N’OYE: 3 flavours, 3 recipes

Recipes with N'OYE sauces

N’OYE is a range of salad dressings & marinades, a subtle fusion between French and Asian cuisines, all made in Normandy (France). You will find on this website many recipes available in French. Three of them have been translated in English, just for you. Have a look !

Spring rolls



  • Wash and dry the lettuce. Slice finely a few leaves.
  • Peel and wash the carrot. Cut in julienne.
  • Wash and dry the red cabbage. Slice finely.
  • Cook the rice vermicelli. Put to one side.
  • Plunge a rice paper in warm water. Take it out and lay it down on your work surface.
  • Put on it a little bit of each ingredient : carrot, red cabbage, lettuce and rice vermicelli.
  • Roll it tight and cut the ends.
  • Put the spring rolls on a plate.
  • Serve with N’OYE Sésame & Piment du Japon sauce.

Chicken breast perfumed with satay


  • 1 bottle of N’OYE Saté sauce (satay)
  • Chicken breast
  • Lettuce
  • Rocket
  • Thai basil
  • Grilled peanuts


  • Wash and dry lettuce, rocket and Thai basil.
  • Put in a plate a few leaves of lettuce and rocket.
  • Brown the chicken in a frying pan. When it is cooked, cut it in small pieces. Add to the salad.
  • Slice finely the Thai basil.
  • Crush some grilled peanuts.
  • Add Thai basil and peanuts.
  • Add N’OYE Saté sauce.

Saumon mi cuit N'OYE GingembreSalmon mi-cuit, “potimarron” cream soup & ginger


For 2 persons

  • 1 bottle of N’OYE Gingembre sauce (ginger)
  • 1 thick slice of salmon
  • 1 piece of soft chorizo
  • lettuce
  • ½ “potimarron” (a variety of pumpkin with a light flavor of chestnut)
  • shallot
  • Parsley
  • Olive oil
  • 10 g of butter
  • Salt, pepper
  • Timur pepper


  • Peel the “potimarron”, remove the pips. Slice finely so that it will cook faster.
  • Peel and slice finely the shallot.
  • Brown the shallot slowly in a saucepan.
  • Add the “potimarron” and let it cook.
  • Add some water to cover all the ingredients and let cook 15 to 20 mn. Check if it is well cooked.
  • Slice finely the lettuce. Put to one side.
  • Cut the chorizo in small cubes. Put to one side.
  • Cut the salmon in two pieces. Salt lightly.
  • In a frying pan, heat the olive oil and brown the pieces of salmon about 5 mn on each face. Il must be partially cooked. Add pepper.
  • Remove the salmon cooked from the frying pan and leave it on a plate.
  • Mix the “potimarron” to get a cream soup, add butter and salt. Mix again.
  • Brown chorizo and lettuce in a frying pan, with 3 dessert spoon of N’OYE Gingembre sauce getting more solid ingredients than liquid.


  • Put in the middle of a plate the mix of chorizo and lettuce.
  • All around, add some “potimarron” cream soup, and N’OYE Gingembre sauce, liquids only, about 3 tea spoons.
  • Put the salmon on the top of chorizo and lettuce.
  • Decorate with Timur pepper and leaves of parsley.