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BOX OF 3 FENNEL AND BAY BOUQUETS

  • BOX OF 3 FENNEL AND BAY BOUQUETS
  • BOX OF 3 FENNEL AND BAY BOUQUETS

BUY FENNEL AND BAY BOUQUET ONLINE

box of 3 fennel and bay bouquets

Find all our plants for sale in the online shop, plants from the Provençal region, such as fennel and bay bouquets, grown and processed at the foot of the Sainte-Victoire mountain near Aix-en-Provence. Our plants come from our growers’ best fields, ancestral drying methods are used to bring you the best of their aromas.

Our plants are harvested as branches and processed within 48 hours. Our bouquets are hand-made and tied using food-grade elastic. They are then dried in a chamber heated to between 33°C and 36°C, with controlled humidity adjusted according to the batches dried. The aim is to preserve as much of the plants’ colour and essential oil content as possible.

This fennel and bay bouquet comes from Provence agriculture, the plants making it up have been carefully dried and assembled in Provence to bring you guaranteed flavours.

PROCESSING:

Every plant is dried following a very specific process and assembled by hand with a string suitable for food contact.

PERFECT MATCH:

These small Fennel branches combined with the aroma of bay bring a hint of aniseed making it ideal for all kinds of fish and shellfish stewed, steamed or en papillote!


An excellent court-bouillon, this bouquet garni will reveal all these flavours when served with whole fish - bass, turbot, mullet, salmon, sea bream - large crustaceans (crab, spider crab) or even vegetables.

OTHER IDEAS FOR USE:

You can also use these bouquets to prepare your pitted olives with fennel!

PACKAGING:

Box of 3 hand-assembled fennel and bay bouquets.

Recipe for fish soup, flavoured with fennel

In a casserole, brown half a finely-chopped onion in oil, add a fennel-bay bouquet garni, a sprig of thyme, a crushed garlic clove, a tomato, and optionally 1/4 leek.

Add a little flour and a kilo of ungutted rock fish: rainbow wrasse, sea perch, peacock wrasse, gobies, blennies, scorpionfish; you also add other gutted fish: for example, bogue seabream, small saupes, annular seabream as well as pieces of freshwater fish or conger eel.

When the fish have coloured a little, add 1.5 litres of hot water and boil for about 10 minutes, plunge if you have crabs or small green favouille crabs, then leave to cook for about another 20 minutes. Remove the fennel-bay bouquet.