Since more one century, BEAUFOR perpetuates in Reims, the great tradition of the French kitchen. Through the selection of best produced soil, the respect of authenticity and excellence of the taste, BEAUFOR mixes savours and the feelings to bring its products to their optimal quality. Internationally considered, the vinegar ranges, mustards, oils and gherkins proposed by BEAUFOR offer to the consumers the complement essential to the most refined kitchen.
Italian vinegar, only in Modène's region. Very tasty and extremely soft, it perfectly matches with olive oil and for all type of mediterranean seasonning. It originally accompanies some cheeses such Parmesan, or strawberrys or even vanilla ice cream.
The selection of Chardonnay wine's grape variety, guarantees to this product all the olfactory and gustative caracterics. The notes makes of this vinegar a fine Gourmet one, running after difference and caracter.
This vinegar is exclusively made with Normandy Cider. Its digestive qualities made it's now the Number One, for all types of seasonning, or for Vinegared chicken.
The selection of Merlot grape variety guarantees to this product olfactory and gustative caracterics. The notes make a fine gourmet vinegar, looking for difference and caracter.
The sage bouquet, thyme and rosemary naturally diffuse the provencale smell in the white wine vinegar. Ideal for summer salads and obviously suits with olive oil.
Classic product which combines the red wine vinegar's tannic strenght, and its raspberry fruity softness. Ideal for veal's liver
disglasing, duck breast, or gizzard.
Beaufor's range great speciality. Its unique delicacy and its ample and wooded bouquet, make a unique vinegar, suiting with any seasonning type, vinaigrette, and sauce.
Needless to prepare a vinaigrette for sea food, just a trickle of this vinegar is enough; but it can also be served with rustic salad, cucumber tomato cream, lettuce or leek.
Spanish vinegar, result of the Provence sherry (south Andalusia in Spain) wine's slow conversion in oak barrel. Its strenght suits very well with walnut oil for salads. Ideal to spice up the white meat's sauce.
The Clovis Dijon mustard is of course a great classic in French cooking!
Characterized by its very high mustard seed content, this mustard assures a powerful and hot taste. It can be widely used and is particularly adapted to different warm uses. It blends with all your
dishes: meat, fish, vegetables, seafood salads and sauces ...
The use of green peppercorns in this mustard guarantees an authentic taste and an unique hot flavour. The green peppercorn mustard is ideal with red meats.
Acid and sweet, its bouquet and its silky texture are very characteristic. Its originality takes after the nobility of its ingredients, especially honey. Its use may be standarded for all seasonings, mainly in accompaniement with meat and for all sorts of vinaigrettes.
Original recipe mixing the traditionnal mustard's hotness and Cayenne's hot pepper.
Can be used to spice up your meat or your fish, but can also be used to add spice to your exotic dishes.
This mustard releases the powerful fragrances and natural flavours of thyme, basil, marjoram and rosemary, calling up the sweetness of Provence.
Used to accompany meats and grills but also in seasoning for Southern salads.
Spices fragnance, red fruits and sweet flavours,this how we could describe this original and coloured product.
A mustard appreciated by the chefs who care about quality products.
It is used with whim in vinaigrette or mayonnaise. This mustard ideally accompanies white meats, game, duck steaklet and can also be used as a confit with foie gras.
This mustard stands out by a strict and exclusive use of tarragon leaves, which gives to this mustard a suave, delicate and natural taste.
The Tarragon mustard enhances the flavours in mushroom dishes, and can be used in vinaigrette and also in a famous French dish : chicken with tarragon.
On a Reims' base, the tomato freshness gives a kind of softness which makes all the mustard's originality. Perfect with salad sauces, seasonnings, and even sandwiches.
This mustard keeps its originality thanks to the maceration of the whole mustard seeds in the cider vinegar.
It marvellously accompanies white meats, and is also used for vinaigrettes.
Great standard which can not be ignored just as Dijon's mustard. Refined mustard with a rustic and regional character due to a very high content in mustard seeds, which brings strength to the taste and the hotness, and also due to its unique ingredients such as Reims' Champagne Vinegar.
The Reims Champagne Mustard goes naturally with red meats or cooked pork meats, charcuterie, and is also used for warm sauces.
The flavour of almond oil is very delicate. A light amber colour, it is recommended for St Jacques scallop or prawn salads, and also for seasoning avocado. It can be used for cooking, especially for fish.
The Clovis hazelnut oil respects the traditional method that guarantees its taste of hazelnuts, that are so aromatic. This oil is particularly suitable for seasonings and cold sauces, and wonderfully accompanies gizzard salads, or duck and goose conserves.
Walnut oil is a great French tradition in the oil's field. The Clovis walnut oil is the result of a traditional and ancestral method, whose respect is necessary for the authenticity of its particular taste. Its flavour is sweet and delicate. It is recommended for the green salad's sauce, chicory salads, lettuce, or even walnut and apple composed salads.
Balsamic Glaze is a unique product destined to all sorts of Chefs, who combine the balsamic vinegar taste to a dense and ideal homogeneous consistency for decoration and garnish of the most refined meals.
Crunchy, extra-fine and true green are the main qualities of French gherkins. Preserved in a vinegar juice, tarragon, white pickled onions, mustard seeds and coriander, the sharpness of the gherkins becomes very delicate.
authentic savours.
