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 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

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)

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

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.

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 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)

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)

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)

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

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)

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...)