Hénaff puts seafood and vegetables in the spotlight and continues its conquest of the aperitif with the launch of a new concept for the brand : tapas. The range consists of two mussel tapas recipes and two mushroom tapas recipes. Hénaff has also expanded its spreads offering with a new fish spread recipe..
With four new tapas recipes, two of mussels and two of mushrooms, the brand invites aperitif friends into a new and gourmet concept. After conquering the aperitif section, Hénaff deploys its strategy and completes its range of spread products with bite-sized products. The large format jars allow the product to be directly injected. Carefully crafted, recipes combine meaty mussels with peppers or chorizo, and small mushrooms with thyme or tomato, all coated in creamy sauces. Recipes without additives. A choice, mushroom tapas, thyme and lemon : a recipe with floral and tangy flavors, carried by the thyme mixture, lemon and mushrooms. Mushroom tapas, tomato and Espelette pepper : a spicy recipe for spicy lovers. Mussels tapas, chorizo and paprika :chorizo and paprika combined to reveal the best of an iodized flavor. Mussels tapas, curry and pepper : the fruity taste of the peppers enhanced by the hint of curry.
The Apéromarin family is growing
Hénaff becomes the common point between albacore tuna and grilled eggplant in a new spread recipe, which brings out the sweetness of the flesh of the albacore tuna, judiciously combined with the sunny taste of grilled eggplant. Seasoned with some herbs from Provence, the spreadable albacore tuna and grilled eggplant ticks the boxes for a successful aperitif. Albacore tuna comes from French fishing, in the North-East Atlantic, and is revealed in a recipe that only includes ingredients of natural origin.
