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They have similar uses in cooking, however the échalion has a number of appreciable assets :

- A delicate flavour, more subtel and sweeter than an onion.It is an excellent intermediate between the onion and the shallot. (The larger the échalion the closer the closer it ressembles an onion, the smaller the échalion the closer it ressembles a shallot).

- It has an elegant look and shape.

- It can be conserved for longer than a shallot in spring and the end of the season because at thattime of year shallots germinate more readily than échalions.

- Very popular in restaurants because they are easy to peel. For one 30/50 échalion, around 2 shallots are required, so it is also time saving. The 30/50 caliber is relatively constant in weight and therefore it is easier to calculate the cost price for the collectivity. All these assets have made the échalion or bananashallot the “fourth condiment” with sale volumes increasing year on year.

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