– Raspberry pulp vinegar 200ml
Ingredients: 43% alcohol vinegar, 40% raspberry pulp, crystal sugar, apple pectin.
Use: the combination of the intensely fruity and tangy flavor of raspberries with vinegar, makes this condiment the ideal element for deglazing foie gras cutlets, duck breasts, veal or poultry livers.
– Vinegar with fig pulp 200ml
Ingredients: 43% alcohol vinegar, 40% fig pulp, crystal sugar, apple pectin.
Use: this vinegar marries admirably the sweetness of the fig and the acidity of the vinegar. It will be suitable for deglazing white meats, foie gras or mixed in the cooking juice of roasted figs.
– Vinegar with pepper pulp and Espelette pepper 200ml
Ingredients: 42% alcohol vinegar, 39.8% pepper pulp, crystal sugar, apple pectin, 0.7% Espelette pepper (puree), salt.
Use: it will be perfect for de-icing your meats: veal chops, rack of lamb, poultry, but also for your 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.
The fresh and tangy notes of grapefruit and lemon are perfect with your fish and seafood, to deglaze a pan of scampi or spice up a tuna or salmon tartare. Its freshness will go perfectly with a poultry salad topped with dried fruit.
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: 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.
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.
Our basil olive oil is the result of maceration of fresh basil, picked in the height of the summer season to the best of its generosity, in extra virgin olive oil. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.