L’Observatoire des Cosmétiques (The Cosmetics Observatory)

Gascogne Plum Oil

The French, too, have their very own “liquid gold”! There is no need to travel far. It is found in the South West, in the Gascogne region. A treasure of luxury and sweetness , this predominantly organic plum oil is rich and nourishing. However, compared to other vegetable oils, this typically French ingredient offers a true bonus feature: its wonderful fragrance! You can find it in skincare products or nourishing body exfoliants, and its high tolerance works wonders in family skincare ranges…

Gascogne Plums, or Ente Plums, used to make the famous Agen Prunes, are a South Western speciality, more specifically of the Lot-et-Garonne region. It is a plum tree variety of the Prunus Domestica species. Ente plums are of a dark purple colour with a characteristic bluish tinge and have a very sweet, honey-coloured flesh. A real treasure of luxury and sweetness, only recently studied in terms of its cosmetic benefits, this vegetable oil is obtained by pressing the kernel found in the stone of the plum, and often discarded as waste by the food and agricultural industry.
After drying and shelling the plum stones, the kernels are ground and pressed in a screw press to obtain the oil desired (INCI : Prunus domestica seed oil). This first cold-pressed virgin oil, most often organically produced, is then simply decanted and filtered.
100% pure and natural, softening and conditioning, with a rich and nourishing texture and velvet to the touch (quite the opposite of a dry oil that seems to coat the skin without really penetrating the surface!),it provides a feeling of deep nourishment and does wonders for dry and sensitive skins, as well as for dry hair.

Above all, its defining characteristic is that it has the most magical olfactory quality. Its perfume of bitter almonds and marzipan is absolutely delicious and addictive! Both subtle and luxurious at the same time, it is almost one of a kind, in contrast to other vegetable oils that, for the majority, just smell like… oil! Naturally rich in antioxidant Vitamin E, it helps keep the skin youthful whilst also having a very good oxidation stability. It also has a high levels of Omega 6 and 9 (especially linoleic acid and oleic acid), the essential fatty acids necessary to maintain skin balance.


You can find it pure on Aroma-Zone, offered as a food product in various sizes (Organic Plum Oil, € 1.50 for 10 ml, € 4.90 for 30 ml or € 12.50 for 100 ml), but it is also found in combination with other ingredients in different skincare products, such as Decléo’s Aroma Nutrition Crème Riche Nourrissante Corps (body cream; € 38 for 200 ml), or in the form of a Gascogne Plum Oil or Butter with Provence essential mimosa wax, or in the Crème Nourrissante for dry skin from the Aromathérapie d’Académie Scientifique de Beauté range (€ 44 for 50 ml).
Given that it requires no added masking fragrance, it is exceptionally high -tolerance, perfect for family brands, such as SkinHaptics (Hair & Body Shower Gel with cotton and plum oils, 400 ml, € 16; Body Massage Oil with cotton, plum and sunflower oils, baby, child, adult, 125 ml, € 21), or for brands devoted to future mums, such as Beautanicae, that uses it in its organically certified Baume Onctueux Vergetures (Oily Stretchmark Balm) (150 ml, € 27).


We can also use the ground powder of the Gascogne plum stone as an exfoliating agent (INCI : Prunus domestica seed powder). Examples include Graine de Pastel’s Gommage de Cocagne Corps (body exfoliant) with pastel oil (150 g, € 23).

Gascogne Plum Oil is still used very little in face-care and it is a true shame! Up to now, we have only seen it in the new Acorelle Cleansing Oil (125 ml, €16 ), an organically certified cosmetics brand that is located right in the Lot-et-Garonne region!
It could also be adopted by parfumiers. It is without a doubt that this oil is not just about plums!

Ariane Le Febvre

© L’Observatoire des Cosmétiques

Read the original article: http://www.observatoiredescosmetiques.com/pro/actualite/zoom-nouveautes/l%E2%80%99huile-de-prune-de-gascogne-2967

A three-star oil

Article published in the Sud-Ouest newspaper, Saturday 11 July 2015 :

SUD-OUEST ARTICLE 11-07-15.pdf Nathalie Barrere, Perles de Gascogne photo credits: sud ouest

Following Chefs Loiseau, Ducasse and Sarran, prune kernel oil is going to make an appearance in the menus created by Michel Troisgros, in his three-star restaurant in Roanne, in the Loire.

Nathalie Barrère, who markets this superior quality product on the Vidalou estate, certainly has something to smile about. This oil is the fruit of an adventure that began in 2001, thanks to the determination and creativity of Jean-Pierre Clavié, its founding producer. This cold-pressed kernel oil can be used for both cooking and seasoning. Indeed, it is here that it truly finds its flavour dimension, especially when used in desserts. For the Perles de Gascogne company, in Pujols, this is a new stage in their conquest of the international market of food & wine.

André Dossat

Read the original articlehttp://www.sudouest.fr/2015/07/11/une-huile-trois-etoiles-2013805-3807.php


Nougatine and yoghurt biscuits



  1. Mix all the ingredients together until you obtain a smooth dough (a bit sticky).
  2. Make little balls/mounds with the help of a small spoon.
  3. Put in the oven at 180°C for 20 mins (cooking time may vary according to the size of the balls)

Recipe created and kindly provided by La Laiterie du Périgord

Custard tart with prune kernel oilCustard tart with prune kernel oil

custard tart with prune kernel oil

Ingredients for the short crust pastry:

  • 200 g of flour
  • 100 g of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • 50 ml of water

For the filling:

  • 1/2 litre of milk
  • 60 g of flour
  • 150 g of caster sugar
  • 2 teaspoons of vanilla sugar
  • 1 dessert spoon of prune kernel oil
  • 1 pinch of salt
  • 6 eggs


  1. Preheat the oven to 180 °C
  2. Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
  3. In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
  4. Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
  5. Fill the pastry case and cook the tart for 40 minutes.

Chef’s tip!

Miniature Perles de Gascogne Chef's Hat

For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.

Vanilla custard with prune kernel oilCustard with Prune kernel oil

custard with prune kernel oil


  • 1/2 litre of milk
  • 100 g of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 3 to 4 dessert spoons of prune kernel oil


  1. Bring the milk to the boil with the sugar and vanilla extract, then remove from the heat.
  2. Beat the eggs. Pour the eggs into the milk mixture, mix thoroughly and add the prune kernel oil.
  3. Pour the mixture into ramekin dishes and place under the grill for 13 to 15 minutes.
  4. Leave to cool and serve chilled.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip:

For parties, serve warm with scoops of chocolate, vanilla, red berry or exotic fruit ice cream. A guaranteed delight!

Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

cherry clafoutis with prune kernel oil


4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil


1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

4. Pour the mixture into a greased baking tin and place the cherries on top.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatCook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!

Chocolate mousse and clementine gateau with Prune kernel oil

chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil


  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.