Poutargue À la dégustation

À la dégustation

sur des blinis avec un peu de crème fraîche

scrambled eggs and mashed potatoes

Les filets d'anguille fumée sont préparés à base d'anguilles pêchées en eau douce en France ou Australie

le domaine François Carillon fait partie du patrimoine séculaire de la gastronomie française

Poutargue À la dégustationBottarga, also known as poutargue or bottarga, is part of the Mediterranean culinary heritage (Italy, Sardinia, Corsica). It is made from salted and dried mullet roe which is then coated in wax to stop maturation, giving it a unique texture and a very intense iodised flavour. This luxury product is frequently used by Michelin starred chefs. Naturally gluten free, bottarga is not only delicious but also known for its health benefits, such as helping