Technical guide
| Ingredients | ginger, sichuan, chili pepper, *mustard, spices |
|---|---|
| Allergens | * mustard |
| Origin | Création originale |
| Net weight | 40 g |
| Conservation / Utilisation | In a dry, dark place such as a closed cupboard, ideally at 18 C. To flavour vinaigrettes made with olive oil and lemon juice, sunflower oil and wine vinegar, walnut oil and sherry vinegar, or perhaps yours? |
| Price incl. tax | €8.80 |
The words of Olivier Roellinger
How to bring unexpected aromas to an ordinary vinaigrette or one made with olive oil? A touch of this Poudre des Alizés will do the trick. Toss the vinaigrette with a salad of butter lettuce, rocket or mesclun or spoon the warmed dressing over fried or steamed fish for a perfect match.
Story
Its aim? To capture a flavour that recalls the wind of the South Seas…