– Blackcurrant pulp 200ml
Ingredients: 43% alcohol vinegar, 40% blackcurrant pulp, crystal sugar, apple pectin.
Use: the intense flavor of blackcurrant will perfectly suit the de-icing of meats, the seasoning of your Landes salads with foie gras, as well as to prepare poached pears with blackcurrant jelly.
– Lemon pulp and grapefruit vinegar 200ml
Ingredients: alcohol vinegar 43%, citrus pulp 40% (pulped lemon juice 14.4%, pink grapefruit juice and pulp 10.8%, orange juice and pulp based on concentrate 10.8% , sugar, antioxidant: ascorbic acid), crystal sugar, apple pectin.
Use: the fresh and tangy notes of grapefruit and lemon are perfect as an accompaniment to your fish and seafood, to deglaze a pan of scampi or spice up a tuna or salmon tartare.
– Mango pulp vinegar 200ml
Ingredients: 43% alcohol vinegar, 40% mango pulp, crystal sugar, apple pectin.
Use: it is ideal with a duck breast or a caramelized pork. For your desserts, it will be pleasantly flavored with coconut mango verrines.
Ingredients: Alcohol vinegar, peppers pulp, crystal sugar, apple pectin, Espelette pepper, salt. Provenance: France
This vinegar has a nice balance between sweet and tasty red pepper and a light dose of Espelette pepper.It will be perfect for marinating your meats: veal chops, rack of lamb, poultry, but also for fried vegetables and cuttlefish, accompanied by garlic and parsley. You can also use it to season gourmet salads from the southwest, mixed salads or simply a mixture of green 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.
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.
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.
It can also be used to marinate raw fish: scallop carpaccio, sushi, or season exotic salads.