Bouquet Garni from France
Bouquet Garni from France
Bouquet Garni from France
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Bouquet Garni from France
Bouquet Garni from France
Bouquet Garni from France

Bouquet Garni from France

€6.59

Conditioning

This bouquet garni is a bouquet from French producers. All the plants come from France (Nyons, Varize, Serpaize). The classic trio Rosemary, Thyme, Laurel has been revisited with a few hints of fenugreek, coriander and onion.

No need to remove the bouquet garni, within easy reach, the contents of the berlingot will be diffused in all your stews.

  • Net weight : 18g
  • Usage : In your dishes in sauce but will simply surprise you also in pasta.
  • Composition : Rosemary, Thyme, Fenugreek, Coriander, Onion, Bay Leaf
  • Dimensions :
  • Recyclable box and cartons : Sorting paper / cardboard

History

Plant & perfume

Six plants make up our bouquet garni: Laurel from Nyons, Thyme, Rosemary, Fenugreek from Varize, Coriander Serpaize, Onion from Athies sur Laon. The dominant flavor is Rosemary, Thyme and Laurel. We added a hint of Fenugreek, Coriander and Onion. Fenugreek is a little known spice, it will bring notes of celery, Coriander a slight hint of lemon.

Bouquet Garni from France Max Daumin - History
Bouquet Garni from France Max Daumin - Benefits

Benefits

Cooking and Virtue

This bouquet garni is to be used like a classic bouquet garni: to be placed at the start of cooking so that it simmers. Just ground, it will diffuse all its aromas perfectly in your simmered dishes.

It is no longer necessary to remove it like a classic bouquet garni and will always be at hand and kept in the pod. Find the recipes with this blend in our grimoire.

Origins

A long journey

This bouquet of herbs comes from French cuisine. We find the first written traces of it in "Le Cuisinier François" written by François Pierre de la Varenne in 1651."Muton limb à la Cardinale: Take mutton limbs, beat them well, & the skin, flour it & pass it with bacon, & cook it with good broth, bouquet, ..."

In subsequent editions, he will develop his composition “Persil, thin et siboules”. Since then, it has continued to evolve by adding various herbs (celery, onion, leek, rosemary, etc.) while invariably keeping herbs such as thyme and bay leaf as the base. It has become a great classic of French cuisine.

Bouquet Garni from France Max Daumin - Origins

Frequently asked questions

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