A wild coastal vegetable: samphire grows between the tides along the Saint Lawrence River. Only its tender tips are hand-picked and then marinated in a light brine. Crunchy, naturally salty and briny, it pairs well with fish, seafood, and appetizer platters.
Gourmet Sauvage prepares it in Mont-Blanc, in the Laurentians. It is vegan, gluten-free, and non-GMO.
Format: 190 ml.
Ingredients: samphire, water, apple cider vinegar.
Usage suggestion: a small sprig is enough to garnish a scallop or a cracker with pâté or smoked salmon. Try it also in a gourmet hot dog instead of sauerkraut, in a potato salad or tartare, with fondue, or as an appetizer with smoked fish or pâtés.
Storage: refrigerate after opening.
Origin: hand-picked along the Saint Lawrence River and prepared in Mont-Blanc, in the Laurentians.
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Est. 2015 in Brossard, Quebec.