Filets de Hareng fumé doux sous vide bacon Always aware that the environment

Always aware that the environment around us is precious and fragile

oriented towards acids and Umami

maison Le Paulmier has created a new fine condiment by blending a reduced apple must from Normandy and a 5 years-aged acidulate

for tasting: 10-15 g

Kaviari vous propose ce coffret boîte d'origine

Filets de Hareng fumé doux sous vide bacon Always aware that the environmentFished in the cold waters off the coast of Norway, this Herring is salted in brine, then slowly smoked in our coresses (traditional wood fired ovens), before being stripped of its skin. A small hole at the top of each fillet and silver reflections are signs of high quality preparation. Our smoked herring are labeled Label Rouge and Saveur en'Or which reflect our values, ensuring ethical and responsible practices, ancestral and artisanal preparation