Vinaigres

Kakuida 3-year aged Japanese Kurozu black rice vinegar, produced at the Kakuida house in Kagoshima using the traditional artisanal method: slow fermentation in ceramic jars exposed to the sun. Amber colour, fine and rounded acidity, umami and woody notes. 750 ml bottle. Ideal for seasoning refined salads, marinades, sauces, Japanese-style vinaigrettes, on sashimi or a tuna tataki.

Organic Balsamic Vinegar Glaze Leonardi 10 cl: PGI Balsamic Vinegar of Modena with sweet notes, no thickeners or colorings. Decorates and enhances your dishes.

Japanese Kurozu black rice vinegar, aged for 5 years, fermented in ceramic jars according to the Kagoshima (Japan) tradition. The long aging process develops a remarkable aromatic depth: balsamic notes, slightly caramelized, perfect balance of acidity and roundness. 500 ml bottle. Sublime reduced over duck breast, as a finishing touch to risotto, on pan-fried foie gras, or to elevate an exceptional vinaigrette.

Toscoro Balsamic Vinegar of Modena PGI (1 L), Italy, grape juice without coloring, aged in wooden barrels. Aromatic sweet and sour for salads, raw vegetables, and vegetables.

Protected from light and heat

Kurozu Kakuida 10-year aged Japanese black rice vinegar, the jewel of the Kakuida house in Kagoshima (Japan). Slow fermentation in ceramic jars under the sun, followed by a 10-year maturation period that develops an extraordinary aromatic complexity: woody, balsamic notes, dried fruit, deep mahogany color. 1 L bottle. To be used in drops on foie gras, scallop tartare, aged cheeses, or prestigious cocktails. Reserved for special occasions.

Organic Japanese Blueberry Vinegar, made from blueberries grown in Japan. Deep purple color, intense fruity profile, perfect balance between acidity and wild berry notes. 200 ml bottle. Sublime with duck breast, foie gras, spinach salad with goat cheese, or as a reduction for glazing white meats. Certified Organic.

Organic Japanese apple cider vinegar, made from apples grown in Japan (Fuji, Ringo varieties). Slow fermentation that develops sweetness and finesse. Elegant fruity profile, round acidity, notes of ripe apple. 200 ml bottle. Ideal for green salad dressing, chicken marinade, sauce for pan-fried foie gras or in cocktails (Japanese Penicillin). Certified Organic.

Organic Umeboshi Plum Vinegar, made from traditionally fermented Japanese Umeboshi plums. Unique flavor: natural salinity, lively acidity, complex fruity and umami notes. 200 ml bottle. Ideal for seasoning sushi rice, vegetable marinades, Japanese pickles (tsukemono), or to enhance a fish sauce. Certified Organic Farming.

Pommée Le Paulmier, organic apple sweet and sour condiment 35 cl. A French alternative to balsamic, ideal for deglazing, meats, game, and marinades.

Sweet and Sour Grape Must Condiment | 375 ml: balsamic condiment of Italian tradition with grape must. Controlled acidity, creaminess and sweet notes — perfect with salads, white meats and desserts.

Mussini Organic Balsamic Glaze 50 cl: thick and glossy texture made from reduced balsamic vinegar. Ideal for drizzling and decorating dishes and plates.

Argento Balsamic Vinegar of Modena PGI, produced in the province of Modena (Italy) according to PGI specifications. Trebbiano and Lambrusco grape must, aged in wooden barrels. Mahogany colour, perfect balance of acidity/sweetness, woody and fruity notes. 25 cl bottle. Versatile: refined vinaigrettes, finishing touch for risotto, carpaccio, strawberries, vanilla ice cream. Certified Organic Farming.

Organic Burgundy Balm, fruity balsamic condiment with blackcurrant and raspberry (Pinot Noir), 35 cl: a beautiful balance of acidity and sweetness. Vinaigrerie de Beaune.

Delouis Organic Périgord Green Grape Verjuice 50 cl: natural alternative to lemon juice. Ideal for sauces, vinaigrettes and refreshing drinks.

Kalios Organic Balsamic Vinegar with Petimezi 25 cl: 100% natural, aged 3 years in oak barrels, no added sugar. Sweet notes of Greek grape must.