This vinegar is artisanal, it is produced by a woman: Nathalie Lefort. We are in the Eastern Pyrenees, between Banuyls and Port Vendre, a house called Guinelle clings to a hill, that of Nathalie Lefort where she installed her vinegar maker. For twenty years, this woman has been making a Banuyls vinegar in an artisanal way, that is to say that the wine from the local Banuyls appellation has gone from wine to vinegar. Aging under the hot Mediterranean sun gives this vinegar a strength, a flavor, giving very aromatic taste properties depending on the age of the wine, leaving it to nature.
Damien Olivier: Nathalie, passionate about wine, shares the adventure with her son Adrien, both rigorously select the quality of the wines given by the winegrowers. This nectar is very successful on the most beautiful tables in France and also abroad.
Vinegar is an exceptional product of everyday life, it becomes a luxury product that is tasted like a grand cru. It is used a lot in cooking, to make sauces, deglazing, vinaigrettes, marinades. You can find this Banyuls vinegar in Bordeaux, in the “Garde-Manger” delicatessen on rue Ausone Porte Cailhau, as well as other products from the “La Guinelle” vinegar factory.
Dada sommelier is in fact Damien Olivier, the sommelier of the Avant Comptoir du Palais place du Palais in Bordeaux, a place of pleasure for all Bordeaux gourmets, run by Julien Camdeborde (the nephew of Yves Camdeborde, the Chef who created the bistronomy). Damien and Julien, two people who have been working together for several years, looking for the best pairing with seasonal culinary creations. After a classic career, Damien Olivier worked at St James in Bouliac under the orders of Chef Michel Portos. Then, a stop in London then in the Seychelles, and return to France for the opening of the Intercontinental in Marseille. It is in this city that Damien Olivier embarked on a quest for travel. If you want to know more about him, go to Place du Palais in Bordeaux at the Avant Comptoir du Palais.
– @Isabelle_Wagner