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Les filets d'anguille fumée sont préparés à base d'anguilles pêchées en eau douce en France ou Australie
À la dégustation
Carpaccio-style thin slices of white summer truffle
le domaine François Carillon fait partie du patrimoine séculaire de la gastronomie française
Poutargue Les filets d'anguille fumée sontBottarga, also known as poutargue or bottarga, is part of the Mediterranean culinary heritage (Italy, Sardinia, Corsica). It is made from salted and dried mullet roe which is then coated in wax to stop maturation, giving it a unique texture and a very intense iodised flavour. This luxury product is frequently used by Michelin starred chefs. Naturally gluten free, bottarga is not only delicious but also known for its health benefits, such as helping
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