Hay-smoked rack of pork
A recipe that smells of summer and meadows. Good farm pork from Haute-Saône, hay and a touch of dark beer. Hop!
The pan you need
When it comes to pans, only some are suitable for searing meats. Our choice, a De Buyer .
The art of cooking smoked meat
Smoked food is good, it's simple and it keeps for a long time. The secrets of cooking cream from the Far East of the Vosges.
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.