Arnaud Porcheret
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Add a Twist of Colour to Your Table
We know style is just as important as substance. That’s why we’ve given a vibrant new look to our classic Paris salt and pepper mills. Find out about the mills matching your home as well as your palette. -
Apiscius duck breast recipe with fennel and apricot
Tim Meuleneire demonstrates the perfect marriage of duck breast, spices and sweet and sour flavours in this recipe. -
Delicate Sole fillet in a tomato crust
The dish consists of a tender Sole fillet coated with a tomato crust and seasoned with Voatsiperifery pepper, served on a bed of courgette mille feuille. -
Kampot Red Peppercorn And Strawberry Patbingsu
Chef Beverly Kim has put a new spin on the famous Korean dessert, Patbingsu, by incorporating strawberries and red Kampot pepper into her spring recipe. -
Korean Pulkogi Marinated Beef
Chef Beverly Kim revisits the Pulkogi, a Korean BBQ beef dish consisting of thinly sliced steak that is marinated overnight in a sweet and garlicky marinade. -
Pork chop with Voatsiperifery pepper and coffee rub
Chef Theo Wilmink was inspired by the captivating aromas of wild Voatsiperifery pepper to create a recipe with original pairings. -
Pepper & caramel melon with goats cheese
Chef Theo Wilmink offers a very creative interpretation of mixing red meats on a vegetarian starter. -
Strawberry nage with Kampot red pepper ice cream
The fruity notes of red Kampot pepper inspired this recipe by Romuald Fassenet -
Chicken fillet with Voatsiperifery wild pepper
Discover the flavours of Voatsiperifery wild pepper while cooking like a chef at home.