Arnaud Porcheret

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.

Tim Meuleneire demonstrates the perfect marriage of duck breast, spices and sweet and sour flavours in this recipe.

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.

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.

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.

Chef Theo Wilmink was inspired by the captivating aromas of wild Voatsiperifery pepper to create a recipe with original pairings.

Chef Theo Wilmink offers a very creative interpretation of mixing red meats on a vegetarian starter.

The fruity notes of red Kampot pepper inspired this recipe by Romuald Fassenet

Discover the flavours of Voatsiperifery wild pepper while cooking like a chef at home.