Pigs Trotter stuffed with Lobster
Recipe by the Michelin starred Chef from Agen, Eric Mariottat. Not to be eaten in moderation…
Author Archive for: nathalie
Entries by nathalie
Homemade anti-cellulite treatment
Homemade treatment to reduce the orange peel effect using hazelnut oil and essential oils
Newsletter September 2013
*|MC:SUBJECT|* The Latest News from Perles de Gascogne! FRONT PAGE In the heart of Fourcès, in the Gers region (32), l’Alamboutic, owned by Nicolas and Cécile CHEREL, reveals itself to be a culinary treasure! Open since early 2013, the boutique offers a variety of local wines and spirits and hand produced foods. Each product […]
Light crêpes with prune kernel oil
Ingredients: 250 g of flour 4 eggs 3 dessert spoons of prune kernel oil 250 ml of beer 250 ml of water Salt 100 ml, as preferred, of rum, Grand Marnier, eau-de-vie… Preparation: In a large bowl, combine the flour, eggs, beer and water. Add the prune kernel oil. Leave to rest for 2 hours. […]
Hand and nail treatment in 10 minutes flat!
A simple plum oil based recipe to soften and nourish hands and nails in just 10 minutes.
Pear Gâteau Fondant
A delicious gâteau, easy to make using seasonal fruit!
Agen Prune Tart
Ingredients: 250 g of flour 50 g of sugar 250 g of butter 2 eggs 125 g of ground almonds 30 semi-cooked Agen prunes 250 ml of Armagnac 600 ml of milk 1 dessert spoon of Perles de Gascogne prune kernel oil 1 pinch of salt Preparation: The day before: stone the prunes and […]
Line-caught sea bass, langoustines, tomato fondue, seaweed meringue and hazelnut oil
Recipe by Chef Daniel Antuna Restaurant ” ‘t Stoveke” in Belgium. www.tstoveke.be Line-caught sea bass and langoustines: 4 x 125 g line-caught sea bass and 4 fresh langoustines. 100 g seaweed 50 g of salicornia. Preparation: Cook the fish in its skin, together with the langoustines, in a frying pan with Mediterraneo Bio extra virgin […]
Young Anjou pigeon with prune kernel oil, muscovado rounds, stuffed with patte confite
Recipe by Chef Stéphane Lefebvre Restaurant Aux Petits Oignons in Belgium Ingredients: 2 young pigeon Perles de Gascogne Prune Kernel Oil Extra virgin “Fiore” olive oil Thyme, bay leaves, brown sugar, salt 4 waxy potatoes Peppers, courgettes 100 g of milk 70 g of muscovado sugar 1 egg yolk 20 g of soy sauce 1.6 […]
Tournedos of rabbit with tapioca pearls
Excellent recipe for tournedos of rabbit with tapioca pearls and vegetable salad with plum kernel oil. Original and tasty, just how we like it!
