Ingredients 4 cups leftover turkey, cubed 1 cup walnuts, toasted and chopped 1 cup celery, diced 2 Tablespoons finely chopped shallot 1 cup Cranberries cooked in wine by L’Epicurien 2/3 cup mayonnaise 3 tablespoons tarragon vinegar from Edward Fallot 2 tablespoons finely chopped fresh tarragon Salt and pepper to taste Instructions 1. Mix … More Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts
Ingredients 1 sheet frozen puff pastry 1 8-ounce wheel Camembert cheese 3 tablespoons Les Confitures a l’Ancienne Apple Pear Walnut Jam 1 egg yolk 1 tablespoon water Instructions 1. Preheat oven to 425. Let sheet of puff pastry stand at room temperature until it thaws slightly, 20 to 30 minutes. Unfold and roll … More Baked Camembert with Les Confitures a l’Ancienne Apple Pear Walnut Jam
Ingredients 8-10 mint leaves 1 oz lavender syrup 1 oz white rum 1/2 of a lime’s juice Splash of seltzer Lime wedge In a pint glass, muddle mint leaves with lavender syrup. Add rum and lime juice. Stir, fill glass with ice, and top with seltzer. Garnish with lime wedge.
Ingredients 1/3 cup Herbs de Provence from Moulins de la Brague 3 garlic cloves, finely chopped 4 tablespoons of Honey Gingerbread from Edmond Fallot 1/3 cup extra virgin olive oil Salt & freshly ground black pepper Instructions 1. Preheat the oven to 500° degrees for 30 minutes, meanwhile let the leg of lamb stand at … More Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard
Ingredients: 2 cups onions, sliced thin 2 shallots, minced 2 garlic cloves, minced 1 pound zucchini, sliced thin 1 pound eggplant, sliced thin 1 1/4 pounds roma tomatoes (about 8) 2 teaspoon sea salt 1 1/2 teaspoon of Moulin de la Brague Herbes de Provence 1/2 teaspoon freshly ground black pepper 3 ounces … More Try our Provençale Tian with Moulin de la Brague Olive Oil
Ingredients 120 grams Anis de Flavigny ® 50cl milk 50cl liquid cream 6 aniseeds 8 egg yolks 300 grams strawberries Preparation time: 20 minutes Cooking time: 18 minutes Refrigeration time: 3 hours Instructions 1. Melt the Anis de Flavigny ® in the milk and cream by bringing to a boil. 2. Add the aniseeds, … More Anis de Flavigny Ice Cream
Ingredients 3 Duck Breasts or legs Salt Black Pepper, freshly ground Rose Petal Confit 2 oz. sugar 1 tbsp. Water 8 Figs, quartered 1 tbsp Sherry vinegar 4 Juniper berries, crushed in a mortar 1 ½ tbsp L’Epicurien Rose Petal Confit Provencale mini-pancakes 3.5 oz Chick pea flour 1 cup Water 1 ½ (0.5 … More Duck Breast with L’Epicurien Rose Petal Confit
Ingredients 1 cup (2 sticks) butter, room temperature 1/2 cup powdered sugar 1 1/2 cups flour 1/2 cup cornstarch 1/4 teaspoon fleur de sel or coarse grained salt 1/2 cup dark chocolate, cut into small pieces Directions 1. Cream the butter and sugar. 2. Mix in the flour, cornstarch and salt. 3. … More Dark Chocolate & Camargue Fleur de Sel Shortbread
Preparation time: 15 minutes Cooking time: 0 Ingredients: 1 Norwegian salmon fillet 2 teaspoons of Scandinavian olive oil 1 lime 1 pinch/teaspoon of mix of wild herbs from Crete 1 teaspoon of Viking salt 1 teaspoon of pink peppercorns from Madagascar Add chopped tomatoes, cilantro, onions and peppers to taste Directions: … More Salmon Ceviche made easy with our Terre Exotique Trappeur Fisherman Spice Kit!
Ingredients 1 small zucchini, sliced 1 small summer squash, pieces 1 red bell pepper, stem and seeds removed 1 small red onion, sliced 1 large Portobello mushroom, cleaned and sliced 2 tablespoons of Leblanc extra virgin olive oil A dash of French Farm collection BBQ Salt French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz 4 … More Grilled Vegetable Quesadillas with T French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz & La Favorita Pesto
Sardines & Chocolat 