The verjus is the juice of the green, unripe grapes. It was used as a fine acidifier in ancient times.
With its bouquet, it is ideal for cooking and baking, but also sprayed with soda water, it is valued as a natural refreshment.
The acidity is milder than that of vinegar, the aroma more diverse and subtle than that of lemon juice.. In addition, it has the unique property that it does not mask the taste of food.