La viande au goût du jour !

Varachaux is turning 50 this year !

On the occasion of its 50th anniversary, Varachaux opened the doors of its factory to its employee relatives and former staff members. In small groups, they were led to discover or witness changes in the production lines.

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The niçoise salad with polenta stamps

There’s so many debates about the niçoise salad : while Auguste Escoffier, famous French chef persists in adding rubber green and potatoes into it, the real nissart are not joking on this point. There are unanimous : there aren’t any cooked foodstuff in the genuine Nice salad (except tuna and hard-boiled eggs).

Originally, the niçoise salad is made up with local food and intended for poor people. Later, it get some colours and is on the rise.

For 4 people :

  • 4 beef tomato
  • 200g beans
  • 1 spring oinon
  • 250g of tuna
  • 6 anchovy filet
  • 100g of Nice olive
  • Garlic
  • Salt, pepper
  • Olive oil
  • Basilic
  • 4 hard-boiled eggs

 

Polenta… Finding its roots in Italy, what could be better that this generous corn meal to go with the niçoise salad ?

Natural source of minerals and vitamins, it will be able to complement any salad as such as crouton.

Varachaux is playing with shapes : among fingers, sticks, usual meatballs, we can offer you polenta stamps.

In a Provencal style, unflavoured, with spinach, Varachaux can adapt the recipe to your plans !

Ask for polenta stamps

Our R&D team remains at your disposal to discuss in detail about any samples you might need.

Do you know the « finger food » ?

You don’t ? Well, it’s quite simple, this term can be easily translated into French as “food that is eaten with the fingers”. Close to tapas, the concept comes straight from the United States: inspired by the development of fast food that favors speed, mobility and facility, this is however far from rhyming with junk food, rather the contrary !

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