Producer
"Head toward the orientation table at the top of the village—one of the most beautiful in France—and you’ll arrive at Jean-Michel Martias’s workshop. Part chemist, part chef, this vinegar maker thinks, experiments, and innovates by creating some of the most original balsamic vinegars. Favoring organically or biodynamically grown grapes of all varieties (Syrah, Grenache, Sangiovese…), he blends the musts according to his whims and current trends: Nepalese pepper, Marseille pastis, various chili peppers (Mexican chipotle, Espelette, habanero, charapita, and cacao…). About fifty flavors are now available for tasting at the vinegar bar set up in his shop, a true hub for meeting others and sharing experiences. A highly appreciated innovation among gourmet restaurants is balsamic vinegar in a block to be grated over salads, fish, and more… And since Jean-Michel is brimming with ideas, he has also created a fruit juice bar, the Élixir des Ocres, where you can enjoy a granita made from cooked grape must.
Production facility and shop: Zone Activité, Chemin le Puy, 04150 Banon. Roussillon Shop Hours: April through October: 7 days a week from 10:30 a.m. to 5:30 p.m. November and December: Thursday through Sunday from 11 a.m. to 5 p.m. January: Annual closure. February and March: Weekends only, 11:00 AM to 5:00 PM. Banon Store Hours: Year-round: Monday through Friday, 8:30 AM to 4:00 PM. June through September: Monday through Friday from 8:30 a.m. to 4:00 p.m. and Saturday from 10:30 a.m. to 5:30 p.m. Follow us on social media: Facebook (@Bals’Art) and Instagram (@balsartprovence)."
