Who does not like being surprised, intrigued by new flagrances and flavours?
This combination has been thought of to offer different, subtle flagrances and flavours that your giftees will definitely be eager to taste with their favorite meals or at tea time. Edmond Fallot's basil mustard and Popol's passion fruit pulp vinegar will be excellent to prepare their dressing or be served on side or top of white fish or meat; Maison Bremond 1830's fleur de sel will add a unique touch to any kind of meat. For tea time, they will savour a flavorful jasmine green tea by Companie Coloniale, the very first tea house which opened in Paris in 1848 to provide teas to hotels and high end restaurants and still does. Because a sweet note is always appreciated, we have also included Michel Chatillon's florentins. One of his specialties that has made him famous in Brittany for more than 40 years!