David Vanille's opinion: Discover a rosemary of exceptional quality. A micro-lot from the Nile Delta region. Intense, lemony and coniferous notes. This Cleopatra rosemary has a soft shade of brown-green that quickly reminds us of its ability to flavour all dishes to grill and simmer.
Food pairing: White meat, red meat, fish, shellfish, vegetables, potatoes, fruity desserts.
Packaging: 40 gr
Other names: Rosmarinus oficinalis, Crown grass, Incense plant,
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Among the aromatic herbs that easily remind us of summer flavours and smells are rosemary. This plant that is naturally associated with the scrubland, the singing cicadas, the sun...
But do you really know Rosemary? Did you know that it occupied a prominent place in ancient civilizations, including Egypt? The famous Egyptian queen Cleopatra, in particular, used it very regularly in different contexts.
Rosemary comes in the form of a shrub belonging to the Lamiaceae family. It is found mainly around the Mediterranean, like Cleopatra who, Greek by birth, conquered the hearts of the Egyptian people before melting those of powerful Romans. It can reach a height of 1.5 metres in its favourite environments such as scrublands, rockeries or scrubland, up to an altitude of 1500 metres. This shrub has evergreen foliage with a dark green colour shining on top and rather light on the underside. It is these leaves that give rise to the pleasant, typical smell of rosemary, which we will harvest in order to benefit from the plant's taste, smell and medicinal qualities.
The term "rosemary" has different etymological origins: it would come either from the Latin "ros marinus" which means "sea dew" (because it is satisfied with very little water, and the dew of the sea is sufficient for it to flourish) or from the Greek "rhops myrinos" which represents it rather well since it means "aromatic bush"
The leafy branches of Rosemary can be eaten fresh or dry. I offer them in their freeze-dried version in order to preserve the flavours and olfactory notes in an optimal way and to make their daily use as practical as possible.
Rosemary is one of the aromatic herbs star of barbecue evenings, and is often used both as a sprinkle directly on grilled meats (meat, fish, vegetables) and as a seasoning for marinades, or as a vegetable skewer on branches.
But his talents do not stop with the summer pleasures of grilling of all kinds, far from it.
Rosemary is also used to give a revitalizing freshness to many dishes in sauce, stews, stews, soups... You can also use this aromatic plant to smoke meat or fish by allowing it to absorb some of its delicate aroma.
More surprising, but no less succulent: Rosemary easily finds its place in certain sweet dishes, whether desserts or side dishes... If your curiosity has been aroused by this information, I invite you to read the following paragraph.
Finally, Rosemary, like thyme, is very pleasant to drink as an infusion on long, cold winter evenings. We know that Cleopatra, beyond her legendary beauty, her seductive power also resided in her musical voice. It seems that its secret comes from a daily consumption of infused Rosemary.
The major role of Cleopatra Rosemary will be to bring to your entire cuisine its sparkling freshness directly from the Mediterranean regions. Whether it is a question of grilling pieces or simmered dishes (or even sweet suggestions), this aromatic plant will bring you the best of its organoleptic palette. In the style of Cleopatra, seduce your guests' palates with gentleness and ingenuity, using Cleopatra Rosemary.
For your meat dishes :
Prepare wonderful white meat dishes such as Rabbit with Mustard, Filet Mignon with Rosemary and Olives, or a delicious Chicken, Tapenade and Rosemary. This "crown grass" will deliver the best of its flavours throughout the cooking of your dishes so that the treat is guaranteed once the service is assured. Red meats go perfectly with this herb. For your family meals, what could be better than a Candied Lamb Mouse with garlic and rosemary? You can also be inspired by Julie Andrieu who offers us a delicious roast beef with rosemary and balsamic vinegarRosemary also forms a very beautiful alliance with duck or game, take the opportunity to enjoy this plant as a seasoning for your Duck Breast or a roasted Rosemary Fillet of Doe.
Of course, Cleopatra Rosemary will go well with all the meats you want to grill on the barbecue, either by sprinkling it directly on your pieces or by adding it to a marinade.
For your fish and shellfish :
If Rosemary is an ally of choice for all your meats, it is nevertheless a wonderful seasoning for your seafood products. Indeed, it will enhance all your fish and shellfish by bringing them that typical freshness that will enhance their iodized flavors.
To you the delicious fish in papillote (Salmon in papillote with Rosemary, Colin, Tuna,...), a Roasted Cod in Rosemary, or, in the manner of Alain Ducasse, a Cod in Almond Crust and Bean with Confit Garlic. The combinations are endless, as you will have understood.
Sublimate your shellfish by combining them with the typical flavours of Cleopatra Rosemary. Prepare delicious skewers of scallops and rosemary, or a fabulous lobster with rosemary roasted spices, penne with truffles, according to Chef Robuchon.
Make your vegetables sing with Rosemary
Whether it's a Poêlée of Légumes du Soleil, or delicious Pommes de Terre au Four, the vegetables will sing even more on your plate if you season them with Cleopatra Rosemary! Chef Alain Ducasse also suggests a succulent Courgette and Tomato Pie, delicately flavoured with Cleopatra Rosemary.
Cleopatra Rosemary is also..
Against all odds, Cleopatra Rosemary is not the only choice for salty dishes and other grilled dishes.
Indeed, it will also make a very good match with your desserts! Have the audacity to add a little Cleopatra Rosemary to your fruit-based desserts, especially peaches, figs and apricots (compotes, jams, pies, ice cream and homemade sorbets,...). It will bring a unique scented touch to your dark chocolate desserts, especially ganaches.
Cleopatra Rosemary can also be enjoyed as a drink: whether you are looking for the warm comfort of an infusion in the heart of winter, or rather the invigorating power of a traditional drink that consists in letting Rosemary soak several weeks in wine*, Rosemary has an answer to all your needs!
Rosemary is an aromatic plant that originates in Southern Europe, all around the Mediterranean. We find its trace in different stories and legends.
Legend has it that this plant originally had white flowers. But when the Virgin Mary gave birth to the baby Jesus, she would have laid her blue cloak on a rosemary foot planted in front of the stable, and that since that day, the rosemary flowers are blue.
Rosemary was revered by many civilizations. Thus, it was the symbol of success among the Greeks as it was used to make crowns to decorate the heads of students, so that they could benefit from its stimulating action on brain functions. These same wreaths were also part of the young wives' outfits during wedding celebrations. It is also known that the Egyptians placed branches of Rosemary in the tombs of the Pharaohs to strengthen their souls. It was also used by the last queen of Egypt, on a daily basis, in its oily form, integrated into its famous donkey milk baths, which helped to preserve all the brilliance of its beauty over the years. It is also mentioned that her enlightened mind, which made her a conquering and respected woman, would also come from this cosmetic and culinary consumption of Rosemary.
Rosemary is found in the Capitular of Villis (8th / 9th centuries), as part of the plants recommended by Charlemagne for cultivation in the royal estates.
Rosemary will take all its letters of nobility through a legend related to Queen Donna Isabella of Hungary. This is the 17th century, in the city of Bude, Hungary. Donna Isabella is a seventy-year-old woman suffering from the ills of her age and whose freshness has been outdated in recent years (some will say she had a face of undeniable ugliness). One day, she met a hermit who offered her a miraculous water that was prepared with rosemary and impregnated with a magic formula. He advised her to drink it and wash her face with it daily for a period of one year. The miracle happened a year later: the seventy-year-old no longer suffered from rheumatism or gout, and had regained her young woman's face. So much so that her neighbour, the young King of Poland, proposed to her. Obviously, this legend could only inspire the entire court of Louis XIV, and we know that this cosmetic remedy is one of Madame de Sévigné's favourites
If Rosemary is an ally of choice in everyday cooking, it knows how to apply its talents in cosmetics (as we have discovered above), but also in phytotherapy.
Throughout history, we know that Rosemary was used to fight plague epidemics. Twigs were burned to purify the air and sometimes they were also carried on you to put on your nose and mouth, like a mask, when you passed through heavily contaminated areas.
Rosemary is a very honey-bearing plant that allows bees to produce a very tasty honey with southern accents. Moreover, this honey, also known as "Narbonne Honey", was one of the many ingredients used in 18th century Western maritime pharmacopoeia to prepare the counterpoison that was theriac.
Today, we know that this plant has different health benefits. It acts both on the digestive system by being an excellent hepatoprotective and choleretic agent; on the immune system by presenting antibacterial and antimycotic qualities; it activates the blood circulation, especially when used as an oil in a bath. Rosemary is said to influence the functioning of the nervous system by fighting depression and asthenia.