This new and exclusive spread created by Michelin-Star chef Gérald Passédat has won the hearts of even our most reluctant anchovy skeptics. The sweetness of the honey eliminates any excess fishiness and presents only the most savory blend on your tongue. The capers contribute their own lingering tanginess and leave you craving more.

Uses: as a dip for vegetables, such as carrots and celery, as a dressing for caesar salads or tomato salads, for puttanesca sauce, with baked potatoes, in soups and sauces, with grilled meats, with sushi and sashimi.