Recette-ribs-wagyu-france

Wagyu beef ribs with smoked tea sauce

To honor our Vosges wagyu beef , we offer you an exceptional recipe for an extreme fondant. The ribs enhanced by a sauce flavored with smoked tea. Here is a slow braising recipe for cooking between Christmas and New Year in small groups.
Cella - Recette de petit fumé aux lentilles

Little smoked lentils

Among the seasonal dishes, capable of feeding a family, there is this consistent, rustic and solid dish that is petit fumé with lentils. Nourishing, easy and economical!
Cella - Potée lorraine à la viande fumée du Val d'Ajol

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.
Cella - truites des Vosges fumée

Trout by Mickaël Recchione

Taken over in 2006 by Mickaël Recchione, the exemplary fish farm offers pure and tasty products thanks to the crystal clear water from the Vosges springs.
Cella - Carré de porc de Haute-Saône de la boucherie Daval au foin

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!
Cella - Cuisson de la viande fumée

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.

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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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