Technical guide
| Ingredients | Ginger, Szechuan peppercorns, chile pepper, *mustard, spices. |
|---|---|
| Allergens | * Mustard |
| Origin | Original creation |
| Net weight | 40 g |
| Storage / Use | In a cool, dark, dry place. |
| Price incl. tax | €8.90 |
Use to season salad dressings and vinaigrettes.
Recommendations
Use to flavor all types of vinaigrettes: lemon and olive oil, red wine vinegar-and sunflower oil, sherry vinegar and walnut oil…
Then toss with a butter lettuce, arugula, or mesclun salad. Add to warm vinaigrettes that are spooned over sautéed or steamed fish.
Then toss with a butter lettuce, arugula, or mesclun salad. Add to warm vinaigrettes that are spooned over sautéed or steamed fish.
Perfume
The liveliness of Szechuan peppercorns is paired with ginger's icy heat.
Olivier Rœllinger's words
After the cold seas and icy winds that blow from the north, the first trade winds (Alizés in French) blow in like a long lost companion on an Atlantic crossing. They offer a first taste of warm breezes and carry with them the flavors of southern seas. How then could a basic vinaigrette be transformed using these unexpected fragrances and flavors?
My goal was to find a combination that tasted of the winds that blow over the southern seas, a spice blend with bold, impetuous character.
My goal was to find a combination that tasted of the winds that blow over the southern seas, a spice blend with bold, impetuous character.