It is as a neighbour and friend that Julien Allano, Michelin-starred chef at the restaurant "Le Clair de la Plume" in Grignan, often comes to the Manufacture - of which he is the godfather - to cook with Marina Alibert and her teams.
Indeed, the chef shares with aix&terra the same passion for the fruits and vegetables of Provence, the local agricultural productions from which they draw their inspiration.
Today, the Manufacture and Julien Allano are anchoring their collaboration with the creation of a range of Sauces & Condiments called "Julien Allano by aix&terra". This specific collection, personalised with a black label, brings together recipes signed by the starred chef, developed and manufactured by the Manufacture.
The Cream of Basil can be enjoyed as an aperitif on toast or in a dip sauce. Slightly heated in the microwave or in a bain marie, it can also be served with fresh pasta, ravioli or risotto.
Fresh cream (milk), PDO parmesan (milk), fresh basil (12,30%), lemon juice, garlic, salt/
Keep in a cool place after opening.