Cuisine Actuelle Magazine

A world class savoir faire !

It took four years for Perles De Gascogne to impose their plum oil, pressed from d'Agen prune plum seeds, as an institution among the biggest chefs in France .
And what a result it is ! A real delicacy when spread on vegetable or eaten with sea food. Michel Bras in France and Adrian Ferran from El Bulli restaurant in spain were among the first converts. You can also try another oil from Perles De Gascogne : an hazelnut oil with a rare fragrance.