’Les Salinsdu Midi’’ offers you the best of this natural land, thefruit of nature and of the sea from this vastconservation area and a know-how in salt productionpassed from generation to generation since Antiquity(IV B.C.).La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455

The Fleur de Sel has been recognised formany years as being the highest quality ofsalt, a treasure of gourmets now accessibleto all. Composed of distinctive salt crystalsand slightly humid, the granularity andinimitable taste of the Fleur de Sel deCamargue is a unique salt that meltsslowly on the tongue and gently enhancesthe flavour of the dishes it accompanies.All these qualities make it the number onebrand of the Fleur de Sel. Harvesting thissalt is still carried out in the traditionalway – handpicked and just once a year.When the wind stops blowing with theapproach of summer, millions of saltcrystals form on the water’s surface to givebirth to the Fleur de Sel of Camargue.Until very recently it was only theprivilege of salt workers and owners of thesalt marshes, but now the traditionalharvest is for the good taste of everybody!La Bastide de France Pty Ltdwww.labastide.com.auinfo@labastide.com.auJean Marc Amar Phone: +61 (0) 4o6 060 455