Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
3 large pears of the type « Comice »
70 g of Onion confit with salted butter caramel aix&terra
50 g of Bleu d'Auvergne cheese
30 g butter
To make this Bleu d'Auvergne tartine, peel the pears, remove the seeds and cut them into slices about 1 cm thick. Fry them in the butter, turning them until they are golden. Set them aside on a serving plate. If necessary, cut the slices into bite-sized pieces.
Cut the Bleu d'auvergne into small cubes. Spread a hazelnut of Onion confit with salted butter caramel aix&terra on each pear toast, then decorate with a cube of cheese. Hold it with a wooden stick and serve as an aperitif.
For a very chic presentation of this recipe with Bleu d'Auvergne, you can re-cut the pear toasts with a round cookie cutter, such as a "small upside-down liqueur glass".
Onion confit with salted butter caramel... Your taste buds' best friend!
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).