Our recipes


Apple-PommePrimary tabs

This traditional kitchen tool allows you to cook apples in a healthy and easy way :
All you have to do is to place them in the Apple-pomme and to put this on the wood-embers or in the oven at a moderate heat.
The fruit cooks in its own juice.

One can improve the recipe by removing the core of the apples and adding some butter, sugar or honey to caramelise them.

When it is placed on the wood-embers of the fireplace, the fruit absorbs a slight perfume of smoked wood.
One should calculate 1 hour of cooking, may be longer.
It may also be suitable to cook pears or potatoes and it becomes a presentation dish for the aperitif.

The dish sinks around the pick and takes in all kinds of vegetables which benefit and caramelize.

Fall recipe
Choose a chicken as you like them : either one that runned, ferm, with muscles or a more leasy one, with fat.. Scure the chicken on the chicken cooker. In the dish, add some skinned potatoes , plain garlic, seasonal mushrooms, salt and pepper.
Start cooking in a cold oven for an hour and check regularly. 

Moroccan recipe
Stuff the chicken with green olives, lemon confit and scure it on the chicken cooker. In the dish, add fresh onion rings, garlic, parsley, coriander and large sliced skinned courgettes. Sprinkle with a mix of spices : curcuma, cinamon, Ginger, Pepper and salt. 
Start cooking in a cold oven for an hour and check regularly. Add fresh olives 10 mn before end.


The GRATIN DISH is made from a  unique grey clay which is a mixture of natural organic materials which are only found in France. The clay possesses an amazing capacity to retain and gradually release heat. It will also keep the food warm for a long time if left on the table during a leisurely lunch ! The rectangular shape and the flared sides increase the surface area exposed to the heat.

For 4 people: 1 Pumpkin of approx. 3.5 lbs (1.5Kg) , 4 to 5  Tablespoons of Crème Fraiche ,  7 ounces ( 200g) coarsely grated Parmesan. Grated Nutmeg, salt and pepper, 40g dried mushrooms.

Cut the pumpkin into slices with a sharp knife ( the Corsican knife for example ), remove the skin, then chop into pieces for cooking in boiling water.
Slice the mushrooms (shiitake or morels… soaked in water for several hours) and part cook them in a pan.
Drain the pumpkin and mash them into a puree, add the Crème Fraiche, the parmesan and a pinch of nutmeg.
Add the mushrooms, salt and pepper to taste, and transfer to the Gratin dish which has been previously buttered inside.
Cook in an oven for 45 mins and finally grill for 5-10 minutes at the finish of cooking.