Pear Vinegar – Famille Guesdon

Less acidic and with softer flavours than its cousin, cider vinegar.

It is mainly used to enhance all types of salads and composed dishes (such as walnut and blue cheese salad, goat cheese and pear salad…), or to accompany seafood such as oysters.

It can also be used to deglaze duck breast, pan-seared foie gras, or scallops.