LES SAVEURS DE MAYA - Epicerie fine en ligne des Antilles

To make this vinegar, Frédéric Chaix, master vinegar-maker, has extracted the powerful flavour and acidity of the maracudja from the sweetness of vanilla. This vinegar is ideal for deglazing or spicing up your exotic or fruit salads.

Discover this marvellous Cognac 1er cru, carefully selected by "Les frères de la côte" in Grande Champagne at the famous "François VOYER" house, which offers the finest Cognac eaux-de-vie. After crossing the Atlantic in an old sailing ship, this Cognac benefits from dynamic ageing in "La Favorite" rum barrels. 50cl - 51° Vol

Vegetarian chilli confit adds a mild, non-hungry flavour to all your culinary preparations. Also perfect for marinating meat or fish.

This exceptional vinegar was created by master vinegar maker Frédérique Chaix. Subtle and mild, this vanilla vinegar makes it easy to season starters, main courses and desserts. This bourbon vanilla vinegar is an exclusive and surprising seasoning. EXCELLENT WITH: Starters (seafood, scallops, cucumbers, tomatoes, etc.) Dishes (deglazing, fish, white meats, etc.) Salads (mixed salads, tabbouleh, etc.) Grated carrots, artichoke hearts, beetroot, avocado, tabbouleh, chicken breast, scallop deglaze. Excellent in desserts. The vinegar can also be diluted in still or sparkling water to make a refreshing summer drink. 100% natural: no artificial colours or flavours.

bois d'inde is also known as "the West Indian bay leaf". This leaf can be simmered with all your dishes in sauce. Bois d'Inde can be used in marinades, soups, sauces and grilled dishes. It can also be used as an interesting condiment in the preparation of arranged rums.

This exceptional vinegar, created by Master Vinegar-maker Frédéric Chaix, is made with fresh garlic. Smooth on the palate, it will add powerful, fresh notes to your dishes. Let yourself be surprised. EXCELLENT WITH: Salads, white meats, fish, carpaccio, fish or meat tartare, deglazing, meat marinade, plancha, mussels, oysters. 100% natural: no artificial colouring or flavouring.

Master vinegar-maker Frédéric Chaix has created this combava vinegar for you. This condiment is very mild on the palate. Its unique lemony flavours will sublimely enhance your dishes. It goes particularly well with Asian, Oriental and West Indian cuisine. EXCELLENT WITH: Crudités, endives, green salads, deglazing white meats or fish, fruit salads, exotic salads. 100% natural: no artificial colouring or flavouring.

This exceptional vinegar, created by Master Vinegar-maker Frédéric Chaix, is made with whole mango, ginger and coriander. This smooth, slightly spicy vinegar expresses all the sweetness of mango, adding complex aromas and a hint of the exotic to your dishes. Mild and slightly spicy at the same time. Perfect with Caribbean, Asian and Oriental flavours. EXCELLENT WITH: Raw vegetable salads, green salads, Landaise salads, deglazing meats, game or fish, duck, planchas but also in making desserts. 100% natural: no artificial colouring or flavouring.

Honey vinegar will add a harmonious note to your marinades and salads. Use it on its own (on asparagus, for example), or with smoked duck breast (combined with virgin pine nut oil) and other smoked meats. Can also be used as a dessert (plain cake with orange 'brouillade') or as a deglazing for livers. 100% natural: no artificial colouring or flavouring.

Banded wood, the bark of which is said to have aprhodisiac properties, comes from a tree growing in the Caribbean (the Richeria). Banded wood can be incorporated into your recipes for arranged rums. Our banded wood comes from the neighbouring island of Saint Lucia.