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Vinaigrerie la Guinelle

La Guinelle (Banyuls-sur-Mer)

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In this small boutique tucked away on a typical street of the Vieux Banyuls neighborhood, you’ll find the crème de la crème of French vinegar. These treasures have been aged in oak barrels then decanted into big glass demijohns for oven 20 years by Nathalie Lefort, at the last remaining outdoor artisanal vinegar factory in the country. Her nectars are then bottled and sealed with wax, destined to be savored like fine wine: drizzle some red wine vinegar on a crisp salad, a white wine vinegar on a platter of shellfish, an aged vinegar to deglaze duck breast, a vermeil vinegar to pour into a pot-au-feu, a Muscat vinegar to pair with a bowl of stone fruit, a saffron-infused vinegar to take your shellfish rice to the next level…. And the house also boasts some impressive collaborations with winemakers, transforming Chenin (produced by the Joussets), Riesling (produced by Christian Binner) or even Cabernet (from the Domaine Mendall) into exceptional vinegars. // Mado Réassouet

Hidden gem: Lalie, a thick cream flavored with a sweet Banyuls reduction, which pairs marvelously well with a very good quality Manchego cheese, foie gras or vanilla ice cream (€15 for 100 ml).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
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