Alongside renowned values of the European region, this complementary offer to that of wines gives pride of place to products from the new Reunion region. The Vendanges are also known for their selection of cheeses.
“We have a wide choice of cheeses, mainly french, but also from Italy, or Greek feta… In cheese as well as in wine, I am looking for quality products, created by men who respect ancestral know-how while using modern technologies, thus giving their production an irreproachable quality in connection with a very specific terroir. »
This rule, Dorothée de Sigoyer applies it to all her delicatessen offer. Thus Alfons Schuhbeck is a very famous German cook who makes blends of spices and their culinary use a real art in itself.. This is the latest novelty in a delicatessen offer that, with cheeses, nourishes the specificity of Les Vendanges cellars.
This offer, like that of wines, is carefully selected to meet the needs of a demanding clientele, but also curious. It gives pride of place to products from Réunion. We find the organic specialties of Rémy Lavison : a delicious Victoria pineapple jam, lemon caviar preserved in rum, vanilla, mixed rum of several kinds, especially in Faham.
This retired surgeon has started with great success in organic farming on the Gazelles estate in the Hauts de l'Est. Also to be discovered in sweet, Bean to Bar Factory in Grand Bois, a local production of chocolate bars made from cocoa beans and sugar only. In salty, Dorothée de Sigoyer displays her loyalty "since always" to the cannery of L’Atelier du Pêcher Gourmand : Foie Gras Semi-Preserved, smoked duck-breast filet, ready-to-eat ready meals (cassoulets, smoked duck with Cilaos lentils), processed in Piton Saint-Leu.
An offer complemented by dried duck breasts from Alain Roy -Net's Atelier Gourmet. In charcuterie, sound values reflect the concern for authenticity and respect for products. Linard pork sausages, Duck sausage from the southwest Fontalbat-Mazars, Palmagri foie gras rillettes. Or the Spanish charcuterie : Lomo, Chorizo & Acorn Salchichon (IGP Guijuelo) from Cardisan, an artisanal breeding of pure Iberian pigs, that grow in freedom and are fed only on acorns.
