OUR HISTORY
Born deep in the mountains and plateaus of Laos, Julie was cradled by the aroma of spices and herbs. After she came to France, she delighted in playing with ingredients and creating new flavours.
One day, a chef friend of hers declared it was high time she shared her creations.
That’s how N’OYE was born. N’OYE means “the little one” in Laotian. It’s Julie’s nickname.
OUR RANGE
N’OYE is a range of salad dressings, marinades and more, a subtle fusion between
French and Asian cuisines, all made in Normandy (France).
N’OYE “tickles the taste buds and awakens the senses”
Recipe
Sesame and Japanese Chilli
It combines the sweetness of the sesame seeds with the slightly piquant taste of the Japanese Chilli. A subtle balance. Sesame and Japanese Chilli N’OYE gives your dishes that added twist.
INGREDIENTS : Olive oil, rapeseed oil, shallots, cider vinegar (contains sulphites), soya sauce (water, soya, wheat, salt, alcohol), garlic, salt, Japanese spice mix (red chilli, mandarin peel, black sesame, white sesame, Japanese pepper, ginger, kelp), black sesame seeds, white pepper.
No colorings, no emulsifiers.
Recipe
Satay
Satay is a delicious mix of chilli, garlic, sugar, peanuts, salt, sesame, and spices. Originally from South East Asia, nowadays it is widely used in European sauces and marinades. Satay N’OYE brings smoothness and an incomparable taste to your dishes.
INGREDIENTS : Olive oil, rapeseed oil, shallots, cider vinegar (contains sulphites), satay (chilli, garlic , sugar, sunflower oil, mustard, liquorice, peanuts, sesame, shallots, salt), soya sauce (water, soya, wheat, salt, alcohol), garlic, salt, white.
No colorings, no emulsifiers.
Recipe
Ginger
Thanks to its camphorated & lemony flavours, ginger brings an exotic fresh touch to all dishes. Its highly distinctive taste goes well with most foods.
INGREDIENTS : Olive oil, rapeseed oil, shallots, cider vinegar (contains sulphites), ginger, soya sauce (water, soya, wheat, salt, alcohol), garlic, salt, water, blue poppy, turmeric, white pepper.
No colorings, no emulsifiers.
HOW TO COOK
WITH N’OYE?
N’OYE can be used every day, hot or cold, in sauces or marinades,
and is an ideal accompaniment to vegetables, meat, and fish – raw or cooked.
Once opened, it can be kept in the fridge for up to 2 months. Shake well before use.
IF YOU WANT TO DISTRIBUTE N’OYE
PLEASE CONTACT US
Normand’Asie Gourmet
ZAC du Bois Ardent – 370 rue Popielujko 50000 Saint-Lô – FRANCE
+ 33 (0)2 33 74 08 52
WHERE CAN YOU FIND N’OYE?
In delicatessens and supermarkets.
