Festive Breakfast Box

The perfect pairings of all of your favourite Côte breakfast items. This feast feeds up to four people with a mix of continental and cooked breakfast.

• 4x Croissants
• A selection of mini jam
• ​1x Pain Pochon & French butter
• 4x French Yoghurts
• ​1x bag of our own Côte granola
• ​6x Premium Free-Range Eggs ​
• 6x Cumberland Sausages ​
• 1x Boudin Noir​
• 1x 300g pack of Smoked Back Bacon​
• 1x 1L Valencian Orange Juice
• ​1x 750ml bottle of Crémant de Bourgogne

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Croissants - 216kcal per croissant
A selection of mini jams Pain Pochon -271kcal per 113g serving Beurre Le Saunier Guerande French butter - 271kcal per 10g servingFruit Yoghurts (strawberry flavour) - 189kcal per 140g servingCôte granola - 247kcal per 50g serving
Cumberland Sausages - 155kcal per portion
Boudin Noir​ (250g) - 193kcal per 63g serving
Smoked Back Bacon​ (300g) - 245kcal per 114g serving
Premium Free-Range Eggs​ - 66kcal per 65g serving
Valencian Orange Juice (1L) - 90kcal per 250g serving

Adults need around 2000kcal a day.  

For all allergen & 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.

Festive Breakfast Box 

• Mini French Jams 
• French Fruit Yoghurts 
• Côte Granola 
• French Salted Butter 

All are ready to eat 

• Premium Free-Range Eggs – Fried, scrambled or poached? The choice is yours! 
• Valencian Orange Juice  
• Crémant de Bourgogne 

CROISSANTS  

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6. 
2. Remove the croissants from their packaging and place onto a baking tray and place in the centre of the oven for 5 minutes. 
3. Serve with the salted butter and jams. 

PAIN POCHON  

1. Pre-heat your oven 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 gets a light brown colour. 
4. Remove from the oven and let it stand for 5 minutes, slice and serve with the salted butter. 

CUMBERLAND SAUSAGES  

1. Pre-heat your oven 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 oven. 
3. Cook for 25 minutes, turning sausages halfway through cooking. 

BOUDIN NOIR (French black pudding)

1. Remove the boudin noir from all packaging and, using a sharp knife, slice into 6-8 pieces. We recommend that you then dust the boudin noir in plain flour before cooking, however this isn’t necessary. 
2. Warm up a non-stick pan and drizzle with oil. 
3. Gently place the boudin noir into the pan and cook 3-5 minutes on each side. 

SMOKED BACK BACON  

1. Preheat the 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.