The Boutique

LA CÔTE SAINT-JACQUES & SPA * * * * *

Gastronomy and lifestyle

Let’s discover the brand new Côte Saint-Jacques greedy Boutique with foodstuffs carefully selected by Jean-Michel Lorain.

Karine Lorain, his wife, will be very happy to welcome you and will be a good counsellor for your purchases.

 

You will also find items sold for the benefit of our association Draw us a future.

This non-profit association raises funds for associations that work on a daily basis in the field with endangered animals, their habitat, but also local populations.

The products used by Jean-Michel Lorain

La Côte Saint-Jacques offers you a complete range of products used daily in the kitchen of the gastronomic restaurant: spices, oils, vinegars, salts, but also a selection of homemade and organic pasta, as well as a choice of rice, including the famous Venere rice.

Flavoured sugars in various shapes and tastes, quality teas... put together your own gourmet box.

The House products

On the sweet side, let yourself be tempted by our homemade sweets: macaroons, chocolates, caramels, nougats, marshmallows, jams and our speciality, the Dagmar.

On the savoury side, on order, you will find the famous boudin de la Côte Saint-Jacques, but also smoked salmon, foie gras as well as chutneys created and made in our kitchen.

The wines

Wine has not been forgotten. Burgundy wines and crémants: You have a wide choice of quality wines.

 
 

The Dagmar, a delicious bonbon:
the gastronomic specialty of the Côte Saint-Jacques

A Joigny specialty, the Dagmar was created at the beginning of the 20th century. Its name evokes the Danish princess who married Emperor Alexander III to become Empress of Russia. The Dagmar rose to fame in the 1960s, when its reputation extended beyond the borders of the Yonne region, but it then fell into oblivion. Michel Lorain decided to revive this specialty for modern tastes, to the delight of all those who were nostalgic for this delicious treat.

The Dagmar is a small soft chocolate caramel, coated with a thin layer of crispy caramel.

The search for the original recipe took a lot of time, since it could only be resurrected with the help of the gustative memory of the inhabitants of Joigny!

Jean-Michel Lorain has taken the perpetuation of this rediscovered tradition to heart for the pleasure of gourmets.

The Côte Saint-Jacques has therefore developed a kitchen where they are prepared by the pastry chef of the House, according to the same artisanal processes as in the past.

Their preparation is long and delicate, since each bonbon is cut and then dipped by hand into the caramel.

 
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