Ingredients: Alcohol vinegar, blackcurrant pulp, crystal sugar, apple pectin. Provenance: France
The intense flavor of blackcurrant is perfect for de-icing meats, seasoning your Landes salads with foie gras, as well as for preparing poached pears with blackcurrant jelly.
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Find out more: Blackcurrant pulp vinegar can be paired with olive oil from A.O.P. from the Vallée des Baux or with Almond oil.
Ingredients: Alcohol vinegar 43%, blackcurrant pulp 40%, crystal sugar, apple pectin.
That thyme, rosemary, lavender, marjoram… from Provence.There are so many! We have made a mixture to our taste, ideal for magnifying your grilled or simmered meats (beef, lamb, pork, poultry), for seasoning green and mixed salads.
It is infused with the famous Provencal lemon from Nice . The microclimate at this location on the French Riviera creates ideal conditions for the cultivation of this delicious fruit which appeared in the Bay of Nice in the middle of the 15th century. We use the macerated zest to obtain this delicate, fruity and very slightly bitter oil.
Ingredients: Alcohol vinegar, mango pulp, crystal sugar, apple pectin. Provenance: France
This mango pulp vinegar combines the smooth and sweet flavor of the fruit with the acidity of the vinegar.
It is ideal with a duck breast or a caramelized pork. For your desserts, it will be pleasantly flavored with coconut mango verrines.