Ingredients 4 8oz Sea Bass filets (or any other firm white fish) 3 oz white wine 1 small onion, diced 2 Tbls olive oil 2 carrots, diced 2 Tbls Pommery Royal Mustard with Cognac Couple of pinches of thyme Minced shallot 3/4 cup cream Terre Exotique Penja white peppercorns, ground Guerande Fleur de Sel Instructions … More Sea Bass with Pommery Royal Cognac Sauce
Ingredients 1 Teaspoon unflavored gelatin granules 1 Tablespoon cold water 1/2 Cup whole milk 3/4 Cup heavy cream 1/2 Vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract 3 Tablespoons granulated sugar 1/4 Cup plain whole-milk yogurt 4 Tablespoons Rose Flower Syrup Organic, unsprayed rose petals or candied rose petals for garnish Instructions 1. … More Rose Panna Cotta with Quai Sud Rose Flower Syrup
Ingredients 1 oz. Gin 1/2 oz. Rose Flower Syrup 1/2 oz. Fresh Lemon Juice 2 oz. Champagne 1 Red rose petal Instructions 1. Shake together the gin, rose syrup, and lemon juice. 2. Strain into a Champagne glass and top with Champagne. 3. Garnish with a rose petal. (Makes 1 serving)
Instructions Mix your eggs with one large spoon of Fallot Tarragon Mustard, and then prepare omelet as usual. Keep in mind that mustards and vinegars and some olive oil put together make terrific vinaigrettes. And while Fallot Dijon is the standard, be sure to suggest to your customers that they can change the basics by … More Omelet with Edmond Fallot Green Tarragon Mustard
Ingredients 1/4 cup mayonnaise 1/4 cup sour cream 2 T Fallot Traditional Dijon Curry powder Salt and pepper Instructions Mix well, serve with fish terrine or asparagus.
Ingredients 3/4 cup sour cream 3 Tbls Grain Mustard 2 T minced chives, salt and pepper. Instructions Mix well, serve very cold on grilled chicken or shrimp.
Ingredients 3 large ripe tomatoes 2 small scallions 5 leaves of fresh basil 1 tablespoon of Bruschetta Spice Mix 1 tablespoon of red wine vinegar 2 tablespoon of extra virgin olive oil 1 Long loaf of Italian bread Instructions 1. Dice the tomatoes and chop the scallions and fresh basil. 2. Add the Bruschetta … More Bruschetta with Il Boschetto Bruschetta Spice Mix
Ingredients 1 bag of Sapori Antichi multicolor Farfalline pasta 1 T LeBlanc pure extra virgin olive oil 1 T Plantin black truffle oil ¼ cup Parmesan Reggiano cheese 1 T fresh parsley Guerande Fleur de Sel to taste Instructions 1. Cook pasta according to directions on bag, strain, and place in sauté pan. 2. Add … More Sapori Antichi Truffle Farfalline with Parmesan Reggiano
Ingredients: 20 oz fresh vegetable(s) of choice 1/2 T Fallot Mustard Seeds 1/2 T celery seeds A few sprigs of fresh herbs or Herbs de Provence 2.5 c Pommery Raspberry White Wine Vinegar 1 c water 3/4 c sugar Instructions: 1. Blanch vegetables in a large pot of salted boiling water for 1-2 minutes … More Use Pommery White Wine Vinegar for Pickling Summer Veggies
Ingredients 4 large heads Belgian endive ½ cup crumbled bleu cheese ¼ cup candied walnuts, coarsely chopped 1 Tablespoon finely chopped fresh herbs ¼ cup warm Jean LeBlanc hazelnut oil Instructions 1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs. 2. Warm hazelnut oil in a pan on … More Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil
Sardines & Chocolat 