1. Cut, as many as desired, cherry tomatoes in half
2. Salt and pepper
3. In a serving dish, place the whole burrata cheese
4. Add tomatoes around cheese
5. Gently pour olive oil on top as well as a drizzle of our black balsamic vinegar
6. Enjoy!

An appreciated recipe by Julie & Jean

This Dip is nice and simple

Ingredients
1/3 Red Currant Vinegar
2/3 Olive Oil
Pinch of Salt

Preperation
Take your serving plate and add all the above ingredients with respective proportions. Goes well with a nice baguette or another soft bread.  
Simply rip or cut the bread, dip, and enjoy!

For 4 people:

6 Medium Peeled Beets
3 TSP Vanilla Vinegar Du Capitaine
1 TBSP Old-Fashion Mustard
1 Lemon (Juice and zest)
2 Handfuls of Spinach
1 TBSP Roasted Sunflower Seeds
1 TBSP Whole Roasted Almonds, Crushed
1 TBSP Roasted Pumpkin Seeds
50 G. Feta Cheese Crumbled
Chopped French parsley and Basil (optional)
Organic Olive Oil
Salt and Freshly Ground Pepper

Method:

Quarter beets, coat in oil and season
Place beets on baking pan lined with Parchment paper
Cook in oven at 400F for 20 minutes or until cooked through (Pierce with a fork to check for doneness; little to no resistance means they're done)
In a mixing bowl, toss the beets with the vanilla vinegar. Allow to cool slightly
Add roasted nuts and grains, mustard, juice and zest from lemon and seasoning
Add Spinach and mix. Garnish with crumbled feta.
And Dig in!

This salad is succulent served as either an appetizer or main dish and is a perfect accompaniment to grilled trout, a gravlax, smoked salmon. As well as fowl such as chicken or duck breast. Also porc tenderloins.

Nicolas Perni
Head chef of the restaurant at
du Monastère des Augustines

"This vinegar is magic! Gentle and aromatic,
it's notes of grilled almonds and caramel
wake up upon contact with the warm beets."

Broth

Cut into Large Chunks

• 5 carrots
• 1 red onion
• 5 Shallots
• 1 Squash
• 4 Sticks of Celeri

Garnish: Thyme, Rosemary, Basil, Parsley

Put into a large pot

• 5 Laurel leaves
• 20 Black Pepper Grains
• 2 TSP of "Herbes de Provence" mix
• 250 g of Cubed Chicken
• 250 G of Cubed Beef
• 250 G of Cubed Porc
• 4 De-Boned Chicken Carcasses
• 8 L of Water
• The Garnish Mix
• The Cubed Vegetables

Directions

1. Put on High Heat and Bring to Boil
2. Allow to simmer for 2 hours
3. Halfway through the simmer, after an hour or so, add 6 TSP of Black Garlic Vinegar Du Capitaine or more to taste
4. After 2 hours, take off the heat
5. Filter the broth through a fine mesh tamis
6. Allow the broth to cool in the fridge for 12 hours
7. Remove the fat on top of the broth once it hardens
8. Re-Heat the Broth over Medium Heat
9. Add, your choice, dumplings or rice
10. Serve once the rice or dumplings are to desired doneness
11. Add soy sauce and minced shallots

* Instead of dumplings or rice - add potato chips (No, seriously!) - the crispier they are, the better they will be in the soup.

Recipe from Yves Blanchette, of the BNB, "La Maison de L'Ile",St-Jean de L'Ile d'Orléans.

For 6 people  

150 ml Ice Cider Vinegar Du Capitaine
100 ml Honey
3 Garlic Cloves
1 Laurel Leaf
3 Thyme branches
2 g Whole Black Peppercorns
1 Sage branch
900 g of beer or honey ham
1 TSP butter

Method:

For the laquer:
Combine all the ingredients, except the ham, in a casserole on low heat.
Infuse for 15 minutes without allowing to reduce.
Put in fridge to cool.

For the ham:
Cut your ham (whichever kind you prefer will do) in small pieces around 150 g or to personal preference.
In a oven safe non-stick pan or cast iron, brown the ham in butter.
Allow the fat to render from the ham and then apply laquer to the ham.
Coat the ham well until the laquer starts to reduce and then put the whole thing in the oven for 5 minutes at 350 degrees.
Serve on your favourite vegetables or as accompaniment to a mushrooms risotto with butternut squash.

Patrick Simon
Chef at Les Sales Gosses

Method:

As with an aioli, extend the yolk with the blackcurrant mustard, the cayenne pepper, the blackcurrant vinegar Du Capitaine and the oils.
Then, add the blackcurrant sourness, the herbs and the meat.
Add salt and pepper to the seasoning as needed.
Serve with the balsamic tomato salad.
Season with the Cayenne pepper powder to taste.

Mix the garlic clove with the blackcurrant mustard, the basil and the vinaigre balsamique, while continuing to mix.
Extend the vinaigrette with the olive oil.
Season with salt and pepper and a little water if it's too thick.

Stéphane Roth
Chef at Be Club - Bistro bar

Homemade aioli:
4 egg yolks
50 G mustard
Canola oil as needed
35 ml jus de citron
35 ml orange juice salt and pepper 

Method:

Blackcurrant sourness mayonaise:
100 G blackcurrant sourness
Mix with 250 G of mayonnaise (homemade as above or store-bought)
If making your own mayo: Mix egg yolks with mustard, then extend with the canola oil. Little by little, add the lemon and orange juice, then salt and pepper.

Lobster preparation:
Cook lobster then remove meat from shell
Cut large chunks of lobster in slices and place on toasted pieces of bread
On top, add a dollop of the blackcurrant sourness mayo with a sprig of dill.
With the smaller pieces, such as legs and knuckles, make a salad with the chives and blackcurrant sourness mayo.
You may even replace the lobster with other shellfish or white meat.

Stéphane Roth
Chef at Be Club - Bistro Bar

12 Chipagane Oysters (or your favourite variety)
100 ml Ice Cider Vinegar Du Capitaine
25 ml Olive Oil
1 Small Grey Shallot
1 Granny Smith Apple
Tabasco
Pepper
1 Lemon

Method:

Cut shallot finely. Cut apple in half, put on half aside for decoration later and cut the other half into brunoise (2mm cubes).
Mix the shallot, vinegar, apple, and olive oil.
Add juice from half a lemon (around 15 ml) and season to taste with salt, pepper, and Tabasco sauce.
Keep mix cold until needed. Clean oysters well with a brush under cold water.
Shuck oysters.

To serve, you may either leave oysters whole or chop to make a tartar:
- For whole oysters, simply place a little of the mix and ice cider vinegar on each oyster.
- For oyster tartar, mix oysters and dressing and serve inside shells. Serve very cold with your preferred accompaniments.

Patrick Simon
Chef at Les Sales Gosses

Special thanks to M. Pascal Lorimier who shared with us this fabulous recipe.

- You may also replace the white wine vinegar with the white currant vinegar Du Capitaine

Recette de la maman de madame Caroline Bindèle (origines normandes)

L’association « vinaigre – melon (ou légumes secs) » a pour origine le côté paternel de ma famille.
Du côté de ma mère, cette habitude serait liée à la conservation des aliments — Elle est issue d’une famille de pêcheurs qui partaient pendant plusieurs jours en mer –.

Nous avons testé récemment cette recette avec un bon melon, bien sucré, que nous avons agrémenté de vinaigre de cassis ainsi que de vinaigre à la sève d’érable.

Verdict : Les deux étaient très bons.
• Comme prévu, j’ai préféré le melon-cassis. Notre melon étant bien sucré, le contraste acide-sucré était très agréable.
• Mon époux, qui apprécie moins les saveurs acides, a préféré le melon-érable.

Bonne dégustation !

MERCI POUR VOTRE PARTAGE 
France & Vincent