Gourmet link between two products intimately linked in the history of Breton gastronomy! The butter sublimates the bewitching taste of roasted buckwheat, the salt awakens this earthy flavor, and the crunchiness of the seed surprises the palate.
Like the buckwheat cakes, its powerful almost religious taste goes well with all flavors, it goes well in cooking (poultry, oyster, grilled lobster), as well as in pastry (shortbread, crumble, half-baked chocolate.
