Used both in cocktails and for cooking, Noilly Prat is elaborated with numerous aromatic herbs and spices since 1813. Today, this ancient brand enters the web and allows the amateurs to share their recipes on a blog.
The principle is simple: through the course of seasons, professional Chefs present their restaurant and two terroir recipes with Noilly Prat, created exclusively for the blog. In July, Eric Guérin, from La Mare aux Oiseaux, suggests a Noilly Prat ice-cream with chocolate and olives and a trout fario with citrus fruits. Bloggers are then invited to share their own recipes, four of which will be chosen by the Chef of the month and posted on the blog. Other bloggers can vote for their favourite recipe. The winner receives a gastronomic basket.
An easy way to discover new recipes and the work of Chefs.
Noilly Prat
