Modified alcohols for cooking

This amber rum is a spirit produced from the distillation of sugar cane molasses, with balanced aromas of vanilla, caramel, sweet spices and tropical fruits. It is warm and versatile in cooking: ► Sauces (for flambéing pineapple, accompanying caramel or enhancing a curry), ► Marinades (for meats such as pork or chicken, or grilled fruit). ► For desserts (rum baba, ti'punch gourmand, or cake icings), choose our unmodified rum.

This modified salt and pepper Calvados is a Norman brandy obtained by double distillation of cider (or perry). In cooking, it excels in savoury dishes (duck, tripe, mussels), adding fruity notes and a touch of warmth.

A spirit produced by fermenting and distilling wines from the major and minor regions of Champagne, this cognac is flavoured with salt and pepper and coloured with caramel (E150a) to give it a uniform golden appearance. Suggestions for use: for savoury or spicy sauces and marinades, in cooking to deglaze meat and poultry, as a finishing touch to cooked dishes to enhance flavours.

Madeira is a fortified wine widely used in sauces and charcuterie. Madeira is a fortified wine originating in Portugal, from the island of the same name. Its unique production process, combining controlled heating (estufagem) and oxidative ageing, gives it aromas of nuts, caramel, dried fruit and spices, with a touch of tangy freshness. In cooking and charcuterie, it is indispensable for: ► Sauces (classic with beef, mushrooms or foie gras), ► Marinades (to tenderise meat or flavour vegetables).

Fine Champagne Cognac is an exceptional spirit, produced from a blend of vintages from the region's two most prestigious terroirs: Grande Champagne (majority) and Petite Champagne. Its double distillation and prolonged ageing in oak barrels give it complex aromas of flowers, candied fruit, spices and honey. In cooking, it enhances refined dishes: ► Sauces (for beef fillet or pan-fried foie gras), ► Marinades (for fruit or fine meats). Unlike standard or modified Cognacs, Fine Champagne is never altered by additives: its balance and depth make it an ingredient of choice for recipes where the alcohol must express itself without being masked. Its higher cost is justified by its minimum ageing (VSOP, XO, etc.) and the rigour of its appellation.

Red Port is an iconic Portuguese fortified wine made from Douro grape varieties (such as Touriga Nacional, Tinta Roriz and Touriga Franca). Fortified with wine brandy to stop fermentation, it develops rich aromas of ripe red fruits (blackberry, cherry), spices (cinnamon, pepper), chocolate and liquorice, with a mellow tannic structure. In cooking, it is powerful and versatile for your: ► Sauces (reductions for game, duck or beef bourguignon revisited), ► Marinades (to tenderise and flavour red meats).

Marsala is a fortified wine from Sicily, aged in barrels using traditional methods. Its aromas range from dried fruit (raisins, apricots) and sweet spices (vanilla, cinnamon) to notes of caramel and nuts, with a characteristic salty touch. In cooking, it is versatile and essential for: ► Sauces (the famous Marsala risotto, or reductions for meats such as veal or game), ► Cold meats and marinades (to balance the flavours of terrines or soften game).

Rum is a sugar cane spirit with a powerful, aromatic flavour. Unmodified, this rum is widely used in baking, particularly in babas, waffles and cakes, or for flambéing fruit or pancakes, or even glazing cakes. Depending on the chef's inspiration, it can be incorporated into all kinds of savoury and sweet recipes.

Armagnac is an amber-coloured French brandy produced by single distillation of white wines from south-western France. In cooking, it adds a fruity, woody flavour to dishes such as sauces (for duck breast), and certain types of foie gras.

White Port is a fortified wine from Portugal, made from white grape varieties (such as Malvasia Fina, Rabigato or Viosinho). Unlike its red counterpart, it is lighter, fruitier and more floral, with notes of candied citrus, apricot, honey and a hint of almond, all balanced by a gentle sweetness. In cooking, it brings a subtle elegance to your: ► Sauces (to accompany fish such as salmon or shellfish), ► Savoury tapas, stuffed mushrooms, caramelised chorizo, roasted figs, sautéed prawns...

Calvados is a Norman brandy obtained by double distillation of cider (or perry). In cooking, it excels in savoury dishes (duck, tripe, mussels) as well as desserts (Tarte Tatin, flambéed apples), adding fruity notes and a touch of warmth.