Before lemons were first brought to Europe, verjus was used to flavour and preserve food. It is now experiencing a renaissance.

During the early summer months, unripe grapes with the optimal level of acidity are selected for the production of verjus. Bright-green and tangy, the grapes are then pressed and pasteurized to yield an outstanding condiment.

Beautifully coloured and lightly acidic, it makes for a perfect flavouring of meat dishes, salads, sauces and even desserts and cocktails.