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When ?
Whenever the opportunity arises. As an aperitif with cold meats, at the beginning of a meal with foie gras or oysters or as a dessert with blue cheese.
How ?
Fish, shellfish and crustaceans. Astonishing to accompany everything that is greasy and salty, especially Iberian sausages.
Aperitif - Dessert - Foie gras
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C'est une très belle découverte que je ne regrette pas.