Recipes

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.

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.

Pineapple, peppers and shrimp bubble together in a glossy glaze, and it is Estoublon’s Ginger Vinegar, bold, fresh and subtly spicy with citrus and floral notes, that gives this weeknight stir-fry its sweet-and-sour snap.

When the burrata breaks open over sliced heirloom tomatoes, a few dark drops of Estoublon’s organic Balsamic Vinegar, aged in oak, add a sweet-and-sour depth and a long, fruity, woody finish.

Scrape up the browned bits and the pan fills with the scent of an autumn orchard, thanks to a splash of Estoublon’s Apple Vinegar, mild and light, whose gentle fruit and balanced acidity turn simple pork chops into a glossy supper.

In a glass, sweet crab rests on buttery avocado, and a few drops of the small-format Marine Vinegar from Domaine des Terres Rouges, briny with a gentle, rounded acidity, keep it all tasting of the coast.

Shucked over crushed ice, each oyster waits for its spoonful of mignonette, and the Marine Vinegar from Domaine des Terres Rouges, fresh and briny with seaweed and marine herbs, brings an echo of the shore to every shell.