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LENTIL CHIPS TOMATO PAPRIKA
Ingredients: lentil flour 40,4%, potato starch, sunflower oil, tomato 3.4%, paprika 1.1%, onions, garlic, salt.
Product made in a workshop using gluten. Possible traces of soy and sesame.
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In real boxwood and 100% natural, this Hédène wooden honey spoon is the perfect tool to savor France Hédène honey to the last drop.
Its striated head specially designed to retain honey allows you to not lose a drop and enjoy the maximum pleasure.
Its simple and playful use allows it to accompany each of your gourmet moments.
USING ADVICE
To use it, it's easy: just insert the streaked head of the honey spoon into the nectar Hedène and rotate it with the handle so as not to put a drop next to it. Remove the spoon and enjoy your honey.
Composition: boxwood 100% natural
Made in France
Cultivated in Asia, Szechuan Bay takes its name from its favorite region, Szechuan, in China.
The shrub with red foliage gives birth to small berries. At first green, they blush then brown with maturity. They then open to drop the two seeds they contain ... and offer us their tasty envelope!
Already prized in ancient China for its combination of freshness and warmth, power and aphrodisiac properties, Szechuan Bay would have even embalmed its enchanting smell on the walls of the "pepper chambers" of Chang'an Palace.
It first appeared in Europe in the XNUMXth century when Marco Polo imported it to Venice where it seduced cooks and perfumed all dishes before falling into culinary oblivion. It was in the XNUMXth century that Szechuan Bay came back to us in force.
Its lime-green aromas, as well as its notes of dried flowers and sour cherries, go perfectly with a half-cooked duck foie gras, a pan of green asparagus or a soft chocolate cake.
It is today essential!
While foie gras can be consumed in various ways, the most important is the seasoning! This tailor-made and subtle mixture can be sprinkled directly on your toast or used in the preparation of your terrine.
And what could be more exhilarating than proudly announcing “I did it”?
An unmissable foie gras terrine:
On a denervated foie gras: add 2 teaspoons of the mixture. Sprinkle with cognac. Wrap in a stretch film and place in the fridge for 3 hours, then one hour at room temperature. Then place the pieces in a dish. Bake in the oven (110 ° C). Monitor every 5 min. When the liver begins to melt, take out the pieces and place them in a bowl. Let stand in the fridge for 4 to 8 days… then enjoy!
Can also be used in a pinch on a foie gras or on a duck aiguillette.
Producer: Cave de l'Abbé Rous
5 years old.
This vinegar is made from natural sweet wine from Banyuls aged in oak barrels for 4 years under the Mediterranean sun, after traditional acetification, the vinegar is in turn refined in barrels for 12 months. It retained some of the natural sugar of the grape. This subtle sweetness combined with the power and richness of its aromas of nuts, gingerbread, beeswax, vanilla and liquorice will give an inimitable character to your cooking.
Albacore tuna * (51.8%), liquid cream (cream, stabilizer: carrageenans), saithe **, water, milk and lactose proteins, wheat flour, salt, mixed Indian spices (1%) (Curry, coriander, turmeric, mustard, chickpea flour, cumin, black pepper, pili-pili, garlic, fenugreek, fennel, cloves, cardamom, salt, dehydrated onion, paprika and nutmeg), shallots, garlic, chili from Espelette
* Thunnus alalunga, origin North East Atlantic
** Pollachius virens, origin North East Atlantic
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