Under €20

Pondicherry black pepper (India, 160g tube), with generous grains and a warm, powerful, and woody aroma. Versatile, it seasons meats, fish, vegetables, sauces, and marinades.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

Madagascar green peppercorns, large and tender (4/4 can, 450g drained), picked before maturity. For terrines and the classic green peppercorn sauce. Grocery bestseller.

Pink peppercorns ("Chili pepper", 45g jar), with a slightly pungent and resinous fruity flavor. For fish, foie gras, carpaccios, sauces, fresh cheeses, and desserts.

Madagascar green peppercorns (1/4 can, 100 g), picked green before maturity. Tender, uniformly sized grains, for terrines and green pepper sauce.

Madagascar green peppercorns (1/12 tin, 30 g), the fruit of piper nigrum picked before maturity. Tender peppercorns to flavor terrines and prepare the essential green peppercorn sauce.

Fleur de Sel de Guérande PGI Le Paludier (250g bag), hand-harvested from the salt marshes, additive-free. Crunchy texture and subtle taste for finishing your dishes.

Guérande Fleur de Sel PGI Le Paludier (125g box), hand-harvested, unwashed, and rich in minerals. A crunchy touch for cooked dishes, salads, and grilled foods.

Guérande Fleur de Sel PGI Le Paludier (250g cotton bag), hand-harvested, untreated, French origin. IFS Food certified, it adds a refined touch to your dishes.

Fleur de sel from Camargue Le Saunier de Camargue (125g round box), hand-harvested, product of France. Delicate and crunchy, to enhance your Mediterranean dishes.

Winemaker's salt with Cabernet Sauvignon from Pays d'Oc and summer truffle (2%) Plantin, grinder 70g. A refined touch for meats, pasta, sauces, grilled dishes, and salads.