Recipes

To bring bitter frisée, crumbled Roquefort and a crisp slice of pear together, all it takes is Moulin de Maneyrol’s walnut oil, pressed in the Périgord Noir, rich and nutty with a warm, lightly toasted character.

Off the heat, over squash wedges caramelized at the edges, a thread of Moulin de Maneyrol’s hazelnut oil releases the warm scent of toasted nuts, a virgin oil cold pressed in the Dordogne from lightly roasted hazelnuts.