Four "3 Origins" peppers

LE QUATRE POIVRES - 3 ORIGINS - FLAVOUR EXPLANATIONS

The first contact you'll have with Quatre Poivres - Madagascar, Vietnam, India will be visual, allowing you to admire the array of colors offered by this blend while already projecting its organoleptic palette, even before tasting it. Indeed, you'll feel the strength of the Black, the softness of the White, the freshness of the Green and the energy of the Pink.

Before tasting this skilful blend, you'll first have to discover its olfactory qualities. While White Pepper is the one that brings all its sweetness to this blend, it is also the one that dominates the olfactory palette. The first thing you'll recognize is the typical scent of White Pepper, whatever its origin. Then, if the scent of White Pepper has prompted you to push your curiosity beyond appearances, you'll simultaneously feel the freshness of Green Pepper and the power of Black Pepper. The fruity notes of Pink Berries remain discreet at this stage, only to surprise you once in the mouth.

As this blend has a rather complex aromatic palette, it's best to put it in a grinder and grind it at the very end of cooking, or even just before serving your dish. This will preserve all the flavours of the Quatre Poivres and the ingredients they enhance.

RECIPE IDEAS WITH QUATRE POIVRES - 3 ORIGINS

When we say "colors, flavors and multiple origins", we mean "infinite cooking possibilities".

One of the many advantages of this blend of Four Peppers - Madagascar, Vietnam, India is that it is the ideal seasoning for all your savoury dishes.

For all your meats:

Whether red or white, poultry or game, no meat will resist the accompaniment of this wonderful Quatre Poivres. You can prepare a delicious Rôti de Veau au Quatre Poivres, or a Sauté de Bœuf au Quatre Poivres . For a festive meal, concoct an original Duck Breast seasoned with this complex yet delicate blend. Finally, take inspiration from chef Alain Ducasse with a marvelous Dos de Biche aux Quatre Poivres. This blend will also work wonders in marinades for all your grilled meats.

For fish and shellfish:

This sublime blend will enhance any seafood you wish to cook. Whether it's a lean fish such as Cod Steak in a Quatre Poivres sauce, or a fatty fish such as Tuna Fillet in a Quatre Poivres crust, you'll be won over by the new flavors this blend brings to your dishes. Are you a big fan of iodized flavors? If so, the Quatre Poivres I'm proposing will delight you when you add it to your Sautéed Shrimps or Shrimps prepared a la plancha, or when you add it to the Mayonnaise that accompanies your Bulots, Clams and other Cockles.

For egg dishes:

Whether it's an Omelette aux Champignons Frais, an Œuf au Plat with a touch of crème fraîche, a gourmet Œuf d'Oie à la Coque orŒufs Meurette to accompany a country salad, you can count on the complexity of Quatre Poivres flavors to spice up all your egg dishes!

For vegetables and starches:

Prepare delicious vegetables by seasoning them at the very end of cooking with this Quatre Poivres blend. Use it to season steamed vegetables, vegetable gratins, soups and delicious purées. The same goes for all your pasta and rice dishes. Give your Lasagne Bolognaise, your Spaghetti Carbonara or your succulent Risotto a new gustatory boost, and you'll already be winning rave reviews.

Bonus:

Although I often recommend that you incorporate my peppers (especially the black ones) into your chocolate preparations, it's obvious that the aromatic complexity of this blend doesn't allow me to set you such challenges. Nevertheless, I suggest you grind a little of this Quatre Poivres on a Strawberry Salad or in a Red Fruit Coulis. The gustatory surprise is guaranteed.