The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!
This confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.
This vanilla from Madagascar is characterised by a dark brown to black colour and fat, supple pods. Very powerful, it develops aromas of prune and cocoa that will delight your taste buds. These Madagascar vanilla beans are of exceptional quality and will bring an exotic touch to all your dishes.
Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.