Obsiblue has the body of a star.
Of those who are discrete on the podium. It seduces the fine palates in every occasion at lunch or for dinner, in summer and winter.
Its secret?
Its texture, firm and creamy, and its slightly and sweet iodized taste.
It campaigns for the preservation of its environment, an idyllic lagoon on the other side of the world, the largest lagoon in the world, a UNESCO World Heritage Site.
It entrusted its life to fifteen farmers jealous of its purity.
A few hundred tons per year, from a single harvest, when it reaches the right level of maturity.
This is Obsiblue, the blue prawn of New-Caledonia.