Huilerie Beaujolaise Calamansi Vinegar
We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.
Bornibus Honey Mustard
This honey mustard from one of France's leading brands is a welcome change from the overly sweet supermarket varieties completely lacking in mustard character. Bornibus Honey Mustard has a touch of sweetness from honey but leans savory overall, with a deep, rich mustard flavor that's mild enough to be universally appealing, even for those who don't like spice—plus, we guarantee you'll love its incredibly smooth texture.
Bornibus Horseradish Mustard
Mustard-lovers will appreciate the nose-clearing pungency of this Horseradish Mustard by historic French brand
Bornibus, which has a clear spice but isn't harsh since it's made with fresh (not powdered) mustard. Less metallic-tasting than jarred horseradish and more complex than most mustards, we like to think of this small-batch condiment as a rich, robust alternative to Dijon mustard with an added spicy accent.
- Net Weight: 250 grams
- Ingredients: Water, mustard seeds, spirit vinegar, horseradish (6%) (contains sulfites), salt, sugar, citric acid, canola oil, spices, potassium disulfite (as preservative)
- Place of Origin: France
Augier & Fils Lavender Honey
Augier & Fils Lavender Honey is a thick and creamy, pale yellow honey with a spreadable consistency that's ideal for eating straight off the spoon. We love its delicate floral and herbal aroma, which feels fresher and lighter than other floral honeys; it's not intensely lavender-flavored but rather reminds us of chamomile tea.
Castelines L’Aglandau Extra-Virgin Olive Oil
This French extra-virgin olive oil is a kitchen favorite, with a fruity flavor and buttery mouthfeel balanced by a tingly, peppery finish; it's pressed from 100% Aglandau olives, a famous varietal from Provence that's prized for its vibrant flavor. We blend it into our vinaigrettes and dressings and drizzle it “neat” over roasted or grilled meats, fish and vegetables, where its grassy-fresh aroma and pure flavor can really shine. As a bonus, the bottle's pop-up pouring spout makes it easy to use.
Huilerie Beaujolaise Raspberry Vinegar
This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.
Le Bon Magot Spiced Raisin Marmalata
Le Bon Magot's raisin preserves are a careful balance of sweet and savory, featuring a woody, earthy aroma and dried-fruit depth punctuated by bright bursts of flavor when you bite into the raisins. This marmalata is flavored with an elegant version of ras el hanout, the classic North African spice blend made with cardamom, cumin and cinnamon. The producer uses dried rose petals for added complexity, while smoked cinnamon and a touch of chili impart a lingering warmth.
Griottines (Morello Cherries in Liqueur)
French company Griottines uses a proprietary blend of brandy and kirsch—a clear liqueur distilled from whole cherries—to make these intensely flavored yet balanced cocktail cherries. They have a wonderful warm flavor and almond-like aroma that complements and rounds out the tartness of the fruit; cherries and almonds actually come from the same botanical family, and the cherry pits used to make kirsch impart a complex almond flavor that adds depth to Griottines. Unlike other cocktail cherries that taste only of sugar, these cherries retain a vibrant fruitiness—no doubt in part because the company macerates its cherries within six hours of when they are hand-picked off the branch. And because the cherries are sorted and selected by hand, you can be sure of a high-quality product, with whole, intact fruits that are perfect for garnishing your favorite cocktail or dessert.
Ingredients: Morello cherries, sugar, 10% kirsch, 5% other alcohol
Net Volume: 16.9 fluid ounces
Place of Origin: France [/banner-text-break] Beyond cocktails, Griottines are an ideal topping for ice cream, especially flavors involving warming spices like cinnamon and ginger or rich caramel and dulce de leche. Or, as with the orange slices in syrup, you can chop and fold Griottines into an ice cream base, or mix into waffle or pancake batter for an adult Sunday brunch—save the syrup as a topping for French toast. We also like to add a tablespoon or two of the syrup to whipped cream as a rich complement to the maple syrup and vanilla extract in this recipe. Griottines are also delicious on chocolate pudding or pots de crème, emphasizing cocoa's deep sweetness and adding a bold, slightly tart counterpoint to the creamy dessert. [/how-to-use-break]
Le Bon Magot Lemon-Sultana Marmalata
Inspired by the flavors of the Silk Road, Le Bon Magot's small-batch artisanal marmalades have an astounding depth of flavor. These bright, well-rounded preserves have a strong, floral saffron flavor up front, without an overwhelming aroma; earthy anise notes of caraway and rich honey round out the marmalata, giving it complexity and balance. The sweet-tart quality of the sultanas—a type of golden raisin—is reinforced by verjus, an acidic juice pressed from unripe grapes, while thin ribbons of lemon zest add layers of tart, bright flavor.
Huilerie Beaujolaise Honey Vinegar
Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautfully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particuarly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. Bottle is 50cl, not 25cl as pictured in photo.
Augier & Fils Chestnut Honey
Honey aficionados will love this intense mono-floral honey from Provence, France, which has a smooth fluidity for drizzling and deep amber hue. Its deep floral, woody flavor is balanced by a subtle, pleasant bitterness, and the honey has a tannic finish thanks to its high mineral content. We were also impressed by its slick, glossy consistency, which is perfect for dissolving the honey into more assertive black teas or drizzling it over robust aged cheeses.
Corsiglia Chestnut Cream
Rich silky and sweetened with Madagascar vanilla, this classic French chestnut cream will add depth and richness to your desserts. It’s made from pulverized and puree chestnut brisures, which are sweetened bits broken off in the painstaking candying process, and enhanced with fragrant hints of Madagascar vanilla. Although its not readily available in supermarkets, the most common brand we’ve tried of this cream is too cloyingly sweet, but Corsiglia’s boasts a complex flavor—nutty and malty, almost akin to dates—and velvety smooth on the finish.
de Buyer Copper Eggwhites bowl
This stunning bowl from French company de Buyer is as beautiful as it is functional, made of 100% solid copper. This style of half-round mixing bowl is the classic tool used by bakers to whip egg whites into stiff peaks to incorporate into desserts and beyond, as the shape adds extra air the the mixture and the copper keeps the peaks glossy and supple through its ability to promote a certain type of bond between the egg proteins. A side handle adds stability, while the open-rolled edge makes for easy cleaning.
Net Weight: 2-2.4 lb
Dimensions: Diameter: 8" / 10.25"; Thickness: 1.2mm
Place of Origin: France
Care: Clean lightly with water and soap and use white vinegar to remove oxidation. Do not dishwash or use abrasive scrubbers. Dry immediately and do not let soak, as will speed tarnishing.