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It sublimates your ratatouilles, grilled meats and fresh goat cheese during your meals.
Amandine Chaignot, executive chef at the Rosewood London *****, has selected for you the extra virgin olive oil Kalios 03. A monovarietal oil produced from Koroneiki traditional freshly harvested olives at the end of the season in Greece. It stands out for its lightness and finesse in the mouth. With a very low level of acidity, less than 0,35%, it ranks among the great olive oil crus.
Ideal for your cooked vegetables, white fish and homemade purees.
Producer Edmond FALLOT
Ingredients: white wine vinegar, natural flavor (2%)
Producer Edmond FALLOT
Ingredients: Wine vinegar, concentrated and cooked grape must, coloring: caramel
Producer: Cave de l'Abbé Rous
5 years old.
This vinegar is made from natural sweet wine from Banyuls aged in oak barrels for 4 years under the Mediterranean sun, after traditional acetification, the vinegar is in turn refined in barrels for 12 months. It retained some of the natural sugar of the grape. This subtle sweetness combined with the power and richness of its aromas of nuts, gingerbread, beeswax, vanilla and liquorice will give an inimitable character to your cooking.
Producer Edmond FALLOT
Aged 12 months in oak casks
Ingredients: Red Wine Vinegar, Sodium Acid Sulfite
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