Poudre Trésor oublié® (Forgotten treasure powder)
Ingredients: Seaweed, Nutmeg, Sichuan Pepper, *Sesame, Spices.
Sprinkle over steamed or boiled potatoes.
Original creation
€8.90
40 g
Recommendations
Use Sunken Treasure blend the way you'd use pepper to season potatoes.
Boil whole potatoes in their skins, peel, add a knob of salted butter and a pinch of “Sunken Treasure” the way you’d add pepper or fleur de sel. Mash with a fork, and enjoy.
The blend can also be used in place of pepper to season other potato recipes. Try it with mashed potatoes, sautéed potatoes, shepherd’s pie and cream soups.
Boil whole potatoes in their skins, peel, add a knob of salted butter and a pinch of “Sunken Treasure” the way you’d add pepper or fleur de sel. Mash with a fork, and enjoy.
The blend can also be used in place of pepper to season other potato recipes. Try it with mashed potatoes, sautéed potatoes, shepherd’s pie and cream soups.
-
Allergens
*Sesame.
May contain traces of celery, mustard, soy. - Origin Original creation
- Storage / Use In a cool, dark, dry place.
In gift sets
€222.50 / kg
Olivier Rœllinger's words
In the waters around Saint-Malo, shipwrecks are often found with canons and chests intact that are then brought up from the deep.
While studying the list of spices that one of these lost ships was to deliver to the warehouses in Saint-Malo, I tried to imagine the scents and flavors of all the spices mingling with one another.
Since the spices would have spent three centuries at the bottom of the sea, they would also have been infused with the flavors of the deep and the fragrances of the southern seas, true to the golden age of Saint-Malo’s privateers.
I envisioned a sunken treasure, then created and dedicated this blend in homage to the potato, the ultimate symbol of vegetable production on the Breton coastline.
While studying the list of spices that one of these lost ships was to deliver to the warehouses in Saint-Malo, I tried to imagine the scents and flavors of all the spices mingling with one another.
Since the spices would have spent three centuries at the bottom of the sea, they would also have been infused with the flavors of the deep and the fragrances of the southern seas, true to the golden age of Saint-Malo’s privateers.
I envisioned a sunken treasure, then created and dedicated this blend in homage to the potato, the ultimate symbol of vegetable production on the Breton coastline.
