Salt mill in Olive Wood, 18 cm
With the inimitable lively grain of the olive wood coursing through the body of Peugeot's iconic Paris mill, this 18 cm manual salt mill is truly a one-of-a-kind model.
Warm and authentic wood
The timeless Paris model is the figurehead of the lion brand. This 18 cm salt mill has been crafted from olive wood and owes its full personality to the distinctive lively grain that snakes through the wood as though driven by passion. The 18 cm Paris olive wood mill moves seamlessly from the kitchen to the table. The metal button adorned with the lion's head is used to adjust the grind setting. Tighten the button for a fine grind or loosen for a crunchier texture... the choice is yours. The steel mechanism inside the Paris salt mill comes with a lifetime warranty. This model can grind dry salt (rock salt) with a crystal size of less than or equal to 4 mm. Do not use wet sea salt (even dried).
- Made in France
- Noble wood for added warmth and an authentic, contrasting look
- Silky-smooth touch (oiled finish)
- Mechanism with a lifetime warranty
- For grinding dry salt (rock salt) with a crystal size of less than or equal to 4 mm
- Ready to use: salt crystals included
- Do not use wet sea salt (even dried)
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.
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.
Pack the foie gras into the terrine.
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. Add the Voatsiperifery pepper to taste.