Flavours From France

Agave Syrup Sunny Bio: the Other Sweet Way

 
Since a few years, it is possible to sugar desserts and beverages with something else than sugar. One of the best is to use Agave syrup, coming from the juice of a Mexican plant, the Agave Tequilana. Today, Sunny Bio presents its organic Agave syrup in handy individual pods, in which many advantages can be found. You need less Agave syrup than sugar to sweeten your preparation, which means fewer calories; its taste is neutral and its liquid texture is easy to use. Moreover, Agave Syrup Sunny Bio is good for the environment, for its organic cultivation is respectful of earth and people. Many good reasons to taste it with coffee, yoghurt, pancakes or whatever!

Sunny Bio

www.sirop-agave-sunny.fr

All the Provence Black Truffle flavours in a special box

In a beautiful box, Aix&terra offers a discovery of Provence black truffle in different shapes. Four jewels are contained in the box: plain truffles of an outstanding quality, in a 40 g. jar, to cook with dishes as simple as mashed potatoes or scrambled eggs to enjoy its whole flavours; an olive oil inside which marinates a whole truffle, mixing its perfume with the olive aromas, perfect for the seasoning; black truffle Camargue salt, which is delicious sparkled on a red meat; an eggplant caviar with truffle, to taste on toasts for the aperitif or with pastas.

If all these outstanding products are different, each of them reveals the same pleasure: the subtle and powerful flavour of the Black Truffle, the black diamond of Provence.

The box is available from September in Aix&terra shops and on their website.

Aix&terra

13100 Aix-en-Provence

www.aixetterra.com

Noilly Prat Enters the Culinary Web

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

www.recettesnoillyprat.com

Noilly Prat Enters the Culinary Web

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

www.recettesnoillyprat.com

Moutarde de Meaux Pommery Flavours The Summer Barbecues

 
Summer is the best season for barbecues. Moutarde de Meaux Pommery, with its wide range of flavoured mustards, enables you to enhance all your grilled meats. With their delicate and grainy texture, they perfectly coat the meat for a subtle marinade, while their original flavours bring something new to your preparation. Try honey mustard or gingerbread mustard for a sweet and savoury touch or the green pepper mustard with its ground Madagascar green pepper. With their traditional packaging: a stoneware pot with a cork lid, they will set nicely on the summer tables.

Les Assaisonnements Briards

www.moutarde-de-meaux.com 

A Taste of Peach for the Summer, by Sirops Meneau

 

 
 
Fair trade and organic syrup-maker Sirops Meneau offer a new taste to their syrups range. They associated green tea properties – antioxidant, vitamin C and thirst-quenching – to the sweet taste of peach. This one is obtained thanks to natural flavours and concentrated fruit juice. As the summer is warm, Peach Green Tea syrup can easily be drunk cold. But, as the whole range of Meneau tea syrups, it can be enjoyed hot, as a normal tea. But there is much more to do with Peach Green Tea syrup. Why not use it to coat pies, pancakes or ice creams? And, for a try, infuse the milk of your rice pudding with it and serve with fresh peaches…

Boutique-meneau.com

www.meneau.com

   

   

BRIDOR, partner at Bocuse d'Or 2011

BRIDOR joined the circle of partners of the famous Bocuse d’Or World Cuisine Contest, at the Sirha exhibition in Lyon. Since 1987, the Bocuse d’Or has offered talented young chefs from around the world a unique opportunity to showcase their skills and it also provides a springboard for their future careers.

Quite apart from the competitive element, the Bocuse d’Or has become a great family occasion over the years, bringing together today’s top chefs, tomorrow’s young hopefuls, and household names such as BRIDOR. BRIDOR upholds the same values as this competition: innovation, rigour, authenticity and readiness to share know-how.

As the official bakery of the Bocuse d’Or, BRIDOR supplied all the breads and pastries for the Village des Chefs, and for the events that took place throughout the duration of the Contest. BRIDOR will also run the bakery area at the Village des Chefs, in addition to staging tastings of its entire range of breads and pastries, including Arc En Ciel, the brand-new collection from the “Recette Lenôtre professionnel” range, which has already won a “Grand Prix Innovation Sirha 2011” award.

BRIDOR

www.bridordefrance.com