Marius Bernard - Maitre cuisinier en Provence

The company

Appetizers

Soups

Cooked vegetables

Sauces and condiments

Cooked vegetables

With the cooked vegetables range, cooking becomes easy and savory.
Ratatouille, prepared aubergines, caviar of aubergines, bohemian...
There are all the vegetables garden of Provence’s wealth that Marius Bernard cooks with care to bring flavor, perfumes and alimentary balance.

	Cooked vegetables
	Recipes to cook

Recipes to cook

Preparation for Tabbouleh

1 preparation of vegetables + 1 bag of semolina - Net weight 630 g

Classical recipe of Mediterranean cooking, easy to cook and refreshing in summer time. Mix the content of the vegetables mason jar to the semolina and let swell up 30 minutes in the fridge.

Preparation for aubergines custard tart

1 caviar of aubergines + 1 crushed tomatoes with basil - Net weight 560 g

This harmonious recipe is child’s play. You just have to mix our preparation with 6 beaten eggs and 20 cl of fresh cream and let it bake for 35 min. We also planned crushed tomatoes to elaborate the presentation.

Preparation for peppers custard tart

1 jar of prepared peppers + 1 crushed tomatoes with garlic - Net weight 560 g

Preparation for vegetables custard tart

1 ratatouille + 1 crushed tomatoes with basil - Net weight 560 g

This harmonious recipe is child's play.You just have to mix our preparation with 6 beaten eggs and 20 cl of fresh cream and let it bake for 35 min.We also planned crushed tomatoes to elaborate the presentation