Our oil usage
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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...)