|Ingredients||Frech sea salt from Guérande, Malabar MG1 Wayanad black pepper, Espelette chili pepper, spices.|
|Net weight||60 g|
|Conservation / Utilisation||In a dry, dark place such as a closed cupboard, ideally at 18°C.
A natural accompaniment to all grilled and roasted meats, Fleur de feu also goes well with simple boiled potatoes, leeks, asparagus, fish such as monkfish, and even duck filets. It is to be used just before serving.
|Price incl. tax||€8.50|
Fleur de feu is a warm and tasty seasoning intended for barbecued and flame-grilled meats, which when left on the dinner table, will quickly find its place in a whole multitude of dishes.
The words of Olivier Roellinger
No sooner had I designed this mix for flame-cooked rib steak than we found ourselves using it in every possible way, at both the “Coquillage” restaurant and in our kitchen at home. It has since become one of Jane’s favourite “Fleurs”.