Pâté Marin
The Pâté Marin is an unprecedented recipe cooked with fillets of White Germon oTuna and the Breton Pig labellized. Cooked on the island of Groix, this recipe reflects the culinary heritage of the island and the ancestral recipes cooked by the women of sailors.
The association of Breton Pig & White Germon Tuna. Historical recipe cooked on the island of Groix will surprise you by the alliance of Breton pig (44%) and White Germon Tuna (39%) raised with a spike of Espelette pepper.
Like the Breton sailors, the Pâté Marin is truly authentic and will surprise you with its beautiful balance in the mouth
Ingredients :
Porc (43,8%), white tuna* germon (39,1%), fish* stock (fish, water, shallots, garlic, olive oil, parsley, Guerande salt), shallots, sea lettuce, wheat flour, Guerande salt, garlic, parsley, agar-agar, black peper, powdered sugar.
*Thunnus alalunga, Origin North East Atlantic
May contain traces of crustaceans, molluscs, celery, mustard, milk, gluten.
Nutrition facts (based on analysis value) Value | Unit | ||
Calories | 243 1011 | kcal kj | |
Total fat Satured fat | 18 6,7 | g/100g g/100g | |
Total carbohydrates Sugar | 2,5 0,3 | g/100g g/100g | |
Proteins | 18 | g/100g | |
Salt | 1,4 | g/100g | |