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this exclusive recipe blends two Swiss treasures to offer a subtle balance between freshness and intensity
Volume: 200 ml
it made its way to Rome and eventually the entire world
Even prestigious
such as Franck Giovannini who has cooked up three Michelin stars in his Restaurant de l’Hôtel de Ville in Crissier
Beyond Balsamico this exclusive recipe blends two3454 Beyond Balsamico: for gourmets and all those who love to indulge. Like with cooking, the best things take time. Deep inside a natural tunnel in the heart of the mountain, in barrels made of Limousin oak, our 3454 Beyond Balsamico sits maturing patiently. It takes at least 10 years before this rare, highly sought after luxury delicacy makes its way into the kitchen. Even prestigious, award winning chefs, such as Franck Giovannini who has cooked up
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