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DANIEL CADIOU SARL

Traditional shallot from Brittany-France
HISTORY
Originally from Asia Minor, the cultivation of Traditional
shallots has begun to grow up in the 17th century in the
French province of Brittany. From that time, Breton
growers have evolved a genuine know-how for this
cultivation helped with some very good soil and weather
conditions.
THE GROWING
Hand-planted between mid-January and mid-April, the
shallot is pulled up between the 15th of July and the 15th
of August: after been dried to the sun, it is harvested and
stored in ventilated and refrigerated cells in order to be
commercialized all the year round.
The logo « Echalotes
Traditionnelles »
guarantees the origin
and farming method of
the Traditional shallot.
TWO TYPES OF TRADITIONAL SHALLOTS ARE GROWN IN BRITTANY
- The SEMI-LONG is quite round and irregular in shape, its thin tunic is coppery pink or red. Its pinkish flesh has a
delicate and sweet flavour.
- The LONG variety has a long and regular shape, its tunic is coppery yellow. Its colourful flesh has a strong taste.
HERITAGE OF THE FRENCH GASTRONOMY
Used raw or cooked, the Traditional shallot is a major condiment of the French cooking : its inimitable flavour, as subtle as
it is characteristic, makes it an irreplaceable ingredient in numerous traditional or innovative recipes.
PRESERVATION
The best way to preserve shallots is to put them in a dark, dry and rather cool place.
The Traditional shallot is easily recognizable with the scar on its base, consequence of its cultivation : a planted bulb of
shallot gives a tuft of shallots, also the scar marks the point where the shallot was united to the other shallots of the tuft.
Onions, banana shallots and seed shallots don’t have a scar as a single bulb is coming out from the seed cultivation.

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