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Pear & gingerbread chutney

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€8.00

This recipe created by the Chef of our restaurant is ideal to accompany a duck terrine, especially foie gras.

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Description

This recipe is cooked artisanally with pear (69%), sugar, cider vinegar, onion, and a gingerbread mix (0,3%) with cinnamon, anise, ginger, coriander, cloves, and badian.

Rue traversette

Our vegetable spreads are cooked in the cauldrons of Stéphane Strobl between vines and shrubland in the heart of the Hérault French region. The artisanal cannery Rue Traversette shares with La Tour d'Argent the love for the beautiful and good products the vegetal world offers.

Non-contractual photo.

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