The avant-garde is to take the public as far as possible while providing them with a taste satisfaction they had no idea they had.
It's done with CERISE-KALAMATA, a slightly crazy flavour found by FeGH.
Discover the singular marriage of a fleshy bigarreau cherry and a large racy olive from Kalamata in Greece.
A nonsense at first sight? More like a revelation when you taste it. And a real headache to make: delicate pitting of the cherries by hand one by one to keep the pulp whole, slicing of the Kalamata olives into julienne strips: this candied Christmas condiment deserved a priesthood.
As for the jar that is not quite like the others, we decided to call on matali crasset who has revisited the iconic jar with a delicate gradation allowing, for the first time, a glimpse of jam in a thin transparent space.
