Offrez à vos invités un dessert gourmand et réconfortant qui ravira leurs papilles. Ce cheesecake allie l’onctuosité...
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Peppers with Albacore Tuna
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Seafood Curry Blend
A pleasant, fragrant blend created by Albert Ménès to enhance your fish and shellfish dishes.
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Our spices in a bag
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Our spices in a bag
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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
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salts
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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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WINTER SALES
Enjoy ou winter sales on a selection of more than 90 products from -30% to -50%!
-
-
-
-
Peppers with Albacore Tuna
Condiments, spices, dried fruit, delicatessen: a selection just for you !
-
-
Seafood Curry Blend
A pleasant, fragrant blend created by Albert Ménès to enhance your fish and shellfish dishes.
-
-
-
-
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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Special artichoke spring dressing
A good artichoke is best eaten cooked, dipped in a homemade vinaigrette. It's quick and easy, and leaves you wanting more !
For 1 artichoke
Preparation time: 5 min
Ingredient:
- 1 whole artichoke
- 3 tablespoons Giusti Albert Ménès Balsamic Vinegar of Modena
- 6 tablespoons olive oil
- 1 tablespoon Albert Ménès Provence herb mustard
Preparation:
Place your spoonful of mustard in a bowl.
Then add the balsamic vinegar and mix. The vinegar should gradually blend with the mustard.
Finally, gradually add the olive oil. While mixing vigorously, the oil should finally emulsify.
Once emulsified, your vinaigrette is ready: all you have to do is arrange it in bowls and dip your artichokes in it.
Posted in:
Recipes
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