Recipe : Preheat the oven to 200°. Meanwhile, cut your gingerbread into thin slices. Cover the shelf of your oven with some baking parchment and lay your thin slices of gingerbread on top of it. Once the oven is under the right temperature, put the shelf back for 2 minutes at the very most.

Let your slices of gingerbread slightly cool before serving. As they get cold, they get delicious crunchy.

That’s the right moment for you to lay your “mi-cuit” or preserved “foie gras” on top of the gingerbread slices.

*A “tapa” is a refined spanish bar snack.

Directly baked in some little wooden baskets, our little “prune-nut-armagnac” gingerbreads are just perfect, toasted with a mi-cuit (semi-preserved), or preserved “foie gras”.

It is made with local honey, weatmeal and rye flour, salt, spices, bicarbonate, armagnac, stoned prunes, crushed nuts and mineral water.

Our gingerbread is made without added sugar or fat, and, thanks to the honey it contains, you can keep it for 2 months at a room temperature.

Specific conditions of sale : the purchase of one or several parcels containing 18 individual baskets of 375 g each.

You want to get in touch with us, please dial the  (00 33) 674 447 051.

Ingredients : 3 apples, 1 orange, the juice of an orange, slightly salted butter, heather or orange blossom honey, 400 g of orange gingerbread

Recipe : Wash the apples, peel them and cut them into slices. Carefully peel one of the oranges, and split it into segments. Squeeze the juice of the second orange.

In the saucepan, melt a good lump of slightly salted butter. Put the slices of apples into the saucepan and leave them to brown. Flavour with a spoonful of honey and let the whole get slightly caramelized. Then add the segments of the orange to it. Let the whole reduce and turn the oven off.

Coat a pie plate with butter and lay the slightly caramelized apples and oranges inside of the plate. Cover the whole with a thick coat of orange gingerbread crumbs* and add some little lumps of slightly salted butter on top of it. Put it in the oven at 180° for 20 minutes aproximately so that the butter can melt. Remove it from the oven. Don’t let the gingerbread get too brown.

*You can use the gingerbreads crumbs remaining from the others recipes : the blend of the flavours : “orange”, “plain”, and “earl grey” gives a delicate and refined savour to your crumble.

Ingredients : for 6 small fancy tiramisus : 250 g of mascarpone, 3 eggs, ricorée (chicoree and coffee powder), armagnac, 100g of brown sugar, 1kg of plain gingerbread.

Recipe : Cut your plain gingerbread into thin slices. Using the bottom of a glass cut 12 gingerbread little slices*.

Put the egg yolks apart from the egg whites. Mix the sugar with the yolks till you get a white cream. Flavour with a spoonful of Armagnac and add the mascarpone, then carefully mix the whole. Whip egg whites until stiff and add a pinch of salt. Use a spoon and delicately incorporate the stiff egg whites to the cream.

Pour a big spoonful of ricorée in a boul, add some boiling water and mix it. Add 3 ice cubes to chill the mixture. Flavour with a spoonful of Armagnac.

Quckly moisten your gingerbread with the ricorée and the Armagnac.

Put some cling-film at the bottom of a glass pot and lay a slice of gingerbread on top of it. Cake the gingerbread with a thick layer of cream, then put another slice of gingerbread on top of the cream.

Once you’ve finished, cover the whole with some plastic cling-film.

Start it all over again to make each little fancy tiramisu. Leave them in the fridge for 12 hours at the very least.

Serve the cool.

*Crush the remaining bits of gingerbread in a food processor and keep the crumbs in a little plastic box, at room temperature, in order to use them to make a crumble.

Ingredients : 500 g of “prune-nut-armagnac” gingerbread, mild butter, thin slices of Bayonne ham, pickles.

Recipe :  Preheat your oven to 200°. Meanwhile, cut your gingerbread into thin slices. Cover the oven shelf with some baking parchment. Then put the thin slices of gingerbread on top of the shelf. Once the oven is under the temperature, put the shelf inside of it for 2 minutes at the very most. Let the gingerbread cool. As it gets cold it gets slightly crunchy.

Spread some butter on your slices and lay the Bayonne ham, “chiffonade” on the top. You can add a bit of pickle so as to garnish your “tapa”.

Ingredients : For ten chicken drumsticks  : 2 eggs, flour, 2 lemons, 3 cloves of garlic, 400g of earl grey gingerbread.

Recipe : Maceration : Peel off the skin of the chicken drumstick and salt them. Chop the cloves of garlic and squeeze the lemons. Put the drumsticks into a salad bowl, baste them with the juice of the lemons and add the minced garlic. Mix it all together and leave it to marinate in the fridge for 24 hours.

The gingerbread crumbs : Slice the gingerbread up and put it into the oven at 200° for 15 to 20 minutes. Remove it from the oven and let it cool. Put it into the blend processor to get very thin gingerbread crumbs. Then strain it through a sifter*.

Cooking : Remove the chicken drumsticks from the maceration juice. Strain them carefully off. Coat them with flour and beaten eggs. Heat some oil into the deep fryer. Fry quickly the drumsticks over a high heat for 20 minutes. Remove them from the fryer, drain them off and put them into the oven for 20 minutes at 200°.

Dish them up with lettuce and Basmati rice.

*Keep the gingerbread crumbs in order to make a crumble.