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“Transparence” balsamic vinegar

$115 $114

This vinegar was made in Italy, following our recipe, and bottled on our premises. Aged for 3 years.

Box of 3 Traditional Rillettes from Yeu Island

$194 $186

A discovery box with:

  • Sardine rillettes with espelette pepper
  • Tuna rillettes with green pepper
  • Salmon terrine

 

Cinnamon Powder from Madagascar – 50g

$73 $62 by 50g

Cinnamon belongs to the Lauraceae botanical family. It originates from Sri Lanka. It is very widespread today in India, Malaysia, Vietnam, Indonesia, Seychelles, Mauritius, Madagascar, the West Indies, French Guiana, Brazil…
It is the bark of a tree. Much of the production is destined for the manufacture of gasoline. Not to be confused with Chinese cinnamon, “Laurus cassia” or “Cinnamomum cassia” or “Cinnamomum obtusifolium”, also known as cassia, produced by a tree from the same family. They are found in China, Laos, Vietnam, India and Indonesia. The sticks of this variety are often derived from the bark of tree trunks and are thicker. Their cinnamine content is lower. This cinnamon is less aromatic and more bitter.

Latin name : Cinnamomum zeylanicum
Ingredients : 100 % Cinnamon powder
Storage: Away from light, heat and moisture.

Cinnamon sticks 65mm from Madagascar -180g

$129 $110 by 50g

Cinnamon belongs to the Lauraceae botanical family. It originates from Sri Lanka. It is very widespread today in India, Malaysia, Vietnam, Indonesia, Seychelles, Mauritius, Madagascar, the West Indies, French Guiana, Brazil…
It is the bark of a tree. Much of the production is destined for the manufacture of gasoline. Not to be confused with Chinese cinnamon, “Laurus cassia” or “Cinnamomum cassia” or “Cinnamomum obtusifolium”, also known as cassia, produced by a tree from the same family. They are found in China, Laos, Vietnam, India and Indonesia. The sticks of this variety are often derived from the bark of tree trunks and are thicker. Their cinnamine content is lower. This cinnamon is less aromatic and more bitter.

Latin name : Cinnamomum zeylanicum
Ingredients : 100 % Cinnamon sticks
Storage: Away from light, heat and moisture.

Combawa Leaves Powder From Madagascar – 70g

$149 $134

Kaffir lime has many names such as cumbavacumbabacombawa, or makrut.  This is a citrus fruit which looks like a wrinkled lime.Kaffir lime is a citrus fruit with intense and delicate flavors. Kaffir Lime Leaf Powder combines the flavors of lemon, lemon verbenabut also ginger and coriander, but it is more sweet than fruit. It has anti-inflammatory, antiseptic and relieves muscle pain and insomnia. Cooking tips :It can be used in both savory and sweet recipes or also infusion. Latin name : Citrus latifolia Origin : Madagascar Ingredients : 100 % Powdered black lime Storage: Away from light, heat and moisture.

Coriander Seeds From Colombia – 40g

$60 $45

Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint and lemon. Coriander has a sweet, aromatic taste with a touch of citrus. Coriander seeds are native to Southern Europe and the Mediterranean region. During festivals, Romans would throw sweetened balls of coriander. Many times the balls would break apart and rain seeds upon the crowd, thus the origin of confetti!
As with all seeds, toasting them will bring out more of the aromatic flavor. If your recipe calls for cracked or crushed coriander, buy whole coriander and crack or crush it yourself (either spin it quickly in a blender or hammer slightly in a sealable bag). This will produce the best, freshest taste.

 

Coriander is very present in Colombian cuisine. It has strong frehs citrus notes, which remind the green mandarine, the lime, the mint abnd pine. It match well with different spices: pepper, curry, curcuma, cardamom, praprika, chili, mustard, fennel,… You can flavour your terrines, couscous, tagines, minced meat, curry, chutneys (pineapplen mango, onions).

We recommend the ground seeds to eat on a langopustine tartare or scallops, oysters, pan shrimps, fish fillet, etcIf you want to enance the herbs notes, you can roast them quickly

Latin name : Coriandrum Sativum
Origin :  Putumayo, Colombia
Ingredients : 100 % Coriander
Storage: Away from light, heat and moisture.

Dehydrated and Peeled Pink Berries From Madagascar – 70g

$99 $84

Black pepper from Madagascar is a concentrated species with woody and fruity notes.

Cooking tips :The entirely dehydrated berry is very fragile and cannot withstand heat. These dehulled berries can be used on hot dishes and for gentle cooking. It is advisable to use a very fine grinder.

Latin name : Schinus terebinthifolius
Origin :  Madagascar
Seasonality: September to December
Ingredients : 100 % whole black peppercorns
Storage: Away from light, heat and moisture.

Deshelled Pistachios from Aegina – 80g

$119 $104

 

Dried Banana Kouay Nam From Laos – 250g

$116 $99

 

Dried Smoked Chipotle Chili Pepper from Mexico – 30g

$62 $53
This chipotle chili pepper will bring smoky notes and adds complexity to savory and sweet dishes with an tomato confit aftertaste. 

It is a great chili pepper to make barbecue sauces, red meat marinades, ragouts, porc ribs, chicken wing. It match well with butter, cream and spices mix.

 

Epire Feta DOP -200g

$65 $64

Feta cheese is a brined curd cheese made from Sheep’s milk. Originally hailing from Greece, Feta is Greek means “slice”, Feta is packaged and sold in blocks. The crumbly bright coloured cheese is also made with a mixture of sheep and goat’s milk. Origins of Feta could be traced back to 8th Century B.C Greece. Homer’s Odyssey, in the section of Polyphemus’s cave, speaks in length about churning cheese out of goats milk. Making cheese out of goat’s milk was a popular tradition in Greek villages, locals would employ various techniques and technologies to do so. Traditionally and legally within Europe, feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s and sometimes cow’s milk. The legal limit is maximum of 30% goat’s milk. Most producers have now started using pasteurized milk which has a little salty and tangy flavor. The grainy, aged cheese is popularly used in salads, pastries, omelettes, sandwiches or as a garnish on meat and vegetable preparations. Feta is often touted to be a healthier cheese as compared to its other counterparts made wholly of cow’s milk.

Eat by date: 1 month  after the delivery

Packed in a plastic box to avoid leakage

Portion of 200g

Espelette Pepper PDO Powder – 40g

$139 $118

The Espelette pepper, also known as Piment d’Espelette, is a chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is mildly hot, measuring up to 4,000 Scoville Heat Units.

When it comes to Basque cuisine, the Espelette pepper reigns supreme. The Basque country straddles the borders between France and Spain, both of which influence the area’s cooking techniques. The fact that it is flanked by the abundant sea on one side and fertile land on the other, you’ll find a diversity of dishes, from seafood and meats to beans, cheeses, ciders and wines.

Because this pepper is so prevalent to the Basque region cuisine and economy, it was confirmed as an PDO/AOC product in 2000 and an APO product in August 2002. AOC stands for Appellation d’origine contrôlée, or “controlled designation of origin”.

Fresh Monkfish Tail

$439

This monkfish is responsibly sourced from French artisanal fishing. It is prepared skin off.

  • Landing port : Vendée, France
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : variable

Gift Pack Organic Tomatoes Salsa + Houmous

$530 $495

Discover the best of Variette  with a mix of our organic tomatoes salsa.

5* Different organic SalsaTomatoes Jam
1* Organic Cumin Houmous

Usage : Delicious with rice, pasta, risottos, soups, pizza, meat, fish or just to enjoy on a piece of bread with some ham.

Price is per 5 jars or 250g of salsa tomaotas + 1 organic cumin  houmous

Green Cardamom from Guatemala – 50g

$90 $76

Green cardamom (scientific name elettaria cardamomum) is a dried fruit of a perennial plant of the zingiberaceae family, native to India. Its first written references date back to 1550 B.C. In Guatemala, this plant was brought in 1914 by the German farmer Oscar Majus Klöffer.

Cooking tips : In the beginning, people used cardamom as an aromatic spice for medicines but, thanks to its versatility, it has many other uses: flavouring for coffee, rice, chicken and other food, like in the Arab world, but also as an ingredient of great value for perfumes, oils, essential oils, diet foot, and aromatic spice for spirits and other beverages. In Europe, they have also used it for medical purposes.

Latin name : Elettaria cardamomum
Origin : Guatemala
Ingredients : 100 % green cardamom
Storage: Away from light, heat and moisture.

Ground Ginger From Madagascar – 65g

$88 $75

Ginger has natural antiseptic and anti-inflammatory properties. If you suffer from bronchitis, all you need to do is immerse a piece of ginger in hot water and leave it there for a few minutes to produce a treatment for sore throats that will also open up the airways. For more than 3,000 years, it has been adding a touch of exoticism to all manner of dishes, whether fresh or in dried or candied form.

Cooking tips : It combines perfectly with sweet and savory dishes. It is used to produce liqueurs, syrups, beer and wine. A pinch of ginger and turmeric is a great way to liven up oven-baked potatoes.

Latin name : Zingiber officinale
Origin :  Madagascar highlands
Seasonality: June to September
Ingredients : 100 % Zingiber officinale powder
Storage: Away from light, heat and moisture.

Ile de Ré Set

$621 $591

DIscover or offer a selection of traditional product from Ile de Ré.

 

non-contractual photo

Iranian Saffron in Neguine Pistils – 1g

$179 $99

Superb aromatics, powerful, a few pistils of saffron are enough to perfume your dishes. Intense and long in the mouth, this saffron mixes deep notes and a sweetness ending on honey. Association in the kitchen: fish, meat, desserts, omelettes, sauces, rice. Latin name : Crocus sativus L. Filaments   Ingredients : 100 % Iranian Saffron in Neguine Pistils Storage: Away from light, heat and moisture.

Ishigaki Jima Salt with Green Cardamom from Guatemala – 40g

$69 $59

Ingredients : Marin Salt from  Ishigaki Jima (Japan) 70% , Green cardamom from Guatemala 12%
Storage: Away from light, heat and moisture.

Japanese Red Curry – 150g

$99 $84

A very elegant pepper with sweet, captivating, slightly floral notes. To taste there are hints of marshmallow and its strength develops at length.

Our red curry is made from ingredients cooked at a low temperature.
Delicately scented with specially selected ingredients, this red curry develops subtle, fruity, intense aromas.

Our Perfect combination : it is cooked slowly, never at too high a temperature so as not to distort the aromas and flavors. It is made by hand in small quantities.
Prior to packaging, the powder is left to rest at a low temperature to allow each ingredient to be drawn out. Enjoy with white rice. You can replace the beef with pork or chicken, minced meat, veal or seafood.

Origin :  Ibaraki, Japan
Ingredients : rice powder, palm oil, sugar, curry powder (turmeric, coriander, cumin, cinnamon, green pepper, clove, tangerine peel, bay leaf, ginger, nutmeg, garlic, Jamaica pepper, black pepper, fenugreek, fennel), salt, potato starch, seasoning (yeast extract, malt extract), canola oil, fruit juice (pineapple, mango, papaya), tomato powder
Storage: Away from light, heat and moisture.

 

Lemon Myrtle Powder – 50g

$103 $88

The nose is essentially lemony, strongly evoking verbena, with a slightly spicy touch. It emanates a wonderful impression of freshness.

Latin name : Backhousia citriodora
Origin :  Australia
Ingredients : 100 % lemon myrtle flakes
Storage: Away from light, heat and moisture.

Long red pepper from Binh Duong – 50g

$92 $78

Cooking tips : Watch out – despite its sweet, delicious notes, this pepper has a sharp bite, more like a chilli than a pepper.
Finely ground, ideally with a very fine grater, use it on fish, crustaceans and scallops. Also on pizza, eggs, rice and pasta products. On poultry and white meats. And in citrus or pineapple desserts. It works well with chocolate desserts.
Broken into pieces with your fingers, it will enhance your marinades and sauces.

Latin name : Piper longum
Origin : Binh Duong, Vietnam
Ingredients : 100 % long red pepper catkins
Storage: Away from light, heat and moisture.

Lyophilised Mikan Tangerine Bark Powder – 50g

$175 $160

A subtle odour with touches of sweetened citrus fruits, vegetal, evoking a warm straw scent. To taste, an amusing texture, the powder melts on the tongue, leaving traces of sugar and finally a pleasant bitterness of mandarin bark

This powder will be ideal to be used in ice cream, cream, or smoothies, or as a topping on a fruit salad. In salty version, it is great to put on a carpaccio or sashimi of john dory, seabream or on scallops. On a more surprising version, use it with lam or duck. Our favourite usage if with oysters. Its texture is ideal to use in sauce and its sweetness to balance a spicy sauce.

 

Latin name: Citrus unshiu
Ingredients: 100% lyophilised Mikan tangerine bark
StorageAway from light, heat and moisture.
Origin :  Japan

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Order Tuesday before noon for delivery Friday !

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