Packaging :
25cl (8.8 fl.oz), 50cl (16.9
fl.oz), 100cl (33 fl.oz), **25cl
stackable bottle
The Exclusivities
The Vinaigre de Marianne
The Vinaigre de Marianne has a
multiple gastronomic personality
: rich in flavours, subtle aroma
and a full palate texture.
Close to perfection the
“Vinaigre de Marianne” is
suitable for any recipe,
especially when associated with
olive oil, and it amazingly
knows how to tease the gourmet
hidden in everyone.
Vinaigre de Marianne can be used
by itself, sprinkled on sliced
beefsteak tomatoes and
mozzarella. Also Vinaigre de
Marianne makes the best
vinaigrettes for simple tender
leaves salads or on a mixture of
fresh vegetables.
White wine vinegar with fresh
raspberries
Created more than 25
years ago, it is still
the only vinegar made
exclusively with fresh
Raspberries from Limousin
macerated in White wine vinegar,
that is why there is pulp in
this vinegar.
Be careful to imitations! This
vinegar does not contain any
artificial flavour and it must
smell of fresh raspberries only.
It is a great vinegar for
cooking, making smoothier and
more digestible gravies.
Use : deglazing for fresh
liver, duck magret, poultry.
Dressings for tender and
delicate salads.
Limousin Cider vinegar
To ensure the quality of this
product, we buy wild
apples from Limousin
exclusively. They are sorted
out, washed, grated and pressed.
Their juice becomes
naturally and slowly
cider, that we turn into vinegar
by sending a constant air at
ambiant temperature in the
liquid.
There are 2 types of cider
vinegar:
• Unfiltered: the vinegar has
not been changed in any way
• Filtered: the cider vinegar is
filtered in vat, then refined on
wood shavings
Both have no
preservatives at all, neither in
the cider, nor in the vinegar.
Use:
vinaigrettes for salad or fish.
The perfect touch in sauces for
fish. Add some shallots to
savour oysters and seashells
Sugar cane vinegar
Wine vinegar with spices
We selected a mix of 6 spices,
barely known or completely
unknown from the public for some
of them.
The maceration of these spices
in a very good red wine vinegar
gives this excellent and very
successful vinegar.
Mixed with olive oil, many think
there is walnut in it, but it is
not true.
Use: In any
vinaigrette for salad, fish,
tomatoes, stews…
However, be careful not to use
it too much: Habits kill
pleasure! One never eats the
same dish everyday …so never
keep only one vinegar in your
kitchen!
The Delouis selections
Balsamic vinegar
This vinegar must come from
Modena in Italy, where a
specific variety of grapes are
gathered very ripe.
A sugary juice is extracted and
reduced at 40% by boiling. The
molt is then added to wine
vinegar and the ageing of this
mix gives this particular and
delicious sweet-acid vinegar.
Use: It can be
used alone or mixed with oil for
vinaigrettes (tomatoes,
mozarella,…) but is completely
necessary for deglazing
(poultry, pork, or veal shops)
and roasts.
Sherry wine vinegar
It comes from wines from Jeres
in South Spain. It is the
perfect match with any oil but
especially with walnut oil.
The fine wines vinegars
Banyuls vinegar
Taste it and you’ll never forget
it !
Made from a sweet and fine wine,
the Banyuls, with 80g left sugar
from the grapes per liter, the
Banyuls vinegar offers an
aromatic complexity: nuts,
gingerbread, beeswax, vanilla,
and liquorice…all these aromas
mix to bring savour and strength
to any dish. Add a drop of
Banyuls vinegar, with its so
special amber and luminous
colour for an immediate
surprisingly savoury result.
White wine vinegar from
Champagne
They are made with fine and
subtle wines. The most renowned
is the white wine vinegar from
Champagne.
Use :
vinaigrettes for fish, seafood
salads, bearnaise and
hollandaise sauces, deglazing
for white meat, marinade for
fish…
Bordeaux wine vinegar
They are the most known and
widely used vinegars.
Made from a powerful red wine,
the Bordeaux wine vinegar is the
most outstanding.
Use :
with sardines, for all
dressings. |
Fresh oil sauces – all-natural
Fresh Mayonnaise
In 1992, we were the first to
launch on the market a
natural fresh mayonnaise
with no chemical
additives (no preservatives, no
stabilizers, no colour agents,
no artificial flavour…), using
all the freshest ingredients:
sunflower oil, egg yolk, Dijon
mustard, fresh lemon juice,
salt.
The result has been an
exceptional smooth great tasting
mayonnaise which was said
“tastes like the real thing”,
“homemade quality”, “superb”,
“no need to do my own”…
In 1998, it was rewarded “Best
New Product of the year” at the
Fancy Food Show in New York by
the National Association for the
Specialty Food Trade (NASFT).
Aïoli Sauce
The Aïoli (or Garlic
mayonnaise), generally used in
Southern France, is particularly
delicious in accompaniment of
steamed vegetables, steamed or
poached fish and seafood.
Tartare sauce
The tartare sauce is aromatised
with gherkins, parsley, capers,
onions and tarragon and is the
perfect accompaniment especially
for fishcake, seafood …
Caesar mayonnaise
The Caesar Mayonnaise, original
and tasty, is delicious with
grated carrots or celery,
seafood, tomato or pasta salad,
boiled eggs…
Our fresh sauces are controlled
thoroughly before being packed
and shipped. They go through
strict bacteriological controls,
in addition of physical-
chemical controls, before
marketing: total count,
lactobacillus, yeast and mould,
staphylococcus, coliform,
salmonella, etc… It must be kept
at a temperature +2° +8° C.
Sauces with pure fresh butter
Bearnaise sauce
The Bearnaise and
Hollandaise recipes
have been perfected from
authentic recipes and adapted to
the market without shortchanging
the customer of their great
gastronomic qualities :
smoothness, rich in taste and so
close to the real thing. They
are made with pure fresh
butter. They must be
refrigerated.
The bearnaise sauce is the
perfect accompaniement to red
meat and grilled fish or meat.
It goes through strict
bacteriological controls, in
addition of physical-chemical
controls, before marketing :
total count, lactobacillus,
yeast & mould, staphylococcus,
coliform, salmonella, etc.
Serve warm.
Hollandaise sauce
The Bearnaise and
Hollandaise recipes
have been perfected from
authentic recipes and adapted to
the market without shortchanging
the customer of their great
gastronomic qualities :
smoothness, rich in taste and so
close to the real thing. They
are made with pure fresh
butter. They must be
refrigerated.
The hollandaise sauce is the
perfect accompaniement to
asparagus, poached or steamed
fish and white meat.
It goes through strict
bacteriological controls, in
addition of physical-chemical
controls, before marketing :
total count, lactobacillus,
yeast & mould, staphylococcus,
coliform, salmonella, etc.
Serve warm.
Ambiant sauces
100% NATURAL MAYONNAISES
AND SAUCES
WONDERFUL, SMOOTH, AND DELICIOUS
– JUST LIKE HOME MADE !!!
Mayonnaise 250grs (8.8 oz)
It is the perfect accompaniment
to all kind of meat and fish,
mixed vegetables, poultry,
tomatoes, hard boiled eggs,
seafood…Made with Sunflower oil,
egg yolk, mustard, white wine
vinegar, salt, lemon
Mayonnaise Caesar 250grs
(8.8 oz)
It is delicious in particular
with grated celery and carrots,
seafood, tomatoes and hard
boiled eggs. Made with Sunflower
oil, egg yolk, anchovy, garlic,
white wine vinegar, parmesan,
mustard, salt
Aïoli 250grs (8.8 oz)
It is traditionally appreciated
in the South of France with
steamed vegetables, fish, and
seafood.. Made with Sunflower
oil, egg yolk, garlic, mustard,
white wine vinegar, salt, lemon
Sauce Tartare 250grs
(8.8 oz)
It is the traditional
accompaniment for meat,
fishcake, and seafood…Made with
Sunflower oil, mustard, egg
yolk, gherkin, parsley, white
wine vinegar, onions, capers,
salt, tarragon
PURE FRESH BUTTER SAUCES
Our Bearnaise and
Hollandaise sauces are made in
the respect of the French
gastronomic heritage. They must
be warmed before serving.
Sauce Bearnaise 250grs
(8.8 oz) :
Perfect match to red meat and
grilled fish.
Sauce Hollandaise 250grs
(8.8 oz):
Exceptionally good with
court-bouillon, steamed fish
,fresh asparagus, and white meat
All our sauces have a shelf-life
of 12 months and can be kept at
room temperature. |
