Salt mill in in copper-plated stainless steel, 22 cm
An iconic design, a high-performance mechanism with a lifetime warranty and a patented grind adjustment system are just some of the undisputed assets of this magnificent Paris pepper mill with its copper finish.
The mill for chefs
The Paris pepper mill is the Peugeot brand's flagship model! This 22 cm mill features the perfect ergonomic design. Its bespoke grind mechanism has garnered a major following among chefs around the world. A coarse grind will reveal the pepper's full aromas, while a fine grind will unleash an intense burst of heat. With this version, the stainless steel body has been coated in copper. Use it to your heart's content, whether in the kitchen or on the table! - Height: 22 cm - Excellent grip with the mill's curved shape - Made in France - Mechanism with a lifetime warranty - Five-year warranty for the mill - For grinding black, white, green and red pepper, pink peppercorns (no more than 15% in a pepper blend) and coriander seeds - Patented u'Select grind adjustment system.
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).