Perfect for cheese and charcuterie platters!
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Discover all our receipes and our culinary advice.
Fig chutney with balsamic vinegar
Maison Rivière’s fig chutney with balsamic vinegar: ideal for festive meals!
The balsamic vinegar adds a touch of sweet acidity, a sweet-and-sour flavour that enhances the flavour of the figs. With foie gras naturally, and all types of cheeses: blue, ewes’ milk, goats’ milk or Comté. Inspiring served with dried duck breast on a spoon as an tapas.
- 100g glass jar
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Fig chutney with balsamic vinegar in a tube
Say cheese! Discover our cheese pairing in a tube! Fig chutney is an essential part of a great cheese platter. It goes superbly with any type of cheese: goats’ or ewes’ milk cheese, a creamy blue, a cheddar or a camembert!
- 90g tube
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Banoffee delight
Maison Rivière offers you its finest expertise to help you make delicious desserts in a jiffy! Discover banoffee: a recipe containing banana, speculoos and toffee!
You can use it anywhere: as a coulis, a topping, a tart base, etc... Make desserts worthy of great chefs in no time at all!
- 200g tube
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Red fruits delight
Maison Rivière offers you its finest expertise to help you make delicious desserts in a jiffy! Discover reduced-sugar red fruits delight, ideal as a topping for panna cotta or in fromage blanc.
You can use it anywhere: as a coulis, a topping, a tart base, etc... Make desserts worthy of great chefs in no time at all!
- 200g tube
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Onion chutney with raisins and honey
Maison Rivière’s onion chutney with raisins and honey: ideal for festive meals!
This chutney has a high onion content (72%) balanced with the sweetness of raisins and honey to add a touch of Oriental flavour.
With foie gras or on toast in a Périgord salad, or with Cantal and Camembert cheeses.
- 100g glass jar
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Exotic fruits delight
Maison Rivière offers you its finest expertise to help you make delicious desserts in a jiffy! Discover reduced-sugar exotic fruit delight, ideal as a topping for panna cotta or for making a creamy, tasty fromage blanc mousse.
You can use it anywhere: as a coulis, a topping, a tart base, etc... Make desserts worthy of great chefs in no time at all!
- 200g tube
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Quince chutney with Madagascar vanilla
A sweet chutney made with quince purée flavoured with Madagascar vanilla: the best vanilla available.
Goes perfectly with Comté, Camembert or fromage blanc. Use to deglaze poultry juices or serve with game.
- 100g glass jar
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Espelette pepper jelly in a tube
Say cheese! Discover our cheese pairing in a tube! Espelette pepper jelly will be a delicious contrast for strong-flavoured cheeses such as blue cheese or ewes’ milk cheese.
- 90g tube
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AOP Espelette pepper jelly
A jelly made with AOP Espelette peppers.
Guaranteed taste quality with a gradual increase in heat and a lingering aftertaste.
With foie gras or strong cheeses: Camembert, Munster or Basque ewe’s cheese. Use to deglaze meat juices to add a sweet-and-sour note.
- 100g glass jar
