Have you heard of the tarte tatin ? But what about artichokes tatin-style ? Ask your green grocer for some Provence purple artichokes or “poivrade” (baby artichokes). They are easy to find; it is the start of the season. Use a good short crust pastry, fresh herbs and our garlic & thyme olive oil. Put […]
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As the warmer weather settles in, the desire to eat out in the garden is enticing… We invited chefs Nicolas Bottero and Thierry Court to share lunch around a plancha grill and surprise us with their seasonal outdoor meals !
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Here is the new Déclic en Cuisinevideo recipe with chef Keisuke Matsushima: “Green bean and cherry salad with lemon & ginger olive oil“. An idea full of freshness for salads with that extra something ! Discover the combination of green beans and cherries (the first of the season !), lemon and ginger…
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Here is the new Déclic en Cuisine video recipe with chef Nicolas Bottero : “Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil”. An easy, refined recipe that explodes in the mouth. Fresh sea bream is enhanced with mild avocado, crisp fennel and a touch of acidity from the Corsican grapefruit that is […]
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Here is the new Kitchen Breakthrough recipe from the kitchen of chef Keisuke Matsushima: ‘Potato crumble with thyme lemon olive oil“.’ A simple recipe that explodes in the mouth with a lemon thyme finish, producing a strident note of freshness. Ideal for accompanying fish or white meat, for example as a cold entree !
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It is full-on asparagus season. Let’s take advantage of this, and prepare it fresh, in a salad or side; it takes no time at all! Just try to season it with some fresh herbs and our olive oil with Menton lemon… a pure delight.
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Lamb is featured this month, as the Easter tradition demands. We wanted to marry the flavours and influences from the Southern Alps with the Mediterranean with this lamb shank recipe (order this in advance from your butcher), combined with our Taggiasca d’Italie and Haute-Provence AOP olive oils.
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Here is the new Kitchen Breakthrough recipe from Chef Keisuke : Sardinian fillet of sea bass with fennel & pink peppercorn olive oil. The surprise is in how simple it is! A fish cooked in the cooking water for small Italian pasta shapes, as in minestrone, and seasoning using fennel and pink peppercorn olive oil, […]
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This month, we are pleased to show you a taste combination, which works marvellously: heirloom vegetables and our truffle balsamic vinegar! And in order to convince your taste buds, here is our recipe for “Parsnip and Jerusalem Artichoke soup with truffle balsamic vinegar and Baux de Provence olive oil”. The truffle balsamic vinegar provides depth, […]
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Here is the new Kitchen Breakthrough recipe from Chef Keisuke : “Pan-fried scallops with mango vinegar“. A simple and refined way to pep up scallops ! A deglazing tip using mango vinegar, which is also suitable for cooking prawns or white fish.
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