Vinaigres

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).

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Protected from light and heat

Organic Japanese yuzu vinegar, made from yuzu cultivated in Japan, the iconic citrus fruit of Japanese cuisine. Vibrant aromatic profile: intense citrus notes, floral freshness, refined acidity. 200 ml bottle. Sublime as a finishing touch for scallops, sashimi, sea bream carpaccio, salmon gravlax, or to twist homemade mayonnaise. Certified Organic.

Kakuida Semi-Spicy Kurozu Black Rice Vinegar Paste, a concentrate of Japanese black rice vinegar aged in ceramic. Thick and concentrated texture, powerful umami notes, light spicy heat. 180g jar. To spread on grilled meats, to incorporate into a sauce, marinade, or as a finishing touch for beef tataki. A signature culinary approach from Kakuida.