Julien Allano, starred chef, wanted to create a new ketchup, natural, by keeping the ingredients of the recipe with tomato, sugar, vinegar and chilli pepper.
For this Made in Drôme ketchup, he chose to combine tomato and carrot, both grown in Provence.
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". This specific collection, personalised with a black label, brings together recipes signed by the starred chef, developed and manufactured by the Manufacture.
Enjoy as a condiment with meat, poultry or fish or generously with potatoes. It accompanies a piece of grilled beef, French fries or vegetables. It can be enjoyed as a dip sauce with raw vegetables as an aperitif. It can also garnish the bread with a hamburger or other sandwich.
carrots (77%), tomato ketchup (23%) (tomatoes, vinegar (sulphite), sugar, salt, spice extract and herbs (celery), spices), smoked powder, salt.