Sauces

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 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.

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.

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.

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.

Jeiki Espelette Pepper Purée (180 g), Maison Bipia, preservative-free. Spicy and extremely fragrant, a concentrate of Basque flavors to enhance your dishes.

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.

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.

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.

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

Tsunami Force 12/12 Hot Sauce (100g), Maison Martin, made with Armageddon peppers grown in France. Fruity flavor and intense heat: handle with caution.

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.

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.

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

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

Umeboshi Plum Infused Roasted Sesame Seeds (500g), tangy Japanese furikake condiment. Sprinkle over rice, onigiri, salads, and avocado toast. Professional size.

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 3-year aged Saishikomi soy sauce (36 cl), double fermented, deep umami, Japanese tradition. For sushi, marinades, teriyaki sauces, and salad dressings.