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…

La Dépêche du Midi: Brulhois wines shine alongside local Southwestern produce

At the beginning of December, the Brulhois Wine Growers welcomed…

Layrac: cellars opened to welcome local producersLayrac: cellars opened to welcome local producers

The Brulhois wine-growers have opened their cellar doors to 9…

Foie gras carpaccio with hazelnut oil

Ingredients: 1 firm 500 g foie gras Virgin Perles de Gascogne…

Chocolate cake with hazelnut oil

Ingredients for 6 people: 200 g of 70% cocoa pâtissier chocolate 100…

Shimmery dry oil for body and hair

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Shimmery oil recipe kindly provided by Laboratoire Centiflor. Discover…

Chocolate and hazelnut oil spread

Ingredients for 10 people: 100 g of cooking chocolate 100…

Argan and Plum Hair Oil

Handmade hair care recipe with Argan Oil and prune kernel oil provided by Laboratoire Centiflor