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
Fry 2 finely chopped long shallots in 50ml of vinegar. Reduce then remove from the heat. Tip away any excess vinegar then add 100ml of dry white wine. Reduce then remove from the heat. Tip away the remaining white wine and leave to cool. When the mixture is cold, return to a very low heat… Continue reading Beurre blanc sauce with long shallots
Serves 4 Finely chop 2 echalions and fry them in a pan with butter until they turn golden. Add 3 medium leeks, sliced. Cook over a high heat for 5 minutes then cover and reduce the heat for 10 minutes. Cut 300g of fresh salmon into pieces. Cut 150g of soft goat’s cheese into cubes.… Continue reading Fresh salmon, leak and echalion quiche
Finely chop 5 or 6 Breton pink onions. Sweat them in a pan with some butter, salt and pepper. When the onion is gold in colour, add 1 teaspoon of honey and 5 tablespoons of sugar and let it caramelise. If the onion sticks to the bottom of the pan, deglaze with some white wine.… Continue reading Breton pink onion chutney
Serves 2. In a salad bowl, put: 150g salad leaves, 2 sliced avocados, 1 finely sliced red onion, 250g cherry tomatoes cut in half, 200g crumbled feta cheese. Season with salt and pepper. Make the dressing separately: 6 tablespoons of olive oil, 2 tablespoons of lemon juice and a teaspoon of mustard. Non-contractual photo
SAS Daniel CADIOU
La Ferme du Bant
29440 PLOUZÉVÉDÉ – FRANCE
ZA Convenant Vraz
22220 MINIHY-TRÉGUIER – FRANCE
Tel : +33 2 98 69 99 17
