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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.

Dijon Blackcurrant Mustard (105 g), Edmond Fallot, with blackcurrant cream and a deep purple color. Fruity flavor, ideal for game, red meats, and smoked charcuterie.

Delouis Fils fresh aioli sauce (350g jar), a creamy garlic emulsion. Perfect with fish, steamed vegetables, bourride, and seafood platters. Fresh recipe.

Artisanal vinegar with blackcurrant pulp from Burgundy, made from the iconic berry of the Burgundy region. Deep purple color, intense blackcurrant notes, round acidity, slight noble bitterness. 20 cl bottle. Sublime for deglazing duck breast, in game sauces, in vinaigrette for salads with aged cheeses, or as a vinegar kir.

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.

Burgundy blackcurrant nectar (75 cl), artisanal drink with intense fruit flavour. Serve well chilled, as an aperitif, in a mocktail or as a cocktail base.

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

Organic seedless redcurrant jam, cauldron-cooked from tart cluster redcurrants. Fluid texture, bright and refreshing flavor. 350g glass jar. Ideal with plain yogurt, to flavor a cheesecake, as an accompaniment to fresh goat cheese, or to glaze a leg of lamb. No artificial flavors, no colorings, no added preservatives. Certified Organic Farming.

Blackcurrant nectar from Burgundy (25 cl), individual size, intense fruit flavor. Serve well chilled, as an aperitif or in a mocktail.

Extra blackcurrant jam 345g jar · ORGANIC: artisan jam made with selected fruits. Melting texture, truly generous with fruit, no artificial flavourings.