Products

Firebarns Montreal Steak Spice Blend (135g): salt, dehydrated vegetables, spices, mustard seeds. For meats, grilling, foil packets, and vegetables. Steakhouse presentation.

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.

Firebarns Jamaican-Inspired Jerk Spice Blend (100g): salt, dehydrated vegetables, spices, herbs. For chicken, fish, seafood, and grilled vegetables.

Couscous spices (1 kg bag): coriander, cumin, chili peppers, and fennel. To flavor traditional couscous and stews, with a consistent taste profile. Professional size.

Merguez spice blend (1 kg bag), balanced and ready to use. To easily season lamb, beef, and other merguez in catering.

El Paso Firebarns Tex-Mex Spice Blend (125 g): dehydrated vegetables, spices, sea salt. For Mexican dishes, grilled meats, and vegetable foil packets. Steakhouse presentation.

Spinach (350g jar), Provinces Gastronomie, ready to use. Reheat in butter, optionally creamed, as an accompaniment to meat and fish.

Spinach in branches (660g jar), Provinces Gastronomie, ready to use. Reheat with butter, optionally creamed, as a side dish for meat and fish.

French Pork Escalopes (x5, ±850g), versatile butcher's cut, tender and flavorful. For grilling, plancha, and pan-frying. Quality everyday cooking.

Jacot Billey Burgundy Snails, large size (box of 120, 4/4), tender meat with a delicate flavour. In shells with garlic butter, casseroles, or puff pastry. Professional format.

Jacot Billey large Burgundy snails (basket of 24, 1/4), tender meat with a delicate flavor. In shells with garlic-parsley butter and in ramekins. À la carte service.