Inspired by the Mediterranean coast, this mustard is made with fresh shallots and anchovies. Delicious with fish.

This mustard has a real kick, thanks to the Espelette chilli in its recipe.

Full of the flavours of Provence - garlic, herbs and ripe tomatoes. A perfect summer mustard.

A mustard with all the verve and flair of the beautiful Catalan region from which it takes its inspiration. Gorgeous served with roast lamb.

It is the red wine in this mustard that gives it its lovely ruby colour and deeply savoury flavour. Try it with duck, black pudding or sausages.

The nettles used to create this lovely mustard won't sting you. They add a fabulous flavour to this rich, creamy mustard. Delicious with fish.

Brilliant with cold meats.

The chervil adds a slightly aniseedy note to this mustard, which is perfect with fish or white meats. You can also use it as the base for a deliciously original vinaigrette dressing.

A richly textured mustard with fresh, strong flavours.

Sunny flavours burst from this rich mustard. We suggest that you serve it with grilled meats and tomato salads.

This mustard is simply wonderful with cheese or foie gras, and can also be used to create delicious vinaigrette dressings.

Gorgeously fruity mustard. We love this with fish or grilled meat.

Fresh flavour, wonderful colour... a perfect partner for fish, or as the base for a sparky vinaigrette dressing.

This mustard is made with real figs and is particularly brilliant served with steak or grilled meats.

Maximum flavour is injected into this fabulous mustard by the addition of fresh tarragon.

Produced using only the essential ingredients, this is a straightforward yet brilliantly conceived mustard. Add it to sauces for enhanced depth and richness.

A classic green peppercorn mustard. Perfect with steak and grilled meats.

This precious elixir has a pronounced flavour of figs which can be used to enhance sweet as well as savoury dishes. Try it drizzled over pan-fried foie gras.

Inspired by Balsamic vinegar, this exclusive recipe is made using 3kg of muscat grapes for every litre of vinegar. Equally delicious in sweet and savoury dishes, it is the work of a master vinegar maker, Delouis.

An exclusive recipe inspired by Balsamic vinegar, made using 5kg of apples for every litre of vinegar. A precious elixir with a sensational balance between the acidity of the vinegar and the sweetness of caramelised apples. This vinegar lends itself to sweet or savoury dishes - try it in sauces, on roast meats, or drizzled over puddings to lend an exciting and unexpected kick of flavour.

Perfectly blended, harmonious and uniquely flavoured.

6% acidity

Aged for 12 months in oak barrels, the Banyuls wine used to make this vinegar lends a rich and aromatic flavour with notes of walnut, spiced bread and licorice. Delicious in marinades and dressings.

6% acidity

Delouis produce exquisite vinegars and this is no exception. Made using Bordeaux wine that has been aged for one year in oak casks, it has a deeply aromatic flavour of red berries that works brilliantly in marinades.

7% acidity.

A lovely, fruity vinegar, made simply and with no added colourings - just lots of real raspberries.

6% acidity

A white wine vinegar infused with best quality tarragon. Use to add a touch of freshness and refinement to vinaigrette dressings. It is particularly lovely with chicken dishes.

6% acidity.

A classic Provencal recipe, delicious with grilled fish and vegetables. It's also fabulous served as a dip or a spread.

Tartar sauce is mayonnaise with added gherkins, capers and aromatics. Delicious with fish or grilled meat.

This is a proper French mayonnaise produced by Delouis according to a traditional recipe, using real Dijon mustard, fresh eggs and just the right amount of seasoning. Serve with fresh seafood, shellfish, avocado salad, a sumptuous sandwich...

An absolutely delightful dressing, perfect for spring dishes. An obvious choice to accompany fish dishes, it is also brilliant with potato salad and carpaccio of beef.

We refuse, of course, to stereotype the French. Everyone knows that there is a world of gastronomic delights in la belle France that do not have anything to do with garlic.

This salad dressing, though, is quite simply, a bottle of stereotype, and we think it is delicious. So, without any apology, may we recommend this garlic vinaigrette for your salads this summer.