A unique gift pack from our terroir
Gourmet Sauvage marinades are made from handpicked wild plants, cider vinegar and sea salt.
The salty crunchy taste of sea asparagus can be served with fish and seafood. A branch or two on a giant scallop, with pâté on a cracker or with smoked salmon.
Rinse your marinated fiddleheads and serve with other hors d’oeuvres. Our salsa is usually served with nachos. Your guests will finish the jar once they taste the salsa.