The 2014 spice harvest has arrived , three spicy oils for your summer dishes, the Field of Winds, directly on your plate  
 
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Little by litte, summer unfolds, and the beauty of the light on the water of the Cancale Bay reveals itself once again. Depending on the time of day, it feels as if I am in Brittany, or in exile on a far-away island, facing a calm and turquoise sea. Dreams are swept off to other skies.

   
The 2014 spice harvest has arrived at the Maison de Voyageur in Cancale

The 2014 spice harvest has arrived at the Maison de Voyageur in Cancale. Certified organic, our spices have arrived from the Wayanad hillsides in the northeast of Kerala State, India, and the Maison du Voyageur has been enveloped in their fragrance. The turmeric is superb, the ginger smells sweetly of lemon, four varieties of particularly strong pepper awaken the senses, the cardamom has deep vegetal notes, the coriander is very high quality, the cumin just a little green, and the fennel is… exceptional. Presently out on my working table, they are beckoning me to create a new composition over the months to come.

   
Three spicy and fragrant-smelling oils for your summer dishes

Three spicy and fragrant-smelling oils for your summer dishes...
These three oils have been designed to pep up the flavours of the season. From the mildest to the strongest, they particularly enliven the vegetal world:

Salad and cheese go well with “Huile et Piment Niora”, which is mild, fragrant, and not spicy. It has come straight from my dreams of Mexico… and from my discussions with Paco, one of our previous chefs, whose zest and originality I have always admired!

Vegetables and fish carpaccio are suited to “Huile et Piment Morita”, which has a lightly smoked flavour. Always on my table at home, it is ideal for raw, steamed or grilled fish. Here, I recommend using it in a recipe that features zucchini and Atlantic horse mackarel, an under-appreciated fish that I just love ! Try Zucchini, Morita Chili Pepper and Fennel, for Atlantic Horse Mackarel.

As for gazpacho and pizza, I suggest nothing less than “Huile et Piment de Arbol”, a red-hot oil that will spice up your life. Keep me updated—especially if you decide to tailor this recipe for yourself! Gaspacho with de Arbol Chili Pepper, Olivier Roellinger Style !

Choose your oil >>

   
RoellingerThe crop from the Field of Winds, directly on your plate

The crop from the Field of Winds, directly on your plate! From our Demeter-certified biodynamic Field of Winds, small baby potatoes, artichokes and grey shallots have made the chefs at the Coquillage restaurant very happy indeed...
Read the menu >>

   
With even less sugar and ever more flavour

With even less sugar and ever more flavour, Yannick has launched the new summer dessert collection at the Grain de Vanille…
Request Yannick’s program ! >>

   
Board the An Durzunel for a delectable excursion

Board the An Durzunel for a delectable excursion across the Mont Saint-Michel Bay Emmanuel Tessier, the director of the Cuisine Corsaire Ecole, invites you to board the An Durzunel for a delectable excursion across the Mont Saint-Michel Bay. The chef will captivate your senses with dream-worthy delicacies that pair shellfish from the waters of near with spices from afar. Have a cocktail, and a memorable ride that brings together traditional navigation and culinary adventure.
Try out the boat >>

   
The École de Paris du Management

The École de Paris du Management has invited me to contribute to their journal, in the form of an article that I have provided for you here! !
Read on >>

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