The first batches of new shallots are starting to be delivered to our stations.
The first batches of new shallots are starting to be delivered to our stations.
We are delighted to inform you that we have renewed our commitment to BEE FRIENDLY label. A total of 12 farms have opted for this certification.
This year, the traditional shallot rally was held on the 8th of June with Claire Gouez from Chamber of Agriculture of St-Pol-de-Léon and numerous producers.
The 25th of January 2023, a dozen of our Traditional shallots and Roscoff onion growers gathered to exchange about the different means to control the expansion of the weeds at the level of the farm.
Asserting the identity of the traditional shallot of Brittany, obtaining a recognition of its origin and quality in order to guide consumers, protect producers and maintain activity and employment in the region. This is the goal of the collective… Read more
After being planted in excellent conditions, the Traditional shallot crops developed very well thanks to the combined action of strong sunshine and planting on mulch allowing the maintenance of relative humidity at the roots level.
Here you will find practical information about our company, our philosophy and commitments: first, with ever more environmentally friendly crops and second, with a new range of eco-responsible packagings. The information is designed to be fluid, compatible with all digital devices. Please feel free to subscribe to our newsletter. Enjoy our website !
DANIEL CADIOU and the BEE FRIENDLY label have signed a direct partnership agreement on last February 21st.
For 2 flank steaks Fry 6 chopped shallots over a medium heat. When the shallots are golden, add 1 glass of red wine. Season with salt and pepper and leave to reduce. Fry the steaks to taste. Before the steaks are cooked, add the shallot sauce to the pan. Non-contractual photo
Serves 2 : Drain 120g of crab meat and press it into a sieve to make sure it is completely dry. Hard boil 2 eggs. Make a mayonnaise with 1 egg yolk, 2 teaspoons of lemon mustard, salt, pepper and sunflower oil. Combine the crab with the mayonnaise and 2 tablespoons of ketchup. Blend the… Continue reading Crab cocktail with long shallots
SAS Daniel CADIOU
La Ferme du Bant
29440 PLOUZÉVÉDÉ – FRANCE
ZA Convenant Vraz
22220 MINIHY-TRÉGUIER – FRANCE
Tel : +33 2 98 69 99 17
