Capers,
tiny onions or gherkins, here again, just as with our mustard
and vinegar, we pay the utmost attention to the provenance and superb
quality of our raw materials.
After that comes calibration : the selection of small fruits is a
guarantee of gustatory quality.
: : :
preparation : : :
:
: For the capers and onions
First of all pickled in brine, the fruits are then rinsed in water to
desalinate them before being bottled in jars with vinegar.
: : For the gherkins
Selected extra small and crunchy, these are placed in the jar and
covered with a vinegar based mixture flavoured with tarragon and spices
(jealously protected recipe!!) before being capped and pasteurised.
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