Pistou - 130g - Sales

Origin and Raw Materials: The aromatic ingredients selected for this traditional southern French paste are cultivated under the Mediterranean sun in the backcountry of Nice. The recipe features premium locally grown large-leaf basil blended with high-grade extra virgin olive oil, fresh garlic cloves, and a touch of sea salt.

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 basil leaves are carefully washed, drained, and crushed cold with the garlic and sea salt. The mixture is then slowly blended with premium olive oil at a controlled temperature. This time-honored cold emulsification ensures a rustic texture that seals in all the raw character and brilliant green color of the herb without any artificial stabilizers.

Tasting: This small-batch creation shows an appealing, deep emerald green color with a soft, natural appearance. The mouthfeel is remarkably rich yet textured, presenting fine herb fragments that reveal its non-industrial nature. On the nose, powerful aromas of freshly crushed basil dominate, rounded by sharp garlic notes and a clean olive oil perfume. The first taste delivers a vibrant, sun-drenched herbal freshness, followed by a warm, lingering savory finish.

Tasting Advice & Keeping Potential: Serve this premium paste at room temperature around 18 to 22 degrees Celsius. Generally speaking, it is highly versatile for enriching summer vegetable stews, dressing fresh pasta, or marinating Mediterranean grilled seafood. More specifically, it will perfectly elevate a traditional Soupe au Pistou, fresh warm linguine, or pan-seared red mullet fillets. It pairs magnificently with a crisp white wine from the Languedoc region or an aromatic white selection from the Rhône Valley available at lavinothequelaroche.com. Once opened, keep the surface covered with oil, store in the refrigerator, 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.