Blins and the atelier blins metted to the honneur le pois chiche, Sweet potato and olive. To its novelties in salmon and smoked trout, Delpierre adds tartares to seaweed. Labeyrie gives a new breath to the duck.
Blins and the blins atelier : Three recipes for a colorful aperitif. Starting with the Blini workshop : Roasted sweet potato, Fresh Cheese & Lemongrass tip. This unique recipe combines the sweetness of roasted sweet potato with creamy fresh cheese, enhanced with a touch of lemongrass and a shallot and chives topping. A combination that appealed to 73% of consumers in a purchase test (format 140 g). The second recipe from the Blini workshop : Extra Beetroot Hummus & Raspberry tip. An original creation combining the sweetness of chickpeas and beetroot with a tangy touch of raspberry. All enhanced by a nigella seed topping, bringing originality and deliciousness (format 175 g). And for the third, Blini L'Olivade : inspired by Mediterranean traditions, this recipe highlights green olives (65 %), enhanced by a fresh aroma of thyme and candied lemon. Without anchovies, it offers a texture that is both melting and crunchy, ideal for an aperitif (format 180 g). Available in June.
The sea differently with Delpierre
Seaweed Tartars. Delpierre offers a new range of seaweed tartars, prepared in Brittany and available in three recipes : citron, plain and sesame. A 100% plant-based and organic range. Natural source of nutrients, rich in vitamins, minerals and fibers, seaweed presents itself as a healthy and sustainable substitute for traditional products. With a growing market (+8% in five years), Delpierre supports this trend (format 90 g). Smoked Salmon to Cook. A use of smoked salmon in a version designed to be an ingredient in everyday dishes. The salting process based on Delpierre's historic know-how offers salmon with a less salty taste for cooking. The sliced presentation facilitates its integration into various culinary preparations (format 100 g). Pan-fried fishmonger. A new approach to development and accessibility in the fish segment. This stir-fry combines raw sustainable fishing MSC cod with grilled vegetables (peppers, eggplant, courgettes, onions) and Provençal-style butter pebbles. A recipe ready in 5 minutes (format 350 g).
Labeyrie : smoking excellence
Labeyrie Intensely Smoked Salmon. A salmon from Norway smoked using the traditional string method, with woody and full-bodied notes. It meets the intense taste expectations of 14% of market consumers. This new reference enriches the Labeyrie palette and meets all market expectations (format 4 tranches, 130 g). The Essentials by Labeyrie. An accessible range, faithful to Labeyrie’s quality fundamentals, which democratizes the tasting of exceptional salmon on a daily basis with simpler uses. Atlantic smoked salmon 100 g, Wild smoked salmon 90 g.
