“Verjus” from Gamay du Beaujolais

✓ Made in France by chef Philippe Bellan ✓ Made from authentic ingredients: preservative-free ✓ Eco-responsible ✓ 100% artisanal For optimal conservation, keep refrigerated and reseal after each use.
 The Romans planted the vine then used verjuice, a green grape condiment and acid picked during the summer. In the Middle Ages, verjuice reigned over all cuisine which did not yet know lemon. 
Le Larousse de la cuisine cites verjuice mustard which would give “a better flavor than vinegar”. My condiment is obtained from pruned grapes taken from Gamay vines grown organically in Beaujolais. The juice obtained after pressing is lightly seasoned then pasteurized.