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In the traditional version, the tapenade is patiently pounded in a mortar. Here, it is ground in an extractor for the same result that respects the food.

A composition combining smoothness and freshness.

A 'vegetable caviar' flavored with curry, bound with sunflower seeds and almonds.

An extra fine fish mousse obtained using the extractor to be served as an aperitif.

Very simple to make, this rather rich mousse is a great success this winter.