FREE SHIP IN CANADA MIN. $75 - $10 FLAT BELOW

CHIEN NOIR'S CHEF WENTWORTH

Spring recipes inspired by our fresh olive oils and aged balsamics!

KEY LIME & COCONUT FIZZ

0.5oz Sicilian lemon white balsamic

0.5oz Key lime white balsamic 

0.5oz Coconut white balsamic 

1.5oz Spiced Rum (optional)

1 egg white

2oz. lime juice

Mix in a shaker over ice. Shake until frothy and creamy, strain into rocks glass.

STRAWBERRY & DARK CHOCOLATE PANZANELLA 

1 pint strawberries

¼ loaf sourdough(preferably day old)

¼ cup dark chocolate shavings

2oz of strawberry balsamic

2oz of dark chocolate balsamic

3oz sesame seed olive oil (plus some for dressing at the end)

1 cinnamon stick

Half 1 pint of strawberries, cube 2 cups of sourdough bread, shave ¼ cup of dark chocolate. Toast sourdough with sesame seed olive oil, until crunchy but still soft in the centre, toss with your fresh strawberries and plate. After this has been plated drizzle with dark chocolate balsamic, strawberry balsamic and a touch more sesame seed oil, garnish with shaved dark chocolate and fresh grated cinnamon.

WATERMELON & BLUEBERRY SALAD

1 cup watermelon (diced)

¼ cup fresh blueberries

¼ bunch of fresh mint

1/8 cup crumbled feta

2oz of lemongrass mint white balsamic

1oz Milanese Gremolata Infused Olive Oil 

Dice 1 cup of diced watermelon, add in ¼ cup fresh blueberries, drizzle with lemon grass mint white balsamic and Milanese gremolata, olive oil. garnish with fresh mint and feta.



10% OFF OUR FABULOUS OCTOBER DUO

WILD MUSHROOM SAGE & CRANBERRY PEAR