Le Monde de l’Epicerie Fine (The World of Fine Foods): Full to the Brim with Omega 3
Article published in Le Monde de l’Épicerie Fine magazine, November December 2013 edition.
Author Archive for: nathalie
Entries by nathalie
Tasting event at Gamm Vert Agen Boé!
Crepe tasting event at gamm Vert Agen Boé (47)
Partridge breast with truffles, Pata Négra and Brussels Sprouts, with Perles de Gascogne walnut oil
Delicious recipe by the Belgian Chef Pierre Massin. A dish using semi-wild partridge breast served on toast.
Line-caught sea bass, scallops, Jerusalem artichokes, truffles and hazelnut oil
Recipe by Chef Ken Verschuren Restaurant “De Tuinkamer” www.detuinkamer-broodhuys.be Ingredients for 4 people: 4 x 125gr Line-caught Sea Bass 8 Scallops 1kg of Jerusalem Artichokes 4 egg yolks 30 g of hazelnuts San Carlos clear balsamic vinegar Fresh truffles “Perles de Gascogne” hazelnut oil Primo extra virgin olive oil Slab of Himalayan salt Fleur […]
La Dépêche du Midi: Brulhois wines shine alongside local Southwestern produce
At the beginning of December, the Brulhois Wine Growers welcomed potential customers for an ‘open day’ in their cellars. Local food producers were there to provide tasty accompaniments to the Brulhois wine. Foie gras and other pâtés, delights of the Julien Durance company, sat alongside the Perles de Gascogne oils. Represented at the cellar by […]
Layrac: cellars opened to welcome local producersLayrac: cellars opened to welcome local producers
The Brulhois wine-growers have opened their cellar doors to 9 local producers who provide tastings and demonstrations of their products. Numerous people came to do their Christmas shopping, combining the pleasure of buying presents with the pleasure of tasting local produce. Source: Sud-Ouest Read the original article: http://www.sudouest.fr/2013/12/08/la-cave-a-ouvert-ses-portes-aux-producteurs-regionaux-1253017-3743.php
Foie gras carpaccio with hazelnut oil
Ingredients: 1 firm 500 g foie gras Virgin Perles de Gascogne hazelnut oil Preparation: Place thin slices of foie gras on a platter covered with hazelnut oil. Baste the top of the slices with the hazelnut oil. Dust each slice with fleur de sel, ground black pepper and a dot of Espelette chili powder. Cover […]
Chocolate cake with hazelnut oil
Ingredients for 6 people: 200 g of 70% cocoa pâtissier chocolate 100 ml of Perles de Gascogne hazelnut oil 125 g of ground hazelnuts 4 eggs 150 g of fructose Preparation Melt the chocolate in the microwave for one minute, stir and melt for a further 30 seconds if necessary. Add the oil and then […]
Shimmery dry oil for body and hair
Shimmery oil recipe kindly provided by Laboratoire Centiflor. Discover the recipe at www.huiles-et-sens.com. This golden shimmery oil with a fabulous fragrance nourishes your skin, making it satin smooth. – The plum oil nourishes, softens and repairs the skin. – The aloe vera macerated oil moisturises and firms the skin. – The Coco Caprylate gives a silky smooth […]
Chocolate and hazelnut oil spread
Ingredients for 10 people: 100 g of cooking chocolate 100 g of margarine ½ can of condensed milk ½ teaspoon of vanilla extract 2 dessert spoons of Perles de Gascogne hazelnut oil Preparation Melt the chocolate into the margarine and mix thoroughly. Add the condensed milk, vanilla extract and hazelnut oil and mix well. Put […]
