Vinaigres

Tarragon vinegar (50 cl), fragrant and herbaceous. For vinaigrettes, sauces, fish, and poultry.

Black rice vinegar (50 cl), mild and slightly smoky. For Asian cuisine, sauces, marinades, and dumplings.

Champagne-Ardenne Wine Vinegar (7°, 1 L), lively and straightforward. For vinaigrettes, deglazings, and marinades.

Raspberry vinegar (50 cl), fruity and tangy. For vinaigrettes, deglazing, salads and poultry.

Japanese condiment with fermented black rice vinegar and organic blueberry (200 ml). Signature fruity flavor for vinaigrettes, marinades, sauces, and diluted drinks.

Japanese condiment with fermented black rice vinegar and organic apple (200 ml). Signature fruity flavor for dressings, marinades, sauces, and diluted drinks.

Japanese Black Rice Vinegar (Kurozu), aged 5 years, ORGANIC (500 ml), with exceptional aromatic depth. For gourmet vinaigrettes, marinades, and sauces.

Organic 3-year-aged Japanese black rice vinegar (Kurozu) (720 ml), rich in umami and roundness. For dressings, marinades, sauces, and diluted health drinks.

Organic Brown Rice Vinegar (500 ml), made from fermented brown rice with an umami depth. Essential for sushi rice, marinades, pickles, and salad dressings.

Organic Pure Rice Vinegar (360 ml), traditional Japanese recipe with mild acidity. Essential for sushi rice, marinades, pickles and salad dressings.

Organic Kalamansi pulp vinegar, made from the Philippine citrus fruit Kalamansi, a cross between a mandarin and a kumquat. Intense and complex citrus notes, refined acidity. Tasting format 100 ml bottle. Ideal as a finishing touch for raw fish, ceviches, scallop tartare, or in signature cocktails. Certified Organic Farming.

White balsamic condiment with grape must, produced in Italy from concentrated white grape must. Golden color, natural sweetness, fresh grape notes, fine acidity. 375 ml bottle. Ideal for light preparations: vinaigrettes, fish sauces, fruit salads, scallop carpaccios.

Red balsamic condiment with grape must, produced in Italy from concentrated red grape must. Mahogany color, syrupy texture, balanced sweetness/acidity, fruity notes. 375 ml bottle. Versatile: vinaigrettes, marinades, meat glazes, finishing touch for tomato mozzarella or strawberries.

Orange zest-infused vinegar, made from white wine vinegar infused with orange peels. Vibrant citrus notes, round acidity, sunny aroma. 20 cl bottle. Superb for duck à l'orange, chicken marinade, citrus salad dressing, or in a Mediterranean cocktail.

Artisanal mango pulp vinegar, made from ripe mangoes. Golden color, exotic profile, sunny tropical notes, round and fruity acidity. 20 cl bottle. Ideal for shrimp marinade, Thai salad dressing, sweet & sour sauce, or as a creative chutney.

Pedro Ximénez Grande Réserve balsamic vinegar aged 25 years, produced in the Modena region (Italy) from cooked grape must and Spanish Pedro Ximénez sweet wine. Aged 25 years in precious wooden barrels, it develops a syrupy texture, an intense mahogany color, and notes of candied fig, raisin, and dark chocolate. 250 ml bottle. Reserved for exceptional finishing touches: foie gras, parmigiano reggiano, strawberries, vanilla ice cream, zabaglione.

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.

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.