A collaboration between Marina Alibert (Production Director of the Manufacture) for aix&terra, and the Cuisines du Palais de l'Élysée (Head Chef Fabrice Desvignes, MOF and Bocuse d'Or).
The sauce vierge is the fruit of a collaboration between Marina Alibert (Production Director of the Manufacture) for aix&terra, and the Cuisines du Palais de l'Élysée (Head Chef Fabrice Desvignes, MOF and Bocuse d'Or).
It features the flavours of Provence: almonds harvested in the Drôme by our almond grower Hervé Lauzier, preserved lemons made by us at the Manufacture, apricots, figs; all macerated in olive oil from France (Drôme), accompanied by dried tomatoes, onions and fresh basil.
Stir well with a spoon after mixing. Use it to dress fish or poultry, goat's cheese or salads. Two teaspoons of Sauce Vierge are all you need to enhance a dish.
Recipe idea from l'École des chez aix&terra : Organic soft-boiled egg with Sauce Vierge, salad of wild herbs (rocket, chervil, chives) and its crispy Espelette chilli tuile.
Ingredients: French olive oil (55.18%), dried tomato, fresh onion, almond, fig vinegar (white vinegar, fig, brown sugar), preserved lemon, apricot, fresh basil, salt, Sichuan pepper.
Keep refrigerated after opening. Best before: see label.