Jacques Lassaigne | La Colline inspire Brut Nature

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Jalisco - Los Valles 43% wet stone, green olive, lime balm

Take the wet stone and rinse it under cold water to clean any impurities. Pat it dry with a clean cloth.

Prepare the Wet Stone

Pit the green olives if they are not already pitted. Chop them coarsely to release their flavor.

Prepare the Green Olives

Rinse the fresh lime balm under cold water. Pat it dry and then chop finely to maximize the aroma and flavor.

Prepare the Lime Balm

In a mixing bowl, combine the prepared wet stone, chopped green olives, and lime balm. Mix gently to combine the flavors.

Combine Ingredients

Wet Stone

Green Olives

Lime Balm (fresh)

ARTENOM 1123 HISTORICO

Toro Taku & Negi is a Japanese sushi dish featuring fatty tuna (toro) paired with pickled daikon (takuan) and garnished with Japanese green onion (negi). This dish is often enjoyed for its rich, savory flavors from the toro and the tangy crunch of the takuan, commonly served in sushi restaurants. Here's how to make it at home.

Toro Taku & Negi

SEXY FISH

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OLMECA ALTOS

Jalisco - Los Valles 40% bell pepper, yuzu, anise

YEYO

Jalisco - Los Altos Southern 40% cake batter, lime zest, oil

MILAGRO

Make ARTENOM 1123 HISTORICO Recipe in just 20m. Jalisco - Los Valles 43% wet stone, green olive, lime balm

Artenom 1123 Historico Recipe

Descriptors

Tasting Notes

Food Pairings

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