Balsamic Vinegar

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.


Bordeaux Red Wine Vinegar

It’s shiny carmine red colour annouces a red fruit note. In mouth, it’s astringent, charpented and wooded.


Cider Vinegar

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.


Lemon Spirit Vinegar

Thanks to its lemon juice which will give a tangy and zesty note to your mushroom salads and to your fish sauces.


Organic Cider Vinegar

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.


Provence Herbs White Wine Vinegar

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.


Raspberry Reims Champagne Vinegar

The addition of rasberry pure juice gives a fruity rise. This vinegarperfectly suits with composed salad’s vinaigrette, and spices fruit salads up.


Red Wine Vinegar aged 2 months in oak barrels

This wine vinegar is preserved for 2 months in oak barrels in our wine storehouse, to acquire the roudness and the woodeed notes wich caracterize it.


Reims Champagne Vinegar

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.


Shallot Red Wine Vinegar

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.


Sherry Vinegar

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.


Tarragon White Wine Vinegar

The real tarragon branch gives an anised taste so you can accompany your white meat and fish dishes.


Vinegar and Dried Plum Pulp BEAUFOR

May be used like a classic vinegar for seasoning, deglazing,...
Ideal to deglaze a filet mignon, fried foie gras, duck, game, but also seasoning for mixed salads and very original on vanilla ice cream.


Vinegar and Mango Pulp BEAUFOR

Elaborated with some real mango pulp, this vinegar with the brillant yellow color, made get married the acidity of the vinegar and the sweetness of mango.
May be used like a classic vinegar for seasoning, deglazing,... Ideal in salads with shrimp, crab, chicken, deglazing of stir fried vegetables, white meat, on carpaccio of scallops, papillote style fish dishes. May be used for dipping sauces with cream cheese, or cream.


Vinegar and Pulp of Tomato, Pepper Espelette Pimento BEAUFOR

May be used like a classic vinegar for seasoning, deglazing for white meat,...
Ideal on a tomato mozzarella salad, as seasoning for raw vegetables, or salads with goat’s cheese, cured ham.


Walnut White Wine Vinegar

The white wine vinegar is flavoured with a natural aroma. The walnut is suitable with chicory salad, or cheese dishes such as Roquefort.


White Wine Vinegar

Will you find the purity of the vinegared savour in this vinegar often used as disglasing for your sauces.


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