Le Monde de l’Epicerie Fine (The World of Fine Foods): Full to the Brim with Omega 3

/in , /by

Article published in Le Monde de l’Épicerie Fine magazine, November December 2013 edition.

Tasting event at Gamm Vert Agen Boé!

/in /by

Gamm Vert Boé 061213 2 Gamm Vert Boé 061213

Tasting of crepes with plum oil!

Come and meet Nathalie, our sales manager, at Gamm Vert Boé for a tasting of crepes with prune kernel oil on

Friday 6 December

from 9am to 7pm.

Numerous local producers will be there! It will be the perfect opportunity to enjoy yourselves and to discover new gourmet Lot-et-Garonne regional produce. Ideal if you are looking for gourmet Christmas gift ideas!

Find the Gamm Vert Boé shop on the map:

Zoom in

Partridge breast with truffles, Pata Négra and Brussels Sprouts, with Perles de Gascogne walnut oil

/in /by

Recipe by Chef Pierre Massin
Restaurant “Chai Gourmand”
www.chaigourmand.be

Recipe by the Belgian chef Pierre Massin, with partridge breast and Perles de Gascogne walnut oil

Ingredients for 4 people:

  • 4 fillets of partridge
  • 200 g of pancetta
  • 400 g of poultry livers
  • 60 g of strong mustard
  • 200 g of cooked foie gras
  • 40 g of cognac
  • Quince purée – Autumn truffle
  • 4 slices of Pata Négra
  • 4 slices of bread
  • Crushed hazelnuts
  • San Carlos “Sherry Vinegar”
  • “Perles de Gascogne” Walnut Oil

Preparation:

Partridge:

  1. Cook the fillets in butter, leaving them pink.
  2. Toast: sweat the diced pancetta, add the poultry livers and cook on both sides, leaving them pink.
  3. Leave to cool and mix with the rest of the ingredients.
  4. Sieve and season to taste.
  5. Fry the bread in butter until browned.
  6. Place a fillet of partridge on each slice and cover with stuffing. Cook for 7 – 8 minutes in the oven.

Vinaigrette: 

  1. Mix the meat juices with the San Carlos “Sherry Vinegar” and “Perles de Gascogne” Walnut Oil.

Presentation:

  1. Place the partridge and toast in the centre of the plate.
  2. On top of the partridge, place a few fresh truffle slices, a slice of Pata Négra and a few Brussels sprouts leaves.
  3. Add a small quenelle of quince purée, a few crushed hazelnuts and the vinaigrette made from “Perles de Gascogne” walnut oil and Jerez “Sherry Vinegar”.

Recipe kindly provided by our partner www.olive-net.be.

Line-caught sea bass, scallops, Jerusalem artichokes, truffles and hazelnut oil

/in /by

Recipe by Chef Ken Verschuren
Restaurant “De Tuinkamer”
www.detuinkamer-broodhuys.be 

Chef's recipe line-caught sea bass and scallops truffles jerusalem artichokes hazelnut oil

 

Ingredients for 4 people:

  • 4 x 125gr Line-caught Sea Bass
  • 8 Scallops
  • 1kg of Jerusalem Artichokes
  • 4 egg yolks
  • 30 g of hazelnuts
  • San Carlos clear balsamic vinegar
  • Fresh truffles
  • “Perles de Gascogne” hazelnut oil
  • Primo extra virgin olive oil
  • Slab of Himalayan salt
  • Fleur de sel, chives, salt, pepper, lime juice and iO extra virgin olive oil, chicken stock

Preparation:

  • Sea bass
  1. 4 x 125 g of Line-caught sea bass. Season the fillets. Place them in vacuum plastic bags with the Primo extra virgin olive oil.
  2. Place the bags in a bain-maire at 55°c for 6 minutes.
  3. Before serving, leave them for a few moments on a very hot slab of Himalayan salt.
  • Scallops
  1. Marinade the 8 scallops with pepper, a bit of fleur de sel, lime juice and iO extra virgin olive oil.
  2. Slice thinly.
  • Jerusalem artichokes
  1. Peel 1 kg of Jerusalem artichokes and leave them in water. Drain and cook in just enough chicken stock with salt and pepper.
  2. Liquidise to a smooth cream
  • Vinaigrette
  1. In a bowl, mix 50 g of “Perles de Gascogne” hazelnut oil, 50 g iO extra virgin olive oil, a little of the artichoke broth and a little vanilla.
  2. Mix well
  • Hazelnut cream
  1. In a mixer, combine 4 egg yolks, 30 g of hazelnuts, a little chicken stock, iO extra virgin olive oil and San Carlos clear balsamic vinegar.
  2. On a plate, dress with a julienne of fresh truffles, a few chopped chives, coarsely chopped hazelnuts and a drizzle of iO extra virgin olive oil.

Recipe kindly provided by our partner www.olive-net.be.

La Dépêche du Midi: Brulhois wines shine alongside local Southwestern produce

/in , /by

Tasting of Lot et Garonne regional produce, including Perles de Gascogne oils, at the Brulhois wine cellars in Layrac

Nathalie presented the Perles de Gascogne oils produced in Pujols : plum, hazelnut, walnut…/Photo DDM, B. G.

At the beginning of December, the Brulhois Wine Growers welcomed potential customers for an ‘open day’ in their cellars. Local food producers were there to provide tasty accompaniments to the Brulhois wine.

Foie gras and other pâtés, delights of the Julien Durance company, sat alongside the Perles de Gascogne oils. Represented at the cellar by Nathalie, the Pujols company produces oils from the cold pressing of Ente plum stones, using a method invented by the founder of Perles de Gascogne : Jean-Pierre Clavié. This oil is used in food produce as well as in cosmetics.

Caroline Delcropt of Délices de Saint-Cirice never misses these events with, amongst other things, her chocolate covered jellied fruits. Les Escoute Orchards in Penne-d’Agenais presented a variety of chocolates, including two new variations: chocolate covered figs and apricots filled with fruit cream.

And in terms of liqueurs: Aurian de Condom presented its Armagnacs, with the oldest dated 1972. From the Gagnet Farm in Mézin, a holiday gîte with homemade produce: Floc de Gascogne and Armagnac, as well as cooked duck products (fillet, liver, pâtés, rillettes, stuffed neck…). Also on display were the truffles of which Bernard Rosa, vice-president of the Lot-et-Garonne truffle growers, talks so highly.

An unexpected delight: caviar, the black pearl of Périgord, produced in Eyzies, in the Dordogne, from sturgeon reared in the Arcachon basin. Some lovely gift ideas on display in the Goulens cellar until the New Year festivities.

Source: La Dépêche du Midi

Layrac: cellars opened to welcome local producersLayrac: cellars opened to welcome local producers

/in , /by

The Brulhois wine-growers have opened their cellar doors to 9 local producers who provide tastings and demonstrations of their products. Numerous people came to do their Christmas shopping, combining the pleasure of buying presents with the pleasure of tasting local produce.

Photo in 'Sud Ouest' on Nathalie Barrère during the tasting of crepes with Perles de Gascogne Oils at the Brulhoix Christmas

Source: Sud-Ouest

Read the original article: http://www.sudouest.fr/2013/12/08/la-cave-a-ouvert-ses-portes-aux-producteurs-regionaux-1253017-3743.php

Foie gras carpaccio with hazelnut oil

/in /by

Recipe for Foie Gras Carpaccio with Perles de Gascogne hazelnut oil

Ingredients:

  • 1 firm 500 g foie gras
  • Virgin Perles de Gascogne hazelnut oil

Preparation:

  1. Place thin slices of foie gras on a platter covered with hazelnut oil.
  2. Baste the top of the slices with the hazelnut oil. Dust each slice with fleur de sel, ground black pepper and a dot of Espelette chili powder.
  3. Cover the platter with clingfilm, with as little air as possible to prevent the foie gras from oxidising. Chill for at least 2 hours before serving.
  4. Place the foie gras slices on toasted bread. Serve.

Chocolate cake with hazelnut oil

/in /by

Ingredients for 6 people:

  • 200 g of 70% cocoa pâtissier chocolate
  • 100 ml of Perles de Gascogne hazelnut oil
  • 125 g of ground hazelnuts
  •  4 eggs
  • 150 g of fructose

Preparation

  1. Melt the chocolate in the microwave for one minute, stir and melt for a further 30 seconds if necessary.
  2. Add the oil and then the eggs, one at a time. Mix thoroughly then add the fructose and ground hazelnuts.
  3. Pour into a springform cake tin lined with baking parchment. Cook in a fan oven at 180°C for a maximum of 20 minutes.

Shimmery dry oil for body and hair

/0 Comments/in /by

Shimmery oil recipe kindly provided by Laboratoire Centiflor.

Discover the recipe at www.huiles-et-sens.com.

This golden shimmery oil with a fabulous fragrance nourishes your skin, making it satin smooth.
– The plum oil nourishes, softens and repairs the skin.
– The aloe vera macerated oil moisturises and firms the skin.
– The Coco Caprylate gives a silky smooth feel.
– The Benjoin essential oil repairs and tones, with a lovely vanilla fragrance.

You can use this dry oil on the hair and the body.

INGREDIENTS FOR 50 g


Step 2

Step 3

MATERIALS

PREPARATION

  1. Weigh the Coco Caprylate in a measuring jug and warm in a bain-marie to 90°C. Weigh the Rheopearl in the small dish and sprinkle into the Coco Caprylate whilst whisking until it is completely dissolved.
  2. Once the Rheopearl is completely dissolved, leave to cool to room temperature.
  3. Once at room temperature, add the Step 2 ingredients to the jug, using a spatula to mix well after each addition.
  4. Weigh the mica in a small dish and add them to your dry oil, mixing all together well with a spatula.
  5. Add the essential oil and mix again with the spatula.
  6. Bottle the shimmery oil once it is well mixed and smooth.

Appearance: golden shimmery oil
Fragrance: Almond marzipan

RECOMMENDATIONS FOR USE:

Massage on to the body or apply to the tips of your hair to smoothen.

EXPIRY: 3 MONTHS

Stop using the oil should you notice even minimal changes in its appearance or smell.

Chocolate and hazelnut oil spread

/in /by

Ingredients for 10 people:

  • 100 g of cooking chocolate
  • 100 g of margarine
  • ½ can of condensed milk
  • ½ teaspoon of vanilla extract
  • 2 dessert spoons of Perles de Gascogne hazelnut oil

Preparation

  1. Melt the chocolate into the margarine and mix thoroughly.
  2. Add the condensed milk, vanilla extract and hazelnut oil and mix well.
  3. Put in a glass jam jar or similar and keep in the fridge.