Good with meats or shellfish, as well as fresh pasta

Only milk from the Isigny terroir and a slow, traditional ripening can give birth to Isigny AOP Crême fraîche. This recipe respects the AOP charter and guarantees  diners a crême fraîche with a fully rounded mouth feel, supple texture and the distinctive tint of ivory.

The morel is a springtime fungus that cheefully confounds mushroom hunters, being either elusive or abundant with no rhyme nor reason. Even just a small spoonful of this butter can add a sophisticated touch to festive dishes as they go to table. Recommended with meats, shellfish or fresh pasta.