IMAGE 1- These fine vinegar zucchini belong to a vegetable variety cultivated for their day-old zucchini.
/ IMAGE 2- The Cherry variety of this recipe was selected for its small size, perfect for tasting. The Sweet and Sweet Cherry Pepper has a slight spiciness that contrasts with the roundness of cow's cheese. The peppers are manually stuffed, and then put to candy in extra virgin olive oil.
A crunchy touch is brought by lightly sweet almond pieces. Confectionery in olive oil brings finesse to the product.
/ IMAGE 3- These little crunchy peppers, delicately sweet and very slightly spicy, are stuffed with tuna, with no other additive than olive oil, which allows them to preserve and retain their crunchy texture, which is so special.
/ IMAGE 4- Preservation in brine allows these cloves of garlic to retain all their aroma and crunchiness.
/ IMAGE 5- Particularly delicate and of great aromatic finesse, this organic black garlic confit by Albert Ménès makes you travel far from the known flavors of white garlic. Black garlic, obtained from a ripening process developed in Japan, is obtained by fermentation of the pods at low temperature for several tens of days. It is this controlled temperature (60 -80 ° ) and the high humidity that will allow the garlic to crystallize. It will thus obtain its intense and brilliant black color. The aromas developed are close to prune, with hints of aramel and balsamic, balanced by a subtle hint of acidity. In Japan, where black garlic appeared in the 2000s, this condiment is also reminiscent of umami, this fifth flavor which is added to the four basic tastes - sweet, salty, sour and bitter - and which is found especially in soy sauce, shellfish or matcha tea.
/ IMAGE 6- Cooked naturally, these artichoke hearts are picked very young to preserve their tenderness and finesse. Garlic is part of this recipe and brings a flavor that goes perfectly with that of artichoke.
/ IMAGE 7- The caper, native to the Orient, is a wild plant of the "Capparidaceae" family which grows in the arid and sunny Mediterranean regions. It lives in the wild in the form of thorny bushes and can be cultivated in the plain and in the mountains. The capers are not fruits or seeds, they are small flower buds, harvested before hatching. These small condiments give off aromas of vinegar and tart flavors.
Albert Ménès capers benefit from the unique name reserved for the finest capers, with a diameter of 5 / 7mm. They are followed by the "superfine" capers, with a diameter of 7 / 8mm, and the "nasturtiums" with a diameter of 8 / 9mm. Considered the best among the various existing varieties, unparalleled capers give off very pronounced aromas of fine vinegar, but also extremely delicate flavors, thanks to their pleasantly firm texture. Picked very young, by hand, between June and August, the capers selected by Albert Ménès are particularly firm and fragrant.
/ IMAGE 8- These small white onions are grown in the plains of Holland. Tart and crunchy, they are preserved in a flavored vinegar.
/ IMAGE 9- The German word Meerrettich for horseradish literally means "more radish", indicating the power of horseradish compared to pink radish. Originally from Eastern Europe, horseradish is cultivated throughout Europe and in the United States where it has been very popular since the 18th century. It is a plant whose height varies between 40 and 80 centimeters. Tradition has it that horseradish is harvested only during the "R" months to avoid it becoming tinged with bitterness.
/ IMAGE 10- The Albert Ménès ORGANIC basil confit is made in the heart of Provence according to the simplest of recipes. The basil is carefully harvested during the summer in the sunny fields of the South of France, in the season in which the leaves have their most intense aromatic palette. The leaves are first washed and dried, then they are delicately chopped and reduced to a delicate, wonderfully scented paste. Decorated with a delicate drizzle of olive oil and a hint of garlic, this basil confit restores all the taste of fresh basil intact and thus allows you to enjoy it all year round. This recipe is 100% natural, without preservatives, colors or artificial flavors.
/ IMAGE 11- Roman artichoke hearts are prepared in Italy in the pure tradition of antipasti, from selected fresh artichokes from the Violetto Italiano variety for their fondant and their fragrant taste. Their small size allows them to be presented whole. The foot is cut to 1 cm from the bottom, the outer leaves are removed by hand and the upper part of the other leaves is cut. In order to optimize the spread of the artichoke sauce, these are placed upside down on a table, so that the leaves spread apart, and then a spoon of sauce is placed in the heart of each artichoke. The sauce is made from extra virgin olive oil, garlic, peppers and mentuccia, an aromatic plant typical of the Lazio region, with a menthol flavor that goes perfectly with artichokes. The artichokes are then cooked with water and wine vinegar, before being packaged and then pasteurized.
/ IMAGE 12- The garlic confit from Drôme Albert Ménès is made from cloves of white variety garlic harvested in the Rhône valley, in the heart of the Drôme. The sunny and windy conditions of the Drôme country give garlic from the Drôme a fresh character and a slightly sweet taste. The garlic confit Albert Ménès is made from new garlic, harvested in June, when it is still sweet and digestible. The fresh garlic heads are washed and then sorted according to their size and appearance, they are selected for their chubby and swollen bulb, and the firmness of their pods. Still fresh, the garlic cloves are delicately crushed with salt, which gives a paste with a fine texture and a shimmering white color. This garlic preservation process reveals all the aromatic splendor of this condiment vegetable while softening its flavor and spiciness. The garlic confit from Drôme Albert Ménès is a natural, unbleached product, ready to use. Containing no additives, variations in product colors are therefore possible, but they do not affect its quality in any way.
/ IMAGE 13- These pickles come from a specific variety harvested in the Sarthe. They are prepared fresh, then garnished with herbs and spices according to an original Russian recipe. This sweet and savory recipe, slightly vinegared, keeps the crunchiness of these heart-tender pickles.
/ IMAGE 14- This confit of red onions with spices, slightly raised by vinegar but softened by a note of honey, is a pure sweet and sour delight. It is perfectly suited for end-of-year festive meals since you can generously place it on gingerbread and foie gras. It will enhance the whole with a touch of subtlety.
/ IMAGE 15- Preservation in brine allows these cloves of garlic to retain all their aroma and crunchiness.
/ IMAGE 16- Capers (caper fruit) are prepared in the same way as capers but their flavor is milder.
/ IMAGE 17- These small ears of corn come from a special variety, grown for its miniature format. Those selected by Albert Ménès belong to the smallest caliber. They are picked very young, which guarantees their crunchiness and delicate taste.
/ IMAGE 18- Harvested in France and prepared fresh, the pickles are preserved in vinegar. This preparation combining the acidity of the vinegar, the aroma of garden herbs and sugar, comes from across the Rhine. This recipe gives us a softer and less spicy pickle than the traditional pickle.
/ IMAGE 19- Red berries fruit of a shrub of the woods, cranberries are picked in cold and mountainous regions. With a tangy flavor, they are very popular in Germanic countries, Scandinavia and Alsace.
/ IMAGE 20- These elongated tomatoes have been selected for their soft and fragrant flesh. Dried under the Italian sun, these elongated tomatoes are rehydrated in a short broth before being stored by hand in their jar. They are then covered with a mixture of oil, basil and oregano.
/ IMAGE 21- The "crystal" pepper takes its name from its fine and delicate flesh. It is cultivated only on the sunny lands of Navarre. These peppers are grilled over a beech wood fire and peeled by hand, then prepared with Extra Virgin Arbequina Olive Oil.
This very aromatic variety of olive goes perfectly with the slightly sweet flavor of Crystal Pepper.
These delicate peppers exhale the intense taste of roasted pepper, with a slightly sweet note.
/ IMAGE 22- The onions selected for this recipe come from the Borettane variety. Freshly harvested in southern Italy, they are blanched and then delicately grilled. These small onions are then candied in extra virgin olive oil.
Thus, they have a slightly crunchy and melting texture, while retaining their entire shape.
They are small sweet onions, with a slightly sweet taste, decorated with a subtle mixture of parsley, garlic and chilli.
/ IMAGE 23- These pastries, cultivated in France, are picked very young by hand. their flavor is reminiscent of the artichoke. Delicious "à la croque" tasted, they are perfect to accompany cured meats.
/ IMAGE 24- The Albert Ménès pickles of vegetables are made in Provence, from fresh vegetables from organic farming and harvested when just ripe. These vegetables are then carefully sliced and cooked from a sweet and sour recipe from Reunion Island. According to tradition, cabbage, carrots, cauliflower, green beans and onions are delicately seasoned with ginger, garlic and spices, then candied in a spicy and colorful sauce. All the peculiarity of the Albert Ménès ORGANIC pickles lies in the crunchy texture that the vegetables have kept after confectionery.
/ IMAGE 25- Albert Ménès offers you his Beldi lemons candied whole with salt. The Beldi or Bergamotte lemon is a variety that only grows in Morocco, and mainly in the Marrakech region. It is recognizable by its small size, its rounded shape, its extremely thin skin, its generous fragrance and its orange-yellow color.
These Beldi lemons are harvested only once a year, from the end of December to the end of February, which gives this product an exceptional character. Sliced and then salted, these small lemons are immersed in a brine bath for at least a month, in order to guarantee optimal confectionery.
/ IMAGE 26- Grown on the island of Madagascar, the green pepper berries are picked from the pepper vine when they are still green and tender. Barely harvested, the berries are sorted manually before being put in brine.