Viva la marinade!

Vegetables, fish, meat… there’s something for everyone this summer!
Preparing a marinade couldn’t be simpler, as long as you respect the basic principles, i.e. one fatty element and one acidic element. As for flavours, you’ll find what you’re looking for with condiments, garden herbs… Whether for fish or meat, marinades are concentrates of flavours, and for the perfect marinade, let the preparation work for you! 30 minutes, 1 hour or more for the flavors to soak in, essential time for flavoring and tenderizing. At the last minute, all you have to do is cook and garnish.
Your BBQs and planchas are ready.
Come on, I won’t leave you to marinate any longer, your meat, fish and vegetables are just waiting for you. Last-minute tip Take a resealable freezer bag or glass container in which to marinate meat, fish, cheese and vegetables for at least 30 minutes at room temperature, or at least 1 hour in a cool place.
Here are a few quick suggestions for making a basic marinade with Lapalisse, fondue, pizza, wok, oriental, olive and smoked olive oils.

The basic marinade recipe: 1 clove garlic 3 dl olive or grapeseed oil (depending on the base product used) Salt and pepper Try this Mediterranean marinade Perfect with Abel Paillard fondue or pizza oil (if you like it spicier) on artichoke, eggplant, zucchini or mushroom vegetables, or even on chicken thighs.
1 clove garlic 3 dl AP fondue or pizza oil Salt and pepper 4 sprigs sage 1 tbsp.
tablespoon wholegrain mustard Or more exotic with this Asian marinade 1 garlic clove 3 dl AP wok oil Salt and pepper 1 sprig lemon grass 1 hot pepper 3 tbsp.
soy sauce 2 tbsp.
tablespoons oyster sauce 1 tbsp.
tablespoons sesame seeds Finely chop the chili pepper and lemon grass.
Add them to the marinade, then pour over the soy sauce and oyster sauce.
Finish with the sesame seeds.
Perfect for shrimps and fish.