Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
4 chicken cutlets
200 g of Cream of Parmesan with Menton lemon aix&terra
1 romaine salad
1 shallot
10 radishes
10 caper flowers
100 g Parmesan cheese shavings
50 g heavy cream
Salt and pepper.
To make this Caesar Salad, spread cling film on your work surface and place your chicken cutlet on top. If necessary, crush it so that it is thin enough.
Close it. ballotine with the cling film and squeeze tightly to form a "sausage". We advise you to tie a small knot on each side to prevent the water from coming in during cooking. Then boil water and place your ballotine...for seven to 10 minutes.
In a frying pan, add a little olive oil and put the ballotine (without the cling film) in order to finish cooking. Turn it off. ballotine in slices.
In a bowl, add the Cream of Parmesan with Menton lemon aix&terra with the heavy cream. Mix.
Toss the salad with the croutons and chopped shallot.
Dress the salad, place the slices of chicken, cherry tomatoes, radishes, parmesan shavings and caper flowers. Season with coarse salt and pepper. Arrange the Cream of Parmesan Chestnut Lemon Sauce.
Garnish your Caesar salad with a drizzle of our Organic basil olive oil.
Did you know? The Parmesan Cream with Menton Lemon is a recipe created in collaboration with the starred Chef of the Clair de la Plume in Grignan, Julien Allano.
Parmesan PDO is honoured by the starred chef Julien Allano who reinvents his famous Parmesan cream in the aix&terra style, adding the emblematic Menton lemon.
An oil with a subtle taste of basil, for your salads, pasta or pan-fried vegetables!
Sweet garlic and summer truffle, a perfect combination...
A mild organic Aïoli, an original recipe reinvented by Julien Allano!
An original recipe reinvented by Julien Allano!
Long live Provence and Menton Lemon!
Delicious on shortbread, pie or even better... with a spoon!
This lemon cream is delicious on shortbread, in a pie or even better... with a spoon!
An aix&terra classic!
Artichoke, an Aix&Terra classic!
The perfect assortment for your aperitifs with our new product!
Treat your taste buds to a culinary journey from Provence to Paris!
For a luxury aperitif!
An original recipe for Eggplant Caviar to complete your Mediterranean cuisine...
Treat your taste buds to a culinary journey from Provence to Paris!
Olive and apple jam, a delight on goat's cheese toast!
This combination of apple and olive is delicious on toast with goat cheese!
An olive oil from France (Drôme provençale) with a real black truffle tuber melanosporum in its bottle.
Treat your taste buds to a culinary journey from Provence to Paris!
The black truffle, the Tuber Melanosporum of Provence!
In collaboration with the Nougatier de Montélimar Chabert & Guillot in Drôme provençale.
To be eaten with a spoon for young and old! Made in Montélimar in the Drôme.
With the crunch of speculoos!
A fragrant tea with notes of figs, almonds, orange peel and nougat chips.
It's all Provence in a jam!
Fig and rosemary jam, it's all Provence on a slice of bread!
After the success of the Crème de Parmesan with Lemon of Menton, the chef proposes a brand new cream - the Crème de Basil.
A box of 3 aix&terra organic olive oils!
A boxed set of 3 fruity aix&terra vinegars!
A N7 Mer set to share with family and friends as an aperitif!
The typical Mediterranean recipe!
The perfect assortment for your aperitifs with our new product!
A boxed set of 3 fruity aix&terra vinegars!
Découvrez notre Sauce tartare à l’aneth. Idéale pour une viande ou un poisson !
Frais de port offerts dès 20,00 € en France métropolitaine (jusqu’au 30 avril 2024 inclus).