Food Products - Index

Chocolates - Dairy food - Gourmet cheeses - Meat, games & pates - Oils & vinegars - Pasta, beans, grains, rice - Herbs, spices & mushrooms

Chocolates

Manjari Grand Cru Buttons

The aromatic bouquet. Chocolate couverture, 64% cocoa - A blend of Criollos and Trinitarios cocoa beans from Madagascar. Very characteristic, fresh slightly acid chocolate taste, with intense hints of red fruits.

Technical uses: pastry, chocolate fillings, moulding, couverture, icing.

Ingredients:cocoa beans, sugar, cocoa butter, emulsifier : soya lécithin, vanilla.

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Ivory Buttons

White chocolate
Couverture chocolate, 35% cocoa
A slightly sugared white chocolate, well-balanced between milk and sugar, with delicate flavours and a very fine texture.
Technical uses : pastry, chocolate fillings, moulding, coating, icing
Ingredients : sugar, cacao butter, milk, emulsifier : soya lecithin, vanilla.

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Pur Caraibe Grand Cru Buttons

The sweetness of the tropics. Chocolate couverture, 66% cocoa - A blend of Trinitarios cocoa beans from the Caribbean Islands -

Beautiful chocolate taste, sustained fullness with hints of dried fruits and grilled almonds with a woody base.

Technical uses : pastry, chocolate fillings, moulding, couverture, icing.

Ingredients: cocoa beans, sugar, cocoa butter, emulsifier : soya lécithin, vanilla.

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Caraibe
The Sweet Dark Valrhona Grand Cru chocolate from Caraïbe dark chocolate with 66% cocoa.

In the Caribbean, for generations the Trinitarios cacao trees have been grown under the tropical heat in a loamy clay soil. The rich scents of these fine cocoas make a chocolate with an exceptional bouquet. Its fruity sweetness, with only a hint of sugar, brings out the delicate flavors of almond and roasted coffee.

Caraïbe is a Grand Cru ideal for lovers of full balanced chocolate. It will bring out all the aroma of a soft coffee with its hints of roasted dried fruit as an aftertaste.

You can rediscover these delicate scents highlighted with slivers of grilled Roman hazelnuts for a crunchy taste in the 75g Caraïbe chocolate bar with hazelnut slivers.

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Equinoxe noir
At the root of exquisite goodies....

Almonds and hazelnuts coated with a Dark Chocolate long on the palate and well balanced. A subtle balance between the Valrhona Grand Chocolat and tender almonds from Spain and fully roasted hazelnuts from Italy.

- a palette of distinct and balanced exceptional flavors

- gift presentation boxes for all occasions

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Equinoxe Milk
At the root of exquisite goodies....

Almonds and hazelnuts coated with a Milk Chocolate with hints of caramel and vanilla, complemented by a touch of malt. A subtle balance between the Valrhona Grand Chocolat and tender almonds from Spain and fully roasted hazelnuts from Italy.

- a palette of distinct and balanced exceptional flavors

- gift presentation boxes for all occasions

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Guanaja
The Bitter Dark Valrhona Chocolate Grand Cru of Dark Chocolate from South America - 70% cocoa

Guanaja is the best known of the Valrhona Grands Crus as it was the first to delight the lovers of bitter dark chocolate. On 30th July 1502 Christopher Columbus landed on the Island of Guanaja, offshore from Honduras. Valrhona has given this legendary name to the most powerful of its chocolate Grands Crus.

Valrhona has rediscovered the best cocoas, Criollos (tree) with the aroma of flowers and fruit, and the Trinitarios (tree) typified by a strong bouquet to mix them all together in an exceptional bitterness. Its intense taste brought out by hints of flowers reveals intensity - exceptionally long on the palate.

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Jivara buttons 40%

Technical uses : pastry, chocolate fillings, moulding, couverture, icing.

Ingredients: cocoa beans, sugar, cocoa butter, emulsifier : soya lécithin, vanilla.

Discover Jivara in squares, batons or drops for all the short appetizing pauses or breaks. Pure Jivara 75g bar or complemented with crispy pecan nuts and lightly scented producing a perfect combination of two textures.

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Jivara
The Valrhona milky caramel chocolate with 40% cocoa

Long on the palate but not too sweet, its typical soft and chocolaty taste, with hints of caramel and vanilla, is derived from the blending of the best cocoa beans from South America, whole milk, cane sugar and a touch of malt. It delights lovers of milk chocolate by asserting its difference with other milk chocolates whether Swiss or Belgian.

Discover Jivara in squares, batons or drops for all the short appetizing pauses or breaks. Pure Jivara 75g bar or complemented with crispy pecan nuts and lightly scented producing a perfect combination of two textures.

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Lactée Gastronomie Bar, 200g

A milk chocolate with the strength of the finest cocoa enhanced by rich, full cream milk.

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Manjari
The Fruity Dark Valrhona Grand Cru chocolate from the Indian Ocean with 64% cocoa.

This chocolate comes from the best beans from Madagascar. A slightly bitter bouquet with hints of soft fruit escapes from the richness of the precious and fragile Criollos and Trinitarios.

Discover an authentic Grand Cru whose surprising aromas leave no one unmoved.

You could also try the perfect mélange between this fruity chocolate and the fragrance of preserved orange peel in a 75g bar of exoticism.

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Manjari Gastronomie Grand Cru Bar, 200g

A highly aromatic bouquet, 64% cocoa. Made from Criollos and Trinitarios beans from Madagascar. A distinctive chocolate flavour with an intense bouquet of red berries.

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Dairy Food

Boursin Pepper

This flavored fresh cheese is characterized by the lively black pepper that gives it a distinctively spirited taste.

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Boursin Garlic & Fine Herbs

The welcome addition to any cheese platter, made with cow's milk and cream, garlic, salt, pepper, parsley and chives. Boursin Garlic & Fine Herbs is an ideal cheese to enjoy as an appetizer or aperitif.

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Bresse Bleu

The cheese of cylindrical type with soft-white rind with penicillin mould that has aroma of mushrooms. It was produced after WW2 in the province of Bresse in southern France. The soft pâté is peppered with small patches of blue mould. The interior is rich and buttery. These cheeses are produced in various sizes and affinage takes two to four weeks. Similar cheeses include Blue Brie and Cambozola.

Country : France
Milk : Cow
Texture : Soft

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Brie

After Camembert, Brie is the most famous and most imitated of all French cheeses. More than 1000 years ago, Brie was the founding member of the French soft cheese family which now includes Camembert, Brie and Coulommiers. In the Middle Ages, King Philippe August brought Brie to the Parisian court and it thus earned its notoriety.

Brie is traditionally made in the areas to the East of Paris extending from the Ile-de-France area, through the Champagne-Ardennes area and into Lorraine.

WHAT IS BRIE?

Brie is a soft, unpressed, and naturally drained cow's milk cheese with a white rind flora. It is moulded into a large flat disc, which measures approximately 40cm in diameter, and is ripened for at least three weeks. Whole Bries weigh between 2 and 3kg.

Brie can be of two types: either lactic or stabilised. Lactic Bries have a lactic core which gets smaller as it ages so the brie becomes runnier and the flavour intensifies. Stabilised Bries have a uniform consistency throughout (no core) and typically have a mild and creamy flavour.

There are two AOC Bries: Brie de Meaux and Brie de Melun.

Milk: All Président Bries are made with pasteurised cow’s milk. However, brie is also made using unpasteurised milk.
Wine Suggestion: Beaujolais (Mâcon), St Julien, Bourgogne, Bordeaux, Côtes du Rhône.
Serving Suggestion: On a cheese board, but is also delicious in salads or melted over jacket potatoes.
Pronunciation: [Bree]

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Butter

WHAT IS BUTTER?

Origin of Butter
The origins of butter date back as long ago as 2500 BC – a Sumerian tablet has been found in Mesopotamia which describes the method of producing butter. Even a churn filled with butter was found in a 2000 year-old Egyptian grave!

It seems that the Vikings were the first to introduce butter to Normandy, a region now well known for the high quality of its butter.

Types of Butter
Essentially, butter can be of two types:

- Lactic Butter: The pasteurised cream is inoculated with lactic starter cultures and held at a specific temperature until the desired amount of acidity is obtained. The starter cultures consist of pure or mixed cultures. These cultures can increase shelf life due to the preserving properties of the lactic acid. These butters can be salted or unsalted.

- Sweet Cream Butter: The method of production is the same as for lactic butter except for the absence of lactic cultures. These butters are usually salted (on average about 2%) and this also slows down the rate of spoilage.

Salted and unsalted butter
In the UK, 92% of the Butter market is made up of salted butters, most of which are sweet cream butters.
There are different types of salt that can be used in salted butter. These include sea salt or the very exclusive Sel de Guérande, named after the region in Brittany from which it originates.

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Camembert

Camembert was created in the XVII century, during the French Revolution, by Marie Harel, a farmer from Normandy. The name of the cheese comes from the French village of Camembert in Normandy- a region in Northwest France known for its mild climate.
Camembert is much younger than Brie, as it is “only” 280 years old. The invention of the wooden Camembert box was essential to the success of Camembert from the 1890s as it made it easier to transport.
Created in 1968, Président Camembert is one of the best known and most enjoyed cheeses in the world.

WHAT IS CAMEMBERT?

For many people, the name “Camembert” is synonymous with French cheese. Camembert traditionally comes from Normandy where the gentle sun and humidity produce lush green grass on which the dairy herds graze.

Before the introduction of Penicillium candidum in 1910, the rind was often blue and not snowy white, which is now associated with the name Camembert.

Because of the popularity of the cheese, different types and formats of Camembert are commercialised. The standard maturing Camembert has a core when it is young, and matures during its life. The traditional, full favoured Camembert can be made from pasteurised or unpasteurised milk, and has a much fuller flavour. Typically a Camembert has a rich, buttery taste, and a characteristic lactic flavour.

Milk: Cow, raw or pasteurised.
Region: Normandy.
Wine Suggestion: Bordeaux, St Emilion, St Estèphe, Sancerre and even Cider (a speciality of Normandy).
Serving Suggestion: Camembert is delicious on toasted muffins, as deep fried Camembert, or more traditionally with a French baguette.
Pronunciation: [Cam-om-behr]

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Caprice des Dieux

This cheese was first produced in 1956. It is a modern, soft-white cheese of oval shape with a smooth, velvety, pure penicillin rind. Affinage takes two weeks.

Country : France
Milk : Cow
Texture : Soft

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Coulommiers

This cheese is Brie's little brother, some people consider it the grandfather. It usually has a shape of disc with white penicillin mould made from cow's milk. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie. This cheese can be either fermier or industrially produced, though industrial version lacks the depth of an unpasteurized cheese. The period of ripening is about four weekend the content of fat is 40 per cent.

Country : France
Milk : Cow
Texture : Soft

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Crème Fraîche - Whipping cream

It is a lactic cream that contains between 30% and 40% fat (half-fat Crème Fraîche contains up to 15% fat). This cream originally comes from Normandy, a well-known French region with a strong dairy tradition.

Crème fraîche is synonymous with pleasure and treat:

- More Taste
Because Crème Fraîche contains more than 40% fat, it enhances the flavours of the added ingredients and gives a more intense taste to your dish.

- More Body
Because of its very smooth consistency, the cream ideally complements the texture of various sweet and savoury dishes.

- More Uniqueness
Its lemony taste given by the lactic starters adds a unique flavour to any type of savoury and/or sweet dish.


A Cream with excellent cooking properties

Crème Fraîche is a very versatile cooking ingredient for hot or cold, sweet or savoury. It does not curdle and allows the preparation of very smooth, creamy and shiny sauces.

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Gourmet Cheeses

Bresse Bleu

The cheese of cylindrical type with soft-white rind with penicillin mould that has aroma of mushrooms. It was produced after WW2 in the province of Bresse in southern France. The soft pâté is peppered with small patches of blue mould. The interior is rich and buttery. These cheeses are produced in various sizes and affinage takes two to four weeks. Similar cheeses include Blue Brie and Cambozola.

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Brie de Meaux

French cheese's king of kings. Since the Middle Ages, this cheese has captured the hearts of all who have experienced its outstanding taste. In the 19th century is was considered the finest cheese in Europe, thanks to the French statesman, Talleyrand, who introduced it at a diplomats' dinner. It is produced near Paris which has no doubt helped its reputation. The geographical separation between the places of production and "affinage" is a Brie tradition. The pâté is compact and even textured. Its color is pale yellow, reminiscent of straw. Its rind looks like white velvet. The taste is creamy and as the maturing process continues, one detects a subtle, nutty flavor. In 1980 this cheese was accepted into the AOC family.

Country : France
Milk : Cow
Texture : soft

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Camembert de Normandie

A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.

Country : France
Milk : Cow
Texture : soft

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Epoisses de Bourgogne

This cheese was very popular at the beginning of the 20 century but the production did not survive WW 2. Only thanks to M. Berthaut the cheese was introduced again in 1956 and is produced on single farm in Bourgogne. Each cheese is washed by hand, using a small brush to spread the bacteria over and into the rind. Finally, it is washed with marc de Bourgogne. This cheese can be eaten at different stages of maturation. Epoisses Frais, which is 30 days old, is firm, moist and grainy with a fresh acidity and mild yeasty tang. Forty days old cheese has orange-brown rind and is very sticky. The pungent, spicy aroma is matched by the strong and meaty taste. The cheese is supposed to be served with a fine Burgundy or a spicy aromatic white wine.

Country : France
Milk : Cow
Texture : soft

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Fougerus

This cheese belongs to the Brie group cheeses. Commercially it was produced at the beginning of 20th century. It is unpasteurized, soft-white cheese of disc shape with penicillin mould rind. This cheese is very similar in texture and taste to Coulommiers. The pâte is supple and sweet and has a salty taste. Affinage takes four weeks and the cheese has a fat content of 45 - 50 per cent.

Country : France
Milk : Cow
Texture : soft

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Reblochon

Semi-soft and surface-ripened Reblochon originated from the Savoy mountain region. Reblochon has a supple, creamy texture. The cheese has a warm, yeasty aroma with the sweet flavor of freshly crushed walnuts. The name of the cheese means "to pinch a cow's udder again". This is because Reblochon is made with the thicker, richer milk from the second milking of Abondance and Tarine cows. Additionally, the cheeses were made while the milk was still warm. It is a well-proportioned cheese with a thin, orange-yellow to pink, tight, velvety rind. Its fresh clear aroma comes from the mould and it has a moist, smooth and supple, fatty pate.

Country : France
Milk : Cow
Texture : Semi soft

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Sainte Maure de Tourraine

Sainte Maure is the masterpiece of Touraine goat cheese. It is rolled in black wood ash and it develops a blotchy, blue-gray rind with age. This cheese is easily recognized because it has a long straw that traverses the middle. The straw is placed there to facilitate handling of the cheese. The ash coating provides a wonderful contrast when the cheese is cut to reveal the stark, white interior. Young cheeses are moist and grainy, but as the mould develops, the cheese dries, hardens and becomes more dense. Sainte-Maure has a lovely, musty, citrus flavor that intensifies with age. A Sainte-Maure farm cheese must have a thin, smooth rind with blue-gray molding. Its "pâté" is a fine, texture white and firm. The aroma is of walnut. The cheese has a slightly salty taste and depending on the period of maturation the savor is nutty.

Country : France
Milk : Goat
Texture : hard

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Saint Felicien

This is a raw milk cheeses that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks.
The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
The rind, pate and flavour of this little cheese are soft, as in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mould.

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Saint-Marcellin

Saint-Marcelin is a creamery, unpasteurized, natural-rind cheese made from cow's or goat's milk. It usually has a round shape with wrinkly, natural rind, dusted with a coating of white yeast. The texture of the young cheese varies from firm to very runny and it has a mild, slightly salty flavor. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with blue mold and a soft, beige creamy interior. It has an intensely rustic, nutty, fruity flavor.

Country : France
Milk : Cow
Texture : soft

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Selles sur Cher

Creamery, unpasteurized, natural-rind cheese made from goat's milk. It has a round shape. The ash-covered rind gradually develops blotches of gray and blue moulds. This cheese by reputation is extremely old. Over many generations Selles-sur-Cher has maintained its original artisan method of production. The more it is aged, the Selles-sur-Cher character becomes more pronounced and its nutty flavor is accentuated. The fine, wood, charcoal covering is subtly tainted blue. By contrast, its pâte is snow white with a downy rind that shows superficial molding. At first, the taste of the cheese is faintly heavy and elastic; this is followed by a softening as it melts in ones mouth.

Country : France
Milk : Goat
Texture : soft

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Vacherin Mont d'Or Cheese

A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat. When produced in Switzerland, the cheese is referred to as Vacherin Mont d'Or and is made with pasteurized milk. The French version is known simply as Mon d'Or and is produced with raw milk. After aging for two to three months, the cheese forms a crust that encases a soft, creamy texture with small holes throughout the cheese. This cheese provides a mild, rich nutty flavor with a distinctive aroma. Because this cheese is so soft, it is very spreadable and may be eaten with a spoon.

Country : France
Milk : Cow
Texture : soft

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Valencay

It is said that Valencay was originally shaped like a perfect pyramid. On his return from the disastrous campaign in Egypt, Napoleon stopped at the castle of Valencay and seeing the cheese that reminded him of the Egyptian pyramids, he drew his sword and chopped the top of it. Coated with wood ash. When young, the white cheese can be seen through the ash. Gradually the colors merge and blue-gray moulds appear. It has a nutty flavour. The commercially produced version is known as Pyramide.

Country : France
Milk : Goat
Texture : soft

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Meat Games & Pates

Lamb rack

This elegant roast includes eight ribs, and it's big enough to serve three.  If the meat at the tips is cut away to expose the bones, it's called a French rack = Frenched rack.  Make sure the butcher cracks the chine (backbone) between the ribs, so that the roast is easy to carve when you take it out of the oven.  You can make a double French rack by leaning two French racks against each other, bone tips interlaced.  You can also tie two or three French racks together, bone tips up, to form a crown roast of lamb for an elegant meal.

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Beef Tenderloin Preparation and Cooking Information

The most flexible cut on the carcass. Best prepared with any dry heat cooking method including roasting, grilling, sautéing and smoking. The tenderloin is also a great cut for poaching. Some common names for menuing tenderloin include:
• Filet Mignon
• Chateaubriand
• Tournedos
• Medallions
• Tenderloin Roast
• Short Tenderloin
• Butt Tenderloin
• Tenderloin Tips

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Beef Striploin Preparation and Cooking Information

These tender cuts should be grilled or broiled to perfection. In order to satisfy customer cravings for meals they don't prepare at home, take time to test cooking time and temperatures of cuts with different thickness to insure the exact doneness every time.

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French Foie Gras from Rougie

Rougie (France), a specialist in duck and goose foie gras since 1875, chose Perigord Noir as a base. Since then, five generations have combined their creativity and know-how to elevate their gourmet foie gras to connoisseurs' highest standards.

The duck liver, which is immediately removed from the animal's carcass, is allowed to cool by a steady reduction in its surrounding temperature. One hour later, the liver is flash-frozen, a process which takes an hour to complete. The duck foies gras is maximally two hours old and thus its freshness is preserved. Original tasty recipe.

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Duck breasts

Duck breasts are sometimes referred to as magrets, from the French name for them. They are about the same size as chicken breasts but have a much stronger flavour and the meat is richer and darker. Duck is often considered to be a fatty meat but nowadays leaner ducks are bred with only a thin later of fat under the skin. Barbary duck breasts are sold in Waitrose.
Uses: Duck breasts are best pan-fried, stir fried or grilled. A variety of accompaniments are traditionally served with duck including cherries, oranges and cranberry sauce. Chinese, and Thai flavourings are also often served with duck.
To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.
To prepare: For stir frying, remove the skin from the breasts and cut into thin, even strips across the grain of the meat. For grilling prick the skin all over using a fork (this ensures the fat will drain out during the cooking and the skin helps keep the flesh moist).

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Wagyu beef

Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled.  In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the “foie gras of beef,” Wagyu has an exquisitely tender texture and incomparable, luxurious taste.

Why am I hearing so much about Wagyu beef now?

Wagyu’s time has come. Once rare and special, Wagyu is on its way to becoming the new gourmet hit.

Somewhere along the way to mass-market appeal, the standards of true quality often get lost … All because everybody and their brother want in on the next big thing.

And, Wagyu beef is the next big thing.

How is Wagyu beef quality measured?

We’re use to hearing about USDA Prime, Choice and Select – the top three of seven USDA quality grades and the most-known by consumers. USDA grading is based on the density of marbling between the 12th and 13th beef rib.

Wagyu beef’s quality is determined differently: by a 12-point marbling-score scale.

Using the scale of Wagyu marbling scores, USDA prime would have an equivalent ranking of 5 to 6.

The most prized beef in Kobe, Japan, would rank the equivalent of a 12. The marbling is so dense that the lean muscle to marbling ratio can reach 9:1, or 90% fat to 10% meat.

This Kobe is unbelievably rich … too rich for many palates. Some say it looks like a piece of meat that has been left in a snowstorm … fine strands of lean meat embedded in pure fat.

Typically, the mass-marketed variety of Wagyu will have a marbling score at the low end of the 12-point scale.

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Oils & Vinegars

Balsamic vinegar

Del Duca Balsamic Vinegar of Modena is a unique specialty obtained through the special processing of grape musts and wine vinegar, refined in wooden casks. This amazing vinegar is produced and bottled in Italy. Net Weight: 16.9 oz.

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Xeres Vinegar

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling and in salads. Xeres vinegar is also known as sherry vinegar.

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Apple cider

Apple Cider Vinegar is an all-natural substance derived from the acetous fermentation of sweet apple cider. The apple is an excellent source of many vitamins and minerals, and these nutrients are also present in Apple Cider Vinegar. Get your “apple a day” every day with NOW® Apple Cider Vinegar capsules. Also helps to break down fat cells when taken before meals.

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Extra Virgin Olive Oil 1lt bottle

1 L Bottle
A very good quality extra virgin olive oil made from 100% Italian Olives. This extra virgin olive oil is a natural product, obtained through a simple cold pressing,of the carefully selected olive fruit. It is rich in flavour and has the best degree of digestibility among all other kinds of oil. Olive oil is recommended as a non-replaceable dressing in the diets against cardiac infraction, arteriosclerosis and the excess of cholesterol. This fact is also confirmed by the heathiness of the "Mediterranean Diet" in which extra virgin olive oil is always present.
Extra virgin olive oil has a chemical composition common to many components of mother's milk, thus it is also recommendable for both children and the elderly.

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Walnut oil Rougie

Walnut oil has a characteristic nutty taste and is used principally in dressings and seasonings. It is sometimes an ingredient of mixed gourmet oil. Grape seed oil is always sold refined; it is recommended as a marinating agent as it "feeds" the meat well. Pumpkin oil has a delicate taste; safflower and sesame oils are widely used in the East and in Asia; almond oil is used in confectionery and pastry-making.

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Hazelnut oil Rougie

This is an absolutely exquisite hazelnut nut oil. Full of flavor, smooth and elegant this oil is sure to please even the harshest of critics. It is a wonderful hazelnut oil - drizzle it atop grilled vegetables, salad greens, fish and meat. 8.5 fl. oz.

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Grape seed oil Rougie

Grape Seed Oil loves your Heart. It contains no cholesterol, no additives or no preservatives.

Rich in polyunsaturated fatty acids that raise the level of good cholesterol (HDL) and lower the triglycerides and bad cholesterol (LDL), thus to prevent heart disease.

Its healthy attributes and delicate flavor make it ideal for use with neutral dishes. Requiring a high temperature before smoking, this oil is often used during grilling and cooking.

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Mustard Dijon France Maille

A type of mustard produced from brown or black mustard seeds, white wine, and seasonings. It has a smooth, creamy texture and a pale ochre color. It gets its name from Dijon, France, where it originated.

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Raspberry vinegar Maille

Wine vinegar blended with raspberry juice for a flavour that has the sweetness of berries, yet is mildly acidic.

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Pasta Beans Grains & Rice

Le Puy Lentils Sabarot

The caviar of Lentils... these small green lentils are cultivated without fertilizers on the high plains of Velay, France. They are the only lentil and first dried vegetable to obtain the AOC label (Appelation d'Origine Controlée) which guarantees the high quality and origin. These wonderful, flavorful lentil are very versatile. They hold their shape well and can be used in soups, stews, salads or as a side dish. They are an excellent source of fiber and minerals. 500g/17.5 oz package.

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Coco beans Sabarot

Well-known for their culinary and dietary properties, dried vegetables provide vegetable proteins (without fat), fibre, minerals and are naturally poor in lipids. Often used in cassoulets and stews.

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White kidney beans Sabarot

Cooking instructions: Need to pre-soak, rinse in cold water. 35 mins cover freely with water in a heater, 20 mins cover freely with water in a pan then drain.

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Herbs, spice & mushrooms

Cubeb pepper

Origins : Cubeb pepper mainly comes from Jawa island.

Tasting : a strong, pungent and bitter taste. It is widely used in Asian recipes. For a better tasting, it is recommended to grind the peppercorns just before use.

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Long pepper

did you know it ? Long pepper (pipper longum) has 2 to 3 cm large catkins-shaped fruits.

Origins : Long pepper comes from the Deccan peninsula in India.

Tasting : a little bit less hot than black pepper but with more aromatic fragrances. For a better tasting, it is recommended to grind the peppercorns just before use.

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Chanterelles Sabarot

The texture of the Chanterelle is tender but not "crumbly." It doesn't disintegrate as easily as other mushrooms, and can hold its own decently when tossed, stirred, and sautéed.

From the point of view of a chef, this has its advantages. Cover Chanterelles with cheese and the wild flavor still comes through. Ditto with tomatoes, fish, poultry and meat. The addition of a contrasting but complimentary flavor lends depth, interest and variety to traditional meals.

Served with scallops, Chanterelles are at their best when drizzled with a sauce made from the reduced cooking liquids with wine added.

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Porcini Sabarot

 

These world famous mushrooms can be used for stuffing, sauces, or perfect risottos.

Before using, soak the mushrooms for 30 minutes in warm water, drain, and rinse the porcini first to get rid of sand. Strain the soaking liquid through a cheesecloth-lined sieve and reserve for risotto or soup.

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Grey sea salt from Guerande France

Grey Sea Salt, Sel Gris is an all natural sea salt from Guerande in Brittany France. Unprocessed, unrefined, unadulterated. This salt is unlike any you\'ve ever tasted, it highlights food flavors. That is the simple and delicious truth. In Brittany near the town of Guerande are marshes and low lying areas suitable for salt fields. There is a mini climate that is much milder that the rest of Brittany. The currents of the Atlantic run cleaner there than many salt harvesting locations. This confluence of nature makes for an ideal area for a salt farm region. Guerande has no peer in Europe for the quality of salt produced. The salt fields of Guerande are long and narrow so that an artisan paludier (craftsman salt harvester) can sweep the top of the evaporating sea water to harvest the precious sel gris de Guerande (hand harvested salt with a grey cast). The taste of Grey Sea Salt, Sel Gris is the complex balance of the sea and her minerals with large grey crystals, a moist texture. It is excellent for seasoning meats and vegetables. You'll join professional chefs worldwide in singing its praises. 1 lb. Bag Packaged in Burlap Sack.

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Flower of Salt Guerande

Coming straight from the ocean, the salt-flower is composed of small crystals formed on the top of the salt-pans, during the days when the evaporation process is fast.

We collect manually this very rare salt of great quality with a "lousse" : a wooden rake which enables us to gather the thin film of salt on top of the water.

The salt flower has sometimes a pink colour, which is explained by the presence of a microscopic red seaweed, the Dunaliella. It also gives it a smell of violet.

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