Take a look at our range of 100% fruit virgin oils, vinegars...
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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.
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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.
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This strongly flavoured vinegar is used sparingly on raw vegetables, and accompanies foie gras and withe meats.
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This strongly flavoured vinegar is used sparingly on raw vegetables, cooked vegetables and desserts.
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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).
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This very strongly flavoured vinegar is used in dressings for raw vegetables, and, especially slighthly reduced for red berry fruit salad and desserts.
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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.
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This strongly flavoured vinegar is used sparingly on raw vegetables, foie gras, fish and desserts.
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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.
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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.
