Tied leg of lamb ±2kg
Smoked eel fillet - 100g
Espelette pepper AOC powder - 40g
Camembert with raw milk from Normandy - 250g
Bottarga caliber 1 wax ±220g
Cod brandade - 280g
Angus roast beef ±1.5kg
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Sometimes called "cayenne pepper", cayenne pepper is much more spicy and must be dosed with caution. Widely used in exotic dishes, it enhances sauces, creams, and all your sauce dishes. Most of the capsaicin (which gives it its tang) is in the seeds, so be careful not to release them into your dish.
For an equally aromatic but milder result, remove the pips from the chilli before use.
Net weight: 60g
Country of production: Malawi