This vinegar can be used for deglazing (and reducing) on the griddle, seasonings, fruity vinaigrettes, sauces, marinades…
This vinegar pairs well with pan-seared foie gras, white meats, filet mignon, chicken or rabbit in vinegar, onion confit, beurre blanc, mayonnaise, seafood or shellfish salads, scallops, avocado or endive salads, pan-fried white fruits…
