Grocery

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.

Kalios Koroneiki Cuvée 03 Extra Virgin Olive Oil, Mild, late harvest from Crete. Ripe fruity profile, round on the palate, delicate notes of dried fruit and almond, very slight pungency. 50 cl bottle. Perfect for delicate preparations: fine raw vegetables, raw fish, homemade mayonnaise, olive oil desserts (lemon-olive oil cake).

Abel 1898 Organic Virgin Coconut Oil | 300 ml: Virgin oil selected for the uniqueness of its aromas. Ideal as a raw dressing, on raw vegetables, vegetables and grilled fish.

Abel 1898 Artisan Cold-Pressed Walnut Oil | 50 cl: selection of quality nuts or seeds. Naturally delicious, perfect for snacking, in salads or in pastries.

Abel 1898 Special Pizza Oil | 25 cl: virgin oil selected for its unique aromas. Ideal as a raw seasoning for raw vegetables, grilled vegetables, and fish.

Castillo de Canena Smoked Arbequina Olive Oil, made in Andalusia by Canena. Arbequina variety, gently smoked with French oak to develop roasted notes without masking the fruity flavor. 250 ml bottle. Sublime on salmon tartare, pan-fried foie gras, scrambled eggs, or to glaze white meat. A unique gastronomic signature.

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.

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

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.

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).

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 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 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.

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.

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.

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.

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.

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.

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

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.

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.

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.