Le Paulmier

Balsamic from Normandy


Inspired by a forgotten recipe, maison Le Paulmier has created a new fine condiment by blending a reduced apple must from Normandy and a 5 years-aged acidulate, elaborated from sweet and bitter-sweet cider apples.

On the fruit, with a nice substance, the apple is used in deglazing (fresh foie gras, shells, veal, pork or duck), on game, in reductions, in caramelization, in cooking vegetables, especially roots. It is particularly recommended in creative salads (avocado, nuts, apple, melon) and with raw vegetables, particularly with bitter flavors, such as arugula or endive.