Duck Terrine with Olives
So South of France! The fruitiness of the olive, the finesse of the duck. So delicious!
The culinary marriage of duck and olive to enjoy on toasts, in salads or charcuterie platter.
Fruity notes brought by the cider for a recipe resulting from traditional know-how.
real French savoir-faire for a finely balanced mustard. It traditionally accompanies white meats, ideal for a rabbit with mustard.
A taste journey… The woody and fruity notes of Voantsy Perifery pepper in a traditional mustard.
A real French savoir-faire for a finely balanced mustard. It accompanies meats, the Burgundy fondue and enhances your seasonings.
Golden, a slight acidity, naturally sweet with delicious aromas of nuts.
French know-how, a family business. This vinegar reveals its typical nutty aromas. Ideal for your endive salads, as a seasoning, as a deglaze.
Mustard seeds, Espelette pepper: it's a bit hot ... and so good!
A real French savoir-faire for a finely balanced mustard. Slightly spicy, it accompanies grilled fish and meat, and enhances seasonings.