Eggplant and Espelette Cream Velvet 90g

Description

Once again, the 2 sides of the Pyrenees united: eggplant from the Mediterranean and Espelette from the Atlantic…! And for a Mediterranean aperitif to spread on a bruschetta from Florence or a grilled torrade from Barcelona. As a starter: combine our Velours de Crème Aubergine and Espelette from the starter with half an avocado garnished with pine nuts or chips. almonds from Roussillon. Another choice: place pan-fried scallops directly on a bed of Aubergine Cream Velvet and fresh watercress.