Range CLOVIS offers a whole variety of Vinegars and Mustards. Its specialities is before all the Vinegar and the Mustard from Reims. Leading products since 1976, the range increase . Clovis made a name on the national and international plan.
We propose to discover each product of the Clovis range by giving you suggestions for your menus.
Unique Italian speciality, exclusively made in the region of Modena. Made with from Trebiano grape variety and concentrated and cooked grape must, its taste is very aromatic and extremely sweet.
It goes perfectly well with olive oil for any Mediterranean type seasoning. It can also accompany marvellously meats and also, quite originally, certain cheeses like Parmesan, or also fresh strawberries, and even vanilla ice cream.
This vinegar is exclusively made from Normandy Cider, doubtless the most reknowned cider in Europe, which brings this particular apple flavour.
Its digestive qualities made it the best vinegar for any type
of seasonning, or also with chicken or for fish.
The addition of honey aroma pleasantly completes the cider vinegar, by giving it a sweetness which is perfect for discrete seasonings. This
mild mixture has digestive and toning virtues. Its fruity and sweetness are advised with the chicory salads, and for the cooking of
meats in sauce.
On the basis of a white wine vinegar, a bouquet of sage, thyme, and rosemary spreads naturally its Provençal fragrances. It is the ideal vinegar for summer salads with tomatoes, olives or tuna. It goes naturally well with olive oil.
It became a classic product allying the tannic strength of red wine vinegar to the fruity sweetness of the raspberry. The use of a pure raspberry juice guarantees the nature of the taste. This vinegar agrees in seasoning of mixed salad, including fruit salads, and is
also used for deglazing calf's liver, duck steaklets or gizzards.
It became a classic product allying the acidity and the woody notes of Reims Champagne vinegar to the fruity sweetness of the raspberry juice. The use of raspberry juice guarantees a product of high quality.
This vinegar agrees in seasoning of mixed salads, including fruit salads, and is also used for deglazing veal's liver, duck steaklets or
gizzards.
Produced with selected wines for the amplitude of their bouquet and their ruby colour, the red wine vinegar is matured for 12 months in oak barrels in our wine cellars,
to acquire the roundness and the wooded notes which characterize it.
Its full ample bouquet adds flavour to salads, meats and deserts.
The Reims Champagne Vinegar is a great speciality of the Clovis range made with disgorged wine from Champagne wines. Aged in oak
barrels, its unique smoothness and its full wooded bouquet make it an exceptional product on the market. It is appropriate for all types of
seasonings, vinaigrettes and sauces.
This sherry vinegar Reserva vintage, comes from the slow mutation in oak barrels of wines from Sherry province in the South of Andalusia in Spain. Its smell reminds us of cooked wines
and dry wood. This vinegar is powerful with a taste of walnut and Madeira. He is very nice with walnut oil for the mixed salads. It is also ideal for deglazing veal's liver or for white meat sauces.
It is a mustard with Indian flavours due to the power of Curry which wakes up our gustative senses. An ideal accompaniment with poultry, lamb, fish: monkfish or even in St Jacques shells's seasonning.
The Clovis Dijon mustard is of course a great classic in French cooking! Caracterized 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 ...
This mustard evokes the perfumes of the South France, and is made from tomatoes, basil, peppers and garlic. It blends perfectly with
grilled white meats, and your sauces for fish such as red mullet filet and particularly St Jacques scallops.
This mustard releases the powerful fragnances and natural flavours of thyme, basil, marjoram and rosemary, evoking the sweetness of Provence.
It is used to accompany meats
and grills but also in seasonnings
for Southern salads.
Sweet, red fruits and spicy flavours characterize 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.
The Reims Champagne Vinegar is a great speciality of the Clovis range made with "vins de dégorgement" from Champagne wines. Aged in oak barrels, its unique smoothness and its full wooded bouquet make it an exceptional product on the market.
It is appropriate for all types of seasonings, vinaigrettes and sauces.
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 mushrooms dishes, and can be used in vinaigrette and also in a famous French dish: chicken with tarragon.
On the Reims' mustard staple, the tomato freshness, bringing at the same time sweetness and hotness, constitutes the originality of this alliance. The Tomato Mustard is very fine with white meats, and can be used in vinaigrette or
even mixed in pastas, a pure pleasure ...
The alliance of sweet mustard and walnut paste, reveals sharpness and bitterness at the same time for the taste of our palates.
This very typical mustard may be used to season your salad sauces and mixed gizzard salads, foie gras or even chicory salads.
Its pleasant and very sweet taste is the result of the maceration of the whole mustard seeds in the cider vinegar. It marvellously accompanies white meats, and is also used for vinaigrettes.
Refined mustard with a rustic and regional character due to a very high content of mustard seeds, which brings strength to the taste and the hotness, and also due to its unique ingredients such as the Reims Champagne Vinegar. The Reims Champagne Mustard naturally goes 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 avocado seasoning. It can be used for cooking, especially for fish.
The Clovis hazelnut oil respects the traditional method that guarantees its hazelnut taste, that are so aromatic. This oil is particularly suitable for cold sauces, and wonderfully accompanies gizzard salads, or duck and goose conserves.
Walnut oil is a great French tradition in oil domain. 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 sauces in green salads, chicory salads and lamb's lettuce, or even walnut and apple composed salads .
This oil has got a powerful and expressive flavour, its colour is green like the fruit. It can be used as well in sweet as salted dishes. Ideal at the end of cooking fish and seafood like scallop. Suits to lemon juice and balsamic vinegar.
Crunchy, extra-fine and true green are the main qualities of French gherkins. Preserved in a juice with vinegar, tarragon, white pickled onions, mustard seeds and coriander, the sharpness of the gherkin becomes very delicate.
Vinegars and Mustards Clovis.
