Recipes

Thin veal escalopes, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.

Off the heat, golden mushrooms sizzle one last time as Granhota’s Tasmanian Peppercorns Vinegar hits the pan, releasing notes of laurel and juniper and a round, spicy finish before they tumble over arugula and Comté shavings.

Tossed with half the dressing and piled into deep bowls, rice noodles pick up crunch from carrot, cabbage and peanuts and warmth from Granhota’s Star Anise & Ginger Vinegar, aromatic and boldly flavored, with a spicy finish that lingers long.

Warm saffron from the Corbières meets cool fennel here, as Granhota’s Saffron Vinegar, intense and bold, lifts a vinaigrette for paper-thin fennel, orange rounds and black olives.

Caramelized at the edges, carrots and parsnips go back into the oven for three minutes with a drizzle of Granhota’s Réserve Vinegar, aged three years in oak, whose licorice and aged rum notes and gentle sweetness turn into a glaze.

A good shake of the bottle comes first, so the raspberry comes through fully when Granhota’s Raspberry Vinegar, fruity and naturally sweet, dresses earthy beets, baby spinach, fresh raspberries and toasted hazelnuts.

Zucchini and eggplant come off the grill tender and striped, and two spoonfuls of Granhota’s Plain Balsamic Vinegar, silky and lightly acidic, rich with dried fruit, prune and red berry notes, give the platter its finishing gloss.

Pink grapefruit segments and ripe avocado share the plate with peppery arugula, and a vinaigrette made with Granhota’s Nepal Peppercorns Vinegar, scented with Timut pepper and its notes of grapefruit, yuzu and flowers, ties it all together.

After four hours in the fridge, a vanilla panna cotta gets a teaspoon of Granhota’s Muscat Balsamic Vinegar, rich and aromatic after two years in oak, whose notes of vanilla, cooked wine and honey mingle with fresh raspberries.

While the steaks rest, the pan still sizzles with browned bits that a splash of Granhota’s Madagascar Peppercorns Vinegar, spicy and bold with wild Voatsiperifery pepper and notes of undergrowth and resin, lifts into a glossy sauce.

The skin crackles, the butter foams, and one tablespoon of Granhota’s Lemon Vinegar, made from Menton lemons steeped for months, turns the pan into a bright, round sauce for the sea bream.

Goat cheese softens and turns golden on its toast just as the greens are tossed in a vinaigrette made with Granhota’s Honey Vinegar, mellow and sweet, with a gentle, candy-like sourness that recalls a summer walk through the hills.