Products

Double-concentrated French tomato paste in a tube (150g), Louis Martin, 100% Provence tomatoes. Precise dosage to intensify sauces, soups and stews.

Extra-fine Avola almond dragees, pink (1 kg), traditional manufacturing. For baptisms, weddings and festive occasions.

Mymouné Orange Blossom Water (50 cl), 100% natural from Lebanon, distilled from bitter oranges. For baking and infusions with digestive properties.

Mymouné Rose Water (50 cl), 100% natural from Lebanon, highly fragrant Jouri rose petals, exceptional concentration. One spoonful is enough to flavor your desserts.

Velleminfroy natural sparkling mineral water (50 cl), vintage glass bottle. Individual size, to be served chilled at the table or as a non-alcoholic aperitif. Source from Haute-Saône.

Velleminfroy sparkling natural mineral water (1 L), vintage glass bottle. Serve well chilled, at the table, as an aperitif, or in a mocktail. Source from Haute-Saône.

Still natural mineral water Velleminfroy (50 cl), vintage glass bottle. Individual format, to be served chilled at the table or as a non-alcoholic aperitif. Source from Haute-Saône.

Velleminfroy still natural mineral water (1 L), vintage glass bottle. Serve well chilled, at the table, as an alcohol-free aperitif or in a mocktail. From the Haute-Saône spring.

Shallot semolina (1 kg bag), already peeled and finely chopped. It rehydrates quickly in all dishes and sauces, whether simmered or not. A time-saver without the peeling.

Échezeaux Grand Cru Domaine François Lamarche 2011 (75 cl), Pinot Noir from the mythical Vosne-Romanée terroir. Rare purity and elegance. A wine for aging. Drink responsibly.

Échezeaux Grand Cru Domaine François Lamarche 2012 (75 cl), Pinot Noir from the mythical terroir of Vosne-Romanée. Rare finesse and elegance. A wine for laying down. Drink in moderation.

Échezeaux Grand Cru Domaine François Lamarche 2013 (75 cl), Pinot Noir from the mythical Vosne-Romanée terroir. Rare finesse and elegance. A wine for laying down. Enjoy in moderation.

Candied orange peel strips Maison Cruzilles (1 kg), Master Confectioner in Clermont-Ferrand, 100% natural with no preservatives. For pastries, chocolates and cakes.

Pariani 10x10 Candied Lemon Peel Cubes (1 kg vacuum pack), a premium ingredient. To bring freshness and sunshine to your pastries and baked goods.

Candied lemon peel strips (1 kg), with a fresh and sunny flavor. For pastries, cakes, chocolates, and gourmet decorations.

Shrimp crumble with coriander and ginger (90g verrine), fresh and fragrant. Ready to serve as an appetizer on toast, as a starter, or to enhance a salad.

Black coley crumble with turmeric rice and peas, cream-white wine-candied lemon-chive sauce (370g verrine). Superior recipe, ready to eat.

Mackerel Crumble with Meaux Mustard, Maison Marthe (90g jar), MOF-certified recipe with fish from La Cotinière (Oléron). Briny flesh and crunchy grains, serve on toast or blinis.

Shredded Hake with Candied Lemon by Maison Marthe (90g jar), MOF recipe developed in La Cotinière. Delicate hake and zesty lemon, light, fresh, and fruity.

Crumbled sardine with lemon (90g verrine), fresh and fragrant. Ready to serve as an appetizer on toast, as a starter, or to enrich a salad.

Dill salmon crumble (90g verrine), mild and fragrant. Ready to serve as an aperitif on toast, as a starter, or to enhance a salad.

Sliced Emmental (80 slices 5 x 15 cm, 1 kg). For croque-monsieur, sandwiches and burgers.

Emmental Cheese Cubes (500g bag), ready to use. For salads, appetizers, quiches, and gratins.

French Emmental cheese, whole block (approx. 2 kg, per kg). For slicing or grating for gratins, croque-monsieur, and sandwiches.

Grated Emmental cheese, French origin (1 kg), ready to use. For gratins, pizzas, quiches, and pasta.

Nortindal Cuttlefish Ink (180g jar), intense black color and typical marine flavor. For seasoning fish, rice, pasta, bread, and croquettes in one step.

Nortindal cuttlefish ink in individual sachets (8 x 4 g), intense black colour and savoury seafood flavour. For pasta, risottos, sauces and seafood soups.

Nortindal sterilized cuttlefish ink (500g jar), natural marine coloring and enhancer. For black risottos, nero di seppia pasta, paellas, iodized sauces and broths.

Entrecôte ribeye de bœuf Wagyu A5 de Kagoshima (BMS 8-12), Kuroge Washū certifié JMGA. Découpée à la demande, de 200 g à 2,5 kg, sous vide.

Japanese Wagyu Beef Ribeye Grade 5, vacuum-packed ±4 kg. A generous cut with exceptional marbling.

Entrecôte (ribeye) de bœuf Wagyu Saroma A5 (BMS 8-12), ferme certifiée d'Hokkaidō. Pièce entière sous vide de ±2,5 kg, au persillage généreux.

Firebarns Montreal Steak Spice Blend (135g): salt, dehydrated vegetables, spices, mustard seeds. For meats, grilling, foil packets, and vegetables. Steakhouse presentation.

Colombo Spice Blend (1 kg bag) of Indian origin: coriander, chili pepper, turmeric, cumin, fenugreek, and ginger. Milder than curry, for fish, vegetables, cheeses, and foie gras.

Firebarns Jamaican-Inspired Jerk Spice Blend (100g): salt, dehydrated vegetables, spices, herbs. For chicken, fish, seafood, and grilled vegetables.

Couscous spices (1 kg bag): coriander, cumin, chili peppers, and fennel. To flavor traditional couscous and stews, with a consistent taste profile. Professional size.

Merguez spice blend (1 kg bag), balanced and ready to use. To easily season lamb, beef, and other merguez in catering.

El Paso Firebarns Tex-Mex Spice Blend (125 g): dehydrated vegetables, spices, sea salt. For Mexican dishes, grilled meats, and vegetable foil packets. Steakhouse presentation.

Spinach (350g jar), Provinces Gastronomie, ready to use. Reheat in butter, optionally creamed, as an accompaniment to meat and fish.

Spinach in branches (660g jar), Provinces Gastronomie, ready to use. Reheat with butter, optionally creamed, as a side dish for meat and fish.

French Pork Escalopes (x5, ±850g), versatile butcher's cut, tender and flavorful. For grilling, plancha, and pan-frying. Quality everyday cooking.

Jacot Billey Burgundy Snails, large size (box of 120, 4/4), tender meat with a delicate flavour. In shells with garlic butter, casseroles, or puff pastry. Professional format.