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Pepper mill in chocolate finish, 10 cm

Bistro Manual Pepper Mill | In stock

A replica of the form 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 pepper mill is a great classic as a treat for yourself or a gift for a loved one.

 

Small in signature, great in reputation

Peugeot revolutionised the art of dining in 1874, when it created its first table pepper mill, the model Z. A replica of the shape of the latter, the Bistro wooden pepper mill is one of the models that is most emblematic of Peugeot. It has become the symbol of a way of life, that of the world-renowned French cafes and bistros. Both simple and elegant, this Peugeot pepper mill is made of wood and is equipped with the Peugeot pepper grinding mechanism, which comes with a lifetime guarantee, for exceptional performance. The knob on the head of the mill can be adjusted to obtain the correct pepper grind: the tighter the knob, the finer the pepper. A great classic in chocolate-coloured wood, to be paired with the natural wood Bistro salt mill to create a harmonious duo.


 

x $54.00 = $54.00

Random Recipe

Ingredients Carrot Soufflé with Cumin Directions

Carrot Soufflé with Cumin


2.2 pounds (1 kg) carrots,
peeled and sliced
8 large eggs, white and yolks apart
1 stick + 1 Tablespoon (125g) unsalted butter
1/3 cup + 1 Tablespoon (50g) all-purpose flour
1 ¼ cup (30 cl) milk
3 Tablespoons Emmental cheese or other hard cheese, grated
½ teaspoon ground cumin
Salt and freshly ground black pepper
*or 26.5 ounces (750g) mashed carrots

1. Preheat the oven to 390°F (200°C) and grease a 2.2 qt soufflé dish with butter.
2. In a large saucepan, cook the carrots in a large volume of salted water for about 20-30 minutes, or until fork tender. Drain and mash carrots.
3. Add the egg yolks to the carrots and stir well.
4. Make the béchamel sauce: melt butter in a small saucepan. Add flour, and let the mixture thicken for a couple of minutes, whisking constantly. Gradually pour the milk and keep whisking until thickened. Season with cumin, salt and pepper, and add the grated cheese. Add the mixture to the carrot mash and stir well.
5. Beat egg whites with an electric hand mixer until stiff. Fold into the carrots, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there should be some lumps of stiff egg white still visible.
6. Pour the batter into the prepared soufflé dish and bake in a water-bath for about 40-50 minutes. Remove from the oven and eat immediately, with a side of salad.

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