This crème, made by macerating bilberries in alcohol, invites you to discover the flavours of wild fruit.
2012 Paris Concours Général Agricole bronze medal winner.
Aperitif: a measure of crème de myrtille for four measures of white wine, crémant (sparkling wine) or champagne.
“The yeux bleus” cocktail: a measure of crème de myrtille, two measures of vodka, a measure of orange juice and a dash of blue curacao.
For desserts, it may be used as a coulis drizzled over ice cream.
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