Grey Shallot

Considered the true holy grail by Michelin-starred chefs, the grey shallot is distinguished by very firm purplish flesh and a fiercely intense aromatic profile, almost peppery and earthy. Grown in specific terroirs, its dry matter content is higher, which modifies its reaction to heat. Essential for creating a perfect red wine butter sauce or a condiment for raw oysters, it requires careful handling so as not to mask the flavors of the delicate proteins it accompanies.