Products

Extra Chardonnay Jelly Nectars de Bourgogne (210g jar), with floral and fruity notes. For foie gras, aged cheeses (Époisses, Comté) or as a glaze for white meats.

Nectars de Bourgogne extra redcurrant jelly (210g jar), with crystalline transparency and balanced acidity. For breakfasts, grand veneur sauce or duck breast.

Gendarmes d'Alsace (1 kg), a rectangular regional cured meat specialty, intensely smoked, French meat. For aperitifs, on platters, or as a snack.

Juniper berries (1 kg bag), the origin of gin, with resinous and slightly sweet aromas. For game, daubes, stews, pot-au-feu, sauerkraut and red wine sauces.

Sliced duck gizzards (4/4 can), salted then slowly cooked in duck fat, Southwest recipe. Creamy, for Landes salads and stir-fries.

Dalla Costa Tricolored Gigli (500g), Italian pasta with three flavors (plain, tomato, spinach), bronze-drawn, non-GMO. To be served plain, in salads, or as part of a dish.

Belle Rive French Gin (40%, 70 cl), distilled in Provence: lavender, May rose, orange blossom, and citrus. Signed Luis Simoes. For gin and tonics and cocktails.

Candied ginger sticks 6×6 in Pariani syrup (2 kg box), intense and spicy. For pastries, desserts and bold culinary creations.

Candied and sugar-crystallized ginger pieces (550g tube), sweet with a delicate kick. For cakes, gingerbread, cookies, scones, as a snack, or on desserts.

Ground ginger (28g jar), with a concentrated and intense flavor. For meats, salads, broths, fish, curries, biscuits, gingerbread, and desserts.

Espig Ground Ginger (1 kg bag), with a unique taste blending peppery, citrus, and spicy flavors. For soups, biscuits, gingerbread, and dishes in sauce or en papillote.

Ground ginger (100 g tube), with a warm and slightly pungent aroma. For soups, curries, stews, seafood marinades, cookies, gingerbread, and desserts.

Ground ginger (300 g tube), with a warm and spicy aroma. For soups, curries, seafood marinades, stews, biscuits, and gingerbread. 1 L format.

Pickled pink ginger (gari, 1 kg), thinly sliced in rice vinegar, sugar, and salt. An essential accompaniment to sushi and maki, it refreshes the palate between bites.

Chanterelle Mushrooms (4/4 can, 800 g), Borde, ready to use, simply drain. For stir-fries, omelets, sauces, stuffings, risottos, and poultry accompaniments.

Borde 100% natural dried chanterelles (500 g tub), GMO-free and non-irradiated, with an intense woody flavor. Rehydrate for sauces, risottos, pasta, and autumn pan-fried dishes.

Whole Chanterelle (Cantharellus) mushrooms in a jar (37 cl / 330 g), Sabarot, GMO-free and non-irradiated. Pan-fry in parsley butter, in stir-fries, sauces, risottos, and omelettes.

Organic Gomashio (50g), toasted black sesame and sea salt, Japanese macrobiotic recipe. Sprinkle on rice, steamed vegetables, salads and bowls to enhance flavour without excessive salt.

Organic seaweed gomashio (370g), Algaé Gastronomie: sesame, buckwheat and Brittany seaweed. A crunchy, iodized alternative to salt for salads, soups and cereals.

Gorgonzola PDO block (per kg), creamy blue cheese. For risottos, sauces, pizzas and cheese boards.