Also called "Loumi", this specialty originally from the Middle East, started to conquer Western chefs.
This lime, first passed in brine, is then slowly air dried.
After several weeks, the lemon peel has darkened significantly and gives it a characteristic sour / bitter flavour.
The concentration of taste provided by this process will be perfect for poultry, pork or fish.
These lemon slices can also be used as decoration on a pastry or a tray, for a cocktail or for an infusion.
Mélodie Gourmande was created a few years ago, at the request of catering professionals, by a lover of original spices and condiments, associated with a Rungis grower.
This collaboration and the help of French chefs for the selection of products, has made Mélodie Gourmande a reference among French pastry chefs and cooks.
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