Products

Nonpareil capers in vinegar (4/4 tin, 830g), Hugo Reitzel, the smallest and finest. Tangy flavor for tartares, sauces, fish, and pizzas.

Caperberries in vinegar (4/4 tin, 830g), Hugo Reitzel, hand-picked (9-11mm). Large enough to be chopped, they flavor sauces, tartares, and fish.

Pickled Nasturtium Capers (4/4 can, 830g), Hugo Reitzel, hand-picked (8-9mm). Tart flavor for sauces, calf's head, steak tartare, and cured meats.

Fine capers in vinegar (4/4 can, 830g), Hugo Reitzel, sorted in their Sarthe workshop. Tart and crunchy for tartares, sauces, pizzas and fish.

Unsorted Capers in Vinegar (90g jar), Crespo, various sizes. Tangy flavour to enhance sauces, mayonnaise, salads, tartares and gribiche sauce.

Extra-fine capers in vinegar (4/4 can, 830g), Hugo Reitzel, hand-picked (7-8 mm). Small with a pronounced yet delicate taste, serve as is.

Extra-fine capers in vinegar (198g jar), Crespo, among the smallest, with a pronounced taste. To enhance sauces, mayonnaises, salads, tartares, and gribiche sauce.

Caper berries in vinegar (205g jar), Crespo, firm and crunchy. Serve on charcuterie boards, in tartares, salads, gribiche sauce, and with fish.

Maison Tirel Salted Butter Caramel Sauce (600g squeeze bottle), artisanal Breton recipe with a smooth and pliable texture. Perfect for drizzling over crêpes, waffles, and desserts.

Traditional liquid caramel (1 L), to be used as a finishing touch in sweet preparations, drinks, and pastries. Professional size. Store in a cool place.

Dark pastry caramel (1 L), to use as an addition in your sweet preparations, beverages, and pastries. Professional size. Keep refrigerated.

Extra-melt-in-your-mouth caramels with toasted Lorlut peanut pieces (75g), a Michelin-starred chef's recipe made with cream. Both melt-in-your-mouth and crunchy.

Lorlut ultra-melting espresso caramels (75 g), infused with freshly ground coffee, a Michelin-starred chef's recipe with cream. Exceptional length on the palate.

Ultra-melting L'Original Lorlut Caramels (75g), a Michelin-starred chef's recipe made with cream, offering the flavour and texture of old-fashioned caramel.

Ultra-melting Tahitian Vanilla Caramels by Lorlut (75g), Michelin-starred chef's recipe cooked with cream, notes of caramelized fruit and tonka bean.

Small Sardinian artichokes in oil (carciofini sott'olio, 1.5 kg jar), La Dispensa di Amerigo. Crunchy, for antipasti, salads, grilled, or as a garnish for fish.

White cardamom pods (75 g tube), with citrusy and floral notes. Infuse whole or grind for coffees and teas (chai), pastries, rice, curries, and oriental dishes.