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Let yourself be surprised by the aromatic power of this mustard with wild garlic.
Wild garlic shows the tips of its fragrant leaves in February-March.
You will appreciate its perfume with a delicious potato salad, with lamb or in vinaigrette. Did you know: This plant is called wild garlic because it is the first plant that bears eat after hibernation.
|Association||Fish & Shellfish|
|Energy||846 kJ / 202 kcal|
Beauvau indoor market, Place d'Aligre, Paris 75012
Store, take-away gourmet food court, 17 Rue de la Terrasse - 75017 PARIS