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.

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.

Nortindal cuttlefish ink in individual sachets (8 x 4 g), intense black colour and savoury seafood flavour. For pasta, risottos, sauces and seafood soups.

Nortindal Cuttlefish Ink (180g jar), intense black color and typical marine flavor. For seasoning fish, rice, pasta, bread, and croquettes in one step.

Nortindal sterilized cuttlefish ink (500g jar), natural marine coloring and enhancer. For black risottos, nero di seppia pasta, paellas, iodized sauces and broths.

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.

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

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.

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

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

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.