“Cuisse de Poulet” shallots from Roscoff, 2026 harvest
Sales unit: Braided loaf approx. 600g
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The shallot is an onion plant that probably originated in the Middle East. It came to Europe in the 17th century, where it spread rapidly.
The shallot was already appreciated by the Greeks and Romans in antiquity, and not only as a food.
It was also highly popular as an aphrodisiac.
The taste of the shallot is more aromatic and delicate than that of the onion, and it is less pungent than garlic. Further advantages: The smell of the shallot is less overpowering than that of onion and garlic, which makes it much more socially acceptable.
The shallot is about the size of a garlic clove and consists of two to three cloves. Our shallots are the elongated "Cuisse de poulet" (French for chicken leg), which is characterized by a copper-colored skin.
Storage tips:
Store in a cool, dry, dark, and well-ventilated place. When cut, wrap in plastic or cover with olive oil and store in a closed container. The flavored oil can later be used for cooking and seasoning.
Preparation:
If you brown shallots in fat, they can taste slightly bitter. It is better to slowly steam them until soft over low heat.
Serving suggestions:
The shallot adds a special touch to many dishes. It can be used both raw and cooked to refine salads, soups, and sauces, or as a side dish with vegetable, fish, and meat dishes. The whole cloves are well suited for flavoring vinegar or oil.
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