To discover in this box:

Spices for foie gras (35g) to sprinkle just before serving to enhance its taste: This mixture can be used with all preparations of foie gras: homemade terrine, foie gras in jars or slices of pan-fried foie gras. Composition: flower of salt, sugar, black pepper, allspice, pink berries

"Rare pepper blend" (30g), perfect to enhance oysters: This blend of ground peppers gives off an intense cocktail of flavors. It lends itself perfectly to festive meals to sublimate oysters, foie gras, poultry. Composition: black pepper, Voatsiperifery pepper, cubeb pepper, white pepper of Penja, Timut pepper, Jamaica pepper, passion berries

Rose salt with truffle (110g) to spice up a fish carpaccio or mashed potatoes: This blend combines pink Himalayan salt with white summer truffle to create a tasty mix to flavor your meats and mashed potatoes. The white summer truffle (Tuber aestivum) is a specific Mediterranean truffle that grows mainly in France and Italy and is harvested from April-May to late August. It is characterized by a dark brown shell and a light interior. We advise you to use this truffle salt raw or at the end of cooking on your dishes in order to preserve all its flavors. Composition: summer truffle salt in pieces (1,2%), white truffle aroma (1,2%).

White Cyprus salt (50g) , ideal to flavor a meat or on a foie gras: from the Mediterranean, this salt is from a geometric point of view a perfection of nature, resulting from a perfect balance between heat and evaporation. It is a high quality salt, unrefined, free of any superficial additions and binding agents.

Gingerbread mix (35g), for homemade sweets to be enjoyed with a good hot tea: This gingerbread mix can also be used with pies, compotes or even savory dishes, if you like cinnamon and aniseed flavors. Composition: cinnamon, coriander, anise, fennel, ginger, clove, cardamom, nutmeg, black pepper.