Heirloom apples from Normandy are pressed to make hard cider which is in turn fermented into vinegar. Aged for a smooth, complex flavor with a crisp finish. Combine with cider and whole grain mustard as a marinade for pork tenderloin to roast with apples.
Eugène Popelin, a pharmacist, opened a shop in the Marais to acquaint his Parisian clients with Provençal oils in 1822.
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