viennoiseries

Viennoiseries

Fresh baked croissants, chocolatines, fruity and savoury danishes.

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pains (breads)

Breads

Pains in French. Handcrafted and freshly baked everyday!
French baguettes and levain loaves.

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sandwiches

Sandwiches

Classic French Jambon-beurre, signature Dinde-Canneberges and Vegétarien démi-baguettes.

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Le fournil Blog

Recipe: Favuzzi's Balsamic Rosemary Tofu

Recipe: Favuzzi's Balsamic Rosemary Tofu

In a mixing bowl, combine the balsamic vinegar, the extra virgin olive oil, the crushed garlic cloves, and the rosemary. 

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Recipe: Shrimp Marinade

Recipe: Shrimp Marinade

Wash the raw shrimps. Cook them in boiling water with bay leaves, black peppercorn, parsley and salt. It only takes a couple of minutes (3-5) to cook the shrimps. Drain, cool and peel them. You can also use peeled raw shrimps. Mince shallots, garlic, parsley and basil. Add the shrimps and mix together. Add then 1 tbsp of Vezorla's Picual olive oil and 1 tbsp of Favuzzi's Lemon-White Vinegar.

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Recipe: Favuzzi's Arugula Pesto with Lemon EVOO

Recipe: Favuzzi's Arugula Pesto with Lemon EVOO

Favuzzi's Arugula Pesto with Lemon EVOO

Ingredients (4 servings):

  • 150 g arugula
  • 6 tbsp grated parmesan (or half parmesan, half pecorino)
  • ½ cup pine nuts (or shelled almonds, or half of each)
  • 150 ml Extra Virgin Olive Oil
  • 50 ml Favuzzi Lemon Olive Oil
  • 1 small garlic clove (optional)
  • A pinch of salt

Preparation:
  1. Wash and dry the arugula.
  2. In a blender, combine the arugula, the moderate oil, the pine nuts, the cheese, and the garlic.
  3. Mix well, until creamy, thick, and fairly smooth.
  4. Add the lemon oil with a pinch of salt, then blend with a spoon until the oil and the pesto are thoroughly combined.
  5. Serve with well-drained al dente pasta: add the arugula pesto directly to the pot with the drained pasta, without warming it.
  6. This pesto will keep in the fridge for 4 to 5 days.
    (If you must freeze the pesto, omit the cheese; add it only after the pesto has thawed out and is ready for use.)

This recipe is from Famiglia Favuzzi Fine Foods.

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