Duck gravlax with Asian sauce
The duck breast gravlax is a little marvel. The recipe that we are sharing with you will allow you to have a delicious time with your guests. Very simple to execute, you will be able to triumph modestly.
Three (simple) quince recipes for fall
Here we invite you to find three recipes based on quince . The golden fruit is in season from September to the end of November and it goes wonderfully with almost any sauce. And even cheese! What are you waiting for?
Basque veal axoa in casserole
The veal axoa — pronounced “achoa” — is in the colors of the Basque Country. If we are giving you the recipe today it is at the request of a child from the southwest who is a Cella customer. A super easy recipe. Grab your knives and pots!
Our Beef Stroganov
Our Beef Stroganov recipe . Smooth, creamy, delicately spiced with paprika, this is a dish that will take you on a journey alongside this illustrious family whose history we also tell, mixed with the Russian Empire.
Ham and Comté Coquillettes
The ham-comté gratin shells are regressive, comfortable, childish. They reassure and embrace blues evenings. It’s proven: ham-comté shellette gratin is good. And it's easy and economical.
Fruits and vegetables in March
With this small list, you will be able to better choose your seasonal fruits and vegetables. In March, we highlight green cabbage! Practical, easy to cook, economical, healthy, it also knows how to be delicious.
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.