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It isn't rocket science...but it sounds impressive. 

Classically-trained chefs finely chop a trio of celery, onions and carrots to create a mirepoix, a flavour base for stocks, stews, soups and sauces that’s fundamental in numerous French dishes. 

Leftover celery leaves won’t be discarded either, but thrown into stocks, poaching liquors and soups for a vegetal aroma.