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Let yourself be tempted by our quality seafood, carefully selected for you.
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A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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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.
-
-
-
-
-
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.
-
-
-
-
-
-
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.
-
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Mixed salad of sheep's cheese and duck grattons with honey vinaigrette
For 6 people - Difficulty: Easy
Preparation time : 30 min
Cooking time : 5 min
Ingredients
- 1 tbsp Albert Ménès rosemary honey
- 2 tbsp. Albert Ménès IGP Modena balsamic vinegar
- A pinch of Albert Ménès PGI Espelette pepper
- 4 tbsp. olive oil
- 300 g mixed baby greens
- 200 g ewe's milk cheese
- 300 g duck gratins
- salt and pepper
Preparation
Wash and spin-dry the lettuce shoots. Cut the sheep's milk cheese into small cubes and heat a non-stick frying pan without fat. Add the duck grattons and fry over a high heat for 5 minutes. When they are golden brown, drain them on a plate lined with kitchen paper.
In a bowl, mix the balsamic vinegar and Albert Ménès rosemary honey, season with salt and pepper, and add a few pinches of Espelette chilli pepper. Drizzle with walnut oil and emulsify with a fork.
Divide the salad, duck grattons and ewe's milk cheese between the plates. Drizzle with the honey and Espelette chilli vinaigrette.
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PDO Espelette Pepper
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