The boutique

We take the greatest care when making our virgin oils, and our grocery products are carefully selected.


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The boutique


Our oils, vinegars and our selection of grocery products


Oil, vinegar
and powders

Take a look at our range of 100% fruit virgin oils, vinegars...


Grocery

A selection of grocery products that come recommended by top chefs...

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Oil, vinegar and powders

Our products

Huilerie Beaujolaise(10)
Apple cider vinegar

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Huilerie Beaujolaise

Apple cider vinegar


This strongly flavoured sweet vinegar is used sparingly on raw vegetables, oysters. It could also be used in lentil salads, in roast meat gravies and to enhance the flavour of fish stock.

Using advices


  • Seasoning
  • Deglazing
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Calamansi vinegar

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Huilerie Beaujolaise

Calamansi vinegar


Can be used wherever you would use lemon (but only in small quantities due to is strong taste) : summer raw vegetable salads (carrots, for example), taboulé, hot or cold fish, shellfish, desserts (to add flavour to a dessert, to town down the sweetness in a caramel dessert, etc.).Keep fresh and shake before use.

Using advices


  • Seasoning
  • Deglazing
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Quince vinegar

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Huilerie Beaujolaise

Quince vinegar


This strongly flavoured vinegar is used sparingly on raw vegetables, and accompanies foie gras and withe meats.

Using advices


  • Seasoning
  • Deglazing
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Sweet and sour date vinegar

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Huilerie Beaujolaise

Sweet and sour date vinegar


This strongly flavoured vinegar is used sparingly on raw vegetables, cooked vegetables and desserts.

Using advices


  • Seasoning
  • Deglazing
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Raspberry vinegar

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Huilerie Beaujolaise

Raspberry vinegar


Add a few drops to raw vegetables, or use to deglaze liver juices from a pan, or add to a dessert (strawberries, raspberries, ripe melons mixed with cinnamon and ginger).

Using advices


  • Seasoning
  • Deglazing
Find out more
Sweet and sour strawberry vinegar

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Huilerie Beaujolaise

Sweet and sour strawberry vinegar


This very strongly flavoured vinegar is used in dressings for raw vegetables, and, especially slighthly reduced for red berry fruit salad and desserts.

Using advices


  • Seasoning
  • Deglazing
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Honey vinegar

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Huilerie Beaujolaise

Honey vinegar


This will give a harmonious note to your marinades and salads. To be used on its own (on asparagus), in unison with smoked duck breast (with virgin pine nut oil) and other smoked meats. It could also be used in desserts (like plain cakes with brouillade" of orange), or for deglazed livers.

Using advices


  • Seasoning
  • Deglazing

Hints and Tips


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Mango vinegar

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Huilerie Beaujolaise

Mango vinegar


This strongly flavoured vinegar is used sparingly on raw vegetables, foie gras, fish and desserts.

Using advices


  • Seasoning
  • Deglazing
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Blueberry vinegar

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Huilerie Beaujolaise

Blueberry vinegar


This sweet, very strongly flavoured vinegar is used in sauces for white meat, duck breast fillet, red berry fruit desserts or on vanilla ice cream, etc.

Using advices


  • Seasoning
  • Deglazing
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Cherry vinegar

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Huilerie Beaujolaise

Cherry vinegar


This vinegar is to be used with leaf salads and fruit salad. It is also suited for extraordinary gravies, as well as for sweets, or as the last kick for cheese or white meat dishes.

Using advices


  • Seasoning
  • Deglazing
Find out more