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Tondo Aged Balsamic Vinegar 250 ml
$60.00

Tondo Aged Balsamic Vinegar (12 years)

Tondo’s 12-year aged balsamic vinegar of Modena has a dark yet clear color resulting from extended cask aging. Ideal for pates, fish, meat and cheese plates it can also be enjoyed with dessert. Try drizzling a bit of Tondo’s aged vinegar on your favorite fruit or vanilla ice-cream. Experiment to create your favorite pairing.

*Temporarily out of stock – please call 617-266-2906 for availability!

 

 

Tondo Aged Balsamic Vinegar Reduction 250ml
$15.00

Tondo Aged Balsamic Vinegar Reduction

Tondo "Balsamic Cream" has captured the wonderful flavor of aged balsamic vinegar in a rich, syrupy reduction. This sweet and tart elixir presented in a convenient squeeze top bottle can be used to decorate pate, cheese, meat or dessert plates. A versatile gourmet ingredient that maintains the true flavor of Balsamic Vinegar of Modena.

 


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Fig & Balsamic Vinegar Confit
7.35 oz
$12.00
Fig & Balsamic Vinegar Confit

The marriage between luscious figs and aged balsamic vinegar makes this product an absolute necessity for any gourmet kitchen.


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Cornichons 12 oz
$4.00
Cornichons

These pickled gherkins are a must addition to any pate, terrine and mousse.


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Mini Toasts
$4.00
Mini Toasts

Great for appetizers, soups and snacks.


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Ultimate Serving Dish
$96.00
Ultimate Hors d’Ouvers Serving Dish

A Mother of Pearl serving dish with sterling silver detailing presented in a keepsake gift box. This serving dish comes complete with mother of pearl serving spoon. Ideal for foie gras and caviar hors d’ouvers or any other delicacy that requires that extra touch of luxury.
 
 

Tasting Tips

Fully-preserved foie gras is ready to be eaten. Do not spread foie gras like butter, just slice with a thin knife and put it on top country bread or petit toasts.

Semi-preserved foie gras is also ready to be eaten, just keep it in the fridge until tasting.

Once opened, keep the foie gras wrapped in cellophane during maximum 3-4 days, always refrigerated.

Fig & Aged Balsamic Vinegar Confit as well as Portwine or Champagne Jelly make flavorful and visually stunning to accoutrements to any of our foie gras offerings.