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Pepper mill in natural wood, 10 cm

Bistro Manual Pepper Mill | In stock

A reproduction of the silhouette of the first Peugeot model created in 1874, the Bistro wooden pepper mill is one of the models that is most emblematic of Peugeot. This mill is a great classic as a treat for yourself or a gift for a loved one.

 

Small in signature, great in reputation

A 19th century reproduction model of the first table pepper mill created by Peugeot in France, this natural Bistro mill is an icon for the brand. It has become the symbol of a way of life, that of the world-renowned French cafes and bistros. Simple and elegant, this legendary mill is made of beechwood and is equipped with the Peugeot pepper grinding mechanism, which comes with a lifetime guarantee. The grind control knob located on the head of the mill can be adjusted to obtain the preferred grind size: the tighter the knob, the finer the grind. The natural Bistro mill will easily become a staple on your table.


 

x $54.00 = $54.00

Random Recipe

Ingredients Foie gras terrine with pear, cinnamon and Sauternes Directions

Foie gras terrine with pear, cinnamon and Sauternes


1 lobe of duck foie gras (500 g)
160 ml Sauternes (or other sweet white wine)
Cinnamon
8 g sea salt + 2 g sugar
1 ripe Williams pear
Sichuan pepper
20 g butter
20 g sugar

Day before
1. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
2. Add the Sauternes, salt and 2 g of sugar.
3. Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
4. Cut the pear into small cubes.
5. In a hot frying pan, add the butter and 20 g of sugar. Allow to caramelise slightly before adding the pear. Sauté and then add the Sichuan pepper. Drain and keep in the refrigerator.
6. Put the Peugeot Appolia terrine in the refrigerator.

Following day:
Pack the foie gras into the terrine in two stages.
Place the first half of the foie gras in the terrine, add the pear in the centre and then cover and pack with the second half.
Wrap in film and add the lid.

Cooking
1. Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
2. Take out of the oven and remove the film and lid. Place in the refrigerator.
3. The next day, replace the lid.
4. Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
5. Grind cinnamon over the slices (season to taste).

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