RUE TRAVERSETTE
TARTINE ‘OPEN SESAME’ CHICKPEAS AND SESAME 105G (#128542)We use cookies and similar technologies to provide the best experience on our website.
1419 Nootka Street
Vancouver, V5M 3M5
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup
Atsubetsu-ku Sapporo-shi
Atsubetsucho Konopporo, YT 367-1216
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup
COURSE 1 · APÉRITIF
How much: 60–80 g of charcuterie per person for an apéritif.
Take it out: 20–30 minutes before serving – no longer in Singapore's heat.
RUE TRAVERSETTE
TARTINE ‘OPEN SESAME’ CHICKPEAS AND SESAME 105G (#128542)
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TARTINE ‘UNDER MY THYME’ POMEGRANATE AND RED PEPPER 105G (#128543)
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APPETIZER & COOKING BEETROOT WITH HORSERADISH 95G (#128546)
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TARTINE ‘IN PROVENCE’ TOMATO AND CANDIED LEMON 105G (#128535)
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APPETIZER & COOKING TOMATO AND RED PEPPER HARISSA STYLE 90G (#128547)
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APPETIZER & COOKING ARTICHOKE WITH WHITE PEPPER 90G (#128540)
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TARTINE ‘THE BASQUE COUNTRY’ PIQUILLO & ESPELETTE CHILI 105G (#128538)
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TARTINE ‘FOR WOMEN’ APPLE, AVOCADO, GREEN TEA, FLAX 105G (#128537)
Course 2 · Starter
Oysters: about 6 per person as a starter, 12 if they are the main event.
Pour: Chablis, Picpoul de Pinet or a Brut Champagne.
Course 3 · Starter
How much: about 40–50 g of foie gras per person as a cold starter, 60–80 g seared.
Pour: a Sauternes or a sweet Bergerac, with gingerbread toasts.
CLOS SAINT SOZY
FROZEN WHOLE DUCK FOIE GRAS 450G+/- (#128275)
DELICES DE ST ORENS
WHOLE DUCK FOIE GRAS 180G (#128470)
DELICES DE ST ORENS
WHOLE DUCK FOIE GRAS 130G (#128468)
DELICES DE ST ORENS
DUCK RILLETTES WITH FOIE GRAS 160G (#128473)
Course 4 · Main
How much: about 400–450 g of whole bird per person – a 2.9 kg capon serves 6–7.
Thaw in the fridge, allowing about 24 hours per 2 kg.
Course 5 · Cheese
Build a board with three to five cheeses: one soft, one hard, one blue, one goat.
Serve 30–45 minutes out of the fridge, about 50 g per person after a meal.
Course 6 · Dessert
Ice cream logs: 10–15 minutes out of the freezer, then slice with a knife dipped in hot water.
How many: a 410–550 g log serves about 6–8; a 750–800 g log about 8–10.
ERHARD
FROZEN LOG CAKE VANILLA CHESTNUT CAKE 550G (#128263)
To give
Advent calendars start on 1 December – order early.
Keep chocolate cool in an air-conditioned room or the least cold part of the fridge.
To pour
Chill Champagne to 8–10 °C: three hours in the fridge, or 20 minutes in an ice bucket.
VS, VSOP, XO tell you the youngest brandy in the blend – at least 2, 4 and 10 years.
ETIENNE DOUE
CHAMPAGNE VIP JUSTINE 75CL ETIENNED (#128708)
ETIENNE DOUE
CHAMPAGNE VIP MAXIME 75CL ETIENNED (#128707)Every product on this page and in the catalogue links straight to its product page on shop.redmanshop.com.
Free delivery on orders above S$30. Frozen and chilled items travel in refrigerated trucks with ice blocks and insulated boxes.
Oysters, lobster and whole fish are flown in from France for your delivery date.
All 496 products with serving tips, wine pairings and the cheese and Champagne guides – Christmas prices up to 20% off.
While stocks last. The price on each product page is the price you pay.
In an unbroken cold chain: refrigerated trucks, ice blocks and insulated boxes, straight to your door.
As early as you can – popular items such as capons, log cakes and fresh oysters sell out in December.
Email our customer service team at customerservice@phoonhuat.com.
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RedManShop.