This unique recipe is elaborated like a perfume according to an exceptional know-how; fresh and fragrant geranium leaves from Grasse (Pelargonium Graveolens), some Andaliman berries and combava leaves are infused in white wine vinegar.

A creation born from the meeting of 2 passionate craftsmen: A nursery gardener, Yannick Fournet, French specialist of pelargonium and our master vinegar maker, Frederic Chaix. The variety used is rare because it comes from the original strain Pelargonium Roseumcreated for the perfumery in Grasse in 1850. The geranium leaves of Grasse, rich in essential oil, are also appreciated in gastronomy for their magical perfumes of rose, lemongrass, and spicy notes; as taste enhancers, wild Andaliman berries and combava leaves are added to the maceration.