Épices Rœllinger
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Spice blends
Creations for starters and vegetables
Creations for fish and sellfish
Creation for meat
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Raw spices
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Collection of chilli peppers
Cave à vanilles (“Vanilla Cellar”)
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Seaweed : Ocean Spices
Aromatics oils
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Amande - Chocolat & Épice
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Home
My Recipes
My Recipes
Starters
Asparagus Mimosa Tartines with Black Garlic
Soups
"Chic" pumpkin velouté with garam masala
Seafood
Quinotto « HAA » (Hareng, Aneth, Avocat)
Scallops with harissa-pistachio-almond crumble
Meat
Curry Bombay au porc, navets et choux blancs
Lamb tagine with Ras el Hanout-scented figs
A curry to go with champagne
Vegetables
Purée de patates douces à la vanille
Crumble aux courges et Poudre Cajun
Desserts
Riz au lait