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Pepper mill in cherry wood, 21 cm

Châtel Pepper Mill | Out of stock

Zen and convivial ambience with the Peugeot Châtel pepper mill. This manual mill, made of precious cherry wood, will bring natural beauty and authenticity to your table and kitchen.

 

Gentle and natural ambience

The Peugeot Châtel pepper mill is a hymn to minimalism and authenticity of natural environments. This pepper mill is made of cherry wood; a precious wood also called wild cherry, and very sought after particularly by furniture makers for its high quality. Embracing the unique grain and beauty of the wood, no two Châtel mills are the same. As with all Peugeot mills, this Châtel pepper mill is equipped with the Peugeot steel mechanism, which comes with a lifetime guarantee. Performance and reliability have come together. The knob is used to adjust the grinding of the pepper. A beautiful instrument celebrating the beauty of wood and nature.


 

x $129.00 = $129.00

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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