Pepper mill made of dark red gloss painted wood, 18 cm
A familiar timeless silhouette, with a gloss finish in deep dark red, the Paris u’Select 18 cm pepper mill is a must on the table.
Inimitable, immediately recognisable
Recognisable by its generous rounded lines, the Paris 18 cm pepper mill with its dark red gloss finish offers an inimitable touch of elegance for your table and your kitchen. This manual pepper mill is equipped with the exclusive Peugeot patented u’Select system used to adjust the pepper coarseness to 6 different sizes for custom grinding according to varying tastes and dishes. In the base of the mill, the 6 settings are simple and practical to use and memorise. As with all Peugeot mills, the steel grinding mechanism comes with a lifetime guarantee.
Foie gras terrine with pear, cinnamon and Sauternes
1 lobe of duck foie gras (500 g)
160 ml Sauternes (or other sweet white wine)
8 g sea salt + 2 g sugar
1 ripe Williams pear
20 g butter
20 g sugar
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.
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.
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).