This creation is a new crossbred encounter that I worked with a Chinese wulong called Narcissus in its province of origin, Fujian, with woody, dried fruit and roasted notes and a blend of seaweed from Brittany - sea lettuce, dulse and nori - with lightly salty and iodized notes for an energizing and comforting effect. Alga Narcissus goes wonderfully well with everything that comes from the sea, but also with buckwheat, a buckwheat pancake with cheese for example. Preferable without milk, except a vegetable milk, almond, spelt or rice.
Photo credit : Hugo Morel - Bord à Bord
