Maitre Jacques French wine vinegar and escargot

Maitre Jacques is an authentic French line of foods.

Maitre Jacques authentic French wine vinegars are the best vinegars because they start with the best wines. You will taste the difference Maitre Jacques Wine Vinegars make in your dressings, marinades and French sauces.

The Maitre Jacques escargot are the finest snails and are harvested for the vines of French vineyards in the heart of Burgundy.

Only the finest snails are harvested for the vines of French vineyards in the heart of Burgundy.

Dress up a party or just a meal for two with our snails in the shells.

Raspberries are picked in the French countryside at the most flavor time and infused into our Raspberry French Vinegar.

Its fruity flavour makes this vinegar less acidic.
Recommended in winter salads with cheese (Comté, Beaufort, Emmental etc.).
Used in numerous Southern European dishes.
Delicious with beef roasted in its juice or to deglaze the pan along with a spoonful of French Mustard of Dijon after cooking roast calf’s liver with smoked
Delicious in sauces to accompany cured ham and melon.

A sprig of Tarragon is carefully selected to provide a unique flavor to our Tarragon Sprig French Vinegar.

Red grapes from Burgundy infuse this vinegar with the authentic taste every meal deserves

Suitable for making vinaigrettes for all salad leaves (from lettuce to curly endive).
Terrific hot or cold in onion based sauces.
Use in fish and meat marinades.
Add a few drops to pan-fried meat for extra acidity.

The classic woodland flavour from carefully picked white grapes, let your imagination dream up new combinations.
Delicious with beef roasted in its juices or to deglaze the pan along with a spoonful of French mustard after cooking roast calf's liver with smoked bacon.
To accompany pan fried scallops serve some cooked beetroot with a dressing made with Cider & Honey vinegar, olive oil, salt, pepper and coriander seeds.

Its fruity, mellow Sherry flavour introduces an exotic note. Suitable for deglazing and adding towards the end of cooking reduced sauces for offal (liver, kidneys).
Excellent with roast dishes (such as pork or quails with grapes) and as an addition to slow cooked meat dishes (beef, etc.).
Use in marinades for oily fish (salmon, tuna, red mullet etc.) and to flavour certain cold sauces.
To deglaze in the chicken soup.

The finest Grand Champagne grapes provide the base for this delicious vinegar

Make cabbage more digestible and reduce cooking smells by adding to cooking water.
Add to water for poaching fish with a bouquet garni ( Bay leaf, Aromatic herb, Thyme ) and some coriander.