Recipes

This is a salad for the cold months, crisp endive and juicy pear under crumbled blue, dressed with Estoublon’s Walnut Vinegar, a wine vinegar of strong character that smells of fresh walnuts and ends on woody, slightly tannic notes.

Each ladle of stock makes the rice a little creamier, and at the very end, a few drops of Estoublon’s Truffle Vinegar, dense and velvety, scatter intense notes of summer truffle over the golden mushrooms.

Movie night takes an elegant turn when hot popcorn tumbles into a bowl and gets a generous misting of Estoublon’s Truffle Olive Oil Spray, whose very intense black truffle flavor clings to every kernel along with the Parmesan.

Stirred slowly over very low heat, the eggs turn soft and creamy, and a few drops of Estoublon’s Truffle Olive Oil, very intense and balanced, added off the heat, bring the musky scent of the undergrowth up from the plate.

Once the chicken thighs come out golden, a splash of Estoublon’s Thyme Vinegar, fresh, aromatic and delicately herbaceous, loosens the caramelized juices in the hot dish into a quick sauce that smells like a Provençal hillside.

A bistro classic lives or dies by its vinaigrette, and for tender leeks scattered with chopped egg, Estoublon’s Shallots Vinegar, a red wine vinegar with fresh shallot softened by a gentle sweetness, strikes the right note.

Sliced almost transparent and laid on chilled plates, raw sea bass needs only lime, fleur de sel and a thread of Estoublon’s Salonenque Olive Oil, elegant and delicate, grassy with a flicker of citrus.

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.