The Kabosu is a Japanese citrus fruit. Unusual in the West, it will take you to the seaside thanks to its very saline aromatics, similar to those of oysters. Chef Laurent Lemal, who manages the Restaurant "Relais Trois Mas de la Balette" in Collioure - not far from Eus and precisely, by the sea -, was the ideal person to introduce you to this amazing citrus fruit: it will open your mind to the realm of the possible in the Citrus World.
"I have always had a fondness for the Bachès Citrus domain. The citrus fruits, which I knew little, gave meaning to my cooking and after many culinary experiences and trials I began to understand them. This Dulse Kabosu recipe does bring out the iodized side naturally expressed by this atypical citrus fruit, and goes very well with another product I really love: the oyster." Laurent Lemal
In a word, this ready-to-use condiment can turn a simple dish into an extraordinary meal!
The Kabosu is a Japanese citrus fruit. Unusual in the West, it will take you to the seaside thanks to its very saline aromatics, similar to those of oysters. Chef Laurent Lemal, who manages the Restaurant "Relais Trois Mas de la Balette" in Collioure - not far from Eus and precisely, by the sea -, was the ideal person to introduce you to this amazing citrus fruit: it will open your mind to the realm of the possible in the Citrus World.
"I have always had a fondness for the Bachès Citrus domain. The citrus fruits, which I knew little, gave meaning to my cooking and after many culinary experiences and trials I began to understand them. This Dulse Kabosu recipe does bring out the iodized side naturally expressed by this atypical citrus fruit, and goes very well with another product I really love: the oyster." Laurent Lemal
In a word, this ready-to-use condiment can turn a simple dish into an extraordinary meal!
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Picked & prepared by hand
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Kabosu organic 67%, apple cider vinegar, brown sugar, Dulse seaweed, maple syrup, cilantro, ginger, salt
Laurent Lemal's Dulse Kabosu is perfect with raw oysters, raw mussels, razor shell clams cooked on plancha, etc.
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