Recette Cella - Gelée de coing

Quince jelly (and Orléans cotignac)

Graceful, melancholy, autumnal. Quince jelly is prepared from September to the end of November. This little treasure is very old and the recipe unchanged until today. It's easy to prepare. Pair it with meats or cheeses!
Cella - Recette oeufs marines au safran

Saffron marinated eggs

Here is a recipe for saffron marinated eggs. This is an original way to prepare a light dinner, accompanied by cold meats, cold chicken and a salad.
Cella - Recette ail fermente au miel des Vosges - Miel de Franck Fesser - Miel de montagne - ail fermente au miel de montagne des Vosges

Garlic fermented with honey

The recipe for firming garlic with Vosges mountain honey combines the benefits of honey and garlic in an astonishing and easy-to-make mixture. Exceptional condiment and 100% natural nutraceutical.
Cella - Caisse isotherme - Livraison - Transport - Boucherie Daval

The safest cold chain

Having fresh, healthy produce delivered to your home has never been safer. We explain how and why!
Cella - Charcuterie sans sel nitrité

Ciao nitrite salt

With the craftsmen, we remove the nitrite salt, or sodium nitrite, known as a preservative for over a year.
Cella - Viande sous vide

Sous-vide is fantastic

Sustainable preservation, practical and allowing the greatest freshness, sous-vide has only advantages.

The food blog

Welcome ! Embark on the Cella adventure: we tell you everything you want to know about the history of our local producers and artisans that we support, their manufacturing secrets, their good practices, our tips for easy, healthy and tasty cooking and our adventure to revolutionize direct supply from farms and allow you to rediscover the taste of real things at the right price, in a single package. And all while having an impact on their territory. Change your life, buy in the countryside.

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