[ Pack 500 g ]
Why French? Boil the "haricot", place on a plate, add an outrageous quantity of Normandy pasteurized butter, eventually a pinch of Guérande salt : The perfect match. To tolerate so much butter, these beans have to be French!
We have seen so many tasteless beans in canteens or industrial meals... Try Ratatouille's, they have taken the best of unspoiled Thai soil and they ready to receive a french touch!