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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Spices
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Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Deli
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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MenuBack
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
Deli
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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Flank steak with shallots, mashed parsley potatoes
A bistronomic classic that reminds us of our grandmothers' Sunday lunches and a pleasant afternoon in the countryside. Rediscover flank steak with our herbs!
For 4 people
Preparation time : 15 min
Cooking time : 25 min
Ingredients :
- 800 g potatoes
- 3 tbsp. crème fraiche
- 2 tbsp. persaillotte
- 6 shallots
- 50 g butter
- 1 tsp. sherry vinegar
- 2 sprigs fresh thyme
- Salt
- olive oil
Preparation :
Peel and chop the shallots. Cook the potatoes in a large pan of cold salted water. When they are cooked through, drain and peel them.
Heat 2 tablespoons of olive oil and the crème fraiche in a saucepan over a low heat. Add the potatoes and parsley, then whisk together. Season with salt to taste.
In a hot frying pan, melt the butter first. Then add the shallots and thyme sprigs. When they are coloured and melting, remove the thyme and deglaze with the sherry vinegar. Set aside.
In another frying pan over a high heat, cook the flank steak, salted beforehand, for about 1 minute on each side.
Related product
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Persaillotte - Unique Aromatic Herb Blend
Price: €5.20The Persaillotte, one of the Maison's iconic creations.
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