Pepper mill in chocolate coloured wood and stainless steel, 16 cm
The Peugeot Madras pepper mill in chocolate stylishly combines chocolate-coloured wood with stainless steel. Style and innovation are the key words for this ultra-contemporary mill.
Beauty, performance and function
The Peugeot Madras pepper mill in a rich chocolate finish is an elegant combination of stained wood and stainless steel. The Madras mill features a very recent innovation: removal of the central vertical shaft. Invisible from the outside yet essential for use, this system makes it much easier and quicker to refill the mill; Simply remove the magnetic cover on the top of the mill. Peugeot’s patented U-Select system makes the mill fully adjustable from fine to coarse or anywhere in between. And to top it all, the Madras mill in chocolate is equipped with the Peugeot pepper grinding mechanism, which 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).