Boutargue Refined with Harissa of about 130/180 grams

Fruit of the sea and the sun, our boutargue is prepared in an artisanal way according to a recipe handed down for generations. Wild mullet eggs caught in the warm waters of the Atlantic, organic salt, spring water and the air of Provence to dry, this is what makes our boutargues unique. Our boutargues are then coated with a thin layer of wax enriched with beeswax from Les Ruchers du Bessillon in Cotignac.