Printemps du Goût

Located at the top of the Printemps de l'Homme building, the Printemps du Goût is a tribute to French gastronomy in all its dimensions: products, specialties and know-how of craftsmen. The grocery store on the 7th floor reunites the gourmets who come to find the essentials of the 100% French delicatessen: jams & honeys, confectionery and chocolates, land, sea, soups & sauces, breakfast & cakes, oils & vinegars, spices, mustards & candies, sugars, teas & coffees ....

RECIPE BY CHEF AKRAME BENALLAL


Make a ceviche of sea bream with mango vinegar.


Recipe for 4 people



INGREDIENTS


4 seabream fillets


125g of lemon juice


63cl of olive oil


1/4 red onion


250g cooked beetroot


1 bunch of coriander


1 bottle of mango vinegar Libeluile


Salt, pepper, Espelette pepper


 



PREPARATION


Arrange the bream fillets and cut into ceviche. For marinade, combine olive oil, lemon juice and finely chopped red onion, salt and pepper. Add to the fish. Cut the beet into a slice of 6 mm.



DRESSING


At the bottom of the plate, place the spiral mango vinegar. In the center, put the beetroot, the seabream ceviche, garnished with coriander leaves. Finish with fleur de sel and Espelette pepper. Enjoy.


Our advice: Mangel vinegar Libeluile also goes very well with a carpaccio of scallops.

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Printemps du Goût

59 Rue de Caumartin

75009 Paris

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