Seeking combinations that define Opaléia
The search for flavours is at the heart of my savoury biscuits. I compose each recipe around a meeting of ancient grains, seeds, spices and herbs to give it a distinct personality.
I want my biscuits to be recognised by their pairings: sweetness meeting a peppery note, aniseed freshness rounded by seeds, spices warmed by toasted sesame. These combinations build Opaléia’s individuality.
Three flours to carry the flavours
I work with two spelt flours, T65 and T80, for a crunchy texture and slightly rustic profile. T80 einkorn flour completes the blend for flavour, with its cereal taste and hazelnut nuances.
These three organically grown flours form a characterful base around which I build the pairings. They also provide plant protein and minerals naturally present in grains, contributing to their nourishing profile.
Einkorn and spelt naturally contain gluten: my savoury biscuits are therefore not gluten-free.
Three recipes, three distinctive pairings
Le Nomade combines toasted sesame with coriander, cumin, cardamom and turmeric. The seeds’ roundness complements the spices’ warmth, creating an aromatic pairing that extends the ancient grains’ rustic character.
Le Levant plays on the meeting of sweet onion and delicately peppery nigella. I seek this balance between a rounded flavour and a spicier edge, carried by the biscuit’s crunch.
L’Aromatique brings together fennel and sunflower seeds. The fennel’s gently aniseed freshness meets the seeds’ roundness and toasted notes: a delicate pairing in which the grain remains perceptible.
Building balance, from grain to herbs
Crunch, toasted notes, sweetness or the freshness of a herb all belong to the same process. I seek recognisable flavours that respond to one another and linger as you taste.
Each recipe explores a different register: warm, sweet and peppery, or delicately aniseed. The grain’s flavour connects these creations and gives them a shared signature, while each keeps its character.
Flavours to share, from aperitif to table
Designed for aperitif time, these biscuits can be enjoyed as they are or with cheese, a spread or crunchy vegetables. Their pairings add depth to those little moments around the table.
They also belong in a salad or alongside soup. Served on the side or broken into a few pieces at the last moment, they bring crunch and a touch of seeds, spices or herbs.
A seasonal salad, creamy carrot or squash soup, vegetable soup: these biscuits can complement far more than aperitifs. Add them at serving time to enjoy their crunchy texture.
