Grocery

Gingerbread Mustard (210 g), Edmond Fallot, with notes of orange, honey, and spices. A creative recipe ideal with white meats, duck, and grilled sausages.

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

Gingerbread Mustard (105 g), Edmond Fallot, with notes of honey and orange. A creative recipe perfect for enhancing duck, white meats, and grilled sausages.

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

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

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.

Violet Mustard from Brive 1kg jar: traditional French mustard, made according to tried and tested recipes. Essential in vinaigrettes, marinades, sauces and as an accompaniment.

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

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

Assortment display of 5 Edmond Fallot mustards (basil, Espelette, Dijon, whole grain, blackcurrant), stone-ground. Ideal for tasting, buffets or resale.

Gudvor Hunter's Sauce Preparation (990g, up to 9L). Dissolve and cook for 5 min: a flavorful mushroom sauce for red meats and game. Professional size.

Salted Mycryo cocoa butter (550 g), 100% cocoa butter powder. Sprinkle to sear meats and fish without fat, or to stabilize and coat in pastry.

Gudvor dehydrated fish stock (900g), for 36 to 60 L. Instant base for sauces and bisques, no added MSG: time-saving and consistent quality.

French hot sauce with chili and 3% black truffle (Tuber Melanosporum), heat level 4/12, Maison Martin. Mild heat and earthy notes for pasta, purees, and grilled meats.

Hegoa hot sauce, 3/12 heat level (100 g), Maison Martin, 100% Basque Gorria pepper grown in France. Mild heat and regional flavor to spice up all your dishes.

Foudre Hot Sauce heat level 9/12 (100 g), Maison Martin, pure habanero chili grown in France. Intense heat with fruity notes to enhance all your dishes.

Le Piment Français Hot Sauce, heat level 6/12 (100 g), Maison Martin, with habanero and picaro peppers grown in France. Versatile as a marinade or condiment.

Sakari strong Basque sauce (25 cl), Maison Petricorena, with sweet and hot peppers, very spicy. Ideal with grilled lamb and mutton.

Mistral hot sauce, 4/12 heat (100 g), Maison Martin, with chili and Provençal herbs (thyme, rosemary, oregano). A touch of sunshine for pasta, fish, and meat.

Red Tabasco (60 ml), made from peppers fermented for 3 years in oak barrels, then vinegared and filtered. Enhances sauces, mayonnaise, stews, and pan-fried dishes.

Sirocco Hot Sauce strength 7/12 (100 g), Maison Martin, with smoky and spicy notes. For roasted meats, burgers, hot dogs, fries, and spicy sauces.

Green Tabasco (60 ml), made from peppers fermented for 3 years in oak barrels, then vinegared and filtered. Milder than the red, it enhances sauces, mayonnaises, and dishes.

Sriracha Sauce (150g), of Thai origin: crushed red chillies, vinegar, garlic. Spicy, sweet and tangy taste for woks, burgers, marinades and spicy mayo.

Mustard and Honey BBQ Sauce (35 cl), Firebarns: a blend of honey and sweet mustard. A gourmet and original sauce for grilling, burgers, and meats.

Sweet and sour sauce (240 g), Lee Kum Kee, tangy and slightly spicy. Perfect for spring rolls, fried dumplings, as a condiment or barbecue base.

Steak barbecue sauce (35 cl), Firebarns, worthy of the best American steakhouses. Ideal for enhancing steaks, burgers, vegetables and grilled dishes.

Southwestern BBQ Sauce (35 cl), Firebarns, with dark beer and chipotle peppers. Smoky and spicy notes for grilling, burgers, and meats.

Toasted sesame seeds and Aosa seaweed (500g), furikake style, with a grilled and iodine flavour. Sprinkle on rice, fish, salads, bowls and tartares. Professional size.

Organic seaweed gomashio (370g), Algaé Gastronomie: sesame, buckwheat and Brittany seaweed. A crunchy, iodized alternative to salt for salads, soups and cereals.

White Miso (shiromiso, 1 kg), a sweet and lightly fermented soy paste. Essential for miso soups, it also enhances sauces, marinades, and salted caramels. Dissolve off the heat.

Nuoc-mâm sauce (50 cl), made from fermented fish, with a strong flavor. The base of nuoc-cham, it enhances marinades, stir-fries, woks, and dipping sauces.

Sweet and sour spring roll sauce (50 cl), ready to use, sweet, salty, and tangy. The classic accompaniment for spring rolls, summer rolls, fritters, and Asian skewers.

Organic Japanese ume plum and red shiso leaf seasoning (150 ml), Clearspring. Sour and salty note for rice, vegetables, salads and marinades.

Kikkoman Organic Sweet Soy Sauce (975 ml), sweet and umami notes. Ideal for marinades, sauces, and stir-fries in Asian cuisine. Large format.

Sriracha Sauce (squeeze 793g), Cock: sun-ripened chilies and garlic. A delicious spicy kick for woks, burgers, sandwiches, marinades, and sauces.

Organic Brown Rice Miso (150 g), Clearspring, fermented soya paste with umami depth. For miso soups, marinades, glazes, and Japanese salad dressings.

Organic Gochujang (230g), Madame KI Soon Do: Korean chili paste fermented for 1 to 2 months, without sugar or additives. A spicy, sweet, and umami balance for marinades and sauces.

Organic Cheongjang Korean Soy Sauce (250 ml), fermented for 1 year: water, salt and soybeans, no additives. Light color to season soups and delicate dishes without discoloring them.

Joungjang Organic Korean Soy Sauce (250 ml), fermented 1 to 4 years, additive-free. Dark color and intense aromas for meat marinades and flavorful dishes (bulgogi).

Organic Strawberry Gochujang (230g), KiSoonDo: fermented Korean chili paste sweetened with strawberry. Spicy-fruity balance for meat marinades and sauces.

Powdered Japanese sansho pepper (8 g), made from prickly ash, with a citrusy flavor and a tingling sensation. A finishing touch for eel, ramen, yakitori, and fish.

Shiho no Shizuku Unpasteurized Japanese Soy Sauce (300 ml), deep and round flavor, very rich in umami. A raw finishing touch on sashimis, tartares and dressings.

Katsuobushi Dried and Smoked Bonito Flakes (500g), Wadakyu, 100% skipjack tuna, rich in umami. For topping hot dishes or preparing dashi broth.

Whole grain barley miso (500g), salty and rich in umami, no additives. Natural enhancer for miso soups, marinades, veloutés, and purees. Dissolve off the heat.

Kikkoman Organic Yakitori Sauce (25 cl), thick and flavorful. For marinating and basting grilled meats, poultry, and fish baked or barbecued, with a glossy finish.

Organic Tamarind Paste (227g), Por Kwan, both sour and sweet. Dilute before use to flavor sauces, broths, stews, and Asian vegetables.

Organic silken tofu (305g), from Morinaga, with a tender texture. Popular with lactose intolerant and vegans, it replaces butter or cream in truffles, ganaches, and desserts.

Organic tube wasabi (43 g), House Foods, with its green colour and characteristic pungency. An essential accompaniment to sushi, maki, and sashimi, ready to use.