Products

Dill seeds (1 kg bag, Anethum graveolens), a spice with Nordic and marine flavours. For fish, marinades, pickles, brines, breads, and fresh cheeses.

Dried dill heads (500g bag), with a fresh, aniseed and lemony aroma. Essential for salmon and oily fish, it enhances white sauces, potatoes, pickles and blinis.

Whole star anise (60g tube), with a strong aniseed aroma. For infusing in broths (pho), poultry, syrups, compotes, mulled wine and jams.

Whole green anise by Espig (1 kg bag), for multiple uses. For gingerbread, Alsatian biscuits, creams and confectionery, but also white meats, poultry, and rockfish.

Ground green anise from La Plantation (1 kg bag), with multiple uses. For gingerbread, Alsatian biscuits, creams and confectionery, but also white meats, poultry and fish.

Bourbon vanilla crème brûlée dessert mix (1 L), ready to bake. For high-volume crème brûlée production, quick service, and consistency.

Bourbon vanilla panna cotta dessert preparation (1 L), ready to use. For panna cotta, verrines and plated desserts.

Tiramisu dessert preparation (1 L), ready to use. For tiramisu, verrines, and entremets. Time-saving in production.

Blanched Toasted Peanuts Natural Almondeli (2.5 kg bucket), whole and uniform, pure flavor. For aperitifs, satay sauces, Asian dishes, granolas, and toppings. Professional format.

French pork spider steak marinated with thyme and lemon, generous size ±2 kg. A rare and flavourful cut, ready for grilling.

French pork spider steak marinated with thyme and lemon, ready to grill. A rare and flavorful cut, ideal for plancha and barbecue.

Chauffe-Cœur VSOP Armagnac (40°, 70 cl), a brandy from Southwest France aged in oak barrels. For after-dinner drinks or cocktails. Please drink responsibly.