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.
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.
Bordering on France, Spanish Catalonia is one of the major olive oil production regions. We pick up a small round olive called Arbequina which gives an oil of great finesse.
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.
It can also be used to marinate raw fish: scallop carpaccio, sushi, or season exotic salads.
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.