Clovis Red Wine Vinegar
Deep and rich, Clovis red wine vinegar is aged for 2 months in oak barrels in the cellar, made with carefully selected wines for the amplitude of their bouquet and their beautiful ruby color. The vinegar has woodsy, smoky notes to give extra piquant subtle taste to salads, meats, and desserts.
Produced in Reims, France, the Champagne region and manufactured by Charbonneaux-Bradant, vinegar and mustard experts founded in 1797. Made to the highest quality, a sure favourite in any kitchen.
Ingredients: 7% acidity. Red wine vinegar (sulfites), preservative: sodium acid sulfite.
*Allergen information: contains sulfites
Storage: Store in a cool dark place.
Shelf life: Vinegar is part of the list of food exempted from expiry.
Cervelle de Canut Light
100 g plain white cheese 0% fat
3 tbsp almond cream
1 egg white
Mix of young shoots
1 sprig of flat parsley
1 sprig of chervil
1 tsp dry white wine
1 tsp red wine vinegar
1 tsp olive oil
Peel the shallot and chop it very finely.
Wash, drain and chop the fine herbs.
In a salad bowl, put the cottage cheese and whisk it vigorously. Add cream and mix.
Stir in the chopped shallot, herbs, then oil, vinegar and wine, salt and pepper. The preparation must be well raised.
Beat the egg white with a pinch of salt. Gently incorporate it into the previous mixture.
Keep cool for 1 hour.
Serve very cold as a dumpling on a bed of young shoots.