Small scallop with Espelette chili
l'atelier du cuisinierComposition
Composition unknown — our sources do not have it.
Cockles with Espelette chilli French Terrine. Birdseye chillis are those tiny but HOT chillis that, used in moderation, add a terrific kick to any recipe. Here, the chilli, in tiny quanties, is married with cockles, and the result is sublime. Perfect spread on toast as an aperitif, or in a salad. L'Atelier du Cuisinier is specialized in spreads from the sea and is considered a high-end label. Their original recipes offer both novel and typically Breton flavors, With this range of product you'll discover a new way of consuming fish and shellfish. Guaranteed 100% natural, no additives or preservatives. Composition : Cockles (chlamis opercularis) 27%, Chilli from Espelette 0.8%, cream, haddock, mushrooms, tomatoes, onions, garlic, sea salt, oil, cider brandy, seaweed (dulse, nori, sea lettuce, agar agar), parsley, bayleaf 80g Jar
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