Oyster Pepper

Born from collaboration with an oyster farmer from Erquy (Côtes d’Armor), we offer you this ground Oyster Pepper for a better dosage.  A blend of peppers and berries to enhance the salty taste of the oyster, Oyster Pepper for a perfect land and sea pairing!  At the top, you will find the woody notes of Wild Madagascar Pepper and the citrus side of Timut pepper.  Then, at the end of the mouth, the spiciness and aroma of Kampot Red and Black Peppers.  Allspice, which does not sting, brings an alliance with its taste of 4 spices.  We wanted it ground so that the different peppers and berries give all their flavors in a single bite.  Both raw and cooked oysters are a must-try!  It goes very well with fish, shellfish and why not a few pinches in your mayonnaise…. Oven-baked oysters: For a dozen oysters, in a bowl put 6 tablespoons of heavy cream, a little white wine, 3 pinches of Oyster Pepper and mix everything.  Once the oysters have been opened and emptied of their water, place them on a baking dish and add a tablespoon (small) of cream to the flesh of each oyster.  Place in a hot oven at 200°C for 7 to 8 minutes.