Découvrez le sel gemme, un sel naturel aux saveurs uniques. Comparez ce sel avec d'autres sels et épices pour enrichir votre cuisine et sublimer vos plats.Continue Reading
Explorez nos marinades pour poulet variées : miel, soja, méditerranéenne. Astuces pour bien mariner votre poulet et sublimer sa saveur à chaque cuisson.Continue Reading
Le piment de Cayenne est une épice incontournable pour apporter du caractère et de la vivacité aux plats du quotidien. Très aromatique, il diffuse une chaleur franche et progressive qui relève aussi bien les légumes, les marinades, les sauces que les viandes ou les fruits de mer. Dans cette recette au piment de Cayenne Bio, il enrobe les crevettes avec l’ail, l’huile d’olive et le citron vert pour créer une préparation parfumée, légèrement relevée et très gourmande. À la cuisson,...Continue Reading
Le mélange Cajun est un assemblage d’épices emblématique de la cuisine du sud des États-Unis. Il associe généralement paprika, ail, oignon, thym, origan et piment pour créer une saveur chaleureuse, fumée et légèrement relevée qui relève instantanément les plats du quotidien. Dans cette recette de crevettes sautées au Mélange Cajun Bio, les épices jouent un rôle central : elles enrobent les crevettes avec l’huile d’olive pour former une cuisson parfumée, colorée et pleine de caractère. Le Mélange Cajun BIO vendu...Continue Reading
Le tahini est une purée de sésame incontournable dans les cuisines du Moyen-Orient et de la Méditerranée. Apprécié pour sa texture onctueuse et son goût délicatement toasté, il apporte de la profondeur aux sauces, aux desserts, aux marinades et aux préparations végétariennes. Riche en saveurs, il permet de créer facilement des recettes gourmandes et équilibrées. Dans cette recette de houmous crémeux, le Tahini Artisanal Bio joue un rôle essentiel. Il se mélange aux pois chiches, au citron et à l’huile...Continue Reading
Réussissez votre vinaigrette onctueuse à la moutarde en quelques étapes. Découvrez les proportions idéales d'huile pour une vinaigrette parfaite sur votre salade.Continue Reading
Spring is here, and I'd like to take this opportunity to offer you an overview of Rub(s)...for parties and, of course, lunch 😉 What is a Rub? Rub in English means to rub. So we're dealing with spices to rub... on meat or fish. What do you have in mind? Yes! ham, which is salted and then rubbed before being smoked: rub's primary use; or pepper steak, which is...Continue Reading
In 120 hours, the garlic is totally transformed, going from white to black and from hard to soft. The temperature is a constant 80 degrees day and night, and the humidity is 85/90%, with the first 24 hours at almost 100%. Some heads have lost more weight than others, which is quite uneven. I'll try to find out why, but the fact remains. A bulb that weighed...Continue Reading
You either know Vadouvan or you don't. If you've tasted it or smelled it once, you'll never forget it! If you've tasted or smelled it once, you'll never forget it! Its unique, bewitching fragrance will leave you breathless, and its musky, amber, smoky, sweet and salty taste is inimitable. What is vadouvan? Vadouvan is a blend of spices, the first part being onion, shallot and garlic, and the second part spices such as fenugreek, cumin and turmeric. A lot of...Continue Reading
In India, sesame seeds are considered a symbol of immortality, and perhaps this is one of the reasons for the exceptional longevity of the Japanese, for whom gomasio is one of their flagship condiments? What is gomasio? On paper, nothing could be simpler: sesame seeds and salt. But not just any sesame, nor just any salt. For the sesame, choose organic wholegrain (blond or black); for the salt, a sea salt such as fleur de...Continue Reading
Whether it's from Algeria, Tunisia or Morocco, couscous is all about sharing and celebrating with family and friends. Berbers celebrate the New Year with couscous, and colorful eggs are sprinkled throughout the dish. What are the origins of couscous in France? It's no coincidence that couscous is one of France's top 10 favorite dishes. It's been known in France since the 16th century, and in 1534 Rabelais wrote "Force coscossons, et renfort de potages" (Gargantua,...Continue Reading
Eggplant caviar and its long series of recipes, each one different from the next. What haven't I read? Incorporated with mayonnaise for some, mixed with garlic and parsley for others, with cumin and olive oil, recipes vary according to regional moods and traditions... So what is eggplant caviar? Eggplant caviar is a reduction of the pulp of the cooked/confit fruit, which, depending on the country, can be seasoned with different...Continue Reading
Clearly, we're not all in the same boat when it comes to buying tomatoes as summer approaches. Of course, we'd be well advised to avoid imported, graded tomatoes straight from northern Europe, after having transited by truck or plane through the Mediterranean basin, if not further afield... In short, we all know the drill, but I always prefer to come back to it, because nothing beats local consumption of fresh produce. It's...Continue Reading
It's decided, the barometer looks set to stay on a high, so barbecues are out. Olive wood, beech wood or charcoal for the less patient, it doesn't matter what you use as long as you've got embers. So get out your chicken thighs (or sleeves only), remove the skin (unless you like fats that aren't super-essential for our good health 😉 and score the flesh widely, forming crosses. In a bowl,...Continue Reading
Barigoule is originally a mixture of mushrooms stuffed with bacon, shallots and carrots. There are different ways of writing it, depending on the era and region of Provence (bérigoule, barigoula, barigoulo, brigoule, bourigoule or baligoule). Our recipe here is much simpler. Serves 4: 16 small violet artichokes from Nice 4 nice cebettes niçoise (alternatively fresh spring onions) 4 nice slices of bacon...Continue Reading
Le blog de la Place
Read about our travels, travelogues, discoveries, recipes and other curiosities on our blog.
