FoodHub Favorite

Bonito ventresca (tuna) Don Bocarte (120 g), freshly caught in the Bay of Biscay and handcrafted. Juicy texture and delicate flavour for your gourmet appetisers.

Échiré PDO unsalted butter, Charentes-Poitou churned (250 g), a staple of fine dining. For toast, cooking, and fine pastries.

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.

Seared Beef Sirloin, whole piece ±1.6 kg, ideal for slicing into carpaccio. FOODHUB selection, frozen for clean cutting.

Faux-filet de bœuf Wagyu Saroma A5 (BMS 8-12), ferme certifiée d'Hokkaidō. Pièce entière sous vide de ±2,5 kg, au persillage dense et régulier.

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.

French wild boar terrine with summer truffle (1.3%) Nemrod (180g jar), sustainable venison from the Vosges. Wild boar enhanced with truffle, perfect for aperitifs and platters.

Farmhouse Maroilles PDO, raw milk (750g), washed rind and strong flavor. For cheese boards, tarts, and Northern French cuisine.

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.

Faux-filet de bœuf Wagyu A5 de Kagoshima (BMS 8-12), Kuroge Washū certifié JMGA. Découpé à la demande, de 200 g à 2,5 kg, conditionné sous vide.

Japanese FOODHUB Box (4 products): Kakuida 3-year Kurozu black vinegar, Niigata Sakura Koshihikari rice, Horiuchi roasted sesame oil, and Kaneiwa 3-year gluten-free tamari. Umami gift idea.