Of the oriental fragrances that escape from this recipe: The lemon confit used in many hot countries is delicately seasoned and rounds out our seaweeds. All possible care is given to the preparation of lemon confit. Imagine: Each seed is removed by hand!


Spice up your stuffed tomatoes, enhance your barbecue and raclette, brighten up your vinaigrettes and dishes ‘en papillote’. In your everyday pasta, rice and vegetables.


Seaweed* 50% (Sea Spaghetti, Wakame, Sea Lettuce**, Dulse, from Brittany or **Portugal), extra virgin olive oil*, lemon confit* 11%, cider vinegar*, yellow onion*, salt.