The shallot is an aromatic vegetable that belongs to the onion family. This typically French variety is produced in western France and Brittany. Present on the market stalls all year round, it is a delight for lovers of strong, aromatic flavours. It is available in several recipes, each as delicious as the next. Finely chopped raw and incorporated into a salad or cooked in a sauce, the shallot remains an essential part of French cuisine.
Shallots are elongated with a fragrant and slightly spicy flesh. It not only delights the taste buds, but also offers many health benefits.
FRANCE
Filet 250gr – 300gr – 500gr – 5kg
| SEPT. | OCT. | NOV. | DEC. | JAN. | FEB. | MAR. | APR. | MAY | JUNE | JULY. | AUG | |
| Shallot |
Temperature : 8-12°C – Hygrometry : 60-75% – light sensitivity
30/50
Shallots are particularly popular with the French. It is consumed at a rate of 700 g per buyer household per year [1] (selon l’INSEE, un ménage acheteur représente 2,3 personnes).
