Poivre la Luna (La Luna Pepper)
Ingredients: Black pepper, cocoa nibs, vanilla
A black pepper with vanilla and roasted and ground cocoa beans. For scallops, and poached or roast fruits (2005 recipe).
Original creation
€8.60
40 g
Recommendations
Sprinkle on dishes just before serving.
- Allergens Absent, except for cross-contamination. May contain traces of sesame, celery, mustard, soya.
- Origin Original creation 2005
- Storage / Use In a cool, dark, dry place.
Olivier Rœllinger's words
I created this blend in Madagascar, which used to be called “Moon Island”, beside Antsirabé at the foot of La Luna Mountain. It took Arab ships a full lunar cycle to travel from north to south in the Mozambique Channel.
This blend brings together the island’s most precious jewels which I love so much: a mix of black pepper, cocoa nibs, and Madagascar vanilla.
La Luna pepper was created initially for scallops, but it also partners well with roasted and poached fruit such as pineapple or bananas, and foie gras or game.