Moments of Pleasure

A sip of vinegar in the morning – for fewer insulin spikes and balanced energy.

The acetic acid in vinegar and balsamic vinegar slows stomach emptying and inhibits enzymes that break down carbohydrates into glucose. Just 1–2 tablespoons with a meal can reduce the subsequent rise in blood sugar by up to 20–30%. Balsamic vinegar made from naturally fermented apples also contains polyphenols, which support this effect. A spoonful over salad – a small habit with a measurable impact.

This effect is described by French biochemist Jessie Inchauspé, known as Glucose Goddess, in the following video:

Watch now

Finishing

  • Perfect over grilled vegetables, fish, steak, or burrata
  • Ideal for finishing soups, creams & warm dishes
  • Depth & elegance for risotto and pasta

Marinades & Glazes

  • Balsamic glazes for meat, roasted vegetables or tofu
  • Vinegar as a base for modern marinades, pickles and bowls

Desserts

  • Balsamic vinegar with strawberries, peaches, ice cream & cheesecake
  • Vinegar for compotes or to balance sweet dishes

Modern Drinks

  • Gin & Tonic Balsamic
  • Balsamic as an elegant acidity in cocktails
  • Refreshing aperitifs with citrus or mineral water

Our Recipe Recommendations

Duck Breast with Peaches & Balsamic Onions

Ingredients

  • 2 duck breasts
  • 2 peaches (sliced)
  • 1 onion (finely sliced)
  • 2 tbsp balsamic vinegar
  • Salt & pepper

Preparation

  1. Sear the duck breasts skin-side down until golden brown.
  2. Add peaches and onions, sauté briefly.
  3. Deglaze with balsamic vinegar.
  4. Finish cooking in the oven at 200 °C for approx. 8–10 minutes.
  5. Let rest briefly and serve.

Vinegar Sorbet with Fresh Rhubarb

Ingredients

  • 500 ml water
  • 250 g sugar
  • 160 ml vinegar
  • 100 g rhubarb (finely diced)

Preparation

  1. Mix water, sugar, and vinegar.
  2. Add diced rhubarb and let steep for 2 hours.
  3. Freeze the mixture in an ice cream maker.
  4. Serve immediately or let thaw slightly for a creamier texture.

Eggplant "British Style" in Sweet and Sour Marinade

Ingredients

  • 2 eggplants
  • 3 tbsp olive oil
  • 3 tbsp vinegar
  • 100 g sugar
  • 100 ml water
  • Pepper

Preparation

  1. Slice the eggplants and grill or roast them.
  2. Mix vinegar, sugar, and water, then season with pepper.
  3. Let the eggplants marinate for 1–2 hours.
  4. Serve lukewarm or cold – ideal as an appetizer or side dish.