Air-flown Live French Gillardeau Speciale Oysters
The Jewel of French Gastronomic Heritage
PHP 12,299.00
PHP 2,990.00
1pc, Approx. 170-220g
PHP 2,990.00 each
Delivery date confirmed at checkout
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View basketYou’re PHP 3,000.00 away from free delivery in Metro Manila
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The salted, cured roe of grey mullet, preserved in bee’s wax for your epicurean pleasure.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
The salted, cured roe of grey mullet, preserved in bee’s wax for your epicurean pleasure.
PHP 2,990.00
1pc, Approx. 170-220g
PHP 2,990.00 each
Delivery date confirmed at checkout
Product subtotal—
View basketYou’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator
To call boutargue Mediterranean caviar is a simplified description. The curing and salting process gives the mullet roe—carefully extracted with the surrounding membrane intact—a concentrated flavor, combining brine with a soft, fine-grained texture that can be felt on your teeth. Boutarge Memmi uses only the finest sea salt in their process, and the bee’s wax covering is not just for preservation. It imparts a pleasant, honeyed flavor that rounds out and complements the taste of the roe.
Preparation Or Pairings
As an appetizer, you can lay thin slices of boutargue on a baguette or cracker with a bit of olive oil and lime juice. It pairs wonderfully with green olives. If you love Greek food, this makes a lovely version of taramasalata to slather over your pita. Try it shaved or grated over a simple olive oil pasta for a main course—from spaghetti to tagliatelle. If you want something lighter, it elevates a simple rocket salad with a touch of iodine flavor. This is a delicacy you can break out the liquor for. Try it with vodka, tequila, pernaud, or even fig liquor. Or you can make it a night to remember with a bottle of Dom Pérignon Vintage 2008.
Tips from us ducks:
- To enjoy your boutargue’s soft texture and iodine flavor to the fullest, take it out of the refrigerator at least an hour before serving.
- To avoid crushing the delicate eggs, use a sharp, smooth-bladed knife to cut your thin slices for serving. Just cut off the wax and the membrane and enjoy!
- If you plan on grating the boutargue, remove the wax layer a day or so beforehand, to allow time for it to dry out.
From Water Polo To Poisson
Boutargue Memmi was created by former Tunis water polo champion Elie Memmi in the 1970s. He adored Mediterranean cuisine, especially the boutargue, and became determined to introduce the French to this wonder from the Mediterranean. He invested all his savings in a small structure in Ivry-sur-Seine, a suburb of Paris, where he transformed mullet eggs into boutargue. His family continues his legacy until today, becoming a brand name known for excellence all over Europe.
Storage Instructions
Store in fridge. Keep sealed in airtight container or vaccum packaging and store in fridge after opening. Consume within a year.
To call boutargue Mediterranean caviar is a simplified description. The curing and salting process gives the mullet roe—carefully extracted with the surrounding membrane intact—a concentrated flavor, combining brine with a soft, fine-grained texture that can be felt on your teeth. Boutarge Memmi uses only the finest sea salt in their process, and the bee’s wax covering is not just for preservation. It imparts a pleasant, honeyed flavor that rounds out and complements the taste of the roe.
As an appetizer, you can lay thin slices of boutargue on a baguette or cracker with a bit of olive oil and lime juice. It pairs wonderfully with green olives. If you love Greek food, this makes a lovely version of taramasalata to slather over your pita. Try it shaved or grated over a simple olive oil pasta for a main course—from spaghetti to tagliatelle. If you want something lighter, it elevates a simple rocket salad with a touch of iodine flavor. This is a delicacy you can break out the liquor for. Try it with vodka, tequila, pernaud, or even fig liquor. Or you can make it a night to remember with a bottle of Dom Pérignon Vintage 2008.
Tips from us ducks:
- To enjoy your boutargue’s soft texture and iodine flavor to the fullest, take it out of the refrigerator at least an hour before serving.
- To avoid crushing the delicate eggs, use a sharp, smooth-bladed knife to cut your thin slices for serving. Just cut off the wax and the membrane and enjoy!
- If you plan on grating the boutargue, remove the wax layer a day or so beforehand, to allow time for it to dry out.
Boutargue Memmi was created by former Tunis water polo champion Elie Memmi in the 1970s. He adored Mediterranean cuisine, especially the boutargue, and became determined to introduce the French to this wonder from the Mediterranean. He invested all his savings in a small structure in Ivry-sur-Seine, a suburb of Paris, where he transformed mullet eggs into boutargue. His family continues his legacy until today, becoming a brand name known for excellence all over Europe.
Store in fridge. Keep sealed in airtight container or vaccum packaging and store in fridge after opening. Consume within a year.
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