Local products

Our shop of local products

We work with Périgord producers

 

Beer Bio brewed in the Dordogne

 

We offer you beer brewed in the Dordogne at Limeuil, with malts coming from the neighbouring beer brewing countries, enriched with French and German hops, spiced with coriander seed, cinnamon and orange peel… La Lutine is an organic beer, unfiltered and unpasteurised.

 

Walnut oil

Known since ancient times, walnut oil has long been considered as the oil of the poor. It was only fifteen years ago, at the most, that it became considered as an elegant condiment. In Paris, in the 12th and 13th centuries, it was used as much for filling oil lamps as for frying and salads! The manufacture of walnut oil is a long process. The nuts are collected in autumn then left to dry on wicker racks, out of the damp in barns or attics. The drying occurs naturally. The shells are then broken with a mallet to extract the kernels. They are then ground to a paste in an enormous mill. The paste is gently heated in a pan to a temperature of 50°C. It is then put in a press where, under steadily increasing screw pressure, the oil is gently extracted, and fills the whole oil factory with its perfume. Five kilos of dried walnuts produce 2k of kernels and 1 litre of oil. Nutritional values Like all oils, walnut oil contains 100% lipids, for the most part unsaturated. It contains 90 kcals per dessert spoon (10g) Walnut oil is among the rare oils that have a high content of alpha-linolenic acid or omega-3. This fatty acid is essential as it is not synthesised by our own bodies: therefore we need to get it from our food. It has many functions in the body; amongst others it contributes to the good functioning of the cardio-vascular system. Walnut oil also provides a good proportion of linoleic acid, another essential fatty acid from the omega-6 family that reduces the level of LDL cholesterol (the “bad” cholesterol). Finally, it contains vitamin E, an anti-oxidant that prevents the ageing of cells and cardio-vascular diseases. Keeping ability Walnut oil should be kept in its bottle in a dry place, out of the light and the air to avoid it going rancid, or in a fridge if it is to keep all its qualities. Culinary uses of walnut oil In particular, don’t use it for cooking: walnut oil cannot be used hot! If fried food is forbidden you, walnut oil makes a marvellous substitute with endive salad or white beans, or even sprinkled thinly on steamed vegetables, or even, in very small quantities, with langoustines or poached fish. In all cases, use with moderation: apart from its high price, its strong taste risks overpowering the taste of your food!