Culinary preparations, curry paste, yuzu cream, pickles...

This culinary aid is made using a blend of herbs and spices to enhance the flavours of your Thai recipes (stir fries, green curries, etc.) with powerful notes of lemongrass, ginger and green chillies. This combination of aromas gives the paste a flavour that is both strong and refreshing. As some of these delicate spices can be fragile at higher temperatures, try adding a heaped teaspoon of green curry paste to your cooking liquid 5 minutes before serving, to give your simmered dishes that lift of classic flavour.

This culinary aid is made with preserved lemon paste and salt mixed with ginger and a few spices. Add a small amount (1 tsp) to sauces, mayonnaise, vinaigrettes, avocado, or shrimp. Also a delicious ingredient for cooking fish en papillote.

This culinary aid is made using a blend of herbs and spices to enhance the flavours of your Thai recipes (stir fries, green curries, etc.) with powerful notes of lemongrass, ginger and green chillies. This combination of aromas gives the paste a flavour that is both strong and refreshing. As some of these delicate spices can be fragile at higher temperatures, try adding a heaped teaspoon of green curry paste to your cooking liquid 5 minutes before serving, to give your simmered dishes that lift of classic flavour.

The 100% natural Creole cooking base to bring out the best in your favourite Réunionese dishes Produced in Provence by Le Coq Noir, this rougail marmite sauce draws directly on the culinary traditions of Réunion. Made from sun-ripened tomatoes (72 per cent), sliced onions (12 per cent), garlic, ginger and a hint of green chilli, it has a rich texture with lovely chunks. Its 100% natural recipe — guaranteed free from colourings, preservatives, artificial flavourings and palm oil — provides just the right amount of heat and a balanced, spicy freshness to create authentic, aromatic dishes in the catering sector. Professional uses, preparation and storage: ► Culinary applications and presentation: Can be used hot or cold as a cooked base or a ready-to-use condiment. When served hot, it makes an ideal sauce base for quickly preparing classic Creole dishes (rougail with sausage, cod or bacon, and curries) and for simmering stir-fried vegetables, poultry and fish, served with fragrant rice, legumes or quinoa (e.g. prawn skewers on a bed of quinoa with rougail). Served cold or lukewarm, it accompanies grilled dishes and barbecues, tops deli bites and canapés, and enhances snack or brunch menus (wraps, Réunion-style burgers, exotic bowls or scrambled eggs with grilled bacon). ► Benefits for cooking and management: Ready to use straight from the pot or pan, it saves valuable time during preparation and ensures a consistently good flavour. Its 1-litre jar format is easy to handle and allows for precise portioning, selected by Le Delas. ► Format: Lightweight, unbreakable doypack format that is easy to empty completely, ensuring zero waste. Allows for ultra-precise portioning and considerable time savings during preparation. ► Storage and preservation: Store at room temperature (below 25 °C) in a cool, dry place away from light. Once opened, keep refrigerated and consume within 4 to 5 days.