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Pepper mill in black gloss finish, 30 cm

Paris u'Select Pepper Mill | In stock

An exceptional size, with a refined and elegant black lacquer finish to perfectly match the generous and slender curves, here is the Paris u’Select 30 cm manual pepper mill. This Peugeot wooden mill attracts all the attention.

 

Inimitable, recognisable

Its size is a reflection of Peugeot expertise, large and complete. With a bright black glossy finish, the world-renowned silhouette of the Paris u'Select 30 cm pepper mill is elongated and generous. This wooden manual mill is equipped with the exclusive Peugeot grind control system - u’Select. With this ingenious function, adjusting the size of the grind for seasoning exactly as you want it is astonishingly easy. Practical, with its 6 setting positions located on the base of the mill, you can very easily choose your preferred grinding size. As with all Peugeot mills, its pepper grinding mechanism comes with a lifetime guarantee. At the table and in the kitchen, this pepper mill is a tribute to the senses and to flavours.


 

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x $149.00 = $149.00

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).