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Salt mill in chocolate finish, 18 cm

Paris u'Select Salt Mill | In stock

The reliability of the Peugeot mechanism and the elegance of a chocolate-coloured wood body, the lion presents to you its emblematic Paris u’Select 18 cm salt mill.

 

Reliability and elegance

Are you looking for a mill that is both reliable and elegant? Choose the chocolate finished Paris u’Select salt mill. An emblematic Peugeot model, the Paris mill is highly reliable. Hence, it is used by the greatest chefs throughout the world. With its steel mechanism, which comes with a lifetime guarantee, and its u’Select grind control system, you are guaranteed to obtain the right salt coarseness for your requirements and your tastes. The curved shape and the chocolate colour will definitely appeal to you. The golden knob located on the top of the mill brings the perfect finishing touch to the silhouette. Love at first sight - for this Paris manual salt mill.


 

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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).