.
Free shipping rom 70 euros tax included - Germany, Belgium, France, Luxembourg, Netherlands
4 kilos of fresh fruit for 1 kilo of syrup!
How to enjoy the Vrai Sirop de Liège?
• Deliciously simple on a slice of bread at any time of the day.
• Accompanying a cheese platter, in line with the tradition that associates it to Herve cheese and fromage frais.
• In your culinary creations: marinades, sauces, dressing, saladsand, last but not least, desserts.
• On pancakes and crêpes.
Ideal for restaurant.
4 kilos of fresh fruit for 1 kilo of syrup!
How to enjoy the Vrai Sirop de Liège?
• Deliciously simple on a slice of bread at any time of the day.
• Accompanying a cheese platter, in line with the tradition that associates it to Herve cheese and fromage frais.
• In your culinary creations: marinades, sauces, dressing, saladsand, last but not least, desserts.
• On pancakes and crêpes.
4 kilosIt takes 4 kilos of fresh fruit to obtain 1 kilo of real Sirop de Liège.
How to taste the True Sirop of Liège?
• Simply on a slice of bread.
• As an accompaniment to a cheese platter, according to the tradition that associated it with Herve cheese.
• In your preparations: marinades, sauces, vinaigrettes, salads and of course in desserts.
• On pancakes of fresh fruit for 1 kilo of syrup
In the heart of the country of Herve (Belgium), the traditional syrup factory Thomsin perpetuates the know-how of the authentic syrup of pears and apples (better known under the name of Sirop de Liège).
In the heart of the country of Herve (Belgium), the traditional syrup factory Thomsin perpetuates the know-how of the authentic syrup of pears and apples (better known under the name of Sirop de Liège).
In the heart of the country of Herve (Belgium), the traditional syrup factory Thomsin perpetuates the know-how of the authentic syrup of pears and apples (better known under the name of Sirop de Liège).
Il faut 4 kilos de fruits frais pour obtenir 1 kilo de vrai Sirop de Liège.
Comment déguster le Vrai Sirop de Liège?
• Simplement sur une tranche de pain.
• En accompagnement d’un plateau de fromages, selon la tradition qui l’associait au fromage de Herve.
• Dans vos préparations : marinades, sauces, vinaigrettes, salades et bien sûr en desserts.
• Sur des crêpes