La Bagnetta - 140g

Bagnetta is an old recipe of the fishermen of Nice. In the last century, the fishermen sold their fish on their small boats. At the end of the day, they would go home with the small rock fish they had not sold. To eat these fish with dry flesh, they used to accompany them with a sauce made of tomatoes, basil, chilli and olive oil. This old recipe has been adapted to make it as tasty as possible.

Origin and Raw Materials: The field-ripened ingredients selected for this traditional Mediterranean sauce are cultivated under the sun in the backcountry of Nice. The recipe features premium locally grown tomatoes, red bell peppers, and fresh onions blended with high-grade extra virgin olive oil, garlic, and a selection of wild regional herbs.

Producer: The culinary house Le Clos de Laure was established in 2001 by Jean-Luc Bertin and his wife Marie-Laure. As a former pastry chef in prestigious luxury hotels along the Riviera, Jean-Luc Bertin infuses the brand with an uncompromising rigor, exactness, and taste structure that defines their gourmet creations, now crafted alongside their son Jérôme. While welcoming food lovers in their elegant shop located on Rue Verdi in Nice, they protect the pure gastronomic heritage of their land.

Production: The preparation is meticulously carried out at the family facility in Drap. The fresh tomatoes and sweet peppers are cored, finely chopped, and slowly simmered with onions and garlic in a traditional open vessel. This slow concentration allows the natural juices to reduce and the sugars to caramelize gently. The rich mixture is then blended with cold-pressed olive oil, ensuring a dense, velvety texture without any artificial stabilizers.

Tasting: This small-batch creation shows an appealing, deep coral red color with a soft, matte appearance. The mouthfeel is remarkably rich yet textured, presenting fine vegetable fibers that reveal its non-industrial nature. On the nose, sweet aromas of stewed tomatoes and roasted peppers dominate, rounded by clean olive notes and a aromatic basil perfume. The first taste delivers a deep, sun-drenched sweetness, followed by an elegant, savory herbal finish.

Tasting Advice & Keeping Potential: Serve this premium sauce at room temperature around 18 to 22 degrees Celsius. Generally speaking, it is highly versatile for creating sophisticated cocktail appetizers, dressing fresh pasta dishes, or serving alongside cold meats. More specifically, it will perfectly elevate crispy toasted French baguettes, grilled farm poultry, or poached white fish. It pairs magnificently with a structured dry Bordeaux Blanc or a crisp, mineral Burgundy Chablis available at lavinothequelaroche.com. Once opened, keep refrigerated and consume within 10 days.

Awards & Environmental Certifications: Prepared in a fully certified HACCP facility, this artisanal recipe is strictly GMO-free. The producer focuses on clean agricultural methods by maintaining exclusive short supply chains with small-scale local farms along the French Riviera.