
Chilled roasted tomato and garlic soup, with a drizzle of linseed oil
Florence Oustau's chilled soup: oven-roasted tomatoes and garlic, a night in the fridge, crunchy kasha and a drizzle of linseed oil just before serving.
1 min read
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Florence Oustau's chilled soup: oven-roasted tomatoes and garlic, a night in the fridge, crunchy kasha and a drizzle of linseed oil just before serving.
1 min read

Florence Oustau's summer tomato and goat's cheese tart: a gluten-free shortcrust pastry bound with ground flaxseeds, a rosette of tomatoes and melted goat's cheese.
1 min read

Florence Oustau's savoury tiramisù: plant-based mascarpone, pesto, tomato and the crunch of kibbled flaxseed. A chic and fresh aperitif verrine.
2 min read

Cold pressing linseed oil: what this mechanical, solvent-free process changes for the omega-3, the taste and the quality of your virgin oil.
6 min read

The history and revival of the Pyrenean oilseed flax supply chain: Béarn terroir, cultivation, local cold pressing and traceability, from field to plate.
8 min read

Linseed oil or rapeseed oil: ALA omega-3 content, smoke point, taste and uses compared so you can make the most of them every day.
6 min read

Where can you find a good culinary linseed oil? Our quality criteria, the best buying channels and the strengths of a French supply chain.
6 min read

Brown or golden flaxseeds: differences in taste and appearance, uses, and how to grind them to get the most out of them. A clear comparison from Lin des Pyrénées.
7 min read

Cooking, bitterness, storage, price, quantity: we put 7 common misconceptions about linseed oil in the kitchen to the test, myth versus reality.
6 min read

Should flaxseeds be ground? Brown or golden, daily amount, storage and simple ideas: the complete guide from Lin des Pyrénées.
6 min read