Products

Borde Woodland Garnish (4/4 can, 800g), a ready-to-use assortment of natural mushrooms. For sauces and vegetable stir-fries.

Lamb garnish (660g jar), Provinces Gastronomie: snap beans and green flageolet beans. Heat and butter, the perfect accompaniment to roast lamb and other roasted meats.

PizzaBella pizza topping (4/4, 800 g), Louis Martin, ready-to-use Provençal recipe: Provençal tomatoes, olive oil and spices, no waste.

PizzaBella pizza topping (5/1, 4 kg box), Louis Martin: garlic, onions, tomatoes, olive oil and spices. Ready to use for pizzas and calzones.

Avocado, pea, and lemon gazpacho (50 cl), a smooth, refreshing recipe with a zesty lemon kick. Serve chilled, as a starter or in a verrine. Ready to eat.

Artisanal lemon cake (220 g), traditionally made. For a snack, with coffee, or as a quick dessert.

Handmade Almond Cake (220g), traditionally made. Perfect for a snack, with coffee, or as a quick dessert.

Artisanal Chestnut Cake (220g), traditionally made. Perfect for a snack, with coffee, or as a quick dessert.

Handcrafted walnut cake (220 g), traditionally made. Perfect for a snack, with coffee, or as a quick dessert.

Liege Waffles (x5, 275 g, individually wrapped), soft and delicious. For snacks, parties, and candy bars. Perfectly sized individual portions.

Gavottes Crêpes dentelle (120-count metal box, 1.25 kg), thin and crispy, made with wheat flour and butter. For gourmet coffees, desserts, and praline crunch. Professional size.

Bovine gelatin 170 bloom La Patelière (1 kg, 400 sheets), manufactured in Occitania. Precise and transparent gelling for mousses, entremets, creams, and jellies.

Louis François Powdered Gelatin 200 Bloom (1 kg tub), porcine origin. Gelling agent, stabilizer, thickener, and binder. Quick preparation in large quantities.

200 Bloom Powdered Fish Gelatin La Patelière (1 kg). High-quality gelling agent for perfect texture in mousses, bavarians, jellies, and entremets.

La Patelière Pork Gelatin 170 Bloom (1 kg, 400 sheets), manufactured in Occitania. Technical gelling agent for perfect hold in mousses, jellies, aspics, and cold preparations.

Sabarot powdered pork gelatine (1 kg). Soak in cold water then heat to add texture to mousses, bavarois, creams, terrines and jellies.

Domaine de Baudry Extra Quince Jelly (370 g), cooked in a copper cauldron, 55% fruit and cane sugar. For toast, cheeses, and white meats.

Redcurrant Jelly 1kg Jar · ORGANIC: Artisanal fruit jelly. Translucent, bright — perfect as a spread or accompaniment to white meats.

Kliska Bipia Espelette Pepper Jelly (100g jar), a sweet and savory Basque condiment. Use it like honey with sheep's cheese, foie gras, grilled meats, and spicy sauces.

Kliska Bipia Espelette Pepper Jelly (200g jar), a spicy and aromatic Basque condiment. Use like honey with sheep's cheese, foie gras, meats, and roasts.