Wholesale BURGUNDIAN PERSILLADE - spice and herb blends

Enhance your recipes with our great classic of French gastronomy. This premium blend combines the herbaceous freshness of parsley with the aromatic intensity of garlic and shallot. Ideal for creating an exceptional escargot butter in no time or for flavoring your shellfish. Reinvent your marine and land classics with our artisanal Burgundian persillade. Made in Centre-Val de Loire, its exclusive recipe brings together 8 carefully selected herbs and spices, with no added salt or sugar. It releases piquant and sweet notes that elevate shellfish, white meats and sautéed vegetables. A true gustatory signature, rich in texture, to delight your guests. . Seared scallops and bay scallops: Sprinkle at the end of cooking in the pan with a drizzle of fresh lemon juice. . Reimagined moules marinières: Add the blend to your white wine and shallots for a memorable cooking jus. . Crispy frog legs: Coat your legs before browning them generously in the pan. . Masterful escargot butter: Mix the blend into softened butter to stuff traditional Burgundy snails. . Sautéed wild mushrooms: Elevate your porcini, chanterelles or button mushrooms at the end of sautéing. . Seafood gratin: Sprinkle your mixture before covering with sauce and gratinating in the oven. . Lyonnaise-style pan-fried potatoes: Give your sautéed potatoes a bistro touch with duck fat. . Quick marinade for white meats: Mix the blend with olive oil to brush over chicken breasts or pork chops. . Decadent cream sauce: Infuse the aromatics into thick crème fraîche to accompany your pasta or fish. . Bold vinaigrette: Liven up your green salads by adding a pinch of the mix to your oil/vinegar emulsion.