Cooking ingredients | <-- Cookiees and chocolates section | Tea coffee and cocoa section --> |
Cooking ingredients
| Condiments | |
| Salt bloom | |
| Aromatic herbs | |
| Spices of Provence | |
| Wine vinegar | |
| Flour | |
| Black wheat flour of Brittany | |
| Meals | |
| Puree of potatoes | |
| Froth of duck | |
| Rillettes and terrines Mere Lalie | |
| Terrine of roe deer in chanterelles | |
| Terrine of hare in prunes | |
| Terrine of wild boar with sweet chestnuts | |
| Bourguignon, petit sale, choucroute, cassoulet | |
| Sauces & Mustards | |
| Cold sauces for meat | |
| Cold garlic sauce for fish, vegetables, fondue, red meats | |
| Cold sauce for red meats, crustaceans, quenelles | |
| A cold sauce for red meats or grilled salmon | |
| Cold sauce for white meats, rib-steak, fillet | |
| Mayonnaise ! | |
| A great mustard, full of flavors and a bit hot | |
| Flavoured mustard | |
| Spriced mustard from Provence | |
| A sweet mustard with cauliflower and small onions | |
| Cold sauce for fish | |
| Cold sauce for meat, fish and vegetables | |
| Give a french touch to your meals | |
| Snails | |
| Empty shells of snails | |
| Snails of Burgundy (without shell) |