Roasted chestnuts & porcini mushroom spread
A simple but ultra-gourmet recipe, this little aperitif pot is a treat for all lovers of autumnal flavors.
With its round, sweet and downright comforting side in the mouth, you will only want to dip your spoon in the pot to eat it as is.
Its thick texture allows it to be spread on bread of course but can also round out the juice of a roast poultry with a few potatoes.
100% plant based, vegan and vegetarian friendly
Ingredients: Chestnuts (33%), rapeseed oil, parsnips, sweet onions from the Cévennes, lemon, dried porcini mushrooms (5%), hazelnut oil, pink garlic from the Tarn, grey salt from Millac, wild pepper from Madagascar.
A simple but ultra-gourmet recipe, this little aperitif pot is a treat for all lovers of autumnal flavors.
With its round, sweet and downright comforting side in the mouth, you will only want to dip your spoon in the pot to eat it as is.
Its thick texture allows it to be spread on bread of course but can also round out the juice of a roast poultry with a few potatoes.
100% plant based, vegan and vegetarian friendly
Ingredients: Chestnuts (33%), rapeseed oil, parsnips, sweet onions from the Cévennes, lemon, dried porcini mushrooms (5%), hazelnut oil, pink garlic from the Tarn, grey salt from Millac, wild pepper from Madagascar.