< Coulis with aromatics herbs

Cool’eaze, the chefs’ paintbrush

Famous french chef Christian LE SQUER and Darégal worked closely together and came up with a range of sauces inspired by the great power of our aromatic herbs. In order to create the chromatic and aromatic range we wanted, we chose only the most natural, original, tasty and decorative ingredients.

Bandeau-coolease-Lesquer

ADVANTAGES

Chromatic

  • The colour of the aromatic herbs remains intact for intense and gorgeous looking sauces.

Aromatic

  • The aromatic herbs and plants are selected based on their content in essential oil, to guarantee an intense taste.
  • Proper taste of a fresh plant and can be used on their own or mixed, for amazing and trendy dishes.

Practical

  • Makes every plate look unique
  • Can be frozen for up to 2 years and refrigerated for up to 2 weeks (once defrosted)
  • Available in a soft bottle with an easy to pour nozzle

RANGE

The citrus green: dill and lemon, perfect for shellfish, fish and oysters
The tuscan green: basil for your white meats, fish and pasta
The fresh yellow: yellow pepper and lemon thyme, perfect for vegetables and rock fish
The meadow green: parsley, great for vegetables
The sunburst orange: red pepper and rosemary, great for fish dishes and summer vegetables
The red earth : beetroot & ginger, perfect for forest terrines, pan-fried foie gras, salmon tartare

Darégal gamme cool'eaze

SIGN YOUR MEALS

Cool’eaze lets you unleash your artistic side, whilst adding extra taste to all your cooking. Below are a few examples of fresh yet surprising combinations:

px-vert-toscane

This intense green coulis will reveal fresh, flowery and sun-kissed notes of basil.
Tomato and Mozzarella salad with Andalusian sprinkle of basil coulisu
Tomato and Mozzarella salad
with Andalusian sprinkle of the Tuscan Green coulis

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This coulis is a velvety reddish orange and combines hints of scrubland from rosemary to the smooth notes of red.
Duck breast with its Sunburst Orange coulis, side dish of Salardaise fried potatoes and garden salad
Duck breast with its Sunburst Orange coulis,
side dish of Salardaise fried potatoes and garden salad

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This zesty green coulis combines aniseed and subtle notes of dill to the fresh twist of lemon.
Cod with its duo of rice drizzled with Citrus Green and Fresh Yellow coulisn
Cod with its duo of rice drizzled
with Green citrus and Fresh Yellow coulis

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This sun-kissed yellow coulis combines fresh and subtle notes of lemon thyme to smooth and gentle hint of yellow pepper.
SGoats cheese on toast with its hot and cold Fresh Yellow and Sunburst Orange coulis
Goats cheese on toast
with its hot and cold Fresh Yellow and Sunburst Orange coulis

px-vert-anise

This intense green coulis combines freshness and long-lasting taste with powerful yet sophisticated hints of tarragon.
Salmon fillet with al dente broccoli, drizzled with tarragon coulis
Salmon fillet with al dente broccoli,
drizzled with tarragon coulis

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This bright green coulis reveals fresh and lemony hints of chlorophyll.
Large melting sirloin steak, drizzled with parsley coulis and its home made
Large melting sirloin steak,
drizzled with the Meadow Green coulis and its home made French fries

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This exquisite burgundy-coloured coulis unleashes the delicate, sweet aromas of beetroot combined with the tangy floral flavour of ginger.

 

Foie gras de canard

Duck foie gras, fig chutney and The Red Earth coulis
with accents of The Fresh Yellow coulis

Let your creativity come to life!

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