Goyon St. Vincent Wine Opener
Made entirely by hand in Goyon-Chazeau’s knife workshop in Thiers, France, this beautiful tool is part wine opener, part pocket knife. It comes with a full-cutting, 4.5-inch blade. It’s designed by Robert Beillonnet, a renowned French cutlery expert synonymous with beautiful, functional knives. The blade, notched lever and thin corkscrew are made from sturdy, hardened steel that will stand up to a lifetime of heavy use. And it makes an elevated gift (especially for the person who has everything)—every wine opener comes in a leather pouch and cork gift box.
Goyon Juniper Wood Le Thiers Pirou Folding knife with Leather Pouch and Box
The elegant design of the Goyon Chazeau “Thiers” folding knife was sourced from the region’s top knifemakers to best represent the long lineage of knifemaking in the city. Don’t underestimate the simple, classic shape, as it is designed as much for culinary pursuits as utility, evolving from the classic all-purpose knife carried by farmers and shepherds. With its long, slender blade, this pocket knife is a true do-it-all knife capable of everything from gathering herbs in the garden and trimming twine to opening mail, breaking down boxes, whittling or slicing sausage and cheese for lunch. The handmade knife features an ultra-tough Swedish 12c27 blade that will hold an edge for ages and sharpen up easily. The juniper wood handle packs a peppery aroma and terrific feel in the hand. The blade remains securely open with a stiff slipjoint spring, so there’s little risk of it closing during use.
Never to be caught without a knife, Matt Card, our creative director of recipe and products, has carried one of these for years—and even used it to prepare more than a few meals while on vacation. And the accompanying soft leather pouch will help keep it scratch free in your pocket or bag.
Tartuflanghe Grey Salt Guérande with White Truffle
We’re sick of seeing truffle products plagued with bad-quality truffle flavoring—not using the real deal. This salt, however, only uses two ingredients: French Guérande salt and Italian white winter truffle. The result is an aromatic seasoning ideal for finishing all manner of savory dishes. The high quality of both ingredients truly comes through: the earthy, savory, delightfully musty taste of truffles and the delicate brine and minerality of the salt. And it’s incredibly aromatic to boot.
Tartuflanghe Black Truffle Pearls
The petite pearls resemble caviar, but they offer the rich earthiness of black truffle. They’re made from the famous rare black winter truffles of Alba, Italy. The juice is gently extracted from the fresh truffle during a cooking process and then fashioned into little spheres using a molecular gastronomy technique. They’re elegant and surprising in both appearance and taste. Once they burst open on your tongue, you’ll get that immediate flavor of mushroomy, musty, oaky truffle in a silky little package.
Acetaia Leonardi Balsamic Pearls
We like to think of these as balsamic caviar; when you bite into the pearls, all their volatile aromatic compounds are released at once so you can fully savor the depth and complexity of Acetaia Leonardi's authentic balsamic vinegar. It's a sharper, more immediate burst of acidity that highlights vinegar's vibrant intensity.