In culinary terms, France has set the bar for well over 500 years. Adopting early cooking techniques from the Italians; flavor profiles from the Moors; embracing new world food groups, and serving concepts from the Russians, the French have created a food culture that is, in many respects, the envy of the world. In fact, the importance of the French food culture has finally been validated by inclusion in UNESCO’S World Heritage List, along with such notable national cultural contributions as Japan’s Kabuki Theater; Spain’s Flamenco music and dance; India’s Yoga discipline and Argentina’s Tango.
It took two years of lobbying by President Nicolas Sarkozy (French President from 2007-2012) along with a brigade of French chefs, academics and politicians to earn their coveted spot in 2010. The “gastronomic meal of the French” — defined as “a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking” — took its place on UNESCO’s Intangible Cultural Heritage List celebrating world art forms and traditions.
vomFASS honors the French culinary culture offering over twenty epicurean oils, vinegars, liqueurs and spirits made in France.
Oils & Vinegar
Bordeaux Red Wine Vinegar
Refreshing, medium bodied vinegar from red wine.
FassZination Almond Oil
This sophisticated oil made from sweet almonds is perfect for adding aroma to cookies, pastries and desserts; it is also a fine addition to vegetables.
FassZination Hazelnut Oil
Made from roasted nuts, this exquisite oil has a delicious, slightly nutty taste perfect on cakes and cookies, or as a finish for pasta or vegetables.
FassZination Pistachio Oil
An especially delicate and fine oil with a sweet aromatic charm that enhances cream dishes, salads and fish. Spectacular vanilla ice cream topping.
FassZination Sesame Oil
Gentle roasting before milling and pressing makes our sesame oil vierge exceptionally aromatic. The pleasant, nutty taste is an enhancement to Asian dishes.
FassZination Walnut Oil
This superb oil is made from roasted walnuts with an intense nutty flavor that perfectly underscores chicory, endive or any salad.
Black Currant Liqueur
This classic spirit from Burgundy is often mixed with sparkling wine, but also widely used in the kitchen. Drizzle over cake or ice cream, in fruity sauces for game meat or splash in pie dough.
Our Elderflower Liqueur has a rich body and mouthfeel of honey-like sweetness. Try this liqueur over vanilla ice cream.
Cerises Rouge Liqueur
This deep red fruit liqueur with a base of cherry brandy has an intense ripe cherry flavor and a robust character. Delightful served neat or when used as part of your favorite classic cocktail.
A sweet raspberry liqueur with ripe, natural flavor. This delight stands alone as a cordial but also mixes well with numerous ingredients for fun cocktails.
Liqueur de Gingembre
If you love ginger, this is an absolute must-have. Full of intriguing warmth and sweetness, this specialty is excellent in cocktails, on its own, or drizzled over ice cream.
Pink Grapefruit Liqueur
This slightly bittersweet, delicately fruity liqueur made from grapefruits is produced in France and specially crafted for vomFASS. It is a wonderfully versatile liqueur and can be enjoyed well-chilled or poured over ice.
A pleasant purple hue, this liqueur has a delicate aroma of violets. As you inhale, notes of cake frosting, sweet licorice, and freshly cut grass come forward in a pleasing manner. The taste is smooth and sweet with a lingering floral finish.
Wild Rose Liqueur
This luxurious spirit with its unforgettable bouquet of fresh cut roses brings romance to your favorite cocktails.
Absinthe Libertine 55
This classic and award-winning absinthe is made from the original 1859 recipe. With a bold herbal spiciness this intriguing absinthe will delight and captivate you.
Absinthe Libertine 72
This fanciful French liqueur should be enjoyed in the classic manner by preparing it with water and sugar. In addition to the essential wormwood herb, this absinthe includes anise, star anise, fennel, coriander, and licorice root.
Lose yourself in the deep, dark aroma of vanilla and brown sugar with this excellent French brandy. Its flavors are light and sweet with a lengthy finish. Aged for 10 years in French oak from the Tronçais Forest.
This tantalizing brandy has deep aromas of plum, mulberry, and smoke. The savory flavors of strawberry, iodine, and vegetable fill the palate. Aged for 25 years in French oak from the Tronçais Forest.
Bas-Armagnac is a distinctive style of French brandy produced in the heart of Armagnac. These handcrafted distillates are carefully matured for decades in oak casks until they are released. A fascinatingly rich & multilayered spirit, with supreme aroma, stunning silkiness & an endless finish.
This classic calvados is made from a selection of specially grown apples fermented into a dry cider, distilled and aged for 25 years. A beautiful and sweet aroma yields to a slightly dry tartness with a smooth finish. An excellent sipping brandy.
Cognac Cuvée Paradis
All good cognac producers have a paradise, the locked part of the cellar, in which they mature the best and oldest cognac. Gérard Seguinot, a producer of the finest cognac in the Grande Champagne, released this rare cognac from his own paradise.
This cognac has a rich nose of butterscotch, pecans and sassafras. The taste is oaky and floral with notes of crème brûlée, clover and dandelions.
X.O. is the highest quality certification for French brandy and asserts the spirit has aged in oak casks for a minimum of six years. This dark Cognac opens with bold honey flavors and leaves a long, luxurious finish of pears and cinnamon.
Visit your local vomFASS for a culinary tour of French specialties. Regardez…goût…délice!
Toni Jakovec March 20, 2017
- 6 chicken thighs
- 1 T vomFASS Sun Meadow Rapeseed Oil
- 1 leek, cleaned & thinly sliced
- 3 garlic cloves, minced
- ¼ c vomFASS Calvados Napoleon
- 1½ c apple cider, unfiltered
- 1 t dried thyme
- ½ lb shiitake mushroom caps, thinly sliced
- ¼ c heavy cream
- ¼ c Italian parsley, chopped
- vomFASS salt & pepper
- Salt & Pepper chicken thighs.
- In a large Dutch oven heat the olive oil over medium heat.
- Sauté chicken thighs until golden on each side; about 5-7 minutes per side. Remove thighs to plate and set aside.
- Sauté leek until soft over low heat; about 5 minutes.
- Add garlic; stir and cook about 1 minutes.
- Deglaze pan with Calvados. Add apple cider.
- Return chicken to pan, sprinkle with thyme and cook over low heat for another 10 minutes.
- Stir in mushrooms and cook another 10-15 minutes. Chicken should register 140 on instant thermometer. Stir occasionally.
- Stir in cream and season to taste with salt & pepper. Cook another 5 minutes until thickened.
- Add parsley; stir.
- Adjust seasoning & serve.
Recipe may be doubled or tripled