Local Flavors: Fig Carpaccio with Herbula Viola Accents

For the local produce market in Courtemelon, we created a delicate and fragrant recipe showcasing three products from the Herbula Viola range. A dish celebrating autumnal figs, enhanced by vegetal and floral touches, for a starter that is as beautiful as it is delicious.

Fig carpaccio, strawberry-elderflower vinaigrette & fig leaf syrup

Ingredients

• 8 fresh figs, cut into thin slices

• 2 tbsp Herbula Viola strawberry-elderflower vinegar

• 3 tablespoons of Herbula Viola fig leaf syrup

• 2 tablespoons of hazelnut oil

• Dried elderflowers

• Dry-roasted nettle seeds Herbula Viola

• A handful of crushed hazelnuts

Preparation

1. Arrange the fig slices in a fan shape on each plate, like a rosette.

2. In a small bowl, combine the strawberry-elderflower vinegar, fig leaf syrup, and hazelnut oil.

3. Pour this fragrant vinaigrette over the figs.

4. Scatter dried elderflowers delicately over the top for a floral and elegant touch.

5. Add the roasted nettle seeds, which provide crunch, nutty aromas and a surprising vegetal note.

6. Finish with crushed hazelnuts for a delicious finale.

Visit our shop to order the ingredients for this recipe