Spring is not far away and we dream of Provence, aperitifs in the sun, chill out and cocktails on the beach. Small listing of the 3 southern obsessions that will enchant the 2022 aperitif season.
Sip the sharpest gin on the French Riviera
Spritz and sake can get dressed. The must-drink of the moment is definitely exceptional gin . And on this ground, London no longer has a monopoly on cool.
The bottle that drives trendy mixologists, Parisian aesthetes and foodies alike? Le 44°N : a gin designed and produced at the Comte de Grasse distillery , under the sun of the French Riviera. It gives a juice worthy of the greatest perfumers with floral, citrus and woody notes, exquisite to drink neat like a tasting alcohol or in a stylish cocktail , especially if it's a Gin To' . Both neophytes and insiders love it.
Distinctive sign ? Its extraordinary blue jewel-bottle with a yellow cap, which turns into a decorative object, often a vase, after being tasted. To try it is to adopt it.
44°N available online , €75 for 50 cl
Dip in Niçois aioli
Les Niçois is not just the coolest southern restaurant in Paris or an insane range of groceries. It is above all a spirit and a lifestyle that should be reimbursed by social security. It's not complicated: the handcrafted food label, of course, enchants Parisian aperitifs like no one else. Starting with the Rosé Garcia, an amazing organic wine (€55 for a box of 6 bottles) launched in collaboration with the legendary José Garcia to toast LOL with irresistible caramelized cashew nuts, spicy chickpeas or homemade tomato pizzettes .
The gourmet upturn of the season? Dip their exquisite rosemary or olive mini-focaccias or poppy seed tuiles in a jar of Southern mayo! In this case, 3 glass jars to make Nissard mums pale: the aioli ( €4.50), the rouille (€4.50 ) or the Espelette pepper mayo (€4.50 ) which have a taste of coming back. We prefer to warn you: you will not resist.
Unearthing the new nugget of Iberian ham
We won't do you the offense of introducing you to Bellota-Bellota . The temple of sourcing, the Rolls Royce of Iberian ham for over 20 years, it's them. Not only do we find the best pata negra on the food planet, but we also stock up with seafood products (including smoked salmon and tarama) of a quality that cannot be found elsewhere...
Buzz food: the big bosses of Spanish Jabugo have unearthed a new treasure, the ultimate gourmet snobbery to offer to the foodies who matter. The Spanish charcuterie everyone is going to talk about? Manuel Maldonado 's Iberian ham from a unique and world-renowned Pata Negra, a guarantee of quality for great chefs... This purebred pig, from a 100% Iberian father and mother, corresponds to the native breed Pata Negra Albarragena . He takes full advantage of the 6 to 7 hectares of dehesa , his natural element. Manuel Maldonado works for taste above all else. It manufactures around 5,000 hams a year with a unique taste and exceptional tenderness, because the pigs only feed on bellotas (acorns) throughout their lives, in a unique dehesa . A quality product that will be enhanced by maturing for a minimum of 4 years…