Cream of 30+ Parmigiano from Antaou, Marseille
Indulge in the exquisite taste of our Cream of Parmesan, matured for 30 months. Inspired by the classic Caesar salad dressing, this creamy delight balances the rich flavours of Parmigiano Reggiano, sourced directly from Reggio Emilia, Italy. Enhanced with fresh cream, capers, a hint of lemon, anchovies, and a touch of egg yolk, it offers a lingering taste that captivates the palate.
Perfect for aperitifs or enhancing your dishes, enjoy it with aperitif biscuits, fresh vegetables, or simply savour it by the spoonful. Crafted in Avignon, it's a true culinary treasure.
Ingredients : exceptional 30 months matured Parmigiano Reggiano affiné 30 mois from Reggio Emilio, sour cream, capers, dash of lemon, anchovies, egg yolk.
Indulge in the exquisite taste of our Cream of Parmesan, matured for 30 months. Inspired by the classic Caesar salad dressing, this creamy delight balances the rich flavours of Parmigiano Reggiano, sourced directly from Reggio Emilia, Italy. Enhanced with fresh cream, capers, a hint of lemon, anchovies, and a touch of egg yolk, it offers a lingering taste that captivates the palate.
Perfect for aperitifs or enhancing your dishes, enjoy it with aperitif biscuits, fresh vegetables, or simply savour it by the spoonful. Crafted in Avignon, it's a true culinary treasure.
Ingredients : exceptional 30 months matured Parmigiano Reggiano affiné 30 mois from Reggio Emilio, sour cream, capers, dash of lemon, anchovies, egg yolk.
Indulge in the exquisite taste of our Cream of Parmesan, matured for 30 months. Inspired by the classic Caesar salad dressing, this creamy delight balances the rich flavours of Parmigiano Reggiano, sourced directly from Reggio Emilia, Italy. Enhanced with fresh cream, capers, a hint of lemon, anchovies, and a touch of egg yolk, it offers a lingering taste that captivates the palate.
Perfect for aperitifs or enhancing your dishes, enjoy it with aperitif biscuits, fresh vegetables, or simply savour it by the spoonful. Crafted in Avignon, it's a true culinary treasure.
Ingredients : exceptional 30 months matured Parmigiano Reggiano affiné 30 mois from Reggio Emilio, sour cream, capers, dash of lemon, anchovies, egg yolk.
About the Artisans:
Antaou is the brainchild of Fanny Arnaud, who has been passionate about fine dining from a young age. Growing up in one of the first guesthouses in Marseille, run by her mother, Fanny developed a love for cooking in the home's central kitchen. As an adult, she became known among her friends as the "queen of aperitifs," always striving to provide the best culinary experiences.
Frustrated by the lack of quality in store-bought products, Fanny decided to create her own recipes, aiming to capture the authentic taste of homemade dishes. Antaou's production secrets lie in their partnerships with exceptional French artisans, adhering to a strict and precise set of standards. They emphasize the use of fresh ingredients, harvested at peak maturity without any colorants or preservatives, maintaining a commitment to being nearly 100% French. Their recipes are crafted on-site by skilled chefs.
In the Nantes region, Guillaume meticulously slow-cooks meats sourced from organic producers within 100km, ensuring fair compensation.
In Dordogne, Olivier, with over 17 years of experience, creates quality biscuits using ingredients from local Périgord producers.
In Haute-Savoie, Hervé applies his culinary expertise to produce innovative veggie and cheese recipes.
Meanwhile, in Avignon, Bebert embraces fresh, local products to cook Antaou's recipes, challenging his creativity and expanding his culinary horizons.
