Under €20

Pommée Le Paulmier, organic apple sweet and sour condiment 35 cl. A French alternative to balsamic, ideal for deglazing, meats, game, and marinades.

Acquerello Rice (1 kg), Carnaroli aged 12 to 18 months, one of the best rices in the world for risotto. Firm grain that doesn't stick and absorbs sauces. High-end Italian gastronomy.

Yambai Cambodian Phka Malis Jasmine Rice (5 kg bag), multiple award-winning, with floral notes and a fluffy texture. For Asian cuisine, curries, skewers, and aromatic dishes.

Calcium Chloride Louis François (1 kg tub, E509), essential for reverse spherification (liquid-centered spheres). Firms canned fruits and vegetables.

Louis François Invert Sugar Paste (Trimoline) (1 kg), made from beet, glucose, and fructose. Provides structure and softness, improves preservation and color.

White tant pour tant (1 kg), 50% blanched almonds and 50% finely ground icing sugar. The regular base for macarons, marzipan, financiers and biscuits.

Louis François Powdered Sorbitol (1 kg), moistening and anti-crystallization stabilizer, hydrophilic and bacteriostatic. For cakes, pastries, and chocolate candies.

Dark chocolate micro-shavings (1 kg bucket), Mona Lisa. Ready to use for decorating entremets, logs, ice creams, cappuccinos and verrines with a professional touch.

Jyrela pre-fried sliced onions (5/1 can, 4.15 kg), French vegetables, ready to use. For burgers, stews and garnishes. Foodservice format.

Kody Artichoke Hearts (3/1 can, 30/40 count, 2.5 kg), ready to use. Raw or cooked, in salads, pan-fried, or marinated. Foodservice and salad bar size.

Pepper Drops (4/4 can, 793 g), Sabarot, mini crunchy sweet and sour marinated peppers. A colorful touch for aperitifs, salads, pizzas, and cold cuts.

Beauval button mushrooms, stems and pieces (5/1 can, 4 kg), washed and cut, ready to use. Pizzas, sauces, stir-fries, omelets, and stuffings. Professional size.

Guindillas (1.8 kg jar), Gurea, extra green Basque Country peppers, lightly spicy, in vinegar. An alternative to gherkins with cured meats and cold cuts. Professional size.

Small Auvergne Tripoux by Maison Julhes (600 g jar, x6), Saint-Flour recipe with lamb tripe, simmered 6 hours in white wine sauce. Ready to heat.

Whole duck foie gras PGI South-West Pierre Champion (125g jar), raised and processed in France, with a melting texture and delicate taste. For prestigious starters and refined toasts.

Highly concentrated rose food flavouring from Selectarome (115 ml PET bottle, with dropper). For macarons, confectionery and oriental desserts.

Highly concentrated black truffle aroma Selectarome (115 ml PET bottle, with dispenser). A gourmet signature for oils, sauces, risottos and stuffings.

Borde Dried Forest Basket (500g tube): boletes, oyster mushrooms, porcini, and black mushrooms (1.75 kg rehydrated). Rehydrate for stir-fries and forest garnishes.

Plantin Black Truffle Tuber Melanosporum Peelings (25g jar), French, shavings and strips. For omelets, scrambled eggs, stuffings, purees, risottos, sauces and pasta.

Mushroom, summer truffle (3.2%) and black olive sauce with Appennino olive oil (180 g jar). For beef tartare, appetizer toasts, pasta, and risottos.