Artisanal Gourmet BCR Vinaigrette from Avignon
This is not just a dressing; it’s a true Savoir-faire de la Haute Gastronomie.
"Une sauce qui magnifie tous les mets qui l'accompagne" - a sauce that enhances all ingredients it accompanies.
This ultimate vinaigrette was created in 1986 by Chef Thierry Baucher in Avignon who elaborated this recipe to enhance his culinary creations. Its consistent success in the restaurant led him to produce it as a commercial product – the only product he sells to this day.
Perfected over the years, this ready-to-use blend of 12 ingredients is your secret weapon to make any dish shine. Whether it's salads, raw or cooked vegetables, fish, meats, or even cheese, this vinaigrette adds just the right touch without stealing the spotlight.
Packed with omega-3 from olive, rapeseed, and walnut oils, it’s as good for you as it is delicious.
Ingredients: Rapeseed oil, corn oil, olive oil, sherry vinegar, water, strong Dijon mustard (water, mustard seeds, vinegar, salt), cider vinegar, salt, walnut oil, lemon juice, sauce soy (water, soy bean, sea salt, alcohol (sulphites) koji), sugar, ground black pepper, thickener: xanthan gum
This is not just a dressing; it’s a true Savoir-faire de la Haute Gastronomie.
"Une sauce qui magnifie tous les mets qui l'accompagne" - a sauce that enhances all ingredients it accompanies.
This ultimate vinaigrette was created in 1986 by Chef Thierry Baucher in Avignon who elaborated this recipe to enhance his culinary creations. Its consistent success in the restaurant led him to produce it as a commercial product – the only product he sells to this day.
Perfected over the years, this ready-to-use blend of 12 ingredients is your secret weapon to make any dish shine. Whether it's salads, raw or cooked vegetables, fish, meats, or even cheese, this vinaigrette adds just the right touch without stealing the spotlight.
Packed with omega-3 from olive, rapeseed, and walnut oils, it’s as good for you as it is delicious.
Ingredients: Rapeseed oil, corn oil, olive oil, sherry vinegar, water, strong Dijon mustard (water, mustard seeds, vinegar, salt), cider vinegar, salt, walnut oil, lemon juice, sauce soy (water, soy bean, sea salt, alcohol (sulphites) koji), sugar, ground black pepper, thickener: xanthan gum
This is not just a dressing; it’s a true Savoir-faire de la Haute Gastronomie.
"Une sauce qui magnifie tous les mets qui l'accompagne" - a sauce that enhances all ingredients it accompanies.
This ultimate vinaigrette was created in 1986 by Chef Thierry Baucher in Avignon who elaborated this recipe to enhance his culinary creations. Its consistent success in the restaurant led him to produce it as a commercial product – the only product he sells to this day.
Perfected over the years, this ready-to-use blend of 12 ingredients is your secret weapon to make any dish shine. Whether it's salads, raw or cooked vegetables, fish, meats, or even cheese, this vinaigrette adds just the right touch without stealing the spotlight.
Packed with omega-3 from olive, rapeseed, and walnut oils, it’s as good for you as it is delicious.
Ingredients: Rapeseed oil, corn oil, olive oil, sherry vinegar, water, strong Dijon mustard (water, mustard seeds, vinegar, salt), cider vinegar, salt, walnut oil, lemon juice, sauce soy (water, soy bean, sea salt, alcohol (sulphites) koji), sugar, ground black pepper, thickener: xanthan gum
Still made near the Cité des Papes in Avignon, it is packaged in an eco-friendly, 100% biodegradable sugar cane bottle.
Usage:
Give it a good shake before using to mix all those ingredients and aromas.
Enjoy it as a dressing, drizzle or a condiment (mix it in sauces, purees or pastes) on salads, raw or cooked vegetables, fish, red or white meats and cheeses. Bonne dégustation!
Recommendation:
Go wild with culinary experiments and combinations - vinaigrette will help you combine together even the most unexpected flavours
Enjoy this must-have in single portion size to enhance your Albert Heijn salad or on a picnic.
For culinary inspiration, check out @bcrlavinaigrette on Instagram
