Dhs. 180.00Continue Shopping
A popular French delicacy. The flavor is described as rich, buttery, delicate. Can be use to prepare terrines and sauces and may also be served pan fried as an accompaniment to another meat item, such as steak.
Recommended as pan fried or as terrine. For pan fried, slice the liver by using a hot knife to avoid breaking the slices. Cook for about 1-2 minutes on both sides in a very dry pan. For the terrine, devein the liver and marinate with 5 spices mix for 24h before cooking in bain-marie. Serve with balsamic glaze and fleur de sel.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...
Discover this unique, delicate and crunchy Fleur de Sel de Camargue. It results from the ephemeral crystallisation on the surface of the water and is the product of the combination...