Recipes

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.

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.

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.

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.

Figs split open in the heat of the oven, their goat cheese hearts gone soft and warm. Hédène’s Thyme Honey, deeply perfumed with musky notes, pools around them in a rich, lingering sweetness.

Stirred into lemon juice and sparkling water, Hédène’s Strawberry Jam with Linden Honey, fruity and floral at once, becomes an easy lemonade, pale pink and fizzing over ice with a sprig of mint.

The sizzle of lamb in a hot skillet, a clove of garlic, a squeeze of lemon. In the final minute, Hédène’s Rosemary Honey, floral with fresh green overtones, glazes the chops with a delicately tart finish.

After an hour in a marinade built on Estoublon’s Rosemary Wine Vinegar, generous, lively and fragrant, the lamb goes onto a hot grill with red onion and zucchini and comes off smoky, with a wild, authentic touch.

Ice-cold and velvety, a bowl of gazpacho gets its last touch at the table, a few sprays of Estoublon’s Red Wine Vinegar Spray, made from organic red wine, round, generous and lively across the whole surface.

Leave the peaches and berries in the fridge for twenty minutes and they grow glossy under a honeyed dressing, where a spoonful of Estoublon’s Raspberry Vinegar, tangy with a sweet, lingering finish, sharpens every bite of summer fruit.

Hot from the oven, the scored eggplant drinks in a few spoonfuls of Estoublon’s Pomegranate Vinegar, light, fruity and tangy, before crumbled feta, jewel-bright seeds and mint land on top.

Warm oil scented with lemon zest, rosemary and a little chili coats Estoublon’s Picholine Olives, fleshy, firm and mild with their peppery finish, and a bowl of them with almonds and crusty bread sets the tone for the evening.