Under €20

Green Peppercorn Mustard (210 g), Edmond Fallot, stone ground. Particularly pungent, ideal with beef, duck, vinaigrettes and gravies.

Basil and white wine mustard (210g), Edmond Fallot, stone ground. A Mediterranean note that brightens salads, fish, cold meats, and barbecues.

Dijon Blackcurrant Mustard (105 g), Edmond Fallot, with blackcurrant cream and a deep purple color. Fruity flavor, ideal for game, red meats, and smoked charcuterie.

Bazk'Alde Espelette pepper mustard (90g), Maison Bipia, with Sagarno Basque vinegar. Fine and spicy, it enhances grilled meats, game, cold cuts, and vinaigrettes.

French hot sauce with chili and 3% black truffle (Tuber Melanosporum), heat level 4/12, Maison Martin. Mild heat and earthy notes for pasta, purees, and grilled meats.

Foudre Hot Sauce heat level 9/12 (100 g), Maison Martin, pure habanero chili grown in France. Intense heat with fruity notes to enhance all your dishes.

Hegoa hot sauce, 3/12 heat level (100 g), Maison Martin, 100% Basque Gorria pepper grown in France. Mild heat and regional flavor to spice up all your dishes.

Jeiki Espelette Pepper Purée (180 g), Maison Bipia, preservative-free. Spicy and extremely fragrant, a concentrate of Basque flavors to enhance your dishes.

Mistral hot sauce, 4/12 heat (100 g), Maison Martin, with chili and Provençal herbs (thyme, rosemary, oregano). A touch of sunshine for pasta, fish, and meat.

Le Piment Français Hot Sauce, heat level 6/12 (100 g), Maison Martin, with habanero and picaro peppers grown in France. Versatile as a marinade or condiment.

Red Tabasco (60 ml), made from peppers fermented for 3 years in oak barrels, then vinegared and filtered. Enhances sauces, mayonnaise, stews, and pan-fried dishes.

Sirocco Hot Sauce strength 7/12 (100 g), Maison Martin, with smoky and spicy notes. For roasted meats, burgers, hot dogs, fries, and spicy sauces.

Sakari strong Basque sauce (25 cl), Maison Petricorena, with sweet and hot peppers, very spicy. Ideal with grilled lamb and mutton.

Tsunami Force 12/12 Hot Sauce (100g), Maison Martin, made with Armageddon peppers grown in France. Fruity flavor and intense heat: handle with caution.

Green Tabasco (60 ml), made from peppers fermented for 3 years in oak barrels, then vinegared and filtered. Milder than the red, it enhances sauces, mayonnaises, and dishes.

Sweet and sour sauce (240 g), Lee Kum Kee, tangy and slightly spicy. Perfect for spring rolls, fried dumplings, as a condiment or barbecue base.

Southwestern BBQ Sauce (35 cl), Firebarns, with dark beer and chipotle peppers. Smoky and spicy notes for grilling, burgers, and meats.

Mustard and Honey BBQ Sauce (35 cl), Firebarns: a blend of honey and sweet mustard. A gourmet and original sauce for grilling, burgers, and meats.

Steak barbecue sauce (35 cl), Firebarns, worthy of the best American steakhouses. Ideal for enhancing steaks, burgers, vegetables and grilled dishes.

Organic 3-year aged Saishikomi soy sauce (36 cl), double fermented, deep umami, Japanese tradition. For sushi, marinades, teriyaki sauces, and salad dressings.