Updated on 08/03/2021
Present on exhibition Gourmet 2021
From 12 to September 13, 2021
18 route de Pitoys
At Balme, the truffle, is a family story that began over a century ago in Vaucluse in the heart of Provence. No less than four generations of truffle growers have followed each other through the rich and fertile lands of the Luberon with one and only targert; to offering you the best of this noble and mysterious dish through exceptional products. Thanks to a dedicated team who is constantly researching for extraordinary small producers with whom we can develop a recipe, we test, taste, repeat and then validate any product released in order to offer that little extra that will make the difference to the most discriminating palates. In short, we try to surround ourselves with the best to offer gourmet and generous products, always in closed relation with local producers.!
Chopped Black Perigord truffleMaison Balme
Like glitter, sprinkle your dishes with black truffle fragments and enhance any of your recipes. Preserved from the first boiling in order to preserve all their flavours, the black truffles from the Perigord have been chopped finely and will be a great ally for a gastronomic dish that is quick and easy to cook. INGREDIENTS: Truffle (Tuber melanosporum), water, salt PACKAGING: 30g DLUO : 2 years
The burrata of the Basque Country with Summer truffleMaison Balme
In the best Italian style! After months of tasting, we are proud to present our beautiful burrata made in collaboration with the Biribil Brothers of Bilbao. Their commitment to quality, respect for nature and the desire to make it even better every day results in a super creamy, smooth and perfectly nuanced burrata. PRODUCER: The Biribil cheese factory was born from the friendship between three friends who are passionate about gastronomy and especially cheese. After years of training in Italy, the founders returned to the country to offer the best of the Basque country in the purest Italian style. INGREDIENTS: Pasteurized cow's milk (from Spain), rennet, milk cream, lactic ferments, salt, chopped truffle 5% (Tuber aestivum). DLUO : 14 days PACKAGING: 150g drained weight
The summer truffle shortbreadMaison Balme
These small homemade shortbread made in Bidart, in front of the ocean will be your new ally for the apetizer. Gluten-free, made from chickpea flour and delicately flavored with the scent of summer truffle, they can be eaten in their simple form or used as a base for spreads. PRODUCER: Our shortbread is produced in collaboration with the Biscuiterie Maison Miettes located in Bidart in the Basque Country, inspired every day by this land combining tradition and craftsmanship. Maison Miettes selects for you quality raw materials and adds its know-how to offer you delicious biscuits and confectionery. Their biscuit recipes are inspired by tradition and revisited with modernity. Gluten-free and made with chickpea flour, the biscuits are made with carefully selected natural products. We thank Chef Stephane Bour for the elaboration of these crispy biscuits. INGREDIENTS: Potato starch, chickpea flour, sunflower oil, dried truffle petals 2,87% (Tuber aestivum), salt flavored with summer truffle (2,78%), natural black truffle flavor, flower of salt from Salies-de-Béarn, black pepper. DLUO : 1 year
SECRETS DE FAMILLE
Nous sommes deux soeurs, nées en centre Finistère et poussées par le désir de faire découvrir ce que notre région fait de meilleur. Sarah, "meilleure apprentie de France" en 1998, s'inspire de notre terroir et des recettes du monde pour proposer des saveurs créatives et innovantes, à utiliser frois ou chaud. Sandra, la commerciale, gère le développement de l'entreprise. Entourées de nos 6 salariés, nous fêtons nos 15 ans cette année.
Craftsmen and preservers of Dordogne, installed in the heart of the Périgord Noir, we have been preparing for 4 generations with respect for traditions and from rigorously selected products of certified Périgord origin: foie gras, confits, gizzards, cassoulets, pâtés, terrines. ..
The quality of our goose and duck foie gras has been rewarded with 33 medals and awards over the past eighteen years, including a gold medal for our whole duck foie gras from Périgord Sterilized in 2019 and 2020. at the Concours Général Agricole and favorite by Gault et Millau during a blind tasting organized by the magazine for our IGP Périgord semi-cooked whole duck foie gras.
DELICES SAINT ORENS
From the first day to the last day of a long process of 16 weeks, we alone breed and then transform our own ducks.
We alone develop their feed thanks to our own corn crops.
From the first day to the last day, everything is taken care of in our farm at Cauna in the Landes...
This may seem obvious,
but it is rare, even exceptional!