The Boutargue is a pocket of mullet eggs, salted and dried. It is a rare and luxurious specialty, known since antiquity. The Boutargue finds the origin of its name of the Provençal (boutargo) and the Italian (bottarga). Because of its taste and refinement, it is also called “Mediterranean caviar”. Refined, powerful in flavor and complex in perfume, the Boutargue is a delicate dish.