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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

Wild Brittany Turbot Fillet

$1,199 $1,198 by kg

The turbot price is very high, but that is because it is a very fine fish. The flavour is superb. Poach or steam to keep them moist or gently pan fry for that crispy skin effect.

This is responsibly sourced from French artisanal fishing

  • Landing port : France
  • Weight recommended for 1 person : 200g
  • Storage : eat by Sunday or 3 months in the freezer
  • Vacuum-pack : no

“Transparence” balsamic vinegar

$115 $114

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

Epire Feta DOP -200g

$73 $67

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

Organic Yellow Onions

$135 $125 by kg

Did you know that the onion comes from Asia and in Ancient Egypt it was considered a talisman due to its qualities that are highly beneficial to health and for relieving numerous diseases? The onion is a product that we use daily in our kitchens; it is a fundamental part of our cuisine. More and more people are looking to consume products that are more beneficial for both their body and for the environment, and therefore, organic products are one of the major players in our diets today.  Organic Yellow Onions are preferred for reasons of taste, health and the environment.

Origin: France
Packaging: Tray
Storage: Keep in mind that humidity breeds spoilage in dry onions. Store whole onions in a cool, dry place with good air circulation for up to two months Once cut, tightly wrap any unused onion in plastic, refrigerate and use within four days.
Usage: These onions are a favorite in quiche, pizza, and onion soup and are great au gratin, fried, stir-fried, creamed, or stuffed.

Organic Cherry Tomatoes in Brine – 255g

$85 $50

We are happy to offer those exceptional tomatoes in brine. Created and made by Anne near Toulouse in France, “Variette” is the result of a thought process to offer sustainable and tasty preserves. Anne has sourced the best tomatoes following a very strict guidelines of her own. Available in the most exclusives French gourmet shops, discover them now delivered to your door in Hong Kong.

Usage : to drain and to enjoy as a starter, to mix with pasta, rice, or with vegetables

Price is per jar or 255g, net weight drained 155g

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

Organic Orangettes – 125g

$89 $79

“Orangettes” are strips of candied orange peel dipped in dark chocolate.

Min 70% of cocoa

Price is per bah of 125g.

Organic Chia Seeds – 400g

$109 $50

Chia seeds are a nutritional powerhouse loaded with vitamins and minerals are an excellent source of fiber protein antioxidants and are the richest plant source of omega-3 fatty acids. Consumption of chia seeds could help reduce joint pain, aid in weight loss, deliver an energy boost and protect against serious ailments such as diabetes and heart disease. Chia seeds are gluten-free which are good for the people with celiac disease or an aversion to gluten.

Origin: UE
Packaging: Bag
Storage: store away fro light and heat
Usage: Dry chia seeds can also be added whole or ground to smoothies and juices, mixed into yogurt or oatmeal, or sprinkled on top of a salad. If you’re adding the seeds to a drink or a “wet” dish like oatmeal, they’ll swell up slightly while you eat, but they’ll retain a slight crunch.

Price is per 500g

Fish Soup Concentrate 5 Individual Portions – 700ml

$175 $169

This new format of 100% NATURAL FISH SOUP is concentrated to 68%, without gelling agent and any others preservatives. It allows to offer in 10 minutes a beautiful tureen brewery containing 450ml. This recipe for fish soup concentrate has remained unchanged since it first went on the market in 1963. Its high concentration of fish (68%) gives it the distinction of being the most concentrated soup on the French market. It also has excellent nutritional qualities and flavor with no additives, preservatives or artificial coloring. It is prepared in accordance with the taste and tradition of the original Sétoise recipe. Its texture is smooth, but without sacrificing the fiber of the fish or the other subtle flavors that make up this delightful soup.

ModeEmploi : 1 portion equal 1 plate of 450ml.  Pour the contents of the container into a large saucepan, add TWO volumes of water and boil 5 minutes. Serve hot in a soup tureen along with our Garlic Croutons topped with our Sétoise Rouille (made with fresh eggs) and grated cheese for a true Mediterranean presentation.
Bon Appetit!

Organic Fir Tree Syrup – 250 ml

$199 $169

An elixir with many virtues, made from the “tears” of fir

Ever eat a tree? Try Lagrimus, the Canigou moutains (Pyrénées)  syrup. No mountain trip ends without bringing back a bottle of fir tree syrup. Besides its traditional Christmas role, fir trees also have enormous curative qualities. Fir buds are known beneficial for respiratory conditions, such as bronchitis, pharyngitis, laryngitis, flu, sinusitis, coughs, colds and flus as well as having an anti-inflammatory role. This syrup is made by a vert long maceration of pine and fir tree fruits (abies alba) mainly in sugar. The harvest srats in summer, when the pines are full of sap. The maceration process starts the day of the harvested, everything is made by hand.  are hand harvested. After few weeks, the nectar is filtered before being bottled. You can use this syrup to boost you imune system by drinking one spoon every morning.

Ingredients: Fir pine (Abies alba) 55%, sugar 44%, agar-agar.

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

 

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”.

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.

Whole Freeze-dried Powdered Yuzu from Japan – 50g

$289 $246

Fruity, intense citrus taste, with ripe lemon, candied lemon, dried lemon peel with peaks of menthol. Despite its acidity a hot, sweet note emerges.The yuzu selected for this powder are wild fruits, free from any treatment. The whole fruit is used, pulp, bark, pips. Freeze-drying preserves the flavours of the fruit harvested at full maturity.

Latin name : Citrus junos
Origin :  Wakayama, Japan
Ingredients : 100 % freeze-dried powdered yuzu
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.

Smoked Paprika Pimentón – 50g

$55 $47

The paprika powder is obtained by grinding various varieties of bell peppers or sweet peppers. It can be found at different levels of ground coarseness, ranging from powder to flakes and with different intensities ranging from mild to hot, with a smoked variety. Capsicum annuum is the botanical name for different varieties of peppers and chillies belonging to the Solanaceae family. The family is native to the area ranging from Colombia to the south of the United States. Today this species of the Capsicum genus is cultivated throughout the world. This powder is used in tomato or bell pepper-based sauces. It works particularly well with veal, pork and poultry. It will colour nicely vegetables, rice, pasta  and it will nicely perfume your soups or broths. It can be used with white cheeses, in marinades and salad dressings. You can choose the intensity and the coarseness.

Latin name : Capsicum annuum & longum
Origin : Spain
Ingredients : 100 % smoked mild paprika powder
Storage: Away from light, heat and moisture.

Sweet Paprika 160 ASTA – 50g

$55 $47

The paprika powder is obtained by grinding various varieties of bell peppers or sweet peppers. It can be found at different levels of ground coarseness, ranging from powder to flakes and with different intensities ranging from mild to hot, with a smoked variety. Capsicum annuum is the botanical name for different varieties of peppers and chillies belonging to the Solanaceae family. The family is native to the area ranging from Colombia to the south of the United States. Today this species of the Capsicum genus is cultivated throughout the world. This powder is used in tomato or bell pepper-based sauces. It works particularly well with veal, pork and poultry. It will colour nicely vegetables, rice, pasta  and it will nicely perfume your soups or broths. It can be used with white cheeses, in marinades and salad dressings. You can choose the intensity and the coarseness.

Latin name : Capsicum annuum & longum
Origin : Spain
Ingredients : 100 % smoked mild paprika powder
Storage: Away from light, heat and moisture.

Agumi Island Salt with Roasted Buckwheat – 40g

$69 $59 by 65g

This salt is perfect for scallops raw or cooked, langoustines tails, raw salmin, chicken thights, white fish, white asparagus, radish, poatoes.

Origin : Aguni island, Japan
Ingredients : Agumi Island Salt, Roasted Buckwheat 30%
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.

Hibiscus Powder From Laos – 50g

$84 $71

A very sensual, slightly acidic scent is released, evoking beautiful saffron, subtle tobacco with floral touches and a beautiful lightly caramelised fruitiness reminiscent of a beautiful balsamic vinegar, followed by a procession of red and black fruits and dates.

Cooking tips :Dried hibiscus flower powder makes for a quick tea. Add hot water or green tea, give it a shake and a bit of sugar, pour it in a bottle and go. For a more confectionary application roll homemade chocolate truffles in hibiscus powder as opposed to cocoa powder for sweet-tart treats with a broody pink complexion. For the jam maker, a teaspoon of hibiscus powder added to stone fruit or berry jams adds complexity and a pleasant tart tang.

Latin name : Hibiscus sabdariffa
Origin :  Laos
Ingredients : 100 % hibiscus powder
Storage: Away from light, heat and moisture.

Powdered Desert Lime From Australia – 50g

$227 $193

Extremely enjoyable, addictive nose with delicious, hot, sweet notes. Pineapple and candied citron are dominant, always with a tart citrus touch, of quince, angelica, verbena and herbaceous notes evoking dried hay and tobacco. This is the whole fruit of a thorny tree from the Rutaceae family which grows in the bushland areas of Australia and Tasmania, which is dried and reduced to powder.

Cooking tips :This powder works well with sea food, but also on white meat and to season broths and soups. However, the domain of choice is in desserts, on fruit tarts, and to make creams, ice creams and sorbets.

Latin name : Citrus glauca
Origin :  Australia
Ingredients : 100 % Powdered desert lime
Storage: Away from light, heat and moisture.

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.

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.

Roasted Cocoa Beans from Madagascar – 80g

$113 $96

We invite you to try one of the most famous cocoas in the world. The quantity of cocoa coming from Madagascar is only very small but the beans have an outstanding flavour. The beans have very little odour. In the mouth the chocolate taste appears immediately, with a burnt sideand a pleasant bitterness, without any sweetness.

Cooking tips : To use “sweet” use it crushed to flavour yogurts, white cheeses, creams, ice creams, to give some crunch to your cakes and chocolate mousses and in cakes. Enveloped in a thin chocolate cover, you can make a great sweet to snack on alone or ideally with coffee. But the lack of sugar means it can be used in “savoury” dishes, for flavouring sauces, with game, pigeon and even foie gras.

Latin name : Theobroma cacao
Origin :  Madagascar
Ingredients : 100 % roasted cocoa beans
Storage: Away from light, heat and moisture.

Whole Cloves From Madagascar – 60g

$98 $83

The clove has a hot, sweet and spicy, woody and spicy flavour. It is used by the pharmaceutical industry for its disinfectant, healing and anaesthetic properties. Its smell inevitably is reminiscent of the dentists’! !
It is also used by perfumers. You can create a wonderful home fragrance by studding an orange with cloves. This is called a “pomander”. The clove is the dried flower bud of the clove tree from the Myrtaceae family.
This tree is native to the Bat Jan Islands, a micro archipelago in the centre of the Moluccas (Indonesia). The tree has travelled extensively and cloves are now found in many countries: Ambon, the Moluccas and Sumatra (Indonesia), Penang (Malaysia), Seychelles, Mauritius, Reunion, Zanzibar, Sri Lanka, India (states of Mysore and Travancore), Antilles, Fench Guiana, Madagascar etc.

In the kitchen it is used in stews, usually studded in an onion, in casseroles, sauerkraut, marinades and pasta. It combines perfectly with other spices such as cinnamon and pepper. It is essential in mulled wine and will be a delight in your fruit purées and fruit salads, and especially with apple, pear and orange. It works a treat with garlic.

Latin name : Syzygium aromaticum
Origin :  Madagascar highlands
Seasonality: June to September
Ingredients : 100 % whole cloves
Storage: Away from light, heat and moisture.

Whole Black Kampot PGI Peppercorns from Cambodia – 80g

$179 $152

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

Cooking tips :For use with: red meat, oily fish (mackerel, sardines, anchovies, tuna, eel…), with brown sauces and tomato sauces, with pizza, vegetables (red cabbage, lentils, chick peas…) for your marinades and cold cuts, with white cheeses, and with fruit salads, fruit purées, syrups or jams (strawberries, cherries, figs), and chocolate desserts (creams, mousses, fondants, moelleux, cakes etc.).

Latin name : Piper nigrum L.
Origin :  Kampot, Cambodia
Ingredients : 100 % whole black peppercorns
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.

Agumi Island Salt with Black Bhoutan Sansho – 40g

$69 $59 by 65g

Aguni-no Shio is not mass produced salt, made in a big factory. It is a craft product, hand made in a small workshop. As a result, the skills of artisans who produce this hand-made salt are essential.
The salt workshop Aguni-no Shio is located on Aguni Island, surrounded by clear water under the subtropical sun of Okinawa. The sea water is pumped into a tower 10 meters high. More than 15000 bamboos with thousands of branches hang from the tower and the sea water flows through this bamboo. The wind of the sea helps evaporate the seawater to produce condensed salt water. This process is repeated for one week to obtain a concentrate of seawater six times more condensed than normal seawater. Then, the resulting solution is placed in a flat pot called “hiragama” and is then reduced to a wood fire for about two days. The craftsman keeps stirring the mixture to prevent it from burning. Nigari or natural magnesium chloride is extracted within the next four to five days. The final process is to pass the salt crystals through a sieve for two days for ripening.
Aguni-no Shio salt is unique and one of the best salts in the world.

This salt is great with scallops, langosutines, roasted poultry, smoked salmon, grilled meat. For sweet, it is a great match for chocolate, caramel, melon and mango

Origin : Aguni island, Japan
Ingredients : Agumi Island Salt,  black sansho from Bhoutan 6%
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.

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