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Salt mill in natural wood, 10 cm

Bistro Manual Salt Mill | In stock

A reissue of the shape of the first Peugeot table mill created in 1874, the Bistro wooden salt mill is one of the models that is most emblematic of Peugeot. This mill is a great classic as a treat for yourself or a gift for a loved one.

 

Small in stature, great in reputation 

A 19th century reproduction model of the first table mill created by Peugeot in France, this natural Bistro mill is an icon for the brand. It has become the symbol of a way of life, that of the world-renowned French cafes and bistros. Simple and elegant, this legendary mill is made of beechwood and is equipped with the Peugeot salt grinding mechanism, which comes with a lifetime guarantee. The grind control knob located on the head of the mill can be adjusted to obtain the preferred grind size: the tighter the knob, the finer the grind. The natural Bistro mill will easily become a staple on your table.


 

x $54.00 = $54.00

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.