Discover vinegar honey saffron Tarn, the subtle combination of sweet and refined vinery with gold Red Tarn country, this rare herb: saffron

Directions for use:
A dash of vinegar honey saffron Tarn on your shell and shellfish, omelettes.
In seasoning, icing, sauces, mayonnaise and carpaccio,

Saffron comes from the saffron of Galinière Eve Boismartel is voluble and passionate, she takes you on a whirlwind of words to discover their world and share his convictions about the respect for tradition and nature. And it takes passion to persevere and produce this spice flamboyant, unusual and whimsical!

Vinegar is derived from "Apis Vinaegria" exploitation of Richard and Jennifer Marietta Bakehouse, which works according to the specifications of Nature & Progress in organic production, located in the town of Trébas in the Segala zone, the heart of the countryside northeast of Tarn.
Our honey vinegar is produced entirely from fresh honey from our hives, diluted with water will undergo a slow and gradual transformation. The syrup obtained undergoes a first fermentation in large oak casks: honey sugar turns into alcohol. This process takes about 6 months and is followed by settling that will separate the lees of clear juice. Only then will start the second fermentation or "acetic oxidation" in the artisanal vinegar.

Origin: France, Tarn