Vinegar and shallot

You know the "red sauce" used in France to accompany oysters? With this vinegar you will be able to relive the taste of eating oysters like in the bistros of Paris or by the sea in Cancale. The sauce is called "Vinaigre aux échalotes", which means red wine vinegar with shallots. The product we have selected is handcrafted by Monsieur Olivier in his laboratory, starting from the best wine vinegars from Provençal grapes.

Unlike the lemon, which we do not recommend to combine with the oyster, this sauce accompanies it in a way that the oyster without covering it. A small spoonful of vinegar is enough to make the combination balanced, we recommend using an oyster with a good rate of meat such as the Norman Prestige des Mers.