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Recipes from France

Far Breton
  • Time: Active time: 20 min, Total time: 2 hr, 35 min
  • Origin: France

Far Breton

Similar to clafoutis, Far Breton is a traditional pudding cake from Brittany made with a smooth, dense custard of milk, eggs and flour. This one is studded with plump brandy-soaked Agen prunes and has a hint of orange zest. Enjoy it warm as a breakfast pastry or as a comforting dessert served with crème fraîche or a scoop of vanilla ice cream.

French Radishes with Butter and Fleur de Sel

French Radishes with Butter and Fleur de Sel

The best hors d'oeuvre/amuse-bouche from Provence.

Fresh Beet Salad
  • Time: 35 minutes
  • Complexity: easy
  • Origin: France

Fresh Beet Salad

This recipe makes a great appetizer regardless of the season—but the sweet, baby, summertime beets make it best.

Gâteau Basque
  • Time: 2 hours + chilling time for dough
  • Complexity: advanced
  • Origin: France

Gâteau Basque

Gâteau Basque is a hearty dessert from the Basque region of southwestern France. It is a simple, yet rich and delicious cake with a cookie-like texture. It is most often filled with rich pastry cream or thick black cherry jam (as in our version below).

Green Beans with Walnut Oil
  • Time: 25 minutes
  • Complexity: medium
  • Origin: France

Green Beans with Walnut Oil

Stilton or Gorgonzola add depth to this simply prepared, flavorful green bean salad.

Master Recipe: Real French Vinaigrette
  • Time: 5 minutes
  • Complexity: easy
  • Origin: France

Master Recipe: Real French Vinaigrette

There is much debate about the best, and most authentic, French vinaigrette—but look no further. The key is a good Dijon mustard to emulsify the acid and oil and keep them from separating.

Scallops in Banyuls Vinegar Reduction
  • Time: 15 minutes
  • Complexity: medium
  • Origin: France

Scallops in Banyuls Vinegar Reduction

In this simple, wonderful recipe, the depth and residual sweetness of the Banyuls Vinegar go beautifully with the sweet richness of the scallops. Serve either as a first course of two scallops over arugula salad, or make it a meal for two by folding the arugula into rice. This recipe would also work well with salmon.

Location

  • K.L. Keller Foodways
    5332 College ave. ste 201
    Oakland, CA 94618

Contact Us

  • 510-740-2030
  • 510-839-7895
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