France

Wild burgundy snails from Romanzini. Read more

Pueblo Orgeade Lemonade syrup with almond flavor. Mix 1 part Pueblo orgeade lemonade syrup with 7 parts water. Read more

Capers are very good in all your dishes. Use them in wok dishes or pasta sauces Read more

Mustard with garden herbs. Read more

Mayonnaise with dijon mustard. Read more

Chestnut puree by Roger Descours. You only have to heat it up for a few minutes and then this puree is ready to use. To make the puree extra creamy, you can add a little milk or cream. Read more

Pure Duck fat for perfect roasted meats and vegetables. Read more

100% goose fat. Use this, for example, to prepare Confit d'Oie and Cassoulet, baked potatoes, sauerkraut and roast poultry. Allow the fat to heat up well during preparation. Read more

Vacuum packed and pre-cooked chestnuts. Ready to use Read more

Dijon mustard extra strong. Read more

The sweet sour taste and the silky texture are very characteristic. The delicious taste is due to the excellent quality of the ingredients. Read more

Chestnut Cream by Roger Descours is a dessert in itself. You can also use it as a spread on toast, with pancakes or as a side dish with ice cream. Chestnut Cream is also widely used as an ingredient in baking recipes and as a cheesecake filling. Read more

Clement Faugier chestnut puree, puree de marrons - top quality cooked chestnuts from the Ardèche in France, mashed with the addition of a little water. An essential ingredient in chestnut filling for Christmas. Read more

Clement Faugier whole peeled & boiled chestnuts are a healthy and delicious ingredient all year round. Simply serve as a vegetable, hot or cold. Read more

Pure goose fat for perfect roasted meats and vegetables. Read more

Alcohol vinegar with syrup from raspberries. Read more

Red wine vinegar Read more

These are delicious meaty French chestnuts from Ardeche, in southeast France, by Clement Faugier. Drain the water and use these whole peeled chestnuts for stuffings or other preparations. Read more

Ancienne mustard coarse. Read more