Forgotten for centuries and rediscovered by talented Parisian chefs, split peas puree is an attractive alternative to potatoe puree. They have an interesting flavour and a smooth velvety texture. They will perfectly go with fishes and white meat: bath, brill, cod, hake, salmon, pork chops, ham, smoked sausages (in France, we often serve them with “saucisse… Read More Smooth and delicate split peas puree

Willing to taste a delicious … Read More Carrot, pumpkin and sweet potato puree