Grocery

Kalamata Olives Provençal Style (2.5 kg bucket), Les Recettes de Marie-Louise, Greek olives flavored with thyme, garlic, and Herbes de Provence. Unpitted, for aperitifs and tapas.

Pitted black olives (size 34/40, 4/4 can, 800 g), Jyrela, ripe and full-flavored. For aperitifs, salads, tomato dishes, stews, and meats.

Languedoc Lucques Olives (200g jar), crescent-shaped green variety, with a fine texture and nutty flavor. Perfect as an aperitif, in Mediterranean dishes, or on toasted bread.

Pitted Taggiasca Olives in Extra Virgin Olive Oil (2.3 kg bucket), Sgaiento, from Liguria. Small, sweet and concentrated, for aperitifs, fish, tomato sauce and salad.

Taggiasca Olives, pitted, in extra virgin olive oil (180g), Empolio, from Liguria. Small, sweet and intense, perfect as an aperitif, with fish, tomato sauce or salad.

Italian Bella di Cerignola green olives (3.3 kg bucket), Florelli, from Puglia. Giant, fleshy, and mild, spectacular as an aperitif, on antipasti, or stuffed.

Pitted green olives (size 34/40, 5/1, 4 kg), Jyrela, firm with a distinctive flavour. Ideal professional format for cooking: pizzas, cakes, tapenades and stews.

Pitted green olives (size 34/40, 4/4 can, 800 g), Jyrela, with a firm texture and pronounced flavor. Ideal for cooking: pizzas, cakes, tapenades, and stews.

Provençal green olives (2.5 kg bucket), Les Recettes de Marie-Louise, flavored with thyme, garlic, and herbs from Provence. Unpitted, ideal for aperitifs and tapas.

Green olives marinated with garlic and parsley (2.5 kg bucket), Les Recettes de Marie-Louise. Mediterranean flavour for aperitifs, tapas, salads and pasta dishes.

Le Coq Noir Colombo preparation (80g jar), the emblematic spice blend from the French Caribbean, additive-free. For flavoring chicken, goat, fish, or vegetable colombo dishes.

Caperberries (Caper plant fruits) in vinegar (72 cl jar), Greci, sweet and tasty. "Caperberries" to accompany meat, fish, salads and cold cuts.

Le Coq Noir Candied Lemon and Ginger (130g jar), without additives. Tart freshness and a spicy note for fish, seafood, tagines and marinades.

Le Coq Noir Red Curry Paste (700g tray), with an intense and spicy flavor, no additives. For marinating meats, enhancing sauces, and preparing exotic curries.

Le Coq Noir curry paste (130g jar), additive-free spice concentrate, ready to use. Instantly flavors curries, sauces, marinades, and meat, fish or vegetable woks.

Le Coq Noir Red Curry Paste (130g jar), with an intense and spicy flavor, without additives. For marinades, exotic sauces, and meat, fish or vegetable curries with coconut milk.

Le Coq Noir green curry paste (130g jar), with lemongrass and green chili, no additives. For green curries with coconut milk (chicken, shrimp, tofu), marinades and sauces.

Le Coq Noir green curry paste (700g tray), with lemongrass, ginger and green chili, additive-free. For green curries with coconut milk and fragrant marinades.

Ariaké Vegetable Stock (500g, up to 16L), real paste stock with real vegetables, no glutamate, artificial flavour or preservatives. Base for homemade tasting juices and 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.

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.

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.

Ariaké fish demi-glace stock (500 g, up to 16 L), concentrated stock made from noble trimmings cooked at low temperature, additive-free. Intense base for seafood sauces.

Sabarot Porcini Mushroom Juice (1/2 can, 375 g), with the woody aroma of porcini mushrooms. Reduce and cream to enhance sauces, soups, risottos, and gourmet dishes.

Sabarot morel mushroom juice (1/2 can, 375 g), with an intense woody flavor. Reduce and cream to enrich sauces, broths, risottos and gourmet dishes.

200 Bloom Powdered Fish Gelatin La Patelière (1 kg). High-quality gelling agent for perfect texture in mousses, bavarians, jellies, and entremets.

Bovine gelatin 170 bloom La Patelière (1 kg, 400 sheets), manufactured in Occitania. Precise and transparent gelling for mousses, entremets, creams, and jellies.

Sabarot powdered pork gelatine (1 kg). Soak in cold water then heat to add texture to mousses, bavarois, creams, terrines and jellies.

Maïzena (cornflour) Sabarot (700 g), gluten-free. To lighten cakes and crêpes or thicken sauces, soups and creams. Complements or replaces flour.

Ariaké roasted poultry juice (400ml pouch), created by Joël Robuchon: 80% poultry, concentrated roasted flavors. Ready to heat for approximately 40 servings.

Ariaké Shellfish Broth in infusion sachets (5 × 33 cl), 100% natural, 82% shellfish. No added salt or additives, base for bisques, sauces, and seafood risottos.

La Patelière Pork Gelatin 170 Bloom (1 kg, 400 sheets), manufactured in Occitania. Technical gelling agent for perfect hold in mousses, jellies, aspics, and cold preparations.

Ariaké Infusion Poultry Broth in sachets (5 × 2 L), 100% natural, 83% poultry. No added salt or additives, base for consommés, soups, risottos, and sauces.

Ariaké beef broth in infusion bags (5 × 2 L), 100% natural, 71% beef. No added salt or additives, for sauces, consommés, and risotto stock.

Ariaké vegetable broth in infuser sachets (5 × 33 cl), 100% natural, 79% noble vegetables. No added salt or additives, base for sauces, soups and risottos.

Ariaké vegetable broth in infusion sachets (5 x 2 L), 100% natural, 79% premium vegetables. No added salt or additives, base for sauces, soups and risottos.

Ariaké Thai poultry broth in infusion bags (5 × 2 L), 100% natural: poultry, curry, and kaffir lime. Additive-free, ideal for sauces, consommés, and risottos.

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

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

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.

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

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

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

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

Dijon mustard with honey and balsamic vinegar (210 g), Edmond Fallot. Balances the sweetness of honey with tangy notes, ideal for white meats, cold cuts, and poke bowls.

Brive Violet Mustard 200g jar: traditional French mustard, made according to time-tested recipes. Essential for vinaigrettes, marinades, sauces, and accompaniments.

Sweet brown mustard with herbs (210g), Edmond Fallot, stone ground. A subtle and flavorful recipe, ideal for sauces, marinades, and meats.