Recipes

Halved while still warm, new potatoes drink in their vinaigrette, and this one tastes of spring woods: Le Paulmier’s Wild Garlic Apple Cider Vinegar, made with wild garlic picked by hand each April in Normandy.

Folded gently into steaming rice with a spatula, it turns each grain glossy and faintly tangy. Le Paulmier’s Rice Vinegar, made from Camargue rice, seasons with restraint, leaving the crunch of cucumber, radish and edamame to speak.

Translucent rounds of scallop, barely firm from the freezer, laid out on cold plates like pale coins: Le Paulmier’s Rice & Verbena Vinegar, made from Camargue rice, dresses them with citrus and peppery notes and a touch of lime.

Autumn on a platter: caramelized squash, crisp sage leaves, toasted hazelnuts and, at the last moment, a few dark drops of Le Paulmier’s La Pommée des Bois Vinegar, where chestnuts, acorns and roasted hazelnuts steep in apple balsamic.

After two slow hours in foil, the ribs meet the broiler and turn sticky, dark and caramelized. Brushed with honey and Le Paulmier’s La Pommée Smoked Apple Vinegar, double-smoked over apple wood and oak, they taste of the barbecue.

Brushed on twice, the glaze darkens and clings to the browned pork while the pan juices turn sweet and deep. Le Paulmier’s La Pommée Apple Vinegar, a concentrated organic apple balsamic, gives the tenderloin its long, mellow finish.

Cool, glistening cubes of trout, dill and shallot wait for the very last moment. Then a spoonful of Le Paulmier’s Fir Vinegar, made from young Douglas fir shoots, adds pronounced citrus notes ranging from lemon to lemongrass.

Bright green asparagus straight from its ice bath, a few shavings of parmesan, some chives: spooned over the top, a vinaigrette made with Le Paulmier’s Elderflower Apple Cider Vinegar brings the lightness of a hedgerow in bloom.

Shells clatter in the pot and fall open in a cloud of steam, then crème fraîche turns the juices silky: Le Paulmier’s organic Apple Cider Vinegar, matured in casks for at least six months, brings rounded acidity to these Normandy-style mussels.