A gourmet link between two products intimately linked in the history of Breton gastronomy! The butter enhances the bewitching taste of roasted buckwheat, the salt awakens this earthy flavor, and the crispness of the seed surprises the palate. Like buckwheat pancakes, its powerful, almost religious taste combines with all flavors, it goes equally well in cooking (poultry, flat oyster, grilled lobster), as in pastry (shortbread, crumble, half-cooked au chocolate…).


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