Products

Vine Leaves Stuffed with Seasoned Rice (280g can), Onassis, Greek specialty (dolmades). Ready to serve as an appetizer, mezze, or vegetarian starter.

Gold Grade Gelatin Sheets (200 Bloom, 1 kg) Louis François, high gelling strength, pure and neutral. For entremets, bavarians, mousses, panna cottas and mirror glazes.

Korean Wando Seafood Nori Seaweed Sheets (50 sheets, 126 g), with an authentic iodine taste. For Korean kimbaps, sushi, and makis. Professional size.

Algaé Gastronomie Nori Sheets (pack of 100 sheets, 240g), quality roasted and dried seaweed. For maki, sushi, and culinary decorations. Professional size.

Scallop-shaped puff pastries to fill, pure butter (x36, 1.44 kg), made in Brittany. Crispy texture ideal for starters and caterer buffets.

Whole roasted cocoa beans (450 g tube), African cocoa trees, fermented and dried. Crush into nibs to sprinkle on desserts, ice cream, pastries, and savory dishes.

Tonka Bean Powder (170g tube), from South America. Vanilla, caramel, almond, and honey flavor for creams, ice creams, custards, and chocolates. Use sparingly.

Whole Tonka Beans (600g tube), from South America, to grate like nutmeg. Vanilla, caramel, almond, and honey flavors for creams, tarts, ice creams, and chocolates. Use sparingly.

Soft Figs Gourmet Collection (1 kg crystal box), with remarkable taste and melting texture. Ideal in pastries or as a nutritious snack.

Dried figs in layer (500 g), an emblematic fruit of the Mediterranean basin naturally sun-dried, aligned in rows. Rich in fiber, for snacking or baking.

Filet de bœuf Wagyu Saroma A5 (BMS 8-12), ferme certifiée d'Hokkaidō. Pièce entière sous vide de ±2,2 kg, le morceau le plus rare et le plus tendre.

French pollock fillet with skin (Pollachius pollachius, ±500 g), fine, delicate, and flaky flesh. To grill, pan-fry, or cook en papillote. Fresh from the catch.

French boneless skinless guinea fowl fillets (x10, vacuum-packed, ±1 kg), Delas Butchery Workshop. Refined French poultry, ready to cook. For roasting, pan-frying, or grilling.

Red scorpionfish fillet with skin (Scorpaena scrofa, ±200 g), a Mediterranean fish with delicate and flavourful flesh. For grilling, pan-frying or in bouillabaisse. Fresh from the catch.

Fresh bluefin tuna loin (±500g), for gourmet restaurants, bistros, and sushi counters. For grilling, pan-searing, tataki, or raw. Ocean-fresh.

Pork tenderloin marinated with wild garlic, ±1.8 kg. A tender and fragrant cut, ready to cook.

Cantabrian Anchovy Fillets (100g, 10-12 fillets), caught in the Bay of Biscay, hand-prepared, in extra virgin olive oil. Intense flavor. Antipasti, pizzas, tapas.

Ortiz Whole Anchovy Fillets in Olive Oil (110g), slow-matured and hand-trimmed. Firm flesh and rich flavor, perfect for tapas, pizzas, pissaladières, and fine grocery.

Ortiz Gulf of Biscay Anchovy Fillets (430g), hand-prepared and hand-packed. Firm flesh and intense flavor, fine food best-seller, professional size.

Ortiz mackerel fillets (250g jar), caught in spring, fried in extra virgin olive oil and preserved in traditional escabeche. Firm and flavorful flesh.

La Brújula boneless sardine fillets in olive oil (130g), fished and canned the same day. Grilled and steamed, ready to serve as tapas.

Dark chocolate-covered coconut financiers (150g bag), traditionally made. Perfect for a snack, with coffee, or as a quick dessert.

Guéguen et Fils Financiers (200g tray, x5), artisanal pastry made with fresh butter and almond. For gourmet coffee selections and catering services.

Flageolet Beans prepared in France (72 cl / 660 g jar), Val d'Envigne, tender and mild, ready to use. The perfect accompaniment to leg of lamb and slow-cooked meats.

Green Flageolet Beans (350g jar), Provinces Gastronomie, ready to use. Gently reheat and butter just before serving, ideal with meats.

Green flageolet beans (660g jar), Provinces Gastronomie, ready to use. Gently reheat and butter before serving with meat.

Valfray extra-fine green flageolet beans (5/1 can, 4 kg), French vegetables. To accompany lamb, pork or veal, or in soup. Food service and brasserie size.

Sabarot French Green Flageolets (1 kg), with a sweet and slightly sugary flavor and a firm and melt-in-your-mouth texture. Traditionally served with a leg of lamb or confit.

Camargue Fleur de Sel Le Saunier de Camargue (1 kg round box), hand-harvested from the salt marshes, origin France. Crunchy, to sprinkle as a finishing touch, professional format.

Fleur de sel from Camargue Le Saunier de Camargue (125g round box), hand-harvested, product of France. Delicate and crunchy, to enhance your Mediterranean dishes.

Guérande Fleur de Sel PGI Le Paludier (125g box), hand-harvested, unwashed, and rich in minerals. A crunchy touch for cooked dishes, salads, and grilled foods.

Fleur de Sel de Guérande PGI Le Paludier (250g bag), hand-harvested from the salt marshes, additive-free. Crunchy texture and subtle taste for finishing your dishes.

Guérande Fleur de Sel PGI Le Paludier (250g cotton bag), hand-harvested, untreated, French origin. IFS Food certified, it adds a refined touch to your dishes.

Guérande Fleur de Sel IGP Le Paludier (1 kg bag), hand-harvested in Brittany, IFS Food certified. Delicate crystals for the finishing touches on demanding tables.

Guérande Fleur de Sel PGI Le Paludier (1 kg bucket), hand-harvested in Brittany, IFS Food certified. White, delicate crystals to enhance the finishing touches of your dishes.

All-butter puff pastry crescents (x140, 1.1 kg), made in Brittany. Elegant decoration for vol-au-vents, dishes in sauce, and quiches.

Whole duck foie gras PGI South-West Pierre Champion (180g jar), raised and processed in France, with a melting texture and delicate taste. For prestigious appetizers and pan-fried slices.

Whole duck foie gras PGI South-West Pierre Champion (125g jar), raised and processed in France, with a melting texture and delicate taste. For prestigious starters and refined toasts.

Ariaké veal demi-glace stock (500g, up to 16L), concentrate of noble trimmings slowly cooked at low temperature, additive-free. Authentic base for brown sauces.

Ariaké poultry demi-glace stock (500 g, up to 16 L), concentrate of noble trimmings cooked at low temperature, additive-free. A tasty base for sauces and gravies.