Beillevaire Creme Crue | 🩆The Bow Tie Duck Manila
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Beillevaire CrĂšme Crue

La crĂšme de la crĂšme

Made of unpas­teur­ized cow’s milk, the Crùme Crue from Beill­e­vaire is smooth and satiny, and very versatile.

TAST­ING NOTES OF THE CURATOR

This Beill­e­vaire cream is sim­i­lar to crĂšme fraiche, except it’s made of unpas­teur­ized cow’s milk, giv­ing it a very slight­ly more sour taste to its pas­teur­ized counterpart.

Smooth and satiny in appear­ance, this fresh cream from Loire-Atlan­tique is a beau­ti­ful bright white, and con­tains 44% fat.

The cow’s milk is col­lect­ed every morn­ing and evening, still warm, and the cream is matured for 24 hours, allow­ing the devel­op­ment of its full aro­mas and beau­ti­ful texture.

PREPA­RA­TIONS AND PAIRINGS

Beill­e­vaire cream is extreme­ly ver­sa­tile, and can be con­sumed raw, or blend­ed into sweet or savory dish­es. A car­rot-gin­ger soup would be incred­i­ble with a dol­lop of crĂšme crue. 

Or add it to your pas­ta sauces to ele­vate your creamy pastas.

Wolf­gang Puck’s pop­u­lar smoked salmon and caviar piz­za uses crĂšme fraiche, but crĂšme crue is a won­der­ful alter­na­tive and won’t take away any of its good­ness. We sug­gest using our Dom Petroff Smoked Salmon, and our Kaviari Osci­etra Pres­tige Caviar for this dish.

LOOK­ING TO THE FUTURE

Pas­cal Beill­e­vaire was born and raised on his par­ents’ dairy farm in the Marais VendĂ©en, between the Loire Riv­er and Noir­mouti­er Island. He loved the dairy farm, and he sought to mar­ry his pas­sion for agri­cul­ture, and his pas­sion for trade.

He began sell­ing cream, but­ter, and oth­er dairy prod­ucts in the near­by local mar­kets. He and his wife, Clau­dine, have since built his family’s dairy farm into a world class company.

Storage Instructions

Store in fridge. Con­sume no more than 3 days after opening.