Red and white onions, French shallots and pink peppercorns, flavoured with Part des Anges 97 of l’Orpailleur. All the ingredients needed to exalt a foie gras terrine yearning for ice wine

Ingredients: Three onions, Part des Anges 97, balsamic vinegar and white wine vinegar, olive oil, raw sugar, pink peppercorns.

Storage: Refrigerate after opening.

Shelf-life after opening: 3 months

Price: $7

Weight: 100 grams

Suggested uses:
Grilled meats without sauce: As an appetizer on grilled chorizo. To accompany an entrée of chicken breasts or thick pork chops.
Cheese: With focaccia and mountain goat’s cheese or atop melted Bénédictin from St-Benoît’s abbey on country bread.
Terrines: Duck foie gras and feathered game terrines.