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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
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Texte
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Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
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Spices
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Catégories
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Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
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Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
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Deli
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-
Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
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-
Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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MenuBack
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
-
-
Texte
-
Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
-
-
Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
-
-
Deli
-
-
-
-
Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
-
-
Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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Oyster, Black Garlic, and Frosted Grapefruit
Oysters, Black Garlic, and Frosted Grapefruit Recipe
For 4 people
Difficulty: Medium
Preparation Time: 20 minutes
Freezing Time: 2 hours
Ingredients :
- 20 g of Albert Ménès Black Garlic Confit
- A pinch of Albert Ménès Voatsiperifery Wild Pepper
- A pinch of Albert Ménès Lemon Zest
- 1 grapefruit
- 2 limes
- 5 g of sugar
- 12 oysters
- A drizzle of olive oil
Preparation :
Squeeze the grapefruit and limes. Mix 200 ml of grapefruit juice, 100 ml of lime juice, 5 g of sugar, and a pinch of Albert Ménès lemon zest. Place in the freezer for 2 hours until it becomes a hard block. Use a fork to scrape it into a granita and then keep it in the freezer.
Open the oysters and detach them from their shells. Take a third of these and roughly chop them. Season with olive oil, black garlic confit, and Albert Ménès wild pepper. Place this mixture at the bottom of an empty oyster shell, cover with a whole oyster, and then finish the plating by adding a spoonful of the granita.
Serve and enjoy immediately.
Chef's tip: for a professional plating, place two tablespoons of Guérande salt at the bottom of a flat plate to hold the fresh oyster shells in place.
Related products
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Lemon
Price: €6.30 -
Organic Black Garlic Paste
Price: €16.60 -
Wild Voatsiperifery Peppercorns - Pepper Mill
Price: €16.10
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