Items

Gaulois préparant le Souffle de Cernunnos, mélange aromatique pour la cuisine au chaudron.
Aromatics of Gaul
The Breath of Cernunnos is a blend of aromatic plants, seeds, flowers and berries rooted in Gallic traditions, specially designed for cauldron cooking and simmered dishes. Read more...
2 Gaulois autour d'un chaudron
What did the Gauls eat?
Far from popular belief, the diet of the Gauls was based on rich agricultural and culinary expertise. Based on ancient cereals, legumes, gathering, livestock, and hunting, it offered a balanced,... Read more...
Cuisine au chaudron du Moyen Âge
What did people eat in the Middle Ages?
Medieval cuisine was structured by the seasons, religious prohibitions, social status, and also by a great capacity for adaptation. Noble cookery manuscripts reveal an inventive, refined, and flavorful cuisine. But... Read more...
Campagne Française des années 30
What did people eat in the French countryside in the 1930s?
In the countryside during the 1930s, life was neither a spectacle of living museums nor a whirlwind of urban modernity. It was a simple world, sometimes harsh, but rich in... Read more...
Chaudron qui mijote sur un feu. Approche Libre
How to manage the fire under a pot for slow and controlled cooking?
Fire management isn't just about lighting flames: it's about creating the right conditions for cooking in a pot. Tips and tricks... Read more...
Barres de ferrocérium Approche Libre
How to light your fire? Ferrocerium, reliable in all weather conditions & Flax tow
Ferrocerium... a reliable tool for starting a fire in an emergency or simply for heating pots and pans... Read more...
Chjaudron en fonte dans la nature pour la cuisine en liberté
Cooking in the great outdoors: Our guide to choosing the right pot
A precise guide to choosing your first cauldron When we think of cooking over a wood fire, the image that often comes to mind is that of grilling over embers.... Read more...
Pain réalisé au chaudron en fonte
Baking bread in a cauldron: 3 eras... 3 recipes
From the Gallic peoples to the medieval peasantry, to the transhumant shepherds of the 1930s, this method of baking bread has spanned the centuries — simple, mobile and effective. But... Read more...
Chaudron en fonte Approche Libre
Free Approach: cooking in a cauldron — a passion born in the Alpes-Maritimes
For more than 10 years, we have been passionate about bushcraft , bivouacs , and outdoor cooking . From this passion was born Approche Libre : an independent French brand... Read more...