It is a Balboa Island new little wonder, also known as spread, "pâté " or "rillette". It is delicious served cold on a board with some good artisanal crackers or quality farmhouse bread, cheese, fruits and a glass of wine. It is also delicious as a meal, served on a toast with a salad, or mixed on your homemade pasta, rice or potato salad.
It’s an Islander thing! One of France’s best kept secrets, Groix Island is a gem sitting in the Brittany waters, a few miles of the shores of Lorient. The island has a magnificent gastronomic heritage and boasts traditional recipes that are part and parcel of the life here. Inspired by this culinary tradition, our Balboettes ® recipes are full of character and cooked using traditional methods. They will take you on a journey along the route of the French East India Company.
It's a healthy treat from the Atlantic Ocean! Our Balboettes ® ingredients are coming from organic farming and raw materials from Atlantic coastal fishing boats that support the conservation of resources, or with fish from farms with AB certification. Crab, lobster, Salmon, Breton trout and others are cooked with passion using simple methods based on homemade fish stock to bring out all the natural, authentic ﬂavors. No colorants, no preservatives, only the good old Appert’s trick to make those Balboettes shelf stable.
It’s the perfect and unique gift! A Balboette ® is a seafood rillette. Not unlike a seafood ‘‘pâté’’, it blends a very high content of fish filets with spices and cream. As an homage to the past of Newport Beach canneries, we have decided to make Balboa Island the official "Counter'' for those little treasures. So if you are looking for a special product to remember your time on the Island, nothing could beat a Balboette.
Nicolas Appert Nicolas Appert was a French confectioner and chef. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products... He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water. It’s the same principle that are still in use today to preserve our delicious Rillettes..
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