Recipes
White Fish with Le Végétal Beurre Blanc
Cold butter whisked in piece by piece until the sauce turns pale and satiny: made with La Compagnie de Bouteville’s Le Végétal Vinegar, herbal and floral from its acacia barrel, this beurre blanc stays light over flaky white fish.
Warm Lentil Salad with Smoked Salmon
Lentils still warm from the pot take in their dressing the moment it touches them. Whisked with Dijon, La Compagnie de Bouteville’s Le Fumé Vinegar, smoky from its final French oak barrel, echoes the smoked salmon laid on top.
Roasted Brussels Sprouts and Chestnuts with 6-Year Balsamic
When the first cold evenings arrive, Brussels sprouts come out of the oven browned at the edges, chestnuts tucked among them; La Compagnie de Bouteville’s Balsamic Vinegar 6 Years adds warm walnut notes and a flash of citrus.
Aged Parmesan and Strawberries with 10-Year Balsamic
One dark drop on a craggy chunk of parmesan, another on a halved strawberry: La Compagnie de Bouteville’s Balsamic Vinegar 10 Years, aged in former Cognac barrels, brings notes of smoked caramel and prune to every bite.
