Maison Martin stands out for its unwavering commitment to using only tomatoes and peppers grown in France, emphasizing the importance of terroir in the creation of its products. This approach not only ensures the freshness and quality of the ingredients but also supports local farmers.
This recipe has a story! It reflects the collaborative work that exists within the small team at Terre Exotique! Indeed, the recipe for the Mrouzia tagine blend was passed down by the mother of a team member of Moroccan origin. We added our own touch by incorporating delicate rose petals, giving it a subtle floral note.
In the heart of Touraine, a picturesque region in the center-west of France, we find Saffron of Touraine, an exquisite spice with an intoxicating fragrance and vibrant color. Saffron has ancient origins dating back over 4,000 years, originating in the distant lands of Kashmir. Saffron, or Crocus sativus, was not only used as a precious spice but also as a fragrance and medicinal remedy.
The golden rule of a true ratatouille is the separate cooking of vegetables. If you want a successful ratatouille, make sure to cook each vegetable separately, as all vegetables do not require the same cooking time and do not have the same water content.
In a bowl, mix the Fruity Brunch Blend with the sea salt and cinnamon. Then add the coconut oil, maple syrup (or agave), and mix well to evenly distribute the ingredients.
GIMBER, the ginger drink with a punch since 2017! In search of a concentrate as tasty as it is healthy, Dimitri Oosterlynck, an entrepreneur with a sharp mind and a penchant for unusual adventures, created GIMBER to offer a drink that combines freshness and character. That's when this high-quality alcohol-free alternative was born.
The Birth of Treasures from Beauce
Dried vegetables and other plant-based proteins have complemented their initial offering of full Beauce cereals. Concerned about offering a healthy production, they have trained in agricultural techniques that allow for environmentally friendly land management
La marque Trésors de Beauce est ainsi née. Leurs trésors ? Des protéines végétales : légumineuses, céréales, oléagineux et herbacées estampillées de haute qualité.
Dans un bol, fouettez ensemble le fromage frais et le mascarpone. Incorporez les zestes d'un quart de citron jaune bio, une pincée de piment d'espelette et l'huile vierge de cacahuète grillée. Assaisonnez selon vos préférences et mélangez jusqu'à obtenir une farce homogène. Réservez au réfrigérateur.
Huilerie Beaujolaise: 35 years of passion, 30 years of expertise.
In 1981, Jean Marc's parents purchased an old hardware store in Beaujeu, unaware of the adventure that awaited them. An old stone mill, a frying pan, and a press were hidden, like treasure, in the back room.
Cette même année, Jean Marc débute sa formation d’artisan huilier en 1981 auprès de Gustave Pascal en Isère – pays de la noix – et l'entreprise devient l'Huilerie Jean Marc Montegottero en 1987.
Dans vos verrines, ajoutez une cuillère à soupe de mélange avec le yaourt, par-dessus, ajoutez une cuillère à soupe d’assemblage brunch chocolaté et rajoutez une pincée de noix de coco râpée. Répétez l’opération jusqu’en haut de la verrine.
Dans un grand bol, mélangez l’assemblage brunch nature avec le curry, le miel ou le sirop d’érable et l’huile d’olive. Remuez bien pour que tous les ingrédients soient bien enrobés.
Preheat your oven to 180°C. Cut your chocolate into shavings and set aside. In a bowl, mix all your ingredients, then add the chocolate last.
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