Coconut, dried fruit, cornflakes... Composed in the spirit of our Golden harvest creation, this cereal bar is an encounter between the deliciousness of coconut rock and the crunchiness of sand roses. A real ally for breakfasts as well as the tastiest snacks!

Oats, red fruit... Our Berry fields with its delicious fruity notes is here in a cereal bar recipe designed like a granola bar. All the pleasure of cereals and dried fruit in a deliciously tangy treat!

Cocoa, almonds, buckwheat... all the deliciousness of the Sweet grains creation is found in these cereal bars designed like energy balls! With no processed sugar and no cooking, these little treats are a concentrate of energy to accompany the active days of all food lovers.

The spirit of Christmas is truly in the air thanks to this gourmet recipe for spiced biscuits! Their secret: "beurre noisette", or "brown butter", made with Black tea N.25 to enhance the flavours of this iconic Christmas blend. These biscuits will be perfect for the festive season, on the table or under the Christmas tree…

Wow your dinner party guests this autumn with this smoked tea pissaladière! In this recipe, we'll be adding tea in various guises to make a more complex version of a classic dish from the south of France.

Matcha is the perfect ingredient for reimagining classic baking recipes. Its emerald green colour, umami taste and slightly herbaceous notes bring vitality and an original touch to your afternoon tea!

As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.

Ochazuke (from ocha, meaning "tea" and zuke, meaning "to submerge") means "to clean one's bowl" in Japanese. It also refers to the traditional custom of finishing a meal by pouring infused tea over leftover rice. This simple recipe is very popular in Japan, and can be used to bring out the vegetal and very mildly salty taste of Sencha Ariake.

Some teas are powerful enough to thoroughly flavour meat or poultry if inserted into the ingredient, subtly adding its flavour to the entire dish.

Préparation Bring the milk to a boil, add the tea and let infuse for 3 minutes. Strain the infused milk to remove the tea leaves. Weigh the filtered preparation and add milk up to 45 g. Set aside. In the warm infused milk, add the honey and set aside. Sift flour and baking powder together and set aside. In a bowl, beat the eggs with the sugar to obtain a frothy mixture. Grind the 3 g of tea. Melt the butter (about 8°C). Mix the eggs and the sugar till a creamy color. When the mixture is well