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 PDO Parmesan cream the aix&terra way by combining Parmigiano Reggiano, Italy's emblematic PDO Parmesan, with fresh cream and Menton lemon peel, an emblematic ingredient from Provence. Made by hand, the cream is distinguished by its smooth texture and subtle taste, where the smoky, fruity flavour of the cheese meets the sweet, tangy scent of the citrus fruit.
As a neighbour and friend, Julien Allano often comes to the Manufacture - of which he is the patron - to cook with Marina Alibert and her teams. Today, the Manufacture and Julien Allano are cementing their collaboration with the creation of a range of sauces and condiments called "Julien Allano by aix&terra".
AO Parmesan Cream with lemon chin to enjoy as an aperitif on toast or in a dip. Lightly heated in the microwave or bain-marie, it can also be used on fresh pasta, ravioli or risotto.
Parmesan AOP (22,89%) (milk), fresh cream (milk), Menton lemon juice (5,34%), black pepper.