Nicknamed "the caviar of Lorraine", this redcurrant jam is deseeded with a goose quill and is the speciality of the town of Bar-le-Duc. Preparing it requires patience and precision.
Nicknamed "the caviar of Lorraine", this redcurrant jam is deseeded with a goose quill and is the speciality of the town of Bar-le-Duc. Preparing it requires patience and precision.