The oreillette is a variety of doughnut which is one of the Provençal traditions to be eaten during Candlemas, Carnival or Shrove Tuesday . The dough is thin and crispy, cut lengthwise, and the oreillettes are usually eaten sprinkled with icing sugar. On the blog, we reveal our version of this traditional recipe.

Here we reveal our recipe for cauliflower velouté with truffle oil. You can add a little blue-veined cheese to support the regional aspect of this preparation.

Discover the homemade spread recipe. It consists of simple ingredients: roasted hazelnuts, cocoa, sugar and our hazelnut oil! Ideal as a snack or for a snack on fresh bread with a good sourdough taste.