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Salt mill in stainless steel, 18 cm

Paris Chef u'Select Salt Mill | In stock

The Paris Chef salt mill was designed by Peugeot to bring all the quality of instruments used in the kitchens of great chefs into your home. This salt mill, compact and clever, will meet all your expectations.

 

The salt mill of the great chefs, in your own kitchen

Paris Chef is a collection that provides the Paris mill, the most emblematic of the mills in the Peugeot range, in a full stainless steel finish. The stainless steel used in the design of the Paris Chef 18 cm salt mill is of very high quality and provides perfect strength and longevity. This salt mill is also equipped with the u’Select system, for easier grinding control. All you need to do is to turn the ring at the base of the mill to select the required salt coarseness. Its steel salt grinding mechanism comes with a lifetime guarantee. A mill that you will therefore be able to keep for many years and use all the time.


 

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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).