In this surprisingly delicious recipe, the Bernique is combined with a Whisky Tourbé, matured on our shores, and a hint of garlic for a "marked" flavor on the palate.
Serve chilled at 6°C to 12°C
Barnacle meat 17%, red mullet 33%, Whisky 1.1%, cream, garlic, butter, coarse salt, parsley, olive oil, seaweed (agar agar and wakame), pepper.
Information in bold is for intolerant or allergic persons. May contain traces of fish, shellfish and lactose.
Net weight : 80g