Fresh Monkfish Tail
$439This monkfish is responsibly sourced from French artisanal fishing. It is prepared skin on.
- 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
Saint Nectaire Fermier – 200g
Beneath its rind, which has a rustic appearance, this traditional cheese from the Auvergne conceals a soft, mild, creamy cheese that was already a favorite of Louis XVI. It was introduced to the royal court by the Marshal of France, Henri de la Ferté-Sennecterre, for whom the cheese is named.
Portion of 150g.
Best before: 1 week after the delivery
Organic Chia Seeds – 400g
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
Espelette Pepper PDO Powder – 40g
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
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.
Saffron in Neguine Pistils – 1g
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 % Saffron in Neguine Pistils Storage: Away from light, heat and moisture.
Whole Freeze-dried Powdered Yuzu from Japan – 50g
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
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
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
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.
Ground Ginger From Madagascar – 65g
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.
Powdered Desert Lime From Australia – 50g
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
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
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
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
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
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
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
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.
Ishigaki Jima Salt with Green Cardamom from Guatemala – 40g
Ingredients : Marin Salt from Ishigaki Jima (Japan) 70% , Green cardamom from Guatemala 12%
Storage: Away from light, heat and moisture.
Roasted Fenugreek From Madagascar – 100g
Fenugreek is also called Greek hay, Greek-clover and Trigonella.
It is a herbaceous plant from the Fabaceae family, mainly used as a medicinal plant and as a condiment.
The seeds that we propose have been perfectly roasted to enhance the flavour.
Use the whole seeds for cooking and reduced to powder for seasoning your dishes directly.
It can be used in chutneys, terrines, stewed meat or fish dishes, in creamy sauces, vegetables, potatoes, spinach and it works wonders in tomato-based sauces, giving them a unique taste…
Latin name : Trigonella foenum-graecum
Origin : Madagascar highlands
Seasonality: June to September
Ingredients : 100 % roasted fenugreek
Storage: Away from light, heat and moisture.
Dried Smoked Chipotle Chili Pepper from Mexico – 30g
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.
Coriander Seeds From Colombia – 40g
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.
Nepal Timut Pepper – 50g
Latin name : Zanthoxylum armatum
Origin : Nepal
Ingredients : 100 % Nepal Timut Pepper
Storage: Away from light, heat and moisture.
Star Anise from Vietnam – 30g
Star anise contains anethole, the same compound that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production.
It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup.
It is also used in the French recipe of mulled wine, called vin chaud (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.
Latin name : Illicium verum
Origin : Vietnam
Ingredients : 100 % Star Anise grade AAA
Storage: Away from light, heat and moisture.
Ile de Ré Set
DIscover or offer a selection of traditional product from Ile de Ré.
non-contractual photo
Combawa Leaves Powder From Madagascar – 70g
Kaffir lime has many names such as cumbava, cumbaba, combawa, 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 verbena, but 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.
Whole Cocoa Beans from Colombia – 70g
You can immediately taste the typical chocolate flavour of these cocoa beans, but it is very delicate. There are no burnt notes as the roasting preserves the natural cocoa notes.
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 : Putumayo, Colombia Ingredients : 100 % roasted cocoa beans Storage: Away from light, heat and moisture.