This sugar comes from the sap of the flowers of coconut palms. Use it pure in your desserts, unheated, to fully appreciate its caramel aroma and subtle coconut scent.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
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.