France Soir: “He invented an oil… made from prunes!”
Article on Jean-Pierre Clavié, founder of the Perles de Gascogne company and creator of the first cold press virgin prune kernel oil.
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La Dépêche du Midi: Brulhois wines shine alongside local Southwestern produce
Nathalie presented the Perles de Gascogne oils produced in Pujols : plum, hazelnut, walnut…/Photo DDM, B. G.
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 Nathalie, the Pujols company produces oils from the cold pressing of Ente plum stones, using a method invented by the founder of Perles de Gascogne : Jean-Pierre Clavié. This oil is used in food produce as well as in cosmetics.
Caroline Delcropt of Délices de Saint-Cirice never misses these events with, amongst other things, her chocolate covered jellied fruits. Les Escoute Orchards in Penne-d’Agenais presented a variety of chocolates, including two new variations: chocolate covered figs and apricots filled with fruit cream.
And in terms of liqueurs: Aurian de Condom presented its Armagnacs, with the oldest dated 1972. From the Gagnet Farm in Mézin, a holiday gîte with homemade produce: Floc de Gascogne and Armagnac, as well as cooked duck products (fillet, liver, pâtés, rillettes, stuffed neck…). Also on display were the truffles of which Bernard Rosa, vice-president of the Lot-et-Garonne truffle growers, talks so highly.
An unexpected delight: caviar, the black pearl of Périgord, produced in Eyzies, in the Dordogne, from sturgeon reared in the Arcachon basin. Some lovely gift ideas on display in the Goulens cellar until the New Year festivities.
Source: La Dépêche du Midi
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
Argan and Plum Hair Oil
Hair oil recipe kindly provided by Laboratoire Centiflor.
Discover the recipe at www.huiles-et-sens.com.
A nourishing oil with a delicious fragrance of plums and ylang ylang essential oil, to be used as a mask treatment before shampooing. It strengthens the hair and makes it softer and easier to style. This treatment is suitable for all hair types, for dry and damaged hair.
INGREDIENTS FOR 200 g OF HAIR OIL
Step 1
- 20 g of Mango butter
- 70 g of Plum oil
- 75 g of organic Argan Oil
Step 2
- 33 g of Coco-Caprylate
- 1.4 g of organic Ylang Ylang II essential oil
- 0.4 g of Vitamin E
MATERIALS
- A hot plate
- A pan
PREPARATION
- Measure into a jug the Step 1 ingredients, in the order written above, and warm to 50°C, mixing with a spatula. Once the Mango Butter has melted completely, leave the jug to cool at room temperature.
- Measure and mix the Step 2 ingredients, then pour the mixture into the Step 1 jug.
- Mix well with a spatula and bottle your haircare oil for use.
- Appearance: slightly cloudy oily liquid
- Colour: yellow
- Fragrance: floral and delicious with ylang ylang and plum oil
RECOMMENDATIONS FOR USE:
Gently soak the tips of your hair; if you have long hair and dry ends, use the product on all of the hair. Leave in for 1 to 3 hours before shampooing. Rinse well. Shake before use.
EXPIRY: 3 MONTHS
Should you notice any change in appearance or smell, cease using the product.
Marzipan Epiphany cake with plum oil
Ingredients (for 6 people) :
- 2 puff pastry doughs
- 140 g ground almonds
- 100 g caster sugar
- 2 eggs
- 75 g softened butter
- 1 egg yolk
- 2 dessert spoons of plum oil
- 1 broad bean
Preparation :
- Line a pie plate with one puff pastry and prick it with a fork.
- In a large bowl, mix the ground almonds, sugar, 2 egg yolks, softened butter and plum oil.
- Pour the mixture into the pie plate. Hide the broad bean in the mixture.
- Cover with the second puff pastry, pressing the edges together to make sure it stays shut.
- Using a sharp kitchen tool, draw a grid or personalised pattern on the pastry and baste with the egg yolk.
- Place in the oven at 200°C (thermostat 6-7) for 20 to 30 minutes, checking it regularly!
