Spices & aromatic herbs

Green peppercorns in vinegar (60 g jar), with a mild spiciness. Essential for green peppercorn sauce, they enhance cold cuts, fish, rillettes, terrines, and tartares.

Madagascan green peppercorns (1/2 tin, 225g), picked green before maturity. Tender, regular-sized peppercorns for terrines and green peppercorn sauce.

Whole five-peppercorn and berry blend (1 kg bag), to be ground in a mill. An essential for pepper sauces, it enhances meats, fish, and exceptional products. Professional size.

Pink Peppercorns (270 g tube), with an almost sweet and very fruity flavor, with a piquant and resinous note. For fish, foie gras, sauces, cheeses, salads, and desserts.

Sarawak black pepper (140 g tube), hand-picked in Borneo (Malaysia). Fruity with citrus notes, woody fragrance, moderate pungency. For meats, fish, vegetables and sauces.

Wild Voatsiperifery Pepper (170g tube), very rare, harvested from tall tropical vines. Woody, earthy, floral, and citrus aromas. To be ground over meats, fish, and desserts.

Penja white pepper PGI (180g tube), handcrafted in Cameroon, among the best in the world. Animal and mentholated aroma, for fish, oysters, game, and cheeses.

Long Java pepper (130g tube), very aromatic and slightly spicy, with notes of cinnamon, chocolate, and licorice. For red berries, roasted fruits, slow-cooked meats, and sauces.

Sichuan Fagara Pepper (215g tube), berry from China's Sichuan region. Very aromatic, not spicy, with citrus notes and a tingling sensation. For meats, wok dishes, and Asian cuisine.

Sichuan Fagara Pepper (75g tube), burgundy-brown Sichuan berry. Very aromatic, not spicy, with citrus notes and a tingling sensation. For meats, fish, and Asian dishes.

Burgundy Blackcurrant Pepper Nectars de Bourgogne (35g jar), dried and powdered blackcurrant buds. Tart and slightly spicy, for pigeon, fish, and chocolate.

Malabar white pepper (India, mill refill 50 g), with an elegant aroma that is milder than black pepper. For white sauces, fish, poultry, and light-colored dishes.

Wild Voatsiperifery Pepper from Madagascar (42g grinder), harvested from high vines. Woody, fruity and floral aromas, with a warm pungency. For meats, fish and foie gras.

Sichuan Fagara Pepper (mill refill 20 g), Zanthoxylum peppercorn from China. Woody and floral citrus notes, not spicy, with its famous tingling sensation.

Black pepper from Phu Quoc Island (Vietnam, 170g tube), hand-harvested and sun-dried. Woody and slightly iodized notes, for meats, fish, marinades, and stews.

Kampot black pepper (170g tube), grand cru directly imported from Cambodia. Notes of eucalyptus and mint, balanced strength. For red meats, grilled dishes, and sauces.

Timut Pepper from Nepal (95g tube), with intense grapefruit and citrus notes. A star of creative cuisine, it enhances fish, seafood, chocolates, desserts, and cocktails.

Tasmanian berries (100 g tube), wild-harvested. Fruity and woody notes of blackberry, followed by an intense peppery warmth. For meats, game, sauces, cheeses and desserts.

Kampot Red Pepper PGI La Plantation (1 kg bag), harvested at full maturity in southern Cambodia. Notes of red fruit, dates, and honey, for fish, fruit, chocolate, and jam.

La Plantation PGI Kampot White Pepper (1 kg bag), hand-harvested in Cambodia. Citrus, rosemary, and fresh herb notes, ideal for fish, white meats, and cream sauces.