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- 20 large red radishes
- 30 g unsalted butter
- 30 g Le Guérandais coarse sea salt flavoured with Provençal herbs
- 40 g Le Guérandais coarse sea salt
- 10 g Espelette chilli pepper
- 10 g 5-peppercorn mix
Serves 4 Remove the stalks from the radishes and wash them. Arrange neatly on a plate. Put some unsalted butter in a small dish. In three separate dishes place: - Le Guérandais coarse sea salt flavoured with Provençal herbs - Le Guérandais coarse sea salt with a pinch of Espelette chilli pepper - Le Guérandais coarse sea salt with a pinch of 5-peppercorn mix Offer the radish, butter and flavoured salts to your guests.
Author: Le Guérandais
Photo: Marianne Paquin
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For those who are watching their figure, you can replace the butter with 0% fat yoghurt.