Our products

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 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.

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.

UNICO Muscat Balsamic Vinegar, 15-year Reserve, Organic 250ml. Floral and muscat notes, perfect for fish, seafood, or light sauces.

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.

Organic white balsamic vinegar 10 cl, aged 4 years in oak barrels. Sweet and powerful, made from white wine and white grape must, with subtle aromas.

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.

Colored spirit vinegar 6° (1.5 L), made from beet alcohol by double fermentation. Economical and versatile, for seasonings, marinades, and preserves.

White crystal alcohol vinegar 8° (1.5 L), made from beetroot by double fermentation. For marinades, preserves, and household cleaning. Versatile and economical.

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.

Beaufor Normandy cider vinegar, 5 L format, made from AOC Calvados cider by double fermentation. Ideal for court-bouillon, chutneys, and fruit salads.

Beaufor Normandy Cider Vinegar, 5° 1 L, made from AOC Calvados cider by double fermentation. Ideal for court-bouillon, chutneys and salads.

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.

Protected from light and heat

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.

Raspberry wine vinegar (1 L), fruity and tangy. For vinaigrettes, deglazings, salads, and poultry.

White wine vinegar with tarragon (1 L), fragrant and herbaceous. For vinaigrettes, béarnaise, fish and poultry.

Beaufor Old Reserve White Wine Vinegar, 7° 5 L, made from French white wine. Ideal for bitter salads, game, and marinated fish — catering format.

Beaufor White Wine Vinegar, 7° 1 L, made from French white wine by double fermentation. Ideal for salad dressings, marinades, sauces and deglazing.

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.

Beaufor Matured Red Wine Vinegar, 7° 1 L, made from French red wine. Ideal for salads, fried eggs, cabbage, and red meat daily.

Beaufor Red Wine Vinegar, 5 L format, made from French red wine. Ideal for salads, fried eggs, cabbage, and red meat — food service format.