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My essentials - Gift box View full size

My essentials - Gift box



Gérald Passedat's Essentials - Gift Box

1 box, 1 book, 3 products, 3 recipes

 

Book of recipe by Gérald Passedat: Flavors from the French Mediterranean

Lemon vinegar: Vinegar used in the "Mackerel served in a savory lemon broth" recipe (page 52 of the book of recipe). Glass bottle 10cl.

Bouillon Tramontane (broth mix): Mix used in the "Marseille-style monkffish bouillon" recipe (page 85 of the book of recipe). Composition: galanga, mace, Jamaica pepper, piment de Jamaïque, savory. Net weight: 2 packets of 10g. 

Pain d'épicier (mix of spices): Close your eyes and recall the memory of hot gingerbread just out of the oven… Mix of spices used in the "Spiced Honeycake" recipe (page 150 of the book of recipe). Composition : Ginger, cloves, cinnamon, cardamom, anise.  Net weight : 35g.

45,00 € tax incl.


Gérald Passedat's Essentials - Gift Box

1 box, 1 book, 3 products, 3 recipes

 

Book of recipe by Gérald Passedat: Flavors from the French Mediterranean

Lemon vinegar: Vinegar used in the "Mackerel served in a savory lemon broth" recipe (page 52 of the book of recipe). Glass bottle 10cl.

Bouillon Tramontane (broth mix): Mix used in the "Marseille-style monkffish bouillon" recipe (page 85 of the book of recipe). Composition: galanga, mace, Jamaica pepper, piment de Jamaïque, savory. Net weight: 2 packets of 10g. 

Pain d'épicier (mix of spices): Close your eyes and recall the memory of hot gingerbread just out of the oven… Mix of spices used in the "Spiced Honeycake" recipe (page 150 of the book of recipe). Composition : Ginger, cloves, cinnamon, cardamom, anise.  Net weight : 35g.