Natural Soisson Bean - Raoul Gey - 72cl

These beans known for the quality of their large, ivory-colored grain with thin skin, benefit from excellent cooking properties which allow them to maintain tenderness and the fondant that we recognize from them in gastronomy. Cultivated only in Aisne, this rare commodity can be cooked in almost all possible ways: - hot: in soup, in puree, in stews of various meats or fish, like cassoulet - cold: in salad - marinated: as an aperitif, like an olive. Go there with your eyes closed!