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Juice from Black Winter Truffle – 200ml
$365 by kg
Ingredients: Tuber melanosporum juice and salt.
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Organic Green Beans Fins – upon availibility
$230 by kgHerbal and earthy, firm and crisp, green beans are universal favorites. They are a classic side dish served on their own — simply steam, sauté, or boil them (we like to add a little butter and lemon). Their texture also stands up to long cooking in dishes like casseroles and stews.
Origin: France, Italy or Spain
Packaging: Kraft bag
Storage: in the crisper 2 to 3 days after receiving your order. wash it before using it.We advise to keep it in a close container or to put it in a plastic bag, blow air inside and close it in order to increase the shelf life and keep it crispy. Dry well the salad if you wash it before putting it in the fridge.
Usage: 160g to 200g per person, perfect boiled or steamed
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Rhubarb – Laurent Berrurier
$149 by kgRhubarb, also known as pieplant, resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deep-green elephant ears. For prepping, remove and discard leaves; trim off the bottom end of the stalk, wash in cold water and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for the sour perkiness it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger and vanilla.
Origin: France
Packaging: non
Storage: Wrap, unwashed, in plastic and refrigerate three to seven days. Or wash and chop, place in freezer containers, and freeze up to three months.
Usage: Rhubarb has a tart, tangy flavor that makes for beautiful desserts, such as crumbles, tarts and pies.
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Organic Dried Fig – 250g
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Origin: Turkey
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Organic Bouquet Garni (Thyme, Rosemary, Bay Leaf)
$65 by pieceBouquet garni, which is French for “garnished bouquet,” is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. It traditionally comprises a few sprigs of thyme, rosemary and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving. Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when floating at the top of a finished dish. Bundling up the herbs—whether dried or fresh—also makes for easy removal.
