Parfumez vos viandes

The little surprise

Add a teaspoon of one of our herbal vinegars to meat after cooking, just before serving. This will bring freshness and power to your meat, whether it is white or red meat. However, do not add the vinegar during or at the end of cooking, as the aromas of the plants will evaporate. Indeed, these flavoured vinegars are created by diffusion, thanks to the heat, and the herbal aromas would therefore not hold during cooking, even at low temperatures. Duck aiguillettes, roast lamb, chicken legs, pork chops, brochettes, roast rabbit, … The choice is yours!

Tip: This recipe can be made with all our vinegars and balsamics.

You don’t have the garrigue vinegar ? Find it in our shop