Flavored vinegars, raspberry, tarragon | Le Delas Rungis
Flavored vinegars, raspberry, tarragon, vinaigrettes...
Lively and fragrant, this lime-flavoured vinegar is ideal for making fish, shellfish or poultry marinades. It can also replace lemon in fruit salads, especially exotic ones, and give character to vinaigrettes, for seafood salads and avocados for example.
Raspberry vinegar has a very strong, almost sweet taste. Very popular in vinaigrette to accompany raw vegetables or in gastric to make a duck sauce, it can also be used in desserts, and in particular salads and red fruit tarts.
Originally from the Champagne region, this vinegar comes from the disgorgement of champagne bottles, it is then aged in oak barrels. It takes on an amber color and a slightly woody flavor. Aromatic but delicate, this vinegar does not mask the taste of the ingredients it accompanies. It can therefore be used for salads, dressings and even asparagus. It is also used to enhance and deglaze many meat or vegetable dishes, as well as mayonnaise. Thanks to this adaptability, it can be chosen as a unique vinegar.
Obtained by the fermentation of so-called "glutinous" rice, black rice vinegar is reminiscent of balsamic vinegar in its color and sweetness.
Black rice vinegar is widely used in Japanese cuisine, especially to accompany sushi, but also brings a touch of originality and exoticism to classic vinaigrettes and other seasonings. Very fragrant, it instantly enhances white rice or rice noodles.
With fish, chicken and all types of salad
For vegetable salads, to sharpen braised lover or duck breast
This vinegar is flavored with fresh tarragon leaves. Slightly aniseed and peppery, it enhances the taste of Béarnaise sauces and chicken. It also helps to spice up omelettes and vinaigrettes.
Originally from the Champagne region, this vinegar comes from the disgorgement of champagne bottles, it is then aged in oak barrels. It takes on an amber color and a slightly woody flavor.
Aromatic but delicate, this vinegar does not mask the taste of the ingredients it accompanies. It can therefore be used for salads, dressings and even asparagus. It is also used to enhance and deglaze many meat or vegetable dishes, as well as mayonnaise.
Thanks to this adaptability, it can be chosen as a unique vinegar.
The pieces of shallots spice up the red wine vinegar and give it character. Powerful and quite spicy, this vinegar does not fade. Ideal on oysters, it gives body to green salads and raw vegetables.
Ideal for fast food, self-catering or picnics, these small bottles contain an individual dose of rapeseed oil, olive oil and balsamic vinegar seasoning.
This gourmet vinaigrette was developed by chef Thierry Baucher, Meilleur Ouvrier de France.