How to successfully cook blood sausage
Black pudding is the quintessential dish with its pretty homemade mash or a few roasted apples. But when it comes to cooking, the question arises: which technique is suitable? Our kitchen survival tips.
Veal paupiettes with olives
Veal paupiettes are the happy shibari on the plate. Recipe for this national dish here with olives, onions and bacon. And since it's 100% artisanal here, the taste is there.
Lamb stew Maigret
The recipe for the famous lamb navarin from Louise, the wife of Commissioner Maigret. A must for bourgeois cuisine so prized by the most famous policeman at 36 Quai des Orfèvres with his legendary appetite.
Creamy Comté Polenta
Here is our very easy recipe for creamy Comté polenta. In this recipe, we mix it with Comté and churned butter. This is a regressive support that everyone can achieve without difficulty.
Farm veal osso buco
Here is the Milanese farm veal osso buco with gremolata. Serve with saffron risotto or fondant polenta. The best ? Prepare the meat the day before!
Lorraine hotpot
Potée Lorraine — or Lorraine cabbage soup — is to the former duchy of alérions what pot-au-feu is elsewhere, a monument of popular cuisine. Warm, friendly, solid.
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.