Culinary hay 300g + Filet Mignon recipe with hay

Give free rein to your creativity and amaze your guests by offering them an original meal with Norman flavors and scents. Hay is not eaten, but used smoked, stewed or infused, it will release all its aromas and flavor your dishes. Produced on land managed using organic farming methods since 1996, the hay that we select is dried in a barn by ventilation.  It is harvested two days after mowing (around 60% dry matter), and is then ventilated to complete drying. This technique allows us to preserve an aerated product, keeping most of the nutritional value of the fresh grass, as well as a rich aromatic palette appreciated in the field of gastronomy.  Packed in burlap bags, the sorting, sieving and packaging steps are carried out manually by us. Composition: Mixture of grasses (ryegrass, fescue, timothy, bluegrass, brome), legumes (clovers, alfalfa) and species growing naturally in our permanent or temporary meadows. Whatever the recipe, it is advisable to rinse it before incorporating it into culinary preparations. Allergen: Hay.