Starred chef Julien Allano has reinvented his famous parmesan cream in the aix&terra style, by adding an agricultural ingredient emblematic of Provence: the Lemon of Menton. Renowned for its fragrant and sweet juice, this IGP lemon is one of the treasures of the Rivièra.
For this unusual recipe, Julien Allano has reinvented his famous aix&terra-style parmesan cream by combining Parmigiano Reggiano, Italy's emblematic PDO parmesan cheese, with fresh cream and lemon peel from Menton, an emblematic ingredient of Provence. Made by hand, the cream is distinguished by its creamy texture and subtle taste, where the smoky, fruity flavour of the cheese meets the sweet, tangy scent of citrus fruit.
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. 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".
To 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.
Parmesan PDO (22,89%), fresh cream, chin lemon juice (5,34%), black pepper.
