Ingredients 5 halved ripe cherry tomatoes 85g thinly sliced cucumber large handful baby spinach leaves 2 Mackerel Filets with Muscadet Wine 2 tsp sunflower seed, toasted For the Dressing 75ml low-fat natural yogurt 1 tsp lemon juice 1 tsp Edmond Fallot Walnut Mustard 2 tsp dill, chopped, plus extra to serve Preparation To make the … More French Mackerel salad with Mackerel Filets with Muscadet Wine
Ingredients: 1/3 cup soy sauce 1/3 cup Caprichos del Guadalquivir Cadenera Orange Marmalade 1/3 cup honey (we like a Bernard Michaud Honey) 1 Tbsp plus 1 teaspoon rice wine vinegar Pinch of crushed red pepper flakes 1 lb pork tenderloin 2 scallions, thinly sliced (optional) Olive oil (for grill) – We … More Grilled Pork Tenderloin with Orange Marmalade Glaze
INGREDIENTS 1 Cup of Maison Pebeyre Truffle Mayonnaise 3 Cups of shredded cheddar cheese 1.5 Cups Milk 8 Ounces of elbow macaroni cooked and drained DIRECTIONS Preheat oven to 375°. Combine Maison Pebeyre Truffle Mayonnaise, 2-1/2 cups cheese and milk in large bowl. Stir in macaroni. Spoon into shallow 2-quart casserole, then top with … More Truffle Mac & Cheese with Maison Pebeyre Truffle Mayonnaise
INGREDIENTS 500 gr. of Antonio Tomas Spanish Bomba Rice (around 125 gr. per person). 800 gr. of chopped chicken, the liver is usually included. 250 gr. of ‘bajoqueta’ or ‘ferraura’, or flat green beans. . 200 gr. of “garrofó”. A variety of white bean, large and flat typical of Valencia. If the ‘garrofón’ isnot … More Paella with Antonio Tomas Bomba Rice
Ingredients 1 can “Serrats” “Bonito del Norte (White Tuna, Albacore) Cogote” Fillets – Olive Oil 1 sheet puff pastry 1 tablespoon honey 1 slice boiled ham Tomato sauce Cheese cubes A sprinkling of Aux Anysetiers du Roy Herbes de Provence Mixed grilling cheeses Garlic shoots Oregano LeBlanc Extra Virgin Olive oil Preparation For the little boats: Preheat … More Puff Pastry Boats with Serrats Bonito del Norte White Tuna
Ingredients 1 4lb roasting chicken 4 tablespoons butter 3 tablespoons Herbs de Provence A few springs of fresh herbs (thyme, rosemary, lavender) salt Some red onions and fingerling potatoes to roast with Preparation Preheat the oven to 400. Wash the chicken inside and out with cold water. Pat dry and place in a heavy bottomed … More Roast Chicken with Aux Anysetiers du Roy Herbs de Provence
Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon butter 2 medium carrots, peeled and thinly sliced lengthwise 2 medium parsnips, peeled and thinly sliced lengthwise kosher salt and freshly ground black pepper 1 tablespoon poppy seeds 1 tablespoon Smoked Paprika from Terre Exotique 2 tablespoons red wine vinegar 2 tablespoons chopped fresh flat-leaf parsley Preparation: … More Roasted Carrots & Parsnips with Terre Exotique Smoked Paprika
Ingredients: 7oz Tagliatelle Pastsa 1 bundle of asparagus 2oz of parmesan + extra for serving 2oz Extra Virgin Olive Oil from Moulins de la Brague 4-5 garlic cloves, minced Juice from 1/4 lemon salt and pepper to taste A few marjoram twigs, leaves removed and finely chopped Preparation: Preheat the oven to 350, Wash the … More Parmesan Roasted Asparagus Pasta in Extra Virgin Olive Oil from Moulins de la Brague
Ingredients 1 1/2 pounds fingerling potatoes, scrubbed clean Kosher salt 3 tablespoons Rougie Duck Fat Camargue Fleur de Sel to taste Preparation Cover potatoes with cold water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow … More Rougie Duck Fat Potatoes
Ingredients: 4 thick pieces of salmon 4 shallots 3 tablespoons of dry white wine 3 tablespoons Fallot Dijon Basil Mustard 1/4c light cream Finely sliced tarragon Coarse salt and pepper to taste Preparation: Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together. Cook salmon slices in skillet, then remove and … More Salmon with Edmond Fallot Basil Dijon Sauce
Sardines & Chocolat 