Products

Balsamic vinegar of Modena PGI (5 L container), Italy, no artificial colors, grape must. Sweet and sour and fruity for salads, deglazing, cheeses, strawberries and reductions. Professional size.

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.

Leonardi Balsamic Vinegar of Modena PGI (25 cl), Lambrusco and Trebbiano, cooked must aged 8 years in oak barrels. Aromatic and distinctive. Vegetables, meats, smoked salmon, fruits.

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.

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.

Mussini Balsamic Vinegar of Modena PGI, 50 cl. Sweet and sour taste, intense color and slightly thick texture, ideal for all your seasonings.

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.

Pedro Ximénez UNICO Balsamic Vinegar, 12-year Reserve, ORGANIC 75 cl. Aged in oak barrels, notes of dried fruits, sublime with meats, strawberries, and pasta.

Balsamic vinegar from Italy, mahogany brown color and sweet and sour balance, made from grape must. 50 cl bottle, ideal for deglazing, salads and reductions.

Colored spirit vinegar 6° (10 L container), made from beet alcohol by double fermentation. Professional format for intensive use: seasonings, marinades, preserves.

Desbois White Vinegar 8° (10 L container), natural double fermentation. Versatile: seasonings, preserves, marinades, and household cleaning. Professional size.

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.

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.

Organic Orléans Vinegar, Chardonnay grape variety, Martin Pouret 25 cl: traditional method in oak barrels, slow and natural. An exceptional French vinegar.

Martin Pouret White Wine Orléans Vinegar, 6°, 5 L. Traditional Orléans method, sublimes salads, vinaigrettes, and desserts – catering format.

Organic Banyuls Vinegar 50 cl: made from sweet Banyuls wine (Pyrenees), aged 4 years in a vinegar barrel. Complex aromas, ideal for deglazing and enhancing your dishes.

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.

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.

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.

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.

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.

White rice vinegar (60 cl), sweet and delicate. For sushi, salads, marinades and Asian cuisine.

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

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

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

Canigou Fir Vinegar ORGANIC 250 ml, Abies Lagrimus (Pyrenees). Sweet and fruity, made from fir syrup, perfect on salads, meats, sauces and desserts.

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

Champagne-Ardenne wine vinegar (7°, 50 cl), lively and crisp. For salad dressings, deglazing, and marinades.

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.

Red wine vinegar with shallots (50 cl), strong and aromatic. For oysters, seafood, vinaigrettes and deglazing.

Desbois Red Wine Vinegar, 6°, 10 L. Made from French red wine by double fermentation, ideal for salads, fried eggs, cabbage, and red meat.

Domecq 1730 Organic Sherry Vinegar 37.5 cl with pouring spout: aged 2 years in wooden barrels, complex aromas of wild fruits. Smooth, ideal for gastronomy.

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 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.

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.

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Protected from light and heat

Protected from light and heat

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

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

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.

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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.

Chef BCR's The Essential Vinaigrette (50 cl), ready-to-use and balanced. For salads, raw vegetables and bowls.