White wine vinegar infused with freshly harvested Provençal tarragon adds an aromatic and light anise flavor when sprinkled over warm new potatoes with extra virgin olive, to deglaze a chicken sauté or to whisk into a sauce Béarnaise to serve alongside a ribeye.
Eugène Popelin, a pharmacist, opened a shop in the Marais to acquaint his Parisian clients with Provençal oils in 1822.
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