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.
Saffron risotto
Saffron rice will accompany many dishes and we particularly recommend it with Milanese osso buco. And on the saffron side, it is that of Richard Thiery, saffron grower in the Vosges.
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!
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!
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.
Rack of lamb with white beans
The rack of lamb is an easy piece to cook, delicate, fine and with divine fat. Lamb, divine lamb, is served here with melting Soissons beans. Sunday levitation guaranteed.
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.