Christmas catalogue 2020

Christmas is coming! Salmon gravlax, exclusive French oysters, whole foie gras millefeuilles - our favourite products of the year! Fresh fish coming directly from our European coasts ... Yes, you can welcome the year end celebrations with delicacies we love and incorporate them into our end-of-year menus in Singapore! Le Petit Depot has a wide selection in store for you: unmissable Burgundy snails, capons & farm turkeys, smoked salmon as well as countless side dishes and a rare selection of delicatessens to add a wonderful touch to all your dishes. On the sweet side: a new selection of fine Rannou-Métivier chocolates, the key ingredients of your best recipes, frozen logs and a thousand other sweets ... Happy Holidays to all!

Mark your calendars for your Christmas & New Year orders!

The products presented in this catalog will be available from November 20 (December 7 for fresh products). Regular arrivals by plane * will ensure you enjoy the greatest freshness for exceptional products that require it. Due to the current COVID disruption to air travel, we highly suggest you to schedule your shopping accordingly!

Reserved bookings Delivery

Certain items can be reserved, ordered and delivered separately, without any extra charge, before the festive season. We will notify you of the delivery date and we invite you to contact us if you need to change the appointment slot.

Oysters, turkeys and capons can be ordered as follows:

Christmas

- order your oysters before the evening of Saturday December 19th and delivery will be on December 23, 24, 25.

- order and delivery will be the next day or December 22, 23, 24, 25 for turkeys & capons.

New Year

- order your oysters before the evening of Saturday 26th December and delivery will be on 30 and 31 December.

- order and delivery will be the next day or Decem-

High quality delivery for ALL our products!

Le Petit Depot uses its fleet of refrigerated vans for all deliveries, ensuring your chilled and frozen goods arrive in perfect condition. What's more items are packed in an insulated cooler box with ice, something unique to deliveries in Singapore.

Items with the snowflake logo are delivered frozen.

Have a question?

Our customer service team will be happy to help. Please contact us at sales@lepetitdepot.com

Don't do it at the last moment!

* Given the impactful disruptions on air transport due to COVID, we may have to adjust the deadlines for oysters and fresh fishes pre-orders. It is therefore strongly recommended to pre-order as soon as possible or to consult the site for the latest updates on deadlines.

2 Photos of Ehrard frozen logs and foie gras from Domaine de Beauvoir: Marianne Boyer

Oysters

Fine de claire

It is the preferred product of consumers who appreciate fleshy oysters. For several weeks, it will refine in shallow clay basins, which will allow it to acquire a shell quality superior to a fine sea oyster.

Tsarkaya Muirgen

Green fine de claire

Perfect for lovers of less fleshy oysters. With their inimitable green color, they will elegantly decorate holiday tables.

The ''claire special''

Picked by oyster farmers before full maturity for its regular shape, roundness and thickness. Its concavity, more pronounced, announces a larger volume of flesh.

The ''pousse en claire''

An oyster raised at very low density. Very fleshy and firm, ivory color with silvery reflections. It has a very long finish and a slight sweet flavor.

The Normandie special

It comes from the oldest oyster basin in the region. It is located on the East Coast of Cotentin. It is renowned for its assertive nutty flavor. It is fleshy and iodine.

The oyster ''creuse de Cancale''

Cultivated in the Mont Saint-Michel bay. Its light iodine taste will satisfy the most demanding palates.

The flate oyster - Belon

Star of Cancale, the 1930 plate is distinguished by a consistent flesh, a little nutty taste and a slight bitterness. Much appreciated by many gourmets who swear by it, highlighting its unique finesse and subtlety.

Founded at the end of the 19th century, Maison Gillardeau, cradle of the Gillardeau oyster, a true jewel of French gastronomic heritage, has cultivated the requirement of excellence for four generations.

Thanks to a know-how preserved like a treasure, and transmitted from generation to generation, the oyster is shaped to the rhythm of the tides and the seasons. It is from this know-how that La Gillardeau was born, an oyster with exceptional taste often copied, but never equaled.

In order to fight against counterfeiting, each cultivated oyster, before being put in a basket, has its shell laser marked with the emblematic G, to ensure that your oysters are authentic Gillarde.

GILLARDEAU N° 3

Basket of 24 : $ 120 $ 140

GILLARDEAU N°2

Basket of 24 : $ 140 $ 160

The Tsars of Russia were avid consumers of oysters, and it was in honour of this fact that in 2004 the "Tsarskaya" oyster was born. Selected straight from the spat this oyster is farmed for 3 to 4 years and is then nurtured in a specific and careful way. It will delight enthusiasts with its fullness, white flesh and crunchy firmness.

"Tsarskaya" oysters have a unique flavour, with a note of iodine and slightly reminiscent of hazelnuts. The "Tsarskaya" takes time to diffuse itself onto the taste buds before adding a slight hint of astringency at the end similar to tannin of the finest wines.

TSARKAYA N° 3

Basket of 36 : $ 125 $ 140

TSARKAYA N°2

Basket of 12 : $ 80 $ 100

"Born of the sea" is the translation of the Gaelic word "Muirgen" chosen for this cupped oyster from Ireland where it benefits from unique ecosystems. She is taken to Cancale for the last phases of her breeding. This oyster satisfies lovers of more sweetness, its beige flesh housed in a case of great purity is fleshy and conceals a rare delicacy on the palate.

MUIRGEN N° 3

Basket of 36 : $ 125 $ 140

CREUSE DE CANCALE N° 3

X 24 : $ 85 $ 95 X 48 : $ 145 $ 165

As soon as these oysters are farmed they are packaged and sent to Singapore by plane. Regular deliveries by air ensure your products arrive in tip-top condition, fresh, chilled and full of flavour. They can be stored in their box, flat for 3-5 days in the fridge.

Order now ! - before 19 dec. evening*

> delivery 23, 24, 25 dec.

- before 26 dec. evening*

> delivery 30 ou 31 déc.

Don't do it at the last moment!

* Given the impactful disruptions on air transport due to COVID, we may have to adjust the deadlines for oysters and fresh fishes pre-orders. It is therefore strongly recommended to pre-order as soon as possible or to consult the site for the latest updates on deadlines.

Puff pastries

Mini aperitif puffs

Goat cheese, spinach, rolls sausage, tomatoes x 32

Gougères

Mini aperitif corollas Vegetables and cheeses blue fresh goat cheese x 12

Carrefour $ 13.50

Mini emmental soufflés x 12

• Mini gougères •

Escargots

• Delicious croquilles •

Tipiak $ 17.70

Mini sea shells Shrimps, mussels, salmon, potatoes x 12

Carrefour $ 14.60

Mini pizzas cheese x 9

These mini cheese or truffle gougères are composed of a choux pastry flavored with Comté AOC or truffles, puffed up then golden in the oven for a delicious crispy aperitif. A classic with an authentic taste that holds his promises ...

Mini aperitif gougères Truffes x 20 Comté x 30

Carrefour $ 9.20

Mini puffs Walnut St. Jacques Ceps x 12

Erhard $ 19.90

Escal $ 26.10

Française de gastronomie $ 17.30

Aperitifs by expert cheesemakers, Provencal-style, vegan Mini puff pastry assorted flavors x 20

Escal $ 19.80

Crispy salted shell-shaped wafers (cookie dough) and snails stuffed with butter, garlic, parsley, shallot. Delicious Finger Food: make a bite of it! Snail snacks x12

Christmas soups

Green gazpacho peas, cucumber, mint

Fish soup gastronomic

• Chestnut Cream with foie gras •

800 g cooked chestnuts

1/2 yellow onion

20 g butter

50 cl chicken broth

20 cl liquid cream

2 slices of duck foie gras

Aperitif cheeses

Apéricubes (Cheese cubes) cocktail, saveur,

Mozzarella cheese balls

• Pesto Christmas tree •

- 1 puff pastry

- basil pesto (or any other sauce, pesto, tapenade ...)

J. d'Audignac $ 13.40

480 g

Lobster bisque

J. d'Audignac $ 15.90 480 g

Croutons garlic or plain 100 g $ 5.50

Canto

Asparagus soup

J. d'Audignac $ 13.90 74 cl

50 cl

2 slices of gingerbread salt and pepper

Carrefour $ 14.60 / 250 g

Carrefour $ 8.50 / 150 g

1. Preheat the oven to 180 ° C (th.6).

Rouille sauce 80 g $ 7.05

1. Finely chop the onion then brown it in a saucepan with the butter.

2. Add the roughly chopped chestnuts and the chicken broth, season with pepper. Bring to the boil and cook over low heat for 20 minutes. Add the liquid cream then mix and keep warm.

Apérivrais various flavours

Comté AOP

5 months

2. Roll out the puff pastry. The cover with pesto. Roll it on a spike forming loops to create the illusion of a tree.

3. Bake for about 20 minutes, until the pastry is golden brown.

Jacquelin

Chestnut Cream with foie gras

3. Cut the foie gras and the gingerbread into cubes. Lightly toast the gingerbread in the pan.

4. Serve in soup plates or ramekins.

Carrefour $ 6.80 / 100 g

Rambol nut cheese

Carrefour $ 8.50 / 250 g

Salmon heart balls

garlic and herbs

J. d'Audignac $ 22.40 66 cl

Himalayan pink salt 115 g

Médelys

Gwen Lann $ 12.90 $ 11.90

Rambol $ 12.50 / 200 g www.lepetitdepot.com

Boursin $ 8.90 / 75 g

Mini Pavé d’Affinois

The Original

Guilloteau $ 10.50 / 180 g

Fine food

13 new oils! 40 aperitif verrines! 200 new items! Pickles

Les cornichons français !

Pickles sweet and sour

• Fine food •

The grocery selection fine stuffed to bring a touch of flavour and originality to all your holiday dishes.

More than 200 new products to discover for Christmas 2020 exclusively available at Le Petit Depot!

• Maison Marc •

100% French production. Natural open field reasoned, without herbicide, without insecticide. The pickles are picked and sorted by hand and immediately packaged without preservatives in Chemilly-sur-Yonne, on the grounds of the house of the founder of the cannery.

Maison Marc provides the Elysee

Festive aperitifs !

Toasts, breadsticks, blinis

Smoked salmons & trouts

Smoked

Smoked

Quality & exclusivity !

Discover our selection of fresh seasonal fish

Exceptional products for the festive season

Don't do it at the last moment!

Given the severe disruptions on air transport due to COVID, it is recommended to pre-order as soon as possible or consult the site for the latest updates on the deadlines.

Order now !

- before 19 dec. evening*

> delivery 23, 24, 25 dec.

- before 26 dec. evening*

> delivery 30 or 31 déc.

Separated delivery, no extra charge.

• Pike perch at court-bouillon •

1 pike perch

400 ml of Riesling

1L of vegetable broth

1 bouquet garni

3 cloves of garlic

2 carrots

1 onion

1/4 of c. to c. pink berries

1/4 tsp. to c. coriander seeds salt pepper

Scale, gut and wash your fish. Peel and cut the carrots roughly on an angle, then cut the onion in 2 and prick it with cloves. Wash the garlic cloves and boil the vegetable broth, Riesling and all the other ingredients in the fish pot, then turn off the heat. Let the court bouillon cool and put the pike perch in the fish pot, covered for 3/4h.

For the Riesling sauce: 300ml of court bouillon taken and filtered from the fishmonger, 50ml of liquid fresh cream, kneaded butter (15g of unsalted butter + 15g of flour), 15g of semi-salted butter, pepper

Form a ball of kneaded butter with the flour and the soft butter. Boil the court bouillon again for 5 minutes, lower the heat to medium and add the kneaded butter, whisking continuously until the sauce thickens a little.

Then add the cream, whisk again, then the semi-salted butter and finally add pepper.

• Freshness and conservation •

Our fishmonger selects fish from the Mediterranean bassin and the Atlantic arc for optimal freshness upon arrival in Singapore.

72.67/kg

Frozen fish

Cinnabarre - Indian

pieces of 20-40 g 500 g

• Red mullet fillets with olives •

12 red mullet fillets

12 potatoes

4 courgettes

2 tomatoes

125 g of pitted black olives

1 anchovy fillet in oil

Toupargel $ 27.42

2 sprigs of basil

10 cl of olive oil

1 tbsp. sherry vinegar salt pepper

Lobsters

Raw lobster tail

Brazil 380-400 g

• Butter lobster tails •

4 cooked lobster tails

3 pink grapefruits

6 oranges

1 lemon

Toupargel $ 28.90

1. Wash and thin out the basil. Place the olives in the bowl of a food processor with the anchovy fillet, basil, vinegar, 2 tablespoons of oil and mix to to obtain a coarse paste. 2. Wash the potatoes and put them in a pot of cold salted water. Allow 20 minutes of cooking after boiling. Wash the zucchini, cut them into ribbons using a mandolin. Seed the tomatoes and cut them into small cubes. 3. Peel the potatoes, cut them into slices, pour 2 tablespoons of oil on the plancha and sauté them vigorously enough to color them. Sauté the zucchini in 2 tablespoons of oil. Season with salt and pepper and keep them warm with the potatoes. 4. Pour the remaining oil on the plancha and sear the red mullet for 1 min on each side. 5. Divide the potatoes and zucchini among plates, place the fillets on top. Cover with tapenade and sprinkle with diced tomatoes.

Toupargel $ 69.30

Fishnet $ 54.90

Whole raw lobster

$ 59

Brazil 300-400 g

2 eggs

1 tablespoon of Savora

25 cl of olive oil

1 pinch of salt and pepper

1. Peel the grapefruits and 5 oranges. Cut into quarters and set aside in the fridge.

2. Mix the egg yolks with the Savora. Reserve.

3. Combine the oil with the lemon juice and the remaining orange, then add to the mixture, stirring constantly.

Fishnet $ 36.90

$ 39.90

Boston Lobster

Cooked 400 g

4. Whip the egg whites until stiff and incorporate gently to the previous preparation. Reserve.

5. Immerse the lobsters for 5 minutes in water boiling, drain and cut in half lengthwise. Season with salt and pepper.

6. Arrange on plates, add the citrus wedges as desired, as well as a cup of sauce. Serve without delay.

Fishnet $ 28.90

Lobster tails

Bahamas

2 pieces / bag 500 g

Carrefour $ 93.50

Organic salmon steak fished in the Atlantic 2 blocks of 125g

Red mullet fillets

Ocean

tails

steak

Lang Langoustines & prawns

Avocado-shrimp verrines

Japanese style •

4 avocados

1 tbsp olive oil

1 tbsp of miso

6 prawns

2 tbsp of cream cheese Soya sauce

1 tbsp of wasabi Zest of 1 orange

1. Peel the avocados and mash them with a fork.

2. Add 2 rounded tbsp of cheese and the miso, mash and mix again (taste to adjust because the miso is very salty).

3. Add wasabi, mix.

4. Sweeten the preparation with olive oil.

5. Brown the shrimp in the soy sauce.

6. Grate the orange zest over the shrimp at the end of cooking.

7. Put the preparation in 6 verrines, place the shrimp on top. The shrimps are served

Scallops

Scallops with coral Peru 400 g

Scallops without coral USA 400 g $ 36.60

• Oven-roasted scallops •

Preparation: 5 mins

Cooking: 22 mins For 2 people

6-8 large scallops

$ 55.50

Scallops with coral Normandy 300 g

1 tbsp olive oil

3 garlic cloves (crushed / minced) ½ tablespoon of red pepper

1 lemon slice, salt, pepper and dill for garnish

Carrefour $ 49.20

1. Preheat the oven to 200 ° C. Place the shells on the baking sheet or the nuts on a sheet of baking paper. 2. In a small container, combine the oil, garlic, chili, salt and pepper. With a spoon distribute this oil over the Scallops. 3. Cook for 20 min. Depending on your taste, leave them for 2 more minutes to obtain a golden appearance on top. 4. Add a touch of lemon juice and dill to garnish.

The "Japanese avocado-shrimp" VERRINE KIT This recipe and all the ingredients in 1 click on the blog www.lepetitdepot.info

18-35 pieces 8-18 pieces $ 15.60

Puff pastry basket with scallops 4 x 100g

Half scallops with coral Japan 1 kg

Carrefour Carrefour

Carrefour

Toupargel $ 54.90

Scallops without coral Peru 400 g

St Jacques shells Breton style 2x110g

$ 20.50 RDF

Seafood Cocktail Family size 900 g

Petit Depot's favorite product this year! These superb artisanal foie gras from Domaine de Beauvoir comes from an exceptional know-how. All in discretion, this French family SME works on the quality of its products since 1960 and therefore deserving to be launched in Singapore.

A fine and generous texture and an incredible taste of fig, truffle and Kampot pepper in the heart of the terrines. Create a plater of 3 foie gras for a festive starter!

Rigorously selected by the professionals of Atelier Delpeyrat, for better quality: reduced rate of melting, loss of flavour.

> Convenient! Product already veined. Origin France. Fully mastered by Delpeyrat.

Capons

• Christmas capon stuffed with truffle

1 capon of 2 kg

50 g of truffles

250 g fat bacon

1 chicken liver

25 g white bread

1 small glass of armagnac

1 egg

3 shallots Butter

Parsley

Salt and pepper

Cut the truffles into pieces except one, put them inside the capon with the stuffing and sew up. Cut the whole truffle into slices and slide them under the skin.

Leave the capon in the fridge for 24 hours then brush it with melted butter and put it in the oven over medium heat for 1h30.

Thawing advice: 48 hours minimum in the fridge.

Water it often. in small pieces. Farm

For 6 persons

Preparation: 30 minutes

Truffes

Hollow out the capon, reserve the liver and kidneys.

Prepare a stuffing by chopping the livers, kidneys, bacon, shallots and parsley. Add the eggs, the bread crumbs, the Armagnac and the truffle juice.

Salt and pepper and mix to obtain a homogeneous filling.

Recipe

Cooking: 1h30 Médelys

Truffles cracks black

Whole black truffes extra 1st boil

Médelys

12,5 g

$ 24.90

Truffled balsamic vinegar cream

$ 132.50

18 g égoutté

Olive oil with black truffle from Périgord

Jean d'Audignac

150 ml

$ 9.70

A l'Olivier

50 g

$ 23.90

Truffle sauce Mashed potato with truffle

$ 16.40

Magda Magda

200 g

$ 19.10

g

Catusse Catusse

* Crapaudine quail: Whole poultry that has been partially boned, leaving only the bones of the wings and thighs, keeping the husk in one piece.

Duck breasts & pan-fried liver

Duck breast whole, raw, frozen 350 g

Smoked duck breast for starter 90 g

4 people

15 minutes of cooking

• Pan-fried foie gras with pear caramel •

4 sliced foie gras to pan

Set of 2 items $ 36.90

Delpeyrat $ 25.90

Duck confit

2 legs 825 g

Labeyrie $ 15.50

Whole duck foie gras from Quercy 190 g

Set of 2 items $ 49

Labeyrie $ 29.70

Duck confit

2 legs 380 g

$ 49.90

Catusse

Duck foie gras block 200 g

2 pears

20 cl of sweet white wine

1 tbsp of 4 spice blend Salt & pepper

Peel and cut the pears into quarters.

Poach them in wine with the spice blend over medium heat for about 10 min.

Remove from the heat and drain the pears.

Milk-fed Lamb Leg from Pyrénées with bone

Lamb leg Dorper Lamb from Australia with bone

$ 58.90 ~0,8 kg

$ 82.90 ~1 kg

$ 86.90 ~1,2 kg

$ 69.90 ~2,6 kg $ 105

Catusse

Duck confit

Catusse

Catusse $ 24.90

$ 59.90 $ 29

In a very hot pan, make sear the sliced foie gras for 1 minute on each side so that they become golden. Above all, do not add fat.

When ready to serve, place the sliced foie gras surrounded by quarters of pears.

$ 94.90 ~1,3 kg

$ 109.90 ~1,5 kg

Coastal Spring

New Zealand Costal Lamb Leg boneless

Duck foie gras sliced x4 4x50 g

$ 29.90 $ 34.90 SPECIAL OFFER $ 64,90 Set of 2 x4 slices

Set of 2 packs $ 64.90

$ 71.90 ~1,5 kg

$ 85.90 ~2,2 kg

$ 46.90 $ 54.20

Delpeyrat $ 34.90

Thawing advice: 48 hours in the frige.

www.lepetitdepot.com

Side dishes

• Sweet onion gratin with chestnuts •

600 g sweet yellow onions

80 g salted butter

8 tablespoons water

1 pinch of sea salt

8 rounds of Sarawak pepper mill or character black pepper.

80 g Parmesan cheese

1 untreated lemon

A few drops of lemon.

8 chestnuts

A few chestnut crumbs

Peel the onions then slice them very finely. In a pot, melt the salted butter over low heat. Stir in the onions, add water, mix everything together then cover with baking paper.

Cook for 20 to 30 minutes over medium heat, without letting it color. Pour into a casserole dish then smooth everything to about 5 mm.

Sprinkle the grated Parmesan cheese over the dish, then cook under the grill until it is golden brown. Before serving, distribute the fleur de sel, Sarawak pepper, lemon juice and chopped chestnuts evenly.

For the holidays, add slices of black truffles

PDO Cheese

• Our selection Reflets de France •

- 5 cheeses = $39,90 - $50,90 by retail Brie de Meaux, Cantal, Roquefort, St Marcellin and 2 Crottins de Chavignols

- 5 cheeses = $39,90 - $51,90 au détail Camembert, Bleu d'Auvergne, Comté, St Félicien, Mothais

St Marcellin from unpasteurised milk

Saint-Nectaire

Fresh breads

Roquefort Baragnaudes cellar

Reflets de France

$ 5.40 / 80 g

Cantal entre-deux

Reflets de France

Société $ 14.20/ 150 g

Sainte Maure de Touraine

Kayser Kayser

Reflets de France

12.10 / 200 g

Roquefort PDO raw sheep's milk

Fourme d'Ambert PDO

Reflets de France $ 16.70 / 250 g

Crottins de chèvre Organic

Reflets de France

$ 11.40 / ~250g

Brillat-Savarin

Carrefour bio $ 9.80 / 2x60 g

Selles-sur-Cher

Reflets de France

$ 12.50 / 200 g

Anjouin $ 13.30 / 150 g

g 6x60 g $12 Rolls with nuts

Half baguettes pre-cooked Soft bread white

Kayser Kayser

$ 4

Special breads

6x70 g $ 11.40

Bâtard with rye 350 g $ 6.40

2x110 g 400 g $ 6 Figot buns cereals 12x50 g $ 11.40

Rolls white 12x35g $ 9.50

More than 60 other fresh & refined cheeses on our website

Iced artisanal log

Chocolate - clementine

Peruvian chocolate sorbet, full clementine fruit sorbet

Iced artisanal log

Blueberry - mascarpone

Mascarpone ice cream and blueberry

Logs

• Glacées •

6/8 parts 500 g

6/8 parts 500 g

Iced artisanal log

Passion - strawberry

Full fruit strawberry sorbets

Sengana and passion from Ecuador

Iced artisanal log

Pear-caramel salted butter

William pear full fruit sorbets and caramel

6/8 parts 500 g

6/8 parts 500 g

Iced artisanal log

Full chocolate

Cocoa macaroon cookie, chocolate sorbet, chocolate leaf, dark and white chocolate ice cream

$ 45.50

Iced artisanal log

Vanilla - lime - raspberry

Bourbon vanilla ice cream, lime full fruit sorbet, raspberry full fruit sorbet and macaroon-style cookie with raspberry chips.

Iced artisanal log

Passion fruit - strawberry

Iced artisanal log

Three chocolates

Dark chocolate ice cream from Santo Domingo, milk chocolate from Papua New Guinea, white chocolate and chocolate shavings, brownie-style cookie with cocoa nibs

Santa's sleigh

Strawberry sorbet and vanilla ice cream, nougatine, raspberry sauce coating.

Erhard maître glacier

• The savoir-faire Erhard •

4 assets to awaken our senses

6/8 parts 480 g

$ 54.90 $ 59.90

•Pastry logs Erhard•

6 parts 400 g

6 parts 400 g

Traditional pastry log Praline chocolate

Traditional pastry log Butter cream

6/8 parts 850 g

Santa hat

Strawberry sorbet and vanilla flavored ice cream, blackcurrant sauce coating

• Ice creams and full fruit sorbets, weakly expanded.

• Franche-Comté milk from COURBOT farm.

• French craftsmanship and natural ingredients.

• A modern and refined visual.

8/10 parts 570 g

Vanilla strawberry igloo

Chocolate ice cream, milk chocolate and white chocolate ice cream, nougatine, coconut, whipped cream

6 parts 430 g

Snowman

Vanilla flavored ice cream and milk chocolate ice cream, decorations: colored marzipan and chocolate.

6-8 parts

590 g

Iced artisanal log

Pear-caramel salted butter

Frozen fruits & desserts

Praised since their arrival in Singapore, there are now more than 55 flavours! Amazing addition to any party!

With its “Atelier”

Erhard revisits the cheesecake: ice cream, whole fruit sorbet and lemon madeleine cookie.

Christmas sweets

Maison Kayser $ 49 8 - 10 portions

Salidou coulis salted butter caramel

King Cake

•

Pastry cream

250 g whole milk

1 vanilla pod

50 g of caster sugar

2 egg yolks

10 g of T45 flour

10 g of cornstarch

1 lemon

Vahiné $ 7.30

Brioche of Kings with candied fruits

Almond extract bitter

Almond cream

60 g of softened butter

60 g icing sugar

60 g ground almonds

1 egg

15 g of T45 flour

25 g candied lemon peels

Spread the frangipane (the mixture of pastry cream and almond cream) on one of the puff pastry doughs, starting from the centre and working towards the edges, leaving 2 cm of space. Cut the candied lemon peels into small cubes and distribute them over the frangipane. Add the figurine close to the edge. Moisten the 2 cm of dough with a little water. Place the second dough on top. Press on the edges to seal the 2 pastries. Scar the edges with a knife. Let it cool down in a cold place for 1 hour. Pre-heat your oven in convection heat to 180 ° C. Place on a baking sheet lined with parchment paper. Mix the egg yolk with the cream for the gilding. Using a brush, generously brown your very cold galette. Pierce the centre of the cake with the tip of the knife until it touches the baking sheet to form a chimney for the water vapor to escape. Add 4 to 6 slits in the drawings to make other chimneys.

Bake in the middle of your oven for 45 minutes of cooking.

Erhard 6 parts

Galette des rois frangipane** Pasquier $ 19.90

Figurines

Santons x 1

Crown $ 13.90

Lemon frangipane galette •

Lemon cream lemon curd

Coulis Apricot, raspberry, cassis...

Handcrafted, frangipane made in Singapore according to the French recipe

La Boulangerie 6 - 8 portions $ 35

Verbena herbal tea infusion

sachets - 28 g

Christmas coffee

J. d’Audignac

Christmas jam J. d’Audignac $ 7.60 320 g

Mrs Bridges Médélys 125 g

Dammann frères

Dammann frères Dammann frères

Linden mint tea infusion $ 28.90 24 sachets - 28 g

Dammann frères

J. d’Audignac

Fine sweet food

A brand new selection of fine food biscuits and

Fine chocolates

years of commitment! •

For five generations RANNOU-METIVIER perpetuates its know-how that began with the making of the famous Macarons from Montmorillon. The preservation of this traditional know-how has made it one of the first French agri-food companies to receive the label “Living Heritage Company”.

At

Depot we love their chocolates so much that we decided to bring them, for the first time and exclusively in Singapore. Tell us how you like them :)

Christmas advents

Bars & chocolates

Festive wines