VOATSIPERIFERY CURCUMA GINGER COULIS (Wild Pepper) - 250 ml

To talk about the Turmeric, Ginger and Wild Pepper from Madagascar coulis, what better than talented chef, originally from the Big Island? Larissa Rajaonarivelo has climbed all the levels of the profession, especially in several Michelin-starred restaurants. She also won the first prize of several cooking competition in Reunion Island where she is based. Its cuisine, influenced by its origins, is colorful and “melting pot”. The Turmeric Coulis, Ginger and wild pepper is fully in line with this philosophy. "On the nose, turmeric dominates, but pepper is also present. On the palate, the mixed ginger is first accompanied by a clear sweet flavor and the earthy side of turmeric. Then it is the flavor of ginger that comes through. asserts, supported by pepper. " RECIPE IDEAS: 1 / You can use this coulis in a lemon juice vinaigrette, with sliced onions and sunflower oil so as not to distort the taste "suggests Larissa. It is perfect in an octopus salad accompanied by peppers and candied tomatoes, or on a fish tartare where the lemon juice will balance the sweet side of the coulis. " 2 / Grilled, sautéed or roasted white meats are also delicious with a mustard sauce flavored with this coulis, a touch of honey and lemon juice. " 3 / This coulis will also be perfect with plain yogurt or cream cheese, for breakfast or for dessert.