Cella-wagyu-français

Our French wagyu beef by Jacky Bernet, breeder

Wagyu beef is now found regularly, however, it is difficult to know its exact origin and even less its breeder. With us, not only do we offer French wagyu beef, but you know the breeder and the breeding.
Cella - Recette sauce entrecôte relais de l'entrecôte foies de volaille moutarde beurre crème fleurette échalottes

The secret of the legendary steak relay sauce

“These are the sauces that have created and maintained the universal preponderance of French cuisine.” These words are those of the great Escoffier in his Culinary Guide (1903). Every day in front of the Relais de l'entrecôte, a formidable queue of patients come for the entrecôte sauce . Discover his secret.

Cella - Recette de la sauce tortue

Turtle sauce: the recipe found

But what a strange name! Turtle sauce . Come on. So what is this bizarre antiquity that Cella brings out from her grimoires today? A recipe that smacks of 19th century bourgeois cuisine seasoned with cayenne pepper. To be enjoyed with a calf's head or plump dumplings .
Cella - Recette gigot à la boulangère

Leg of lamb à la Boulangere, the unmissable tradition

This is a dish that we love. It's Sunday or maybe Saturday evening. You want to receive and reunite with your loved ones but you have a melancholic heart, that is to say ready to party. You need a leg of lamb, but not just any leg of lamb: a baker’s leg of lamb .

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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