French or exotic cereals and pulses | Le Delas
French or exotic cereals and pulses, lentils, quinoa...
Easy to prepare, coral lentils lend themselves to all your fancy: in soups, salads or even as a side vegetable. The history of lentils dates back to the Neolithic era. They were then much larger than today and are part of the diet of Egyptians, Greeks and Romans. The Coral lens is a tender, shelled almond.
For popcorn
A fine-skinned, non-starchy lentil.
Sweet and slightly sugary.
Ready in a few minutes by mixing it with boiling water, this purée is particularly practical for catering professionals who can adapt its texture and keep it warm during service, in a bain-marie.
Only made from cassava flour, Japanese pearls are transparent once cooked but remain textured. They can, among other things, replace vermicelli in a soup or bring some fantasy to certain desserts.
This 5kg packaging is particularly suitable for catering professionals.
100% corn, this polenta is pre-cooked with steam for quick preparation (5 mins). Once cooked, it can be creamed to be served mashed, shaped in a container, plated to be cut into individual portions or even au gratin.
The Cibèle – Compagnie Interprofessionnelle du Berry pour la Lentille – is a company created to promote the green lentil of Berry and which has enabled this pulse to obtain the Red label for its quality and unique taste.
Prepared salted, the Berry green lentil is particularly appreciated as an accompaniment to fish, meat, charcuterie, salads… or mashed or creamed. It can also be prepared in a sweet version, it then reveals a beautiful chestnut flavor. This 500g packaging is generally resold as is.
Pearl barley is made from barley grains from which the husks and bran have been removed. It is generally used for making soups, stews, soups and desserts. Packaged in a 500g packet, it can be used for cooking or offered for resale.
A little forgotten, small spelt (or einkorn) has many virtues and can be used in many ways. It can be prepared in particular as a salad base, in risotto or even in pancakes or gratins.
Christian Hubert, a farmer in the Yvelines region who is very concerned about the environment, turned to pulses because they capture nitrogen from the air and require few inputs. Their cultivation also allows a necessary rotation in crop rotations so that agricultural land remains rich. He federated some thirty local producers in his virtuous approach for the environment and founded the Huilerie Plaine de Versailles to transform and market their production. Its green lens of Yvelines offers us a beautiful locavore product to offer, produced in Soil Conservation Agriculture, Precision Agriculture, Certified Terre de Seine-Normandie ISO 14001.
Easy to use in salads, mashed potatoes, soups, stews or plain, green lentils go very well with pork, salmon or smoked fish. They are also often used for making vegetarian dishes. Packaged in a 5kg bag, they are well suited to catering professionals.
A fine-skinned, non-starchy lentil.
La Cibèle (Compagnie Interprofessionnelle du Berry pour la Lentille) was created to promote the green Berry lentil and allow this pulse to obtain the Label Rouge for its quality and unique taste. Prepared savory, it goes perfectly with fish, meat, charcuterie, salads... or is worked in puree or cream. In the sweet version, it reveals a beautiful chestnut flavor.
Often used for soups, soups or purees, split peas must be soaked 1 to 2 hours before cooking. It goes particularly well with pork and veal.
Easy to eat (in salads, mashed potatoes, soups, stews or plain), green lentils go very well with pork, salmon or smoked fish. They are also often used for making vegetarian dishes.
This 500g packaging can be resold as is or used in cooking for a specific need.
Derived from cassava, tapioca comes in the form of small grains. They make it possible to obtain soups with a velvety texture, and to bring smoothness to certain desserts.
The Beauce green lentil is one of the oldest lentil varieties. Rich in protein, it is very popular in vegetarian diets, healthy and/or slimming cuisines and can be eaten both hot and cold.
Crunchier and fuller-bodied than white quinoa, this little black grain retains its beautiful color perfectly when cooked. Its crunchy texture and attractive visual presentation make it an ideal ally for making tabbouleh and original salads.
Red quinoa is rarer than blond quinoa and its taste is a little more pronounced. On the other hand, it is also rich in proteins, fibers, vitamins and trace elements. Suitable for healthy, slimming or vegetarian cuisines, it can also be served in a more traditional kitchen.
Like pasta, it can accompany all dishes of meat, fish or vegetables, it can be cooked with water - 2 volumes of water for 1 volume of quinoa -, like a risotto or in gratin.
These small seeds, which are rich in protein, fiber, vitamins and trace elements, are ideal for healthy, slimming or vegetarian kitchens and can also be offered in more traditional cuisine.
Easy to cook, quinoa is characterized by a light nutty flavor. Like pasta, it can accompany all dishes of meat, fish or vegetables, it can be cooked with water, as a risotto or as a gratin.
The blond pea is a dry vegetable once for forgotten with unique flavors, grown on the Planèze of St Flour.
Coming from a natural culture without chemicals, harvesting and sorting are done manually.
They are traditonally cook with pork feet, but can also be consumed in salad (with a mustard vinaigrette), or with another meat.
Smoked green wheat or better known as freekeh is a variety of durum wheat, picked before maturity. It's smoked and shelled.
Its trace is found in Central Europe at the beginning of the thirteenth century.
It is four times as rich in fiber as whole rice. Eat it as a salad, risotto, with vegetables or as a substitute for rice
The cooking time varies as the rice according to the recipe (pilaf, nature, risotto, etc.).
Einkorn is considered to be the oldest cereal cultivated by man. This cousin of wheat has the advantage of being low in gluten and an excellent source of calcium, potassium and phosphorus. It is very rich in proteins and complex carbohydrates. It is cooked like brown rice. It can be used to make risottos, tabbouleh or vegetable gratins.
Farro is a rustic, nutritious cereal, rich in protein and fiber with less gluten than today's wheat. This term can designate three species of ancient wheat: spelled (Triticum Spelta), emmer (Triticum Dicoccum) and small spelled (Triticum Monococcum). The emmer that we offer here has a better resistance to cooking. If it looks like spelled, it is a different species.
A warm and comforting soup, with its minestrone-style garnish. Pour the contents of the sachet into 1L of cold water. Mix gently and bring the water to a boil. Leave to cook for 15 minutes, stirring regularly. At the end, season with salt and pepper to taste. Add a drizzle of olive oil and serve.
This polenta, rich in undergrowth aromas, will make a well-scented dish. To taste with your eyes closed… To obtain a firm polenta, pour the preparation after cooking into a dish covered with parchment paper. Spread, let cool and keep about 1 hour in the refrigerator. Cut into rectangles and heat in a pan with a little butter or oil. Serve as an accompaniment to grilled meat or in sauce, with butter, olive oil or au gratin in the oven with Gruyère cheese.