Grocery

Sabarot Green Puy Lentils PDO (450 g), with a delicate taste and fine skin, quick cooking without soaking. For side dishes, salads, and traditional dishes (like "petit salé").

Sabarot coral lentils (450 g), hulled and split, with a melt-in-the-mouth texture and quick cooking. For creamy soups, spicy dahl, and colorful salads.

Sabarot Black Beluga Lentils (500g), nicknamed "vegetable caviar," with an intense color and chestnut notes. Perfect texture, cooks in 8-9 min, for salads and side dishes.

Lima beans, or butter beans, Tersol (1 kg bag), large, flat white beans with a creamy texture. For stews, casseroles, and side dishes. Rich in protein.

Sabarot French Green Flageolets (1 kg), with a sweet and slightly sugary flavor and a firm and melt-in-your-mouth texture. Traditionally served with a leg of lamb or confit.

Soissons white beans (500g), hand-harvested at maturity, with recognized flavor and nutritional richness. Perfect as a side dish for meat or fish, or as a vegetarian meal.

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.

Soissons white beans (5 kg bag), the largest French beans, hand-harvested. Melt-in-the-mouth texture and extra-fine skin, for stews, salads, and vegetarian dishes. Professional format.

Dry Tarbais Bean PGI and Label Rouge (5 kg bag), hand-harvested in Bigorre. Thin skin and exceptional tenderness, ideal for cassoulets, garbures, and salads. Professional size.

IGP and Label Rouge dried Tarbais beans (500 g), hand-harvested in Bigorre. Extra-fine skin, uniquely melting texture and high digestibility. For cassoulet, garbure and salads.

Umamix Zalg (200g pot): white and black sesame, Breton seaweed, spices (curry, ginger, turmeric) and coconut. An exotic touch for rice, fish, vegetables, bowls, and soups.

Umamix Zalg (200g jar): sesame, Brittany seaweed, tomato and raspberry flakes. Fruity and crunchy, sprinkle on salads, cereals, burrata, vegetarian dishes and carpaccios.

Umamix Zalg (200g jar): sesame, seaweed, olives and Provence herbs, with an umami and crunchy touch. For salads, pasta, fish, roasted vegetables, focaccias and Southern dishes.

Umamix Zalg (200 g jar): Breton seaweed, toasted sesame, red pepper and chili, with smoky and grilled notes. Vegan, for finishing eggs, fish, vegetables, bowls, and toasts.

Smoked Curry (125g tube), a spice blend with intense smoky and grilled notes. For grilling, roasted vegetables, white meats, creamy sauces, rice, and marinades.

Ground allspice (1 kg bag), both mild and powerful. For savory dishes (stuffings, terrines, pâtés, foie gras, stews) or sweet dishes (cakes, cookies, tarts, creams).

Safdor (100g tube), a blend of chili, pepper and saffron. Very aromatic, with a warm, spicy and powerful taste for your saffron-infused and stewed dishes.

Firebarns Jamaican-Inspired Jerk Spice Blend (100g): salt, dehydrated vegetables, spices, herbs. For chicken, fish, seafood, and grilled vegetables.

Tex-Mex blend (155 g tube), a fusion of Texan and Mexican flavors, already balanced. For fajitas, chili con carne, nachos, tacos, rice, minced meat, and stir-fried vegetables. Ready to use.

Vadouvan (100g tube), Pondicherry French curry with chopped spices, with onion and garlic for roundness. For curries, fish, vegetables, lentils, and marinades. Sauté lightly.

Chimichurri (20 g jar), blend of herbs and spices (parsley, garlic, niora, onion, oregano, chipotle, paprika, coriander). Rehydrated with oil and vinegar, the asados sauce.

Tandoori Masala (250g sachet), a red Indian spice blend. For marinating chicken, lamb, paneer, and vegetables before baking or grilling. Add at the beginning of cooking.

El Paso Firebarns Tex-Mex Spice Blend (125 g): dehydrated vegetables, spices, sea salt. For Mexican dishes, grilled meats, and vegetable foil packets. Steakhouse presentation.

Four-spice powder (450 g tub): black pepper, nutmeg, cloves, and ginger. For terrines, pâtés, charcuterie, stews, gingerbread, and spiced desserts.

Three-seaweed flake blend (130g tube) — dulse, nori, and sea lettuce. A key ingredient in seaweed tartare, it enhances fish, seafood, vegetables, butters, and broths.

Colombo powder (170g jar): coriander, chili, turmeric, cumin, fenugreek, and ginger. For chicken, goat, pork, fish, or vegetable colombo, marinades, and Creole sauces.

5-spice blend (550 g tube): coriander, cumin, turmeric, and spices. For saucy dishes, tagines, curries, marinades, and slow-cooked vegetables. Versatile, ready-to-use spice base.

Safor (170g tube), ready-to-use preparation with 3% saffron, Guérande salt, chili, turmeric, and paprika. For paella, risottos, rice, fish, bouillabaisse, and saffron sauces.

Couscous spices (1 kg bag): coriander, cumin, chili peppers, and fennel. To flavor traditional couscous and stews, with a consistent taste profile. Professional size.

Merguez spice blend (1 kg bag), balanced and ready to use. To easily season lamb, beef, and other merguez in catering.

Colombo powder (560g tub), a gently spiced blend emblematic of the West Indies. Ideal for enhancing meats, fish, and vegetables in colombos, curries, and marinades. Professional size.

Tandoori mix (150g tub), Indian blend of paprika, sweet pepper and spices, with a red color. For marinating chicken, fish, paneer and vegetables, preferably mixed with yogurt.

Yellow Ras el hanout (1kg bag): sweet pepper, coriander, turmeric, hot pepper, fenugreek, fennel, garlic and various spices. Traditional seasoning for couscous and oriental dishes.

Three-seaweed cocktail in flakes (45g jar) — dulse, nori, and sea lettuce — with an iodized taste. To color and enhance fish, shellfish, vegetables, salads, and tartares, no cooking required.

Cajun mix (375 g tub), Louisiana mix: thyme, onion, paprika, oregano, pepper, mustard, chili, and cumin. Powerful, for jambalaya, gumbo, rice, grilled meats and fish.

Hot garam masala (400g tube), blend of hot spices (coriander, cumin, ginger, cinnamon, pepper, nutmeg, cardamom, chili). For curries, meats, dals and marinades.

Paella mix (210g tube), carefully measured with saffron and paprika. Bright color and rich flavor in one spoonful, also for rice, fish, seafood, and stews.

Satay sauce mix (600g tub) made with peanuts, spices and shrimp, inspired by Indonesian and Malaysian satays. For chicken or beef skewers, marinades, rice and woks.

Merkén (45 g tube), a traditional blend from the Mapuche people of Chile: dried and wood-smoked chili peppers, toasted coriander, and salt. Smoky and spicy flavor for meats, fish, and eggs.

Firebarns Montreal Steak Spice Blend (135g): salt, dehydrated vegetables, spices, mustard seeds. For meats, grilling, foil packets, and vegetables. Steakhouse presentation.

Guacamole Mix (600g tub): onion, sweet pepper, garlic, bell pepper, chili pepper, coriander and salt. With ripe avocados, a quick guacamole for appetizers, Tex-Mex, and tapas.

Dukkah (140g tube), Egyptian blend of oriental spices and crushed nuts, crunchy and roasted. Serve on hummus, roasted vegetables, salads, eggs, bread, or as a crust on meats.

Colombo Spice Blend (1 kg bag) of Indian origin: coriander, chili pepper, turmeric, cumin, fenugreek, and ginger. Milder than curry, for fish, vegetables, cheeses, and foie gras.

Dried lovage (perpetual celery) (120 g tube), with notes of celery, parsley, and anise. For broths, soups, stews, sauces, and salads. A flavorful alternative to bouillon cubes.

Organic seasoning for grilled, rotisserie, or barbecued meats (poultry, lamb, pork), 10 kg format. Promotes a golden crust. Sprinkle on or use as a marinade.

Zalg Sea Lettuce Flakes (50g jar), green seaweed grown in Brittany, with fresh seafood notes. Crispy then melting when rehydrated, on fish, salads and tartares.

Zalg dulse flakes (100g jar), red seaweed from the Brittany coast, with notes of oyster, hazelnut, and vegetables. Raw as a seasoning or cooked, on fish, salads, and tartares.

Savoury spice and vegetable blend (300g tube), designed for chicken and poultry. A few pinches will flavour sauces, marinades, grilled dishes, broths, and stews.