Pickled cattail hearts

Cattail hearts are tender and slightly crunchy, unusual and refined. The work required to pick them only makes them more precious, while on the plate, they are the proud ambassadors of Nordic cuisine where the value of the ingredients is recognized. Serve them as sushi, as an appetizer with prosciutto and mozzarella, or as an accompaniment to seafood.

Marinated fiddleheads

Served as a condiment or as a side vegetable, fiddleheads are a classic of wild cuisine. Once drained and rinsed, they allow you to prepare a wide range of recipes. They will be delicious as an appetizer with prosciutto and melon or in a Caesar salad.

Marinated samphire

Fresh samphire is tasty, but the harvest season is short. What a joy to be able to enjoy the crunchy texture and salty taste of this plant. A small branch is often enough to brighten up a scallop, a cracker with pâté or smoked salmon.

Pickled spruce shoots

Spruce shoots are an exceptional condiment with slightly resinous acidic notes and a fine texture. Serve them with fish dishes, salads or cocktails.