Selection of pink berries and green peppercorns, in vinegar...

Madagascan green peppercorns tin 1/12 30g MOULIN

To flavour terrines or to make unforgettable green pepper sauce.

Madagascan green peppercorns tin 1/4 100g MOULIN

To flavour terrines or to make unforgettable green pepper sauce.

5 crushed peppercorns mix tubo 540g 1L SÉLECTION DES GRANDS CHEFS

In a gastronomic restaurant, it enters into the daily life of the cooks. In brasseries, it is the main element of a full-bodied and tasty pepper sauce. In bistronomy, it is the final touch on exceptional products... Made with 5 of the best peppers, this mix of crushed peppers becomes a real signature for all types of cuisine. With its complex flavors, both powerful and subtle, this mix is perfectly suited for all meat, fish or vegetarian dishes. It can also be offered on the table.

Dried green peppercorns bag 1kg SÉLECTION DES GRANDS CHEFS

Green pepper is a pepper harvested before maturity, its aromas are therefore less powerful than those of black pepper. Its flavor is sweet, slightly spicy and fragrant. Dehydrated green pepper is often used to make marinades or dressings. It is also a popular seasoning for stuffings, terrines or exotic dishes, particularly Thai. Dehydrated, green peppercorns can be stored for a long time and keep a frank and pleasant taste. To release all the flavors, it is advisable to crush them before use.

5 whole peppercorns mix tubo 1L 460g SÉLECTION DES GRANDS CHEFS

During preparation, as a final touch to the pass or in the dining room or during tasting, depending on the customer's wishes, the pepper trick is the optimal way to pepper a dish. Ground at the last minute, the pepper reveals all its flavors. To give another dimension to this gesture, this 5-berry blend brings together 5 of the best peppers in the world. Passed through the mill, it brings complex and powerful aromas to meat, fish or even vegetarian dishes. IT can also be used as is or lightly crushed for marinades, sauces or casseroles.

Dried pink peppercorns jar 210ml 45g SÉLECTION DES GRANDS CHEFS

The soft color and subtle flavor of pink berries, almost sweet and very fruity hide a very aromatic spice to be dosed with care. Also called chili pepper, pink peppercorns are indeed a bit pungent and bitter. Surprising, they reveal resinous aromas between pepper and juniper. Dehydrated, pink berries from Brazil are particularly suitable for dishes in sauce, juices, broths and marinades. They then flavor vinaigrettes, grilled meats, ceviche or even tartare. They are also very suitable for giving a touch of color and originality to fruit salads.

Madagascan green peppercorns 4/4 450g MOULIN

To flavour terrines or to make unforgettable green pepper sauce.

Green peppercorns in vinegar jar 100ml 60g SÉLECTION DES GRANDS CHEFS

Pepper as a condiment.

Madagascan green peppercorns tin 1/2 225g MOULIN

To flavour terrines or to make unforgettable green pepper sauce.

5 whole dried peppercorns mix bag 1kg SÉLECTION DES GRANDS CHEFS

In a gastronomic restaurant, it enters into the daily life of the cooks. In breweries, it is the main element of a full-bodied and tasty pepper sauce. In bistronomy, it is the final touch on exceptional products... Made with 5 of the best peppers, this mix of crushed peppers becomes a real signature for all types of cuisine. With its complex flavors, both powerful and subtle, this mix is perfectly suited for all meat, fish or vegetarian dishes. It can also be offered on the table.

Dried pink peppercorns tubo 1L 270g SÉLECTION DES GRANDS CHEFS

Very aromatic, pink berries have a unique and subtle flavor, almost sweet and very fruity. However, they should be dosed precisely: also called Chile pepper, pink peppercorns are indeed very aromatic and are slightly pungent and bitter. They bring resinous aromas between pepper and juniper. Dehydrated, pink berries from Brazil can be stored for a long time in a dry and cool place. Thus this 250g packaging can be used throughout the year through many uses: for example, poultry contées or hot broths in winter, vinaigrettes and tartars in spring, fruit or rice salads in summer or cream sauces and papillotes in the fall.