Perfect marriage between two products intimately linked in the history of Breton gastronomy! Butter enhances the captivating taste of roasted buckwheat, the salt awakens this earthy flavour, and the crispness of the seed surprises the palate. Like buckwheat pancakes, its powerful taste combines with all flavours; it goes well both in cooking (poultry, flat oyster, grilled lobster) and in pastries (shortbread, crumble, semi-cooked with chocolate, etc.)
