French apéritif “chic”

French apéritif “chic”

French APERITIF CHIC: The short story of aix&terra

aix&terra was started in 2010 from the passion of a Parisian couple for the taste of Provence. Richard and Marina quickly developed a network of farmers from the region sourcing the very best fruits and vegetables. Their partnership with Michelin starred chef Julien Allano defined their approach around the concept of chic French apéritif. It is a mixture of innovation and haute cuisine which has enabled the young manufacture to become an ambassador for French cuisine and to offer its customers a modern take on the taste of Provence.


Starting from tradition

Green and black tapenade, anchovies, eggplant and red bell pepper dip…it all started with traditional recipes which can be enjoyed with a drink on a toast or a piece of fresh bread. These recipes remind us of a summer evening with friends. They offer the authentic taste of Provence, bringing together the most famous ingredients from Southern France.


Part of the pleasure of launching a fine food brand is experimentation. This is the domain of Marina Alibert, who is constantly tasting new recipes and meeting artisan producers to find new flavours. The family of truffle dip is the result of this process. The black truffle of Perigord has been married to artichokes and eggplants. These dips can be easily transformed into gastronomic course with a relatively short preparation. They are a great addition to a dinner party providing the taste of a gourmet restaurant at home.

Recipe Idea

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2 ratings
Category: Appetizer
Cuisine: French

Eggplant Crostini With Black Truffle

20 minutes
  • 1 jar of eggplant with black truffle by aix&terra
  • 6 crostini
  • 100g of mozzarella
  • 3 table spoons of a mild extra virgin olive such as Olivastra Seggianese
  • 1 table spoon of fig pulp vinegar by aix&terra
  • 1 lettuce
  • 1 small red onion
  • Salt & pepper
12 minutes
12 minutes
Ready in
20 minutes
  • Wash and cut the lettuce and red onion
  • Mix the extra virgin olive oil, fig pulp vinegar, salt and pepper
  • Spread the eggplant and black truffle dip over the crostini and cover with a thin slice of mozzarella.
  • Grill in the oven for 10-12 minutes
  • Mix the lettuce, red onion and the vinaigrette
  • Drizzle a few drops of extra virgin olive oil on the crostini and service warm together with the salad

Super easy finger foods are the perfect way to kick off a party

Nutrition information

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