Crémant Breakfast Box

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Pain Pochon: 271kcal per quarter loaf
French Butter: 271kcal per 10g serving
Cumberland Sausage: 406kcal per serving (2 sausages)
Boudin Noir: 193kcal per quarter pack
Smoked Back Bacon: 157 kcal per portion (2 slices)
Free Range Eggs: 66kcal per raw egg
Orange Juice: 90kcal per quarter bottle
Croissant: 216kcal per croissant
Mini Bitter orange jam: 71kcal per jar
Mini Strawberry Jam: 68kcal per jar
Strawberry and Red Currants Yogurt, La Fermière: 189kcal per yogurt
Côte Granola: 247kcal per quarter pack

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!

 

Crémant Breakfast Box 

 

Valencian Orange Juice (ready to drink - best served chilled) 

Mini Jams, Fruit Yoghurts, Maple Toasted Granola, Beurre Le Saunier Guerande French butter (Ready to eat)  

Premium Free-Range Eggs – The choice is yours! Fried, scrambled or poached?    

A Côte at Home water bottle, a gift from us to you! 

A bottle of Crémant de Bourgogne - best served chilled

 

 CROISSANTS   

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Remove the croissants from their packaging and place onto a baking tray. Place in the centre of the oven for 5 minutes.   

3. Serve with salted butter and jams.   

  

PAIN POCHON   

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Remove the bread from its packaging and place onto a baking tray.   

3. Place in the oven for 15-20 minutes until the crust becomes a light brown colour.   

4. Remove from the oven and let it stand for 5 minutes. Slice and serve with salted butter.   

  

CUMBERLAND SAUSAGES   

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Evenly space out the sausages on a baking tray and place in the centre of the oven.    

3. Cook for 25 minutes, turning the sausages halfway through cooking.   

 

  

BOUDIN NOIR
French black pudding   

1. Remove the boudin noir from its packaging. Using a sharp knife, slice into 6-8 pieces. We recommend that you dust the boudin noir in a little plain flour before cooking (but this isn’t essential).   

2. Warm up a non-stick pan and drizzle with a little oil.   

3. Gently place the boudin noir into the pan and cook 3-5 minutes on each side.   

 

SMOKED BACK BACON   

1. Preheat your grill to a medium heat.   

2. Remove all packaging from the bacon and place on a baking tray.  

3. Place under the grill for 4 minutes. Alternatively, fry in a pan with a teaspoon of oil, turning halfway through cooking.