Vinaigrette Manufactory: Leblanc & La Tourangelle
Summer is served on a plate: crisp leafy greens, ripe tomatoes, new potatoes. What makes it something special is the vinaigrette – and for that you only need two good ingredients.
One part vinegar, three parts oil, a spoonful of Dijon mustard, salt, pepper. Shake, and you're done.
Both come from France, from family businesses that have been perfecting their craft since the 19th century.
Ölmühle J. Leblanc, Burgundy – Since 1878, nuts and seeds have been gently roasted and cold-pressed here, while vinegars mature undisturbed. A drop of walnut oil is often enough to carry an entire salad.
La Tourangelle, Saumur – In the past, small nut mills lined the Loire. La Tourangelle is one of the few that has continued this tradition for over 150 years – with oils, mayonnaises, and the recyclable tin can that protects the oil from light.
