Grocery

Whole cumin seeds (110g tube), with a warm and distinctive fragrance, for roasting. Essential for tagines, curries, chili, lamb, root vegetables, and breads.

White sesame seeds (500g tube), with a mild, nutty flavor and a satisfying crunch. Roast them for a more intense taste, to sprinkle on breads, buns, salads, woks, or use in tahini and pastries.

Fenugreek seeds (205g jar), with a powerful, slightly bitter and caramelized taste. Roast for curries, dals, stews and oriental pastries. Use sparingly.

Whole Tonka Beans (600g tube), from South America, to grate like nutmeg. Vanilla, caramel, almond, and honey flavors for creams, tarts, ice creams, and chocolates. Use sparingly.

Juniper berries (100 g tube), the origin of gin, with resinous and slightly sweet aromas. For game, sauerkraut, marinades, terrines, and red wine sauces.

Brown mustard seeds (660g/1L tub), with a peppery and pungent taste. For marinades, sauces, brines, pickles, curries, and homemade mustards. Roast for Indian cuisine.

Blonde mustard seeds (1 kg bag), to be used whole, crushed, or ground. For vegetable stir-fries, infused oils, pickles, and fish or game marinades.

Whole Mace (45 g tube), the outer casing of the nutmeg, with a finer and more delicate aroma. For fish, white meats, purees, béchamels, cold cuts and chocolate creations.

Dried tarragon (120 g tube), with delicate aniseed notes. Essential for béarnaise sauce, it enhances vinaigrettes, chicken, fish, sauces, stuffings, and marinades.

Blue poppy seeds (175 g tube), with a slight nutty taste. For breads, bagels, brioches, salads and desserts (strudel, cakes). Crunchy and elegant.

Black sesame seeds (550g tube), with slightly sweet, nutty flavors. Emblematic of California rolls and Asian cuisines. For sushi, bowls, fish, ice cream, and pastries.

Juniper berries (1 kg bag), the origin of gin, with resinous and slightly sweet aromas. For game, daubes, stews, pot-au-feu, sauerkraut and red wine sauces.

La Plantation PGI Kampot White Pepper (1 kg bag), hand-harvested in Cambodia. Citrus, rosemary, and fresh herb notes, ideal for fish, white meats, and cream sauces.

Kampot white pepper (200g tub), grand cru imported directly from Cambodia. Subtle notes of apple and pear, elegant warmth. For fish, seafood, and light sauces.

Organic Fir Pepper Abies Lagrimus (16 g), Abies Alba fir buds harvested at 1,700 m. Aromas of resin and red berries, for meats, fish, marinades, and desserts.

Kampot Red Pepper PGI La Plantation (1 kg bag), harvested at full maturity in southern Cambodia. Notes of red fruit, dates, and honey, for fish, fruit, chocolate, and jam.

Pondicherry black pepper (India, 160g tube), with generous grains and a warm, powerful, and woody aroma. Versatile, it seasons meats, fish, vegetables, sauces, and marinades.

Black pepper from Phu Quoc Island (Vietnam, 170g tube), hand-harvested and sun-dried. Woody and slightly iodized notes, for meats, fish, marinades, and stews.

Sichuan Fagara Pepper (mill refill 20 g), Zanthoxylum peppercorn from China. Woody and floral citrus notes, not spicy, with its famous tingling sensation.

Tasmanian berries (100 g tube), wild-harvested. Fruity and woody notes of blackberry, followed by an intense peppery warmth. For meats, game, sauces, cheeses and desserts.

Wild Voatsiperifery Pepper from Madagascar (42g grinder), harvested from high vines. Woody, fruity and floral aromas, with a warm pungency. For meats, fish and foie gras.

Kampot black pepper (170g tube), grand cru directly imported from Cambodia. Notes of eucalyptus and mint, balanced strength. For red meats, grilled dishes, and sauces.

Burgundy Blackcurrant Pepper Nectars de Bourgogne (35g jar), dried and powdered blackcurrant buds. Tart and slightly spicy, for pigeon, fish, and chocolate.

Penja white pepper PGI (180g tube), handcrafted in Cameroon, among the best in the world. Animal and mentholated aroma, for fish, oysters, game, and cheeses.

Malabar white pepper (India, mill refill 50 g), with an elegant aroma that is milder than black pepper. For white sauces, fish, poultry, and light-colored dishes.

Sarawak black pepper (140 g tube), hand-picked in Borneo (Malaysia). Fruity with citrus notes, woody fragrance, moderate pungency. For meats, fish, vegetables and sauces.

Sichuan Fagara Pepper (75g tube), burgundy-brown Sichuan berry. Very aromatic, not spicy, with citrus notes and a tingling sensation. For meats, fish, and Asian dishes.

Sichuan Fagara Pepper (215g tube), berry from China's Sichuan region. Very aromatic, not spicy, with citrus notes and a tingling sensation. For meats, wok dishes, and Asian cuisine.

Whole five-peppercorn and berry blend (1 kg bag), to be ground in a mill. An essential for pepper sauces, it enhances meats, fish, and exceptional products. Professional size.

Madagascar green peppercorns, large and tender (4/4 can, 450g drained), picked before maturity. For terrines and the classic green peppercorn sauce. Grocery bestseller.

Pink Peppercorns (270 g tube), with an almost sweet and very fruity flavor, with a piquant and resinous note. For fish, foie gras, sauces, cheeses, salads, and desserts.

Madagascan green peppercorns (1/2 tin, 225g), picked green before maturity. Tender, regular-sized peppercorns for terrines and green peppercorn sauce.

Whole five-pepper and berry blend (460 g / 1 L tube), for grinding as needed. For table mills and seasoning meats and fish at the last minute.

Pink peppercorns ("Chili pepper", 45g jar), with a slightly pungent and resinous fruity flavor. For fish, foie gras, carpaccios, sauces, fresh cheeses, and desserts.

Dehydrated green peppercorns (1 kg bag), harvested before maturity, with a mild and fragrant flavor. Rehydrate for marinades, stuffings, terrines, and exotic Thai dishes.

Green peppercorns in vinegar (60 g jar), with a mild spiciness. Essential for green peppercorn sauce, they enhance cold cuts, fish, rillettes, terrines, and tartares.

Madagascar green peppercorns (1/4 can, 100 g), picked green before maturity. Tender, uniformly sized grains, for terrines and green pepper sauce.

Guérande Fleur de Sel IGP Le Paludier (1 kg bag), hand-harvested in Brittany, IFS Food certified. Delicate crystals for the finishing touches on demanding tables.

Guérande Fleur de Sel PGI Le Paludier (125g box), hand-harvested, unwashed, and rich in minerals. A crunchy touch for cooked dishes, salads, and grilled foods.

Camargue Fleur de Sel Le Saunier de Camargue (1 kg round box), hand-harvested from the salt marshes, origin France. Crunchy, to sprinkle as a finishing touch, professional format.

Fleur de Sel de Guérande PGI Le Paludier (250g bag), hand-harvested from the salt marshes, additive-free. Crunchy texture and subtle taste for finishing your dishes.

A blend of five crushed peppers and berries (540 g / 1 L tub), ready to use. Base for a full-bodied peppercorn sauce, or as a finishing touch on meats, fish, and exceptional products.

Madagascar green peppercorns (1/12 tin, 30 g), the fruit of piper nigrum picked before maturity. Tender peppercorns to flavor terrines and prepare the essential green peppercorn sauce.

Guérande Fleur de Sel PGI Le Paludier (1 kg bucket), hand-harvested in Brittany, IFS Food certified. White, delicate crystals to enhance the finishing touches of your dishes.

Winemaker's salt with Cabernet Sauvignon from Pays d'Oc and summer truffle (2%) Plantin, grinder 70g. A refined touch for meats, pasta, sauces, grilled dishes, and salads.

Himalayan Pink Salt powder (330g jar), rock salt with a pinkish hue and a mild, mineral flavor. For seasoning meats, fish, vegetables, salads, and pastries.

Salish alderwood smoked sea salt (Pacific, Washington) (110 g tube), gray-brown color and smoky flavor. Barbecue notes on grilled meats, fish, and vegetables.

Hawaiian black salt (310 g tube), sea salt mixed with volcanic lava charcoal, with a deep black color. Spectacular as a finishing touch on fish, white meats, eggs, and vegetables.