Soft-boiled eggs with savory cream
4 ramekins 4 eggs 15 cl liquid cream 8 sprigs savory Chopped chives 60 g fresh goat cheese Salt/pepper Preheat oven to 180°C Break in eggs
To be discovered soon
Coming soon: a series of inspiration notebooks, a source of innovation, renewal and originality in the production of fresh aromatic herbs.
Velvety Sage Sauce
For meat, vegetables and pasta A bunch of fresh sage 5 g butter 2 shallots 1 small clove garlic 15 cl white wine 25 cl crème fraîche 20 g cornflour Salt p
Provencal Pistou
Pistou Provençal is best made using a mortar and pestle: grinding the ingredients under the mortar's pestle generously releases the aromas. A nice bunch of basil
Salmon Gravlax with light sauce
A classic of Scandinavian cuisine! To make the perfect gravlax, carefully select the dill, which must be very fresh, and place the dill bouquet in a bowl.
Inspirations with image gallery
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Dill sauce
1 jar crème fraîche 5 to 6 sprigs dill 5 to 6 sprigs chives Juice of ½ lemon Cracked pepper and fleur de sel A few drops olive oil Chisel the year
