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Salt mill in natural wood, 27 cm

Paris u'Select Salt Mill | In stock

Succumb to the iconic shape of the Paris model, the archetypal mill, in this generously sized version, at 27 cm. With its patented grinding control, the Paris u’Select natural salt mill is a benchmark in the world of the culinary arts. A large-sized manual mill that you won’t be able to do without.

 

The archetypal mill

The Paris manual mill is the ideal instrument for seasoning your food. In this magnificent version in natural-coloured beechwood, the Paris u’Select 27 cm salt mill will be the perfect companion to create culinary masterpieces. With its innovative u’Select grind control system, it will be perfectly simple to choose your preferred salt grinding size using the ring at the base of the mill. Choose position 1 for very fine grinding and position 6 for much coarser grinding. As well as being functional, the Paris u’Select salt mill is particularly elegant. Its very slender curved silhouette, with a height of 27 cm, is topped by a magnificent golden button.


 

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Random Recipe

Ingredients Foie gras terrine with coffee and whisky Directions

Foie gras terrine with coffee and whisky


1 lobe of duck foie gras (500 g)
160 ml cold Keheli coffee (Ethiopia)
40 ml whisky (slightly peaty)
8 g sea salt + 2 g sugar + 1 g Voatsiperifery pepper.

Day before
1. Prepare the coffee in a French press with a medium grind. Allow to infuse for 30 minutes. Press and then place in the refrigerator.
2. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
3. Mix the whisky and the COLD coffee. Pour over the foie gras and then add the sugar/salt/pepper mixture.
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. Put the Peugeot Appolia terrine in the refrigerator.

Following day:
Pack the foie gras into the terrine.
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. Add the Voatsiperifery pepper to taste.