Goes beautifully with foie gras,...
We extracted the best of the Espelette pepper to make an Espelette pepper jelly.
Goes beautifully with foie gras, cheese and asparagus.
Chef's tip: replace vinegar with Espelette pepper jelly in your vinaigrette salad dressing.
Extrait de piment d’Espelette, sucre, citron, pectine.
ideal at cocktail time or to replace pickles.Chef's tip: add Basque peppers to your charcuterie offerings.
For cocktail time on a par with a tapas bar in the Basque country, serve Basque peppers with a charcuterie board.
ideal for seasoning cooked foods.
Subtly spice up all your dishes and grilled meats with this coarse salt with Espelette pepper.
Ideal sauce for meats and fish.Chef's tip: coat your meats with this compotée before grilling. This gives slightly caramelised flavours.
ideal for making wonderful vinaigrette salad dressing or to go with grilled meats.
ideal to spice up your dishes served with sauce or to go with grilled meats.
Simmer your favourite ingredients and dishes with Ederki Basque sauce. Chef's tip: prepare a divine chicken basque-style by simmering the chicken...