Specialties of vinegars, verjuice, kalamansi, Ximenez, Sherry...

White balsamic condiment 50cl MUSSINI

This white balsamic condiment, crafted by Mussini, is made from white grape must and white wine vinegar. Milder and fruitier than traditional vinegar, it brings a delicately sweet and tangy touch to dishes. Its clear color makes it perfect for seasoning without altering the appearance of your creations—ideal for mixed salads, fish, seafood, grilled vegetables, and marinades. Culinary uses: Perfect for dressing salads without coloring, enhancing fish carpaccio, complementing shellfish, flavoring grilled vegetables, or creating mild marinades. Storage and preparation advice: ► Store away from light and heat ► Close tightly after opening ► Use at room temperature to preserve aroma

Pedro Ximenez balsamic vinegar Reserve 12 years 75cl UNICO

Pedro Ximenez balsamic vinegar with a very dark mahogany color, with a tasty nose and very rich in nuances, it is extraordinarily aromatic, reminiscent of aging in oak barrels, and a harmonious set of aromas of dried fruits (hazelnut, fig, raisin, date...). On the palate it offers an astonishing and powerful sweet-and-sour balance particularly appreciated with meat, pasta, seasoning or strawberries. This vinegar is aged for 12 years in oak barrels.

Organic sweet fruity Pyrenean Canigou fir vinegar 250ml ABIES LAGRIMUS

Altiam Doux Fruité is a unique vinegar made from fir syrup after alcoholic fermentation and ageing in oak barrels. Its ruby colour and intense aromas of ripe fruit, mingled with the scents of fir and high mountains, make it ideal for enhancing salads and deglazing meats. Subtle and original, it can also be used to enhance sauces or vinaigrettes, and in desserts to balance sorbets or flavour fruit.

Burgundy honey vinegar 20cl NECTARS DE BOURGOGNE

Located in the heart of the vineyards near Beaune, this artisan company has created this exceptional condiment by combining only carefully selected white wine vinegar with the floral sweetness of Burgundy honey. This vinegar stands out for its aromatic richness and versatility: in cold dishes, it adds a sweet note to rocket or baby leaf salads; in hot dishes, it is the secret ingredient for deglazing pan-fried white meats or adding depth to a tagine. Pastry chefs will also appreciate its ability to enhance roasted fruit or poached pears. By choosing Nectars de Bourgogne from Le Delas, you are incorporating a noble product that showcases Burgundian expertise and the quality of local ingredients.

15 years Reserve Muscat balsamic vinegar 250ml UNICO

As a substitute for balsamic vinegar in clear preparations, this Muscat vinegar is very aromatic but not very colourful. Its sweet and sour flavor is obtained by transforming Muscat wine into vinegar and aging for 15 years in oak barrels. Sweet and amber, clean and bright, its nose is intense, with notes of muscat wine and white flowers, it is extraordinarily aromatic, soft and balanced on the palate. It is very popular for seasonings, seafood salads in particular and for making sauces or reductions served with fish or seafood.

La Pommée - sweet and sour apple condiment 35cl LE PAULMIER

Seasoning condiment slightly syrupy, fruity, ideal for deglazing, reductions or marinades. This Cider vinegary is an alternative to cider vinegar, with 4.5 ° acidity, traditional acetic fermentation worked (Orleans method), in conical acacia trunk, then aged 2 years in barrels of 3 species (acacia, cherry and oak). The fruity taste of cider vinegary matches with salads, vegetables, fish and seafood. It can also be used to raise the acidity of a pommée for icing, a sauce or marinade. Its amber color does not mark the dishes.

Le Bon Vinaigre | Le Subtil Pinot Noir Red Wine Vinegar 35cl VINAIGRERIE ARTISANALE DE BEAUNE

Made from the emblematic Burgundy grape variety, Pinot Noir gives it fruity aromas and gentle acidity. This vinegar is ideal for spicing up your red meat sauces, enriching your vinaigrettes or deglazing white meats. It can also add a unique touch to your hollandaise and béarnaise sauce recipes.

Apricot pulp vinegar 20cl NECTARS DE BOURGOGNE

True to its commitment to promoting local produce, this Burgundy-based company offers a wonderfully mild condiment, combining the acidity of vinegar with the velvety texture of apricot. This vinegar is a versatile culinary solution: it transforms a simple green salad into a gourmet accompaniment and is an ideal partner for cooking delicate fish such as monkfish, which it coats with its fruity and fragrant notes. Its bright colour and authentic taste allow for plating that is as aesthetic as it is delicious. By choosing Nectars de Bourgogne from Le Delas, you are accessing artisanal expertise that prioritises the original flavour of the fruit.

Raspberry pulp vinegar 20cl NECTARS DE BOURGOGNE

Produced near Beaune with artisanal expertise, this vinegar incorporates the fruit pulp itself for a dense texture and powerful aromatic bouquet. This condiment is a must-have in gourmet kitchens: its liveliness allows you to elegantly deglaze veal liver or pan-fried gizzards, providing a perfect balance between the fat of the meat and the fruitiness of the terroir. It is also the ideal accompaniment to game sauces, enhancing their nobility. By choosing Nectars de Bourgogne from Le Delas, you are opting for a product that respects the original aromas of raspberries while offering a modern and flavourful dressing solution.

Yuzu pulp vinegar 20cl NECTARS DE BOURGOGNE

Always striving for excellence, this Burgundy-based artisan company combines its fruit expertise with the elegance of the famous Japanese citrus fruit. This premium vinegar stands out for its tangy, intense and subtly floral notes. In the kitchen, it becomes a real creative asset: a few drops are enough to liven up simple grated carrots, enhance an exotic papaya and prawn salad, or add a touch of liveliness to a fish tartare. At the end of a meal, it works wonders to enhance a fresh fruit salad. By adding Nectars de Bourgogne creations to your Le Delas supplies, you will be providing your team with an incomparable signature ingredient.

Tomato pulp vinegar 20cl NECTARS DE BOURGOGNE

This artisan producer explores vegetable flavours with the same rigour as it does with its fruit nectars. This vinegar, rich in pulp, offers a smooth texture and vibrant colour that will immediately add a distinctive touch to your dishes. It is the ideal accompaniment to enhance fresh and delicate produce: its sweet acidity pairs wonderfully with prawns, creamy avocado or crunchy spring vegetables. In summer cooking, it can also be used as a base for a revisited vinaigrette or to add depth to a gazpacho. By choosing Nectars de Bourgogne from Le Delas, you are incorporating an exceptional product that showcases French artisanal innovation.

White balsamic vinegar 10cl LEONARDI

Aged in oak barrels for 4 years, the white balsamic is both soft and powerful, very present in the mouth but invisible to the eye. Fruit of the mixture of white wine vinegar and white grape must, it acquires subtle and characteristic aromas throughout its ageing. It is often used in raw or fruit salads, it is also very practical for preserving the color of cooked vegetables, fish or shellfish. More surprisingly, it can be served with cheese or used in the preparation of cocktails.

Traditional citrus vinegar 25cl MARTIN POURET

Based north of Orléans and stamped Master Vinaigrier since 1797, Martin Pouret defends the tradition of old-fashioned vinegar, according to the Orléans process, which consists of transforming wine into vinegar by natural surface fermentation without any stirring. wine, or addition of ferments or other oxidation accelerators. This vinegar, flavored with orange and grapefruit juice, will reveal its flavors when seasoning a seafood salad or with your fish.

Le Bon Vinaigre | Le Fringant Chardonnay white wine vinegar 35cl VINAIGRERIE ARTISANALE DE BEAUNE

Le Fringant Chardonnay, a true dandy of vinegars, is made from the Chardonnay grape, the emblem of Burgundy. Its maturing in oak barrels gives it incomparable freshness and pep. With 6% acidity, it is ideal for concocting hollandaise and béarnaise sauces, deglazing white meats or simply livening up a green salad. A must-have for fans of punchy cuisine!

Fig Balsamic Condiment 250ml KALIOS

This fig balsamic is the result of a Greek recipe. It is made from must of dried figs and grape vinegar, aged for 5 years in oak barrels, for a more woody flavor and fruity notes. It has low acidity and a silky texture. It does not contain any additives or added sugar. It is a great flavor enhancer to incorporate into vinaigrettes, to deglaze duck breast, foie gras, to marinate meat (filet mignon, poultry fillet...) or fish, to accompany cheese... On the sweet side, it is an ingredient that enhances the flavor of strawberries, fruit salads...

Balsamic vinegar PGI 8 25cl LEONARDI

This premium PGI Modena Balsamic Vinegar is usually used as is on braised or steamed vegetables, roasted or grilled meats, rice or potato salads, smoked salmon or fruit salads. Made from Lambrusco and Trebbiano grapes whose must is cooked and concentrated, it is aged for 8 years in oak barrels to develop very distinctive aromas.

Balsamic vinegar from Modena PGI 25cl LEONARDI

This Balsamic Vinegar of Modena PGI is made from grape must of Lambrusco and Trebbiano grape varieties. Aged 4 years in oak barrels, it develops characteristic aromas that remain sweet. Ideal for making vinaigrettes and marinades, it can also be used as a condiment on poultry, fish, raw vegetables, grilled vegetables...

Traditional basque apple cider vinegar 25cl BIPIA

This traditional Basque vinegar is made from Basque cider (a traditional Basque drink made from apple juice in which the sugar has been fermented into alcohol of around 5°). To preserve its flavour, it is unfiltered and unpasteurised. It is also called Ozpina, which simply means vinegar in Basque. Very mild and delicate, it enhances your raw vegetables, salads, white beans, purées, preserves and marinades.

Balsamic vinegar PGI 25cl APPENNINO FOOD

Made from Modena region wine vinegar and grape must cooked and concentrated, this true balsamic vinegar is a simple and tasty product prepared without coloring or caramel. Ideal with a good olive oil, it can also be used alone, on salads, raw vegetables or fish fries. Balsamic vinegar is a product that belongs to Modena's specialties and is therefore often used in the traditional cuisine of the region.

Le Bon Vinaigre | Le Sémillant cider vinegar 35cl VINAIGRERIE ARTISANALE DE BEAUNE

Le Sémillant is a vinegar created from apple cider, offering a sweet, slightly fruity flavour. It is often appreciated for its perfect balance between the acidity of the vinegar and the roundness of the cider. It lends itself well to vinaigrettes and light sauces, and can also be used to add a subtle touch of freshness to vegetable or fish dishes.

L'Eccellenza 20-year-old balsamic condiment 100ml LEONARDI

Eccellenza Balsamic Condiment is made from 100% cooked grape must, aged for 20 years in precious wood barrels (oak, chestnut, cherry). Very sweet and fruity, it has an exceptional length on the palate. It is ideal for accompanying all cold dishes, especially raw fish, vegetables, smoked salmon, risottos, cheeses, dark chocolate, fruit and ice cream. It can also be enjoyed as a digestif. This exceptional condiment is produced by the Leonardi brand in Modena, Italy, a family that has been a major producer of balsamic vinegar since 1871, benefiting from expertise that guarantees a perfect balance of intense flavours.

Traditional walnut vinegar 50cl MARTIN POURET

Based north of Orléans and stamped Master Vinaigrier since 1797, Martin Pouret defends the tradition of old-fashioned vinegar, according to the Orléans process, which consists of transforming wine into vinegar by natural surface fermentation without any stirring. wine, or addition of ferments or other oxidation accelerators. A few drops of this nut flavored vinegar are enough to season your salads.

Traditional raspberry vinegar 50cl MARTIN POURET

This Raspberry Vinaigre d'Orléans de Vin Blanc à la Framboise is made using a traditional method dating back to 1797, using wines from the main French wine-growing regions and a slow three-week fermentation in oak barrels. The result is a unique taste, the heritage of Martin Pouret's centuries-old expertise. This exceptional vinegar, selected for you by Le Delas, adds a fruity, delicate touch to your dishes, ideal for enhancing salads, white meats and red fruit desserts.

Blackcurrant pulp vinegar 20cl NECTARS DE BOURGOGNE

This artisan company excels in promoting blackcurrants, a true local treasure. This vinegar is not just a condiment: made from the fruit pulp itself, it offers an aromatic density and intense colour that will make all the difference to your dishes. Its characteristic taste, with its balanced acidity and deep fruity notes, allows for creative use in both hot and cold dishes. It is the ideal accompaniment for deglazing poultry, enhancing a pan-fried escargot dish or adding an original touch to glazed carrots. In pastries, it boldly enhances fruit salads or pear-based desserts. By choosing Nectars de Bourgogne from Le Delas, you are adding an authentic product to your pantry, emblematic of Burgundian expertise.

White balsamic condiment 50cl TOSCORO

This white balsamic condiment is characterized by its subtle aroma and its limpid and transparent appearance. Widely used in light-colored preparations that it does not distort, it brings in a few drops a sweet and sour touch to many preparations: salads, white meats, fish, sauces...

Speciality with vinegar and orange juice infused with orange zest 20cl NECTARS DE BOURGOGNE

This creamy condiment with the intensely fruity notes typical of oranges is made from white wine vinegar infused with orange zest, orange juice, a little sugar and pectin, with no additives or preservatives. It adds fruity notes to your sweet and savoury dishes and salads, and can also be used as a garnish or deglazing.

Domecq 1730 sherry vinegar + spout box 37.5cl ALVARO DOMECQ S.L

Very soft on the palate, this exceptional sherry vinegar aged for two years in wooden barrels reveals complex aromas, in particular flavors of wild fruits. Generally used in gourmet cuisine, to season raw vegetables, it can also be sold in delicatessens.

Mango pulp vinegar 20cl NECTARS DE BOURGOGNE

This artisan producer has selected the finest exotic ingredients, including 45% mango pulp from Réunion Island, to create this wonderfully smooth condiment. This white wine vinegar enhanced with fruit is a valuable tool for restaurateurs: its velvety texture and sweet-and-sour balance make it the ideal accompaniment to prestigious deglazing dishes, whether pan-fried foie gras, scallops or grilled pork fillets. It also adds a sunny and original note to tagines or fresh fruit salads. By choosing Nectars de Bourgogne from Le Delas, you are choosing a product that preserves the integrity of the fruit's aromas and colours, guaranteeing impeccable aesthetics and taste on the plate.

Banyuls vinegar 50cl

Made from natural sweet Banyuls, a powerful and aromatic wine grown in terraces on the slopes of the Pyrenees overlooking the Mediterranean sea, this Banyuls vinegar reveals complex aromas. After 4 years of aging in vinegar, Banyuls vinegar is acetified using a traditional method, then matured in barrels for 12 months. Powerful, it must be carefully dosed when used as a seasoning, it can also be used for deglazing. Once caramelized, it emphasizes very well red fruits or vanilla ice cream.

Sweet sour condiment made from grape vinegar and wine vinegar 375ml ACETAIA DUCALE ESTENSE

Condiment based on the best vinegars of wine and must of the estate, worked in oak barrels according to the specific "Solera" method. Especially recommended with meat roasts, fresh cheeses and creamy vegetables.

Condiment made from red wine vinegar and concentrated grape must 375ml ACETAIA DUCALE ESTENSE

Condiment made with Cabernet Sauvignon vinegar and concentrated must of Merlot grapes, aged in oak barrels for a minimum of 3 years.

Condiment based on white wine vinegar and concentrated grape must 375ml ACETAIA DUCALE ESTENSE

Condiment made with Pinot Gris vinegar and concentrated must of white grapes from the estate vineyards. Aged in oak barrels, it develops a delicate sweet note and an intense taste with fruity aromas. Excellent ingredient for sauces, salad dressings and recipes such as sweet and sour onions, zucchini, peppers or cauliflower.

Sherry vinegar Reserve PDO 750ml SOL&TIERRA

Its dark mahogany colour bears witness to its patient ageing in oak casks for a minimum of two years, using the traditional method. The nose is richly aromatic, with subtle notes of oak and old wine. On the palate, it is seductive with its smoothness, balance and long finish. A condiment with character, ideal for enriching pickles, sauces, deglazes, marinades and seasonings. Available in 250ml.

Chardonnay vinegar of Orleans 25cl MARTIN POURET

This Orléans vinegar made from Chardonnay grapes is produced using the traditional Orléans process, which is the conjunction between the terroir, the air and the weather. A unique process: traditional Orleans production. The transformation of wine into vinegar is done by natural surface fermentation without stirring the wine or adding ferments. The wine, protected from light in the "vessels", oak barrels with a capacity of 240 litres, will slowly transform at a constant temperature of 30°C.

Kalamansi pulp vinegar 100ml SÉLECTION DES GRANDS CHEFS

Kalamansi probably comes from a cross between tangerine and kumquat. Hence its palette of flavors. Kalamansi is as sweet as yellow lemon, as acidic as green, bitter as pink grapefruit, and in addition to a taste of passion fruit.

Petimezi balsamic vinegar 25cl KALIOS

Kalios balsamic vinegar with petimezi is 100% natural, prepared from grape molasses aged 3 years in oak barrels. It is without additives and without added sugar, light in acidity and velvety in the mouth. You will appreciate its notes of honey and quince, ideal for enhancing salads, grilled vegetables and homemade vinaigrettes.

Verjuice from french Périgord | Green grape juice 50cl DELOUIS

Thanks to several adjustments in the production process, such as the choice of grape varieties and the reduction in copper, this verjuice is clearer and more limpid. An ancient natural alternative to lemon juice, much used in the Middle Ages, verjuice is a tart green grape juice made from grapes that have failed to ripen at the end of the harvest. It is perfect for a shallot sauce (fry two shallots in olive oil and deglaze with 10cl of verjuice), a vinaigrette (mix 5g mustard, 5cl verjuice, 20cl oil, salt and pepper) or even as a refreshing drink (5cl verjuice to 15cl sparkling water).

Le Bon Vinaigre | Baume de Bourgogne (Pinot Noir-cassis-raspberry) 35cl VINAIGRERIE ARTISANALE DE BEAUNE

One of La Vinaigrerie's favourites, Baume de Bourgogne harmoniously combines red balsamic condiment with a maceration of blackcurrant and raspberry pulp. On the palate, it reveals an initial sweetness and fruity sweetness, followed by tangy notes. Ideal for deglazing duck breast, white meat or poultry liver. It also goes well with fruit salads and drinks.

Modena balsamic vinegar PGI Argento bottle 25cl ARDOINO

Modena balsamic vinegar PGI "Argento": the classic sweet and sour flavour This Modena balsamic vinegar is classified as a Protected Geographical Indication (PGI). Known as "Argento", its sweet and sour profile highlights the acidic component, making it ideal for seasonings that require character. It has a minimum acidity of 6% and a notable density (greater than or equal to 1.25kg/L at 20∘C). Le Delas offers this balsamic vinegar to provide professionals with a traditional Italian condiment with a strong personality and high quality, allowing them to enhance a wide variety of creations. Organoleptic characteristics: ► Colour: dark brown, classic for aged balsamic vinegar. ► Aroma: persistent, pleasantly acetic. ► Taste: sweet and sour, with an emphasis on the acidic component. ► Quality: the PGI classification and high density guarantee a product with character and remarkable richness. Culinary uses in restaurants and catering: This balsamic vinegar is extremely versatile: ► Perfect for seasoning all types of salads and raw vegetables. ► Ideal for preparing sauces and cooking stocks for game and poultry. ► Reduced to accompany cheeses or desserts. Storage: Best before date of several years in its sealed packaging (between 4°C and 30°C). Once opened, it can be stored at room temperature, but must be protected from direct sunlight to preserve its aromas.