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.
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You can also just use it to season exotic salads with prawns, gingers, avocados and Granny apples or prawns with hot sauce.
Find out more: Mango pulp vinegar goes perfectly with extra virgin olive oil A.O.P. or a toasted sesame oil.
Ingredients: Alcohol vinegar 43%, mango pulp 40%, crystal sugar, apple pectin.
Ingredients: Alcohol vinegar, fig pulp, crystal sugar, apple pectinProvenance: France
Vinegar blends the sweetness of the fig with the acidity of the vinegar. It will be suitable for deglazing white meats, foie gras or mixed in the cooking juice of roasted figs.
You can also use it to season salads (mixed greens, arugula, lamb's lettuce) accompanied by duck breast, fresh fig wedges, parmesan shavings and a drizzle of olive oil.
Ingredients: Vinegar of alcohol, flesh of tomatoes of Provence, sugar crystal, basil, pectin of apples Provenance: France
This vinegar containing more than 40% of tomato flesh from Provence perfectly combines the sweetness of ripe tomatoes with the freshness of basil. It will perfectly deglaze white meats such as minced veal or guinea fowl whites, accompanied by diced tomatoes and mozzarella. It can also be used as a seasoning for all salads.
Organic Toasted sesame oil from Mali.
This oil is produced from carefully selected Organic Sesame seeds. It is obtained by first mechanical cold pressing. This artisanal method is followed by filtration on paper ensuring low acidity and better preservation of aromas and nutrients.
Our basil olive oil is the result of maceration of fresh basil, picked at the pick of the summer season. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.
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.
Fresh, sweet and hot garlic, fresh thyme from Provence give this olive oil flavor and character. It reveals a large number of preparations such as grilled meats, leg of lamb, grilled vegetables, mashed potatoes, chanterelle omelette. You can also pour a few drops on a goat cheese or dip a piece of country bread as an aperitif.
We have extracted the natural flavor of the Périgord black truffle. It brings an exceptional aromatic power to this olive oil, which makes it a high quality ingredient : chestnut cream soup with foie gras balls, gourmet autumn salad, fresh tagliatelle.