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Label Rouge André Laurent cooked sauerkraut (5/1 can, 4.1 kg), prepared with champagne in Aube, mild flavour. For garnished sauerkraut, poultry and fish.

Kakuida 3-year aged Japanese Kurozu black rice vinegar, produced at the Kakuida house in Kagoshima using the traditional artisanal method: slow fermentation in ceramic jars exposed to the sun. Amber colour, fine and rounded acidity, umami and woody notes. 750 ml bottle. Ideal for seasoning refined salads, marinades, sauces, Japanese-style vinaigrettes, on sashimi or a tuna tataki.

Japanese FOODHUB Box (4 products): Kakuida 3-year Kurozu black vinegar, Niigata Sakura Koshihikari rice, Horiuchi roasted sesame oil, and Kaneiwa 3-year gluten-free tamari. Umami gift idea.

Koshihikari white rice (Oryza sativa japonica) 100%, excellent Japanese grain, perfect texture. For sushi, nigiri, bowls and precise side dishes.

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.

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.

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.

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.

Fruit paste bar from Confiserie du Roy René (155 g): apricot, pear, quince, fig, blackcurrant, raspberry, 50% fruit. Soft and crystallized texture. For coffee and cheese.

Koshihikari Rice from Niigata Sakura | 150g: spirit selected by FoodHub. Please drink responsibly.

Japanese Kurozu black rice vinegar, aged for 5 years, fermented in ceramic jars according to the Kagoshima (Japan) tradition. The long aging process develops a remarkable aromatic depth: balsamic notes, slightly caramelized, perfect balance of acidity and roundness. 500 ml bottle. Sublime reduced over duck breast, as a finishing touch to risotto, on pan-fried foie gras, or to elevate an exceptional vinaigrette.