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Smooth and delicate split peas puree

Forgotten for centuries and rediscovered by talented Parisian chefs, split peas puree is an attractive alternative to potatoe puree. They have an interesting flavour and a smooth velvety texture. They will perfectly go with fishes and white meat: bath, brill, cod, hake, salmon, pork chops, ham, smoked sausages (in France, we often serve them with “saucisse… Read More Smooth and delicate split peas puree