Our oil usage

Discover our alliances

Almond oil

For cold use or at the end of cooking

  • Seasoning for green salads (arugula, mixed greens...)
  • White meats (roast pork, chicken, guinea fowl), salmon (smoked, raw, or cooked), crab, or langoustine
  • Drizzling over avocado
  • Desserts with red berries, apple, pear, or orange
  • Pastry (chocolate cake, cookies)
Argan

Argan oil

For cold use or at the end of cooking

  • Seasoning for green salads & raw vegetables
  • Steamed or pan-fried vegetables
  • Meats : lamb, chicken, mutton (Tagine, couscous)
  • White-fleshed fish (marinades)
  • Shellfish : scallops, prawns, or langoustines
  • Fresh cheeses : goat cheese or mozzarella
  • Eastern pastries, sweet/savory blends

Avocado oil

For cold use or at the end of cooking

  • Seasoning for green salads (arugula, lamb's lettuce...)
  • Accompaniment for shrimp or smoked salmon
  • Drizzling over a fruit salad
  • Pastry (financiers and madeleines)

Peanut oil

For cold use or at the end of cooking

  • Seasoning for green salads
  • Drizzling over pan-seared shrimp or grilled meats
  • Blue cheese (Roquefort, Fourmed'Ambert...)
  • In sauces (bolognese, madras...)
  • In pastry (chocolate-based, shortbread, and muffins with dried fruits)

Hemp oil

For cold use or at the end of cooking​

  • Seasoning for salads and raw vegetables
  • Marinade for fish
  • Sauces (including yogurt-based)
  • Vegetable dishes, after cooking
Colza

Rapeseed oil

For cold use or at the end of cooking

  • Seasoning on raw vegetables or green salads
  • Freshness note on cooked vegetables
  • Marinades for meat, fish, or vegetables before cooking

Hazelnut oil

For cold use or at the end of cooking

  • Seasoning for green salads (lamb's lettuce)
  • Drizzling over carrots, cabbage, and pumpkin
  • Fish and white meats (roast pork, veal, or poultry)
  • Bruschetta with goat cheese, Camembert or fresh cheese
  • Desserts (fruits and chocolate)
  • Pastry dough (choux pastry or crepe)
Noisette

Walnut oil

For cold use or at the end of cooking

  • Seasoning (balsamic vinegar) Drizzling over endives, carrots, figs (raw or cooked), potatoes, pumpkin, pasta
  • White fish
  • Soft cheese (Saint Félicien, Coulommiers...)
  • Pastry dough (crepe, bread, brioche) or cake
Noix
Noix de pécan

Pecan oil

For cold use or at the end of cooking

  • Seasoning (balsamic vinegar)
  • Accompaniment for rice
  • Drizzling over mild, semi-hard cheeses or Brie
  • Pastry for cakes (brownies, yogurt cake, fruitcake), crepe batter, cookies, etc.
Noix de cajou

Cashew oil

For cold use or at the end of cooking

  • Seasoning for green salads & raw vegetables
  • Drizzling over pan-seared shrimp or grilled meats
  • Blue cheese (Roquefort, Fourme d'Ambert...)
  • Sauces (bolognese, madras...)
  • Pastry (chocolate-based, shortbread, and muffins with dried fruits)

Olive oil Aglandau variety

For cold use or at the end of cooking

  • Seasoning for green salads, arugula & raw vegetables
  • Starches (pasta, potatoes, rice, risotto)
  • Vegetables (artichoke, tomatoes, broccoli...)
  • Fish (salmon, tuna...)
  • Meat (beef, lamb...)
  • Desserts with red or exotic fruits
Olive Aglandau

Olive oil Tanche variety

For cooking or cold use

  • Seasoning for green salads & raw vegetables
  • Starches (pasta, rice, lentils)
  • Vegetables (carrots, zucchini...)
  • Fish (monkfish, cod, trout...)
  • White meats
  • Desserts (pastries, fruit salad)
Olive Tanche
Pépin de courge

Pumpkin seed oil

For cold use or at the end of cooking

  • Seasoning for raw vegetable salads (with cucumber, cabbage, rice, melon, apple, etc.)
  • Enhancement for soups
  • Drizzling over roast chicken
  • Cheeses (Bleu d'Auvergne, Brie, Emmental)
  • Pastry (vanilla or carrot cakes)
Olive Tanche

Grapeseed oil

For cold use, cooking, or frying (max 180°c)

  • Seasoning with vegetable oils or vinegars with stronger flavors
  • Mayonnaise and sauces
  • Fish, meat, and vegetables
  • Frying (doughnuts, chips, fries)
  • Pastry

Grapeseed oil - truffle-flavoured

For cold use or at the end of cooking

  • Seasoning (vinaigrette)
  • Risotto or mashed potatoes
  • Fillet on foie gras, salmon, chestnut purée or capon
  • Enhancement of omelettes, pasta, soups
  • Cream-based sauces
  • Pastries and desserts (chocolate)
Pépin de raison

Pine nut oil

For cooking or cold use

  • Seasoning for green salads & raw vegetables
  • Pasta or steamed vegetables
  • Soups
  • Shellfish
  • White meats
  • Ideal for pistou and pesto sauces
  • Goat cheeses
Olive Tanche
Pistache

Pistachio oil

For cold use or at the end of cooking

  • Seasoning for green salads and raw endives (balsamic vinegar)
  • Drizzling over smoked or raw salmon
  • Goat cheese
  • In pastry and desserts (chocolate, citrus fruits, red fruits, or apricots)
Olive Tanche

Sesame oil

For cooking or cold use

  • Seasoning, with soy sauce or balsamic vinegar
  • Asian recipes (marinades or wok cooking bases)
  • Drizzling over crunchy vegetables
  • Warm goat cheese toast
  • Bread doughs and biscuits
  • Eastern pastries

Sunflower oil

For cold use or at the end of cooking

  • Seasoning for green salads and raw vegetables
  • Mayonnaises
  • Cooking for a wide variety of dishes (fish, vegetables, or meats...)
  • Alternative to butter (pastries, pies, cakes, loaves...)
Tournesol