Grocery

Reunion mango coulis (210 g), Nectars de Bourgogne, 68% fruit, no additives. Smooth and sweet for verrines, cheesecakes, mousses and exotic desserts.

Wild Peach Coulis from the Monts du Lyonnais (210 g), Burgundy Nectars, with a velvety texture and stone fruit notes. Perfect for drizzling over entremets, floating islands, and desserts.

Strawberry coulis (210 g), Nectars de Bourgogne, with a smooth texture and the pure taste of fruit picked at maturity. For topping panna cottas, fromage blanc, and ice cream sundaes.

Amarena black cherries in syrup (4/4 tin), Toschi, tart and intense Italian specialty. For ice creams, tiramisus, cheesecakes, panna cottas, and cocktails.

Griottines: small wild sour cherries macerated in liqueur and kirsch (15% ABV, 400g jar), Distilleries Peureux. For Black Forest cakes, yule logs, cocktails and ice cream. Consume in moderation.

Pitted sour cherries in light syrup (1.025 kg jar, 580 g drained), Brover, Clean Label. Tart flavor and good hold for Black Forest cake, clafoutis, tarts, and charlottes.

Pitted Amarena Cherries from Italy in thick syrup (4/4 can, 910g), Brover, Clean Label. Intense and tangy flavor for ice cream, tiramisu, cheesecakes, and cocktails.

Northern Cherries (tin 4/4, 800 g), Brover, larger and sweeter than morello cherries, naturally perfumed and 100% natural. Stable for baking in pastry.

Lychees in light syrup (3/4 can, 565 g), Kody, with subtly fragrant pearly flesh (rose and muscat). Refreshing, ready to use in pastries and desserts.

Peach halves in light syrup (4/4 size can, 765g), La Pulpe, with the flavor of perfectly ripe fruit. Excellent consistency when cooked, ideal for tarts, desserts, and pastries.

Pineapple in light syrup, 10 to 14 slices (4/4 can, 765g), La Pulpe, rich in vitamins. Ready to use in pastries, desserts, tarts and sweet and savory accompaniments.

Apricot Halves in Light Syrup (4/4 tin, 765 g), La Pulpe, whole pitted fruit at ideal ripeness. For tarts, clafoutis, crumbles, and fruit desserts.

Mango in syrup (4/4 tin), tender and fruity, ready to use. Perfect for dessert, with Greek yogurt, in verrines, or for preparing your exotic pastries.

Light Syrup Apricot Halves La Pulpe (3/1 can, 2.4 kg), selected French fruits. For tarts, cakes, desserts, and decorations. Professional pastry format.

Toschi Amarena Cherries (3/1 can, 2.75 kg), black cherries candied in syrup, tart and intense. For ice cream, tiramisu, cheesecakes, and cocktails. Pro format.

50% Cacao Barry almond and hazelnut praline (1 kg tub), nuts roasted over an open flame. Balanced and creamy, for mousses, creams, sauces, and praline pastries.

Cacao Barry cocoa butter pistoles (1 kg), with a neutral taste. Ideal for thinning chocolate, spraying artistic pieces, and regulating ganaches and fillings.

Pitted Bigarreau Cherries in Light Syrup (4/4 can, 850g), Brover, red cherries with a good sugar-acid balance. For cakes, fruit tarts and confectionery. Stable when cooked.

Peach halves in syrup (4/4 can, 820g), Brover, Yellow Cling variety, peeled and pitted by twisting. Beautiful, fleshy, and bake-stable for pies and desserts.

Peeled white grapes in light syrup (4/4 can, 850g), Brover, melt-in-the-mouth texture, Clean Label with no additives. Ideal for pastry creations and fruity desserts.

Cacao Barry Piedmont Hazelnut Praline 50% (5 kg bucket), creamy and intense. For ganaches, mousses, inserts, creams and chocolates. Professional size.

Milk couverture chocolate 35.3% Cacao Barry (5 kg pistoles), milky taste, notes of caramel and biscuit. For mousses, ganaches and molded chocolates. Pro format.

Michel Cluizel 72% dark chocolate sphere cups (Ø 70 mm, x30, 375 g), to be filled with mousses and creams. For elegant individual desserts.

Zéphir 34% white chocolate callets (1 kg), Cacao Barry. Rich flavor and great workability, ideal for molding, enrobing, ganaches, mousses, and decorations.

Cacao Barry Satin White 29.2% White Chocolate (5 kg bags), rich in milk, with caramel and vanilla notes. For ganaches, mousses, coatings, and mouldings.

Dark chocolate chips 50% cocoa (1 kg). Enjoy as is or use in baking: cookies, muffins, soft cakes and gourmet decorations.

Milk chocolate chips 30% cocoa (1 kg). To be enjoyed on their own or used in baking: cookies, muffins, soft cakes and gourmet decorations.

Monbana 70% dark chocolate squares (200 x 5g dispenser box), with intense aromas. Perfect for serving with coffee in restaurants, for tasting, and for use in pastries.

Cacao Barry 58% Dark Couverture Chocolate (5 kg pistoles), balanced, with notes of vanilla and spices. Ideal for molding and enrobing. Professional size.

81% Peru Grand Cru Bagua Nativo dark couverture chocolate callets (4 kg), Agostoni. Rare white criollo cocoa from the Amazon, extra fluid, intense aromatic profile.

Cacao Barry Force Noire 50% Dark Chocolate Callets (1 kg). Versatile, ideal for chocolate mousse, ganaches, and pastry preparations.

Cacao Barry Force Noire 50% Dark Chocolate (5 kg pistoles), balanced and rounded cocoa flavor, Forastero beans. For mousses and ganaches. Professional size.

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.

Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture Chocolate (5 kg pistoles), bitterness, woody and spicy notes. For intense desserts. Pro size.

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.

Couverture Dark Chocolate 70% Saint-Domingue in pistoles (1 kg), Cacao Barry. Fine, fruity and powerful, ideal for ganaches, chocolate tarts and ice creams.

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.

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

Mackerel rillettes with Sichuan pepper Groix & Nature (30g jar), handmade Breton recipe from the island of Groix. Cocktail size for aperitif.

Ortiz white tuna in olive oil (270g jar), line-caught in summer and hand-filleted. White, firm, and tender flesh, perfect for luxury tapas and gourmet salads.

Ortiz White Tuna Belly (Bonito del Norte) in pieces (110g, ±80g drained), the finest and most delicate part of the tuna. For salads, tarts, sandwiches, and sauces.

Ortiz albacore tuna in olive oil (400 g jar / 260 g drained), line-caught and hand-prepared in the Basque Country. Firm and tender flesh for salads and tapas.

Ortiz line-caught white tuna (bonito del norte), in olive oil (112g oval tin, ±80g drained). Light, succulent flesh that improves with age. For tapas and starters.

Ortiz Basque Country Albacore Tuna Crumbs in Olive Oil (670g drained), delicate taste and melt-in-your-mouth texture. For canapés, salads and various preparations.

Ortiz albacore tuna in olive oil (250g), line-caught, tender flesh with a delicate flavour. It improves with age. For mixed salads and sandwiches.

Ortiz Bonito del Norte Tuna Belly from the Bay of Biscay (110 g), hand-packed. The most tender and delicate part of the bonito, a deli bestseller.

Karras elongated anchovy fillets in sunflower oil (can 4/4, 800 g / 580 g drained). For salads, pizzas, pasta, tapenades and Mediterranean sauces.

Organic French Sardines in First Press Olive Oil (115 g), La Compagnie Bretonne, 2023 vintage. Fished in Brittany, prepared in the traditional way, collector's tin.