In this emblematic utensil of Provencal cuisine lies the secret of the best aïolis, mayonnaise and other unctuous preparations.

But it is also at the bottom of the mortar that spices and crushed herbs will reveal all their flavors to transform grilled meats, fish, fresh cheeses …

The quality of the aioli, it is said, comes first of all from the choice and “haulage” of the “mortier”

Available in three sizes, your “mortie”r will also give you tapenade, pistou, brandade, rust for fish soup and bouillabaisse.

Do not forget to put in the rust a “bird’s tongue” (go to our spices section).