La Boutargue du Comptoir de la Boutargue owes its success to craftsmanship, thoughtful care and respect for the smallest details during all the production phases. It starts as recommended by the greatest chefs with the selection of the best products and that is why we choose pockets of 1st choice wild mullet eggs exclusively. Then follows a succession of transformation phases which involve the careful cleaning of each pocket of mullet eggs. Then comes the very important salting phase, dosed and balanced with unprocessed natural salt. The last step, drying, our secret, our knack, which determines the taste, the smoothness, the amber color of the bottarga from the Boutargue counter, which delights our customers, our chefs and all amateurs.