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Article: Velouté of peas with mint | Black Garlic Carving Seasoning

Velouté de petit pois à la menthe | Assaisonnement à tailler Ail noir

Velouté of peas with mint | Black Garlic Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 4 people :

- 700 g of peas
- 50 g of fresh cheese
- 20 mint leaves
- 1 clove
- nutmeg 
- 1 clove of garlic
- 1/2 onion 
- thyme
- parsley
- Espelette pepper 
    1. Prepare the cooking broth by adding the spices, salt and pepper your water and bring to a boil. 
    2. Shell the peas and plunge them into the broth. 
    3. Drain everything and remove the spices except the garlic and onion.
    4. Mix the peas and the mint leaves, adding the cooking water until you obtain the desired texture.  
    5. Then filter your velouté with a sieve.
    6. Add the cream cheese and blend the velouté one last time.
    7. Serve your velouté hot or cold, accompanied by the black garlic dressing seasoning.

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    Cream of asparagus | Black Garlic Carving Seasoning

    Recipe imagined by Arthur Huet, assistant of the Savant Food For 4 people : - 2 bunches of green asparagus- 2 tablespoons of cream- 1/2 onion - 2 cloves- 1 clove of garlic- Peppercorns- 1 pinch of ...

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    Tomate séchées, feta, basilic | Assaisonnement à tailler Ail noir

    Dried tomatoes, feta, basil | Black Garlic Carving Seasoning

    Recipe imagined by Arthur Huet, assistant of the Savant Food For 1 bite: - 1 half of sun-dried tomato - 1 cube of feta - 1 basil leaf - 1 shaving of black garlic pencil    

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