Shrimp with Farigoule
• Olive oil
• 1 glass of Farigoule
Fry the shrimp in a pan with the oil over a very high heat.
Pour in a glass of FARIGOULE and flambé.
© photo : @FOODMicro - Adobe Stock
Farigoule of Forcalquier, thyme liqueur
50 cl - 40°
This liqueur, characteristic of Haute Provence, is produced with wild thyme, a rustic and rebellious plant, harvested at the beginning of springtime, a time when our whole region is scented by this "simple"perfume. This characteristic digestif is testament to time-old tradition and regional soils, thanks ti its delightful garrigue perfume!