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Ingredients: Alcohol vinegar, raspberry pulp, crystal sugar, apple pectin. Provenance: France
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. As an accompaniment to our hazelnut oil, it will decorate an autumn salad made with endives, candied gizzards, cherry tomatoes and toasted pine nuts.
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.
Pastes: black olives, greek olives, anchoïade, eggplant paste, goat cheese & sundried tomatoes, sundried tomatoes Provenance: France
CHF 15.80
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Ingredients: White cheese, goat cheese, dried tomatoes, crushed peeled tomatoes, garlic, salt, starch, white pepper Provenance: France
CHF 7.90
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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: 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.
Ingredients: Balsamic vinegar of Modena, grape must, wine vinegar, starch.Provenance: France
Black Balsamic cream is obtained by adding Balsamic vinegar of Modena to the cooked grape must. Its soft and creamy texture will allow you to decorate plates or tie sauces. It can also be used for both savory and sweet preparations: red meat, poultry or glazed parfait and panna cotta with red fruits.
CHF 17.85
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This vinegar has tones that are both fresh, tangy and sweet. It can be used as a substitute for lemon juice on freshly baked fish, in a pan or to deglaze a pan of sauted langoustines in olive oil.
It can also be used to marinate raw fish: scallop carpaccio, sushi, or season exotic salads.
It is ideal for seasoning all kinds of gourmet salads (poultry strips, raw vegetables, tabbouleh) to which it will bring its freshness. It will also make an excellent marinade for raw fish, in cooking (chicken with lemon, tagines, baked fish etc) and in pastry.
CHF 18.55
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Ingredients: Farine de Froment, huile de tournesol, mélange de céréales, extrait de malt d’orge, levure boulangère, sel, soja, lin, émulsifiant, lécithime de soja, antioxydant, extrait...
CHF 8.50
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