Fry 3 Roscoff onions in a little olive oil and then add 150g diced ham. Fry gently for 5 minutes then turn out on to a pastry base. In a bowl, beat together 3 whole eggs with 200ml of crème fraîche, 1 teaspoon of grated nutmeg, 1 bunch of parsley finely chopped, salt and pepper.… Continue reading Roscoff onion tart with ham and parsley
Serves 4. Slice the tops of 4 large tomatoes and remove the flesh. Roughly chop the tomato flesh and put it in a bowl. Peel and finely chop 4 Breton pink garlic cloves and add to the tomato flesh in the bowl. Season with salt and pepper and mix well. Put the mixture into the… Continue reading Tomato surprise with pink garlic
Preparation 15 minutes – Serves 4 You will need 250g soft butter at room temperature Put in a blender 4 garlic cloves and ½ a bunch of flat-leaf parsley, the soft butter, 1 bunch of parsley, a pinch of cumin, a pinch of grated nutmeg and some pepper. Blend. Then add 3 tablespoons of white… Continue reading Garlic butter white garlic
Keen to reduce the company’s environmental impact, Daniel Cadiou has been carrying out for several months a reflexion on its packaging offer. The 1st stage was swiching to single material packaging (polyethylene). The second stage was the design of 100% plastic-free packaging.
