At Lucas Carton, where they were then working, chef Julien Dumas and pastry chef Anthony Chenoz made the aged P.X. vinegar the seasoning of a barley and chocolate dessert. “Acidity is what seasons the dish,” explains Anthony Chenoz: the vinegar creates balance and “de-sweetens” the dessert. Julien Dumas has since opened Zostera.
Aged P.X. vinegar
Awarded the Épicure d’or 2018 in the vinegar category, our aged single-varietal Pedro Ximénez vinegar, with no added caramel, has 6 degrees of acidity.