Definition: Celtic vinegar®

It is used in the same way as traditional balsamic vinegar from Modena. For example: a few drops around salads in vinaigrette, and even better, on a chicory salad; on fish or scallops marinated in lemon, not forgetting fleur de sel; in a roast sauce (duck or veal), a dash of Celtic vinegar will give it more depth and a slightly sweet and sour taste; a dash next to Camembert and a few watercress leaves will enhance this delicious cheese.

® registered trademark Olivier Rœllinger, Cancale - See the website.

You will find a similar approach at the table of the great chef Michel Bras and the younger generation in Laguiole. With his wife Ginette, who is always very active everywhere and in the cellar, his estate, the Bras family offers a spicy NIAC® range, created to spice up life with this cheeky little word that encompasses tempo, energy, surprises and small pleasures. NIAC® isa vinegar and molasses-based composition that enhances all savoury and sweet dishes... A whole range is available on the website. A combination of visual, aromatic, tasty and textured elements that awaken our senses to new discoveries. NIAC enlivens, energises, invigorates and provokes.

® Registered trademark Michel and Ginette Bras, Laguiole - Aubrac.