Recipe

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1. Bouquet garni aux algues 80g
2. Confiture de Framboise au Safran
3. Coupelle a sel simple
4. Sel Marin de Guerande, Fin 250g
5. Confiture d'Orange au Safran
6. Moutarde a la Salicorne 200g

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Recipes @ Village de France

- Pomme-de-terres Sarladaises
- Salade de Gesiers
- Vinaigrette (sauce)

Pomme-de-terres Sarladaises

* CLASSIC FRENCH RECIPE * (Perigord)

Ingredients: (Serves 4)
1kg of New potatoes,
200g tin of Goose or Duck Fat,
Clove of Garlic,
Bunch of Parsley,
Salt and Pepper.

Preparation: (about 45 min)
- Wash, peel and slice the potatoes.
- Put the Goose or Duck Fat into a large pan and heat up.
- Chop the garlic and the parsley. Mix them up and keep separate for now.
- Once the pan is very hot, add the potatoes and stir.
- Add salt and pepper.
- Once the potatoes are golden, reduce the heat to minimum and cover the pan.
- Add the garlic and parsley mix and stir. Leave for another 5 minutes and serve.

Salade de Gesiers

* CLASSIC FRENCH RECIPE * (Perigord)

Ingredients: (Serves 4)
2 nice Little Gems,
190g tin of Gesiers de Canard Confits,
1 French baguette,
1 Clove of Garlic,
A nut of Duck Fat,
50g of walnut pieces,
10cl of red wine vinegar,
5cl of walnut oil,
5cl of sunflower oil.

Preparation: (about 30 min)
- Wash the little Gems, cut off the stems and put the leaves to dry,
- Put the walnut pieces in a dry frying pan and cook until roasted. keep separate when done,
- Slice the Baguette in toasts of about 1cm thick, toast them until golden, then rub some garlic on them. keep separate when done,
- Slice the Gesiers de Canard Confits and cook them slowly in a pan with a bit of duck fat, at low heat, for about 5 minutes. keep separate when done,
- (dressing) Mix the vinegar with the salt and pepper, add the oils, and the remaining of the garlic thinly chopped,
- Pour the dressing on the Little Gem leaves and turn gently.

Plate presentation:
- Put the Little Gem leaves in the center of the plates,
- Sprinkle the roasted walnuts on top,
- Place the toasts randomly around,
- Sprinkle the warm Gesiers on top,
- Serve.

Vinaigrette

* CLASSIC SAUCE *

Ingredients:
10cl of Sunflower oil,
10cl of Extra virgin olive oil,
15cl of Balsamic vinegar,
A tablespoon of Dijon mustard,
A teaspoon of Sea salt,
Black pepper from the mill.

Preparation: (about 5 min)
- Put the teaspoon of sea salt in a bowl,
- Pour the Balsamic vinegar,
- Whisk the vinegar with a fork to dissolve the salt,
- Add the Dijon mustard,
- Use the fork to mix the mustard with the vinegar,
- Pour the sunflower and the Extra virgin olive oil,
- Add 5 twists of black pepper mill,
- Mix with the fork until all the oil is incorporated.

New Products

Bouquet garni aux algues 80g £4.20 Bouquet garni with seaweeds, 80g jar (poly), La Salorge de Guerande (Bretagne). find out more ...	Confiture de Framboise au Safran £4.00 Raspberry Jam with Saffron, 300g jar, "Le Safran d'Armor", Cotes d'Armor (Bretagne) find out more ...	Coupelle a sel simple £3.50 Single terracota salt dish, painted and glazed, with "Le Paludier" brand logo on the side. Dimensions: D=80mm, H=35mm find out more ...

Sel Marin de Guerande, Fin 250g £2.50 Fine sea salt from Guerande, 250g pouring box, Le Paludier (bretagne). find out more ...	Confiture d'Orange au Safran £4.00 Orange Marmalade with Saffron, 300g jar, "Le Safran d'Armor", Cotes d'Armor (Bretagne). find out more ...	Moutarde a la Salicorne 200g £2.90 Mustard with salicorne, 200g jar, La Salorge de Guerande (Bretagne). find out more ...