Network BALF
Our Bio Aromatics:
Our biological aromatics: 
Our aromatics biological are conditioned out of bottle of glass of 10 Cl
| Common noun | Botanical name | Part used |
Common noun | Botanical name | Part used |
| Dill | Anethum graveolens | S
|
Tarragon | Artemisia dracunculus | F
|
| Green anise | Pimpinella Anisum | S
|
Fennel | Foeniculum vulgaris | S
|
| Garlic of the Bears | Allium ursini | F
|
Juniper | Juniperus communis | FR
|
| Coriandre | Coriandrum sativum | S
|
Parsley | Petroselinum sativum | F
|
| Cumin | Carum caraway | S
|
Abbreviations employed in the List: FL = Fleur; F = Sheet; SF = Flowered Celebrity; FR = Fruit; BO = Bud; BF = Flowered Bouquet; R = Root; S = Seed; CA = Flowerhead.
Our culinary mixtures bio:
Biological mixtures of plants coldly ground, conditioned out of 
bottle of glass of 10 Cl.
- Starchy foods: for dry cereals, vegetables, the pastes, etc
- Red meats: for ox, sheep, duck, etc
- White meats: for calf, poultries, etc
- Game: for dishes out of sauce, sauerkraut, potfuls, etc
- Poisson: with the furnace, the short bubble, in curlpaper, etc
- Salads: and for believed or cooked vegetables.
Our Salts with the Grasses bio:
Mixtures of 1/2 of plants biological and marine salt de1/2 not grooved; out of bottle of glass of 10 Cl.
- Salt of Livèche: (perpetual celery) 50% Levisticum officinal marine salt 50%
- Salt for Grills: 50% grass of Provence, 50% marine salt
Our Bio Vinegars:
After having made ferment Natural honey of mention and Progress in water, dry hydromel obtained is transformed into vinegar in barrels according to the method orléanaise by natural oxidation and without yeast addition nor of enzymes. This way or hydromel changes slowly in barrels of 220 liters regularly filled and tapped allows, thanks to the Micoderma aceti which is formed on the surface (the famous mother of vinegar), to transform alcohol into acetic acid. Time, the air and wood work together to preserve and develop the flavours while avoiding reinforcing the aggressive character of the product.
This mature vinegar and elutriates in the wood lightnings during six months before being bottled. Its delicate acidity and its low content of tannin allow the plants or the fruits, which aromatize it, to express their savours as well as possible. All honey is transformed into acetic acid and there does not remain any more sugar. We in the same way manufacture our wine vinegars with wines resulting from grapes from the organic farming and our cider vinegar starting from our apple juice resulting of more than thirty varieties of old apples.
Our Biological Wine vinegars:
Wine resulting from grapes cultivated according to the rules of the organic farming (bottles of 50cl).
Nature, Garlic, Shallot, Livêche, Vinegar of Cider AB.
Our Honey bio Vinegars:
Aromatized with the plants and the biological fruits, manufactured starting from honey of mention Natural and Progress acetized by natural oxidation (bottles of 50cl).
Garlic of the Bears, Tarragon, Marjoram, Origan, Hot red pepper, Rosemary, Sage, Fleur de Sureau, Lemon-yellow Thyme, Blackcurrant, Raspberries, Wall wild, wild Myrtilles.
Our biological aromatized oils
Our biological aromatized oils are conditioned in bottles of 50 Cl.
- Soft oil: biological sunflower oil to aromatics
- Strong oil: biological olive oil aromatics and peppers
