Cabillaud en Papilottes ultra facile!

Raw Jersiaise cow cream made in Rebecq by Ferme du Tambourin see less

La pièce la plus noble du cabillaud. Maigre, sans arrête, vous vous régalerez!
Conseils cuisson:A la poëlle, saisissez-le côté chair, puis baissez l'intensité et laissez cuire 3-5 minutes. Au four, l'idéal est de le cuire longtemps à moins de 100° pour que sa chair reste bien tendre!

Origine: Atlantique NE - Islande see less

This is the "real" shallot. Its taste is much more pronounced than the shallot, more elongated and milder. see less

Aged for 2 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, not from alcoholic fermentation (like all other vinegars!). see less

Juicy, less acidic than the lime and with infinite uses, the Lemon is rich in vitamin C and antioxidants. see less

Carrots in bunches with their tops are two vegetables in one! Indeed, don't throw away these precious leaves rich in chlorophyll and antioxidants, which you can cook in soup, pesto or in poellées! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

The yellow carrot is characterised by its fine flavour and is particularly melting. see less

An early variety of small carrots with a round tip, a soft heart and a slightly sweeter taste than its counterparts! The very thin skin does not need to be peeled. Delicious raw or cooked. Dive into the delicious world of Nantaise Carrots, renowned for their unique heritage and exceptional flavour. These bright orange carrots are a culinary treasure. Grown in the fertile soil of the Nantes region of France, they are distinguished by their tender texture and subtly sweet taste. Their slender shape and bright colour add a touch of elegance to any dish. Whether roasted to perfection, sautéed with herbs or grated for a refreshing salad, their crunchiness and natural sweetness will captivate your taste buds. Let yourself be seduced by the pure pleasure of these culinary gems and discover the authentic flavours of Nantaise Carrots. see less

The flesh is white and firm, not very floury and has a good texture that holds up well when cooked.

Cooking : Salads, Steamed, Dressed, Sautéed or Baked see less

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

Beurre de Normandie fabriqué dans la tradition de la maturation longue des crèmes de premier choix Type de lait: Vache Cru, Origine: France see less