Products

Dark chocolate lava cake in a verrine (120 g), ready to serve. As a plated dessert, buffet, or gourmet coffee.

Vendée Mogettes (350g jar), Provinces Gastronomie, ready-to-eat white beans. Reheat with butter, garlic, parsley and onions, serve very hot.

Vendée Mogettes (660g jar), Provinces Gastronomie, ready-to-use white beans. Reheat with butter, garlic, parsley, and onions, serve very hot.

Mogettes de Vendée PGI and Label Rouge Sabarot (500 g), white beans with thin skin and a melt-in-your-mouth texture. Traditionally served with Vendée ham, or on toasted bread.

Chopped molokhia (Jew's mallow, 400 g, frozen), a leafy green from world cuisines. An authentic base for Mediterranean and Middle Eastern stews and dishes.

Traditional Japanese Monaka Biscuits | 5 Pieces: artisanal biscuits made with a traditional recipe. Crispy, fragrant — perfect with tea, coffee, or as a snack.

Monbazillac AOC Domaine de la Croix 2019 (75 cl), sweet wine HVE, Sémillon and Muscadelle noble rot. Apricot and pear. Foie gras and desserts. Enjoy in moderation.

Whole morel mushrooms (Morchella) in a jar (37 cl / 330 g), Sabarot, GMO-free and non-irradiated. Rinse before use to enhance creamy sauces, risottos, poultry, and stir-fries.

Wild Serbian morels, stemless (300 g), Borde & Marcon Grandes Origines range, with powerful aroma and fleshy texture. For white meats, poultry, and sweetbreads.

Borde Dried Morel Mushrooms, Calibrated 2-4 cm (400 g tube), whole caps (Morchella elata/esculenta). Rehydrate (lukewarm water/milk for 30 min) for sauces, game, and stuffings.

Calibrated dried morels 2-4 cm Borde (80g tube), 100% morels, GMO and ionization free. Rehydrate (lukewarm water/milk for 30 min) for creamy sauces, stir-fries, and risottos.

Borde & Marcon Jumbo Dried Morels (250 g tube), whole heads at least 8 cm long. Rehydrate (lukewarm water/milk for 30 min), preferably cook the next day.

Borde dehydrated morels (400 g tube), 60% caps and 40% stems, with an intense woodland flavor. Rehydrate for sauces, poultry, and garnishes.

Borde Dried Morel Stems (450 g tube), with a unique woody flavour. Rehydrate to enhance sauces, poultry and risottos.

Mortadella Bologna PGI with pistachios (Ø 20 cm, vacuum-sealed, ±6 kg), Bolognese tradition. For platters, sandwiches, bites, and Italian cuisine. Professional size.

Cooked shelled mussel meat (size 300/500, 1 kg, frozen), wild Danish mussel, ready to cook. For sauces, gratins, pasta, and seafood dishes.

Handmade Norman beef moussaka (375g jar), simmered with no preservatives, ready in 3 minutes. For brasserie menus and takeaway.

Traditional dark chocolate mousse (2 kg bucket), light and intense. For serving in verrines, plates, and buffets. Professional size.

Dark chocolate mousse in a verrine (100 g), light and ready to serve. For plated desserts, buffets or gourmet coffee.

Wild Bulgarian fairy ring mushrooms (Marasmius oreades, 300g), Borde & Marcon Grandes Origines range, with bitter almond notes. For broths, omelets, and fish sauces.

French wild fairy ring mushrooms (Marasmius oreades, 300 g), Borde & Marcon Grandes Origines range, with notes of bitter almond. For broths, omelettes, and fish sauces.

Whole Grain Mustard with White Wine Maison Fallot (5 kg bucket), whole grains, 100% French grains. Professional format for meats, fish, sauces, and vinaigrettes.

Provençal Mustard (210g), Edmond Fallot, with notes of bell pepper, garlic, and olive oil. Sunny orange color for white meats, scallops, and barbecues.

Burgundy Truffle Mustard (100 g), Edmond Fallot, with 5% Tuber Uncinatum. An exceptional product for creamy holiday sauces, capon, and fine poultry.

Basil and white wine mustard (100 g), Edmond Fallot, stone ground. A Mediterranean note for salads, fish, cold meats and barbecues.

Basil and white wine mustard (210g), Edmond Fallot, stone ground. A Mediterranean note that brightens salads, fish, cold meats, and barbecues.

Dijon Blackcurrant Mustard (105 g), Edmond Fallot, with blackcurrant cream and a deep purple color. Fruity flavor, ideal for game, red meats, and smoked charcuterie.

Dijon Blackcurrant Mustard (210 g), Edmond Fallot, with blackcurrant cream and a red color. Fruity taste, ideal for game, red meats, cold cuts, and salad dressings.

Madras Curry Mustard (105g), Edmond Fallot, with an orange-yellow color. Exotic flavors ideal for curry chicken, shrimp, white fish, and creamy sauces.

Bazk'Alde Espelette pepper mustard (90g), Maison Bipia, with Sagarno Basque vinegar. Fine and spicy, it enhances grilled meats, game, cold cuts, and vinaigrettes.

Mustard with Espelette PDO chilli pepper (105g), Edmond Fallot: Burgundian strength meets Basque character. Ideal with poultry, white meats and fish.

Pinot Noir Mustard (105g), Edmond Fallot, with a deep red color. Ideal with game, duck breast, sauerkraut, and even cheese platters.

Green Peppercorn Mustard (210 g), Edmond Fallot, stone ground. Particularly pungent, ideal with beef, duck, vinaigrettes and gravies.

Yuzu Mustard Jar 105g: traditional French mustard, made using time-honored recipes. Essential for vinaigrettes, marinades, sauces, and accompaniments.

Périgord Walnut Mustard (105 g), Edmond Fallot, creamy and subtle. Original touch for endive salads, asparagus, mayonnaises, and vinaigrettes.

Périgord Walnut Mustard (210g), Edmond Fallot, smooth and subtle. Original touch for endive salads, asparagus, mayonnaise, and vinaigrettes.

Blonde mustard seeds (1 kg bag), to be used whole, crushed, or ground. For vegetable stir-fries, infused oils, pickles, and fish or game marinades.