Fine grocery

Artisanal vinegar with blackcurrant pulp from Burgundy, made from the iconic berry of the Burgundy region. Deep purple color, intense blackcurrant notes, round acidity, slight noble bitterness. 20 cl bottle. Sublime for deglazing duck breast, in game sauces, in vinaigrette for salads with aged cheeses, or as a vinegar kir.

Orleans Raspberry Vinegar, traditional Orleans method infused with raspberry pulp. Vinegar fermented in oak barrels then naturally flavoured. Pink colour, intense raspberry notes, rounded acidity. 50 cl bottle. Ideal as a vinaigrette for smoked duck breast or warm goat's cheese salads, deglazing duck breast, finishing foie gras.

Organic Ceremonial Grade Matcha "Kiri no Shiro" | 30g: tea or infusion carefully selected from our partners. Balanced flavors, superior quality.

Eccellenza 20-year-aged balsamic condiment, made in Modena (Italy) from cooked must of Trebbiano and Lambrusco grapes. Aged for 20 years in barrels (oak, chestnut, mulberry, cherry) that develop exceptional aromatic complexity. Syrupy texture, woody notes, candied fruits, vanilla. 100 ml bottle. A few drops as a finishing touch: aged parmesan, strawberries, ice cream, foie gras, duck breast.

Gourmet vanilla beans from Madagascar, 18cm and longer. Rich and full-bodied aroma for desserts, creams, pastries, and sweet preparations.

Artisanal walnut vinegar, made in France from walnuts infused in traditional wine vinegar. Amber color, deep nutty notes, balanced acidity. 50 cl bottle. Essential for endive vinaigrettes, gizzard salads, smoked duck breast, or to deglaze a mushroom stir-fry.

Normandy cider vinegar, made in Normandy from farm cider from Normandy cider apples. Golden color, round profile, notes of ripe apple, mild acidity. 50 cl bottle. Ideal for black pudding and apple marinades, vinaigrette for warm goat cheese salads, deglazing poultry, or cider mayonnaise.

Cider vinegar from the Basque Country, produced in the Basque Country from fermented traditional Basque cider. Bright apple notes, characteristic tonic acidity. 25 cl bottle. Superb for Basque-inspired vinaigrettes, piperade marinades, sauces for Bigorre black pork, gizzard salads.

PGI Balsamic Vinegar of Modena, produced in the province of Modena (Italy) according to traditional methods, from Trebbiano and Lambrusco grape must. Intense mahogany color, balanced acidity, natural sweetness, woody notes. 25 cl bottle. An essential in Mediterranean cuisine: vinaigrettes, marinades, carpaccios, finishing touch for tomato mozzarella, strawberries with balsamic.

Orléans walnut vinegar, made using the Orléans method (slow fermentation in oak barrels) and infused with French walnuts. Woody and oily notes, smooth acidity. 25 cl bottle. Excellent for endive vinaigrettes, warm goat cheese salad, game marinades, deglazing farm poultry.

Fig balsamic condiment, made in Italy from Balsamic Vinegar of Modena and concentrated fig pulp. Dark color, syrupy texture, candied fig notes, sugar/acidity balance. 250 ml bottle. Superb with aged cheeses (goat, sheep, blue), foie gras, duck breast, or as a finishing touch on fig tarts.

Traditional-style red wine vinegar, made in France using the traditional slow fermentation method in oak barrels. Selected red wine, deep color, full-bodied profile, woody and fruity notes. 75 cl bottle. Essential for classic French cuisine: deglazing, marinades for red meats, full-bodied vinaigrettes, beurre rouge sauces.

Handcrafted citrus vinegar, made from a blend of citrus fruits (orange, lemon, mandarin, grapefruit) infused in wine vinegar. Complex and sunny notes, with a round and fruity acidity. 25 cl bottle. Ideal for fish marinades, octopus salad dressing, ceviche sauce, or to add a twist to a spritz cocktail.

Artisanal tomato pulp vinegar, made from ripe tomatoes. Umami profile, sunny notes, sugar/acidity balance, orange hue. 20 cl bottle. Ideal for gazpacho, panzanella salads, chicken marinades, sauces for bruschetta and Mediterranean toasts.

Artisanal Burgundy honey vinegar, made in France from slowly fermented white wine vinegar and sweetened with Burgundy flower honey. Round acidity, natural sweetness, floral notes. 20cl bottle. Ideal for spring salad dressings, delicate marinades, and deglazing scallops.

Artisanal apricot pulp vinegar, made from fermented ripe apricots. Orange hue, intense fruity notes, round and fruity acidity. 20 cl bottle. Ideal for marinating white meats, apricot roasted chicken sauce, summer vinaigrette, or in a summer cocktail.

Artisanal raspberry pulp vinegar, made from fresh raspberries fermented with wine vinegar. Intense pink color, natural pulp, full raspberry notes, refined acidity. 20 cl bottle. Excellent with smoked duck breast, warm goat cheese salad, deglazing game pan-fries, or in a cocktail (raspberry gin and tonic).

Mussini White Balsamic Condiment, made in Modena (Italy) by Mussini, a historic Italian balsamic vinegar producer. Fresh grape must, clear and delicate finish, rounded acidity, natural sweetness. 50 cl bottle. Ideal for light sauces and dressings, finishing fish, fruit salads, and carpaccios that should not be discolored.

Extra virgin olive oil with character, produced using traditional methods. 250 ml bottle. Ideal for finishing dishes, salads and carpaccios.

Castillo de Canena Family Reserve Picual olive oil, produced in Andalusia (Spain) from the Picual variety, the most common in the world for gourmet oils. Intense green fruity profile, notes of green tomato and fresh grass, powerful pungency. 500 ml bottle. Ideal as a finishing touch for strong dishes: red meats, grilled vegetables, Andalusian gazpacho, salmorejo.