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.

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 fire orange: chilli and ginger, perfect for duck and pigeon dishes and to spice up tapas.
The meadow green: parsley, great for vegetables
The spring green: parsley and garlic, great for vegetables and scallops
The sunburst orange: red pepper and rosemary, great for fish dishes and summer vegetables
The aniseed green: tarragon, perfect for poultry, fish and lentils
The river green: watercress, perfect for salmon, seafood, grilled meat
The red earth : beetroot & ginger, perfect for forest terrines, pan-fried foie gras, salmon tartare

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:

Tomato and Mozzarella salad
with Andalusian sprinkle of basil coulis

Duck breast with its Sunburst Orange coulis,
side dish of Salardaise fried potatoes and garden salad

Cod with its duo of rice drizzled
with Citrus Green and Fresh Yellow coulis

Goats cheese on toast
with its hot and cold Fresh Yellow and Sunburst Orange coulis

Salmon fillet with al dente broccoli,
drizzled with tarragon coulis

Large melting sirloin steak,
drizzled with parsley coulis and its home made French fries

Beef Carpaccio and its mishmash of parmesan, caper, rocket salad,
drizzled with orange and meadow green coulis

Lamb chop trio
with its side of steamed vegetables drizzled with persillade coulis

Let your creativity come to life!