Cook and Drink

Many years ago, we had the pleasure of being regular guests at the Auberge des Seigneurs in Vence, France. In those days the restaurant offered a wide range of beautiful dishes from the days of King François I, such as blue trout, roasted chicken, quail with Pruneaux d’Agen and tender lamb cooked on a spit before an open fire in the dining room.
Ah, Madame Rodi, we treasure these evenings, the beautiful food, the local wine, your dog (known to regular guests as monsieur Tim) and your infinite hospitality. We also remember your wonderful Coca Cola Light, which you would serve after dinner. It came in a huge Biot bottle and to the surprise, astonishment, shock of most of your new guests it was everything but light. It was a strong grappa with Boutons de Fleur d’Oranger (orange blossom buds). We can still see the broad smile on your face when yet another guest would take too big a sip of your powerful concoction.

Adding fruit can be a disastrous idea (just think about strawberry tea or sole Picasso) but the touch of acidity of raspberries makes them ideal to combine with vinegar. We follow Madame Rodi’s approach when making raspberry vinegar: simply combine the two and enjoy.

Use the raspberry vinegar wisely, for instance combine it with strong flavours, preferably umami. We use it in our favourite autumn salad with Porcini and Smoked Duck. The colour, the aromas, the taste: the vinegar and the raspberries integrate perfectly.

What You Need

• 250 grams of Excellent Organic Raspberries
• 250 ml White Vinegar

What You Do

Clean the raspberries, crush them with a fork and combine with the vinegar. Put in a jar and transfer to the refrigerator for one week, making sure to stir at least once a day.
Pass the mixture through a sieve, applying light pressure only. Pass the vinegar through a white cloth, squeeze very gentle. The result is probably a bit cloudy, so leave for a few days before using.