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Truffles
We provide top quality fresh seasonal truffles from markets in Provence and Australia and exclusive white truffles from Italy. Once harvested, the truffles are brushed, triaged and then packed ready for consumption. Located in Puymeras in Provence, Plantin have been specialising in truffles and dried mushrooms since 1930. Plantin is the leading establishment in haute cuisine and supplies numerous chefs and international restaurants. Sublimate it with the wine: Domaine R. Demougeot, Meursault 2009, Bourgogne
Caviar
Gourmet en Provence selects the finest farmed caviar from the four corners of the world including Imperial Beluga, Oscietre, Prestige and Kristal… Each range provides the opportunity to discover the different varieties of caviar and their array of flavours and savours (woody, marine, nutty, buttery). For simply magical, melt on the tongue, moments! Kaviari offers exceptional caviars and a wide selection of seafood. Renowned for its quality and expertise, the Parisian establishment supplies some of the greatest Chefs all over the world. Sublimate it with the wine: Jacques Lassaigne, Les Vignes de Montgueux Extra brut Blanc de Blancs, Champagne
Sea Food by KAVIARI, BYDEHESA - FRESH PRODUCTS
Thanks to our partnerships with seafood specialists Kaviari, Ortiz and ByDehesa we offer a fabulous selection of luxury foods including smoked salmon from Norway and Ireland, salmon roe, bottarga, tarama (Greek cod roe), tuna, sardines and exceptionally fresh shellfish including King Crab, crab meat and shelled blue lobster… Sublimate it with the wine: Chablis 2014, vin blanc, Bourgogne Cuvée Elégance, vin rosé, Provence
SEAFOOD BY ORTIZ - DRY PRODUCTS
Artisanal tuna, sardines and anchovies are perfect for creating typically Mediterranean dishes such as rillettes, seafood pasta, savoury tarts, pizzas and stuffed vegetables. Sublimate it with the wine: Patrimonio Blanc 2011, Corse
SEAFOOD BY KAVIARI - FROZEN PRODUCTS
Fresh Meat - Boucherie du Rouillon
Our team works with renowned French butchers like Hugo Desnoyer and Boucherie du Rouillon. Beef ribs, veal filet, lamb chops, pork roti… We select our produce from French farms for the tastiest and tenderest meat available. Sublimate it with the wine: Crozes Hermitage Terre d’Eclat 2010, Rhône nord Mas Nicot, Rouge 2010, Languedoc
Fresh Meat - Hugo Desnoyer
In Paris he is considered as «the butcher of the stars». An artisan butcher, who is also a restaurant owner and a fine gourmet, he selects outstanding meat from the finest French breeds, and hung according to state-of-the-art butchery. Sublimate it with the wine: Cru Bourgeois 2009, Bordeaux
Frozen Meat - Polmard
Just for you, we have top quality cuts of beef, a selection of beef tartare, knife-cut steak offered raw or prepped with olive oil and lemon, basil or ginger… Founded in 1849, the Polmard Butcher shop in Lorraine has been passed down from father to son. Today, Francis and Alexander Polmard, beef butchers, continue the tradition by offering exceptional cuts of beef. Sublimate it with the wine: Cru Bourgeois 2009, Bordeaux
Fresh Poultries
Gourmet en Provence offers French farm-raised Red Label standard poultry. These free range chickens from the South West of France are known for their quality meat and unbelievable flavour. Marie Hot offers a larger range of poultry farming from the South West of France. Its yellow chicken was the first one in the history of France to receive the “Label Rouge” in 1965. Marie Hot is recognized in the world for its top quality products. Sublimate it with the wine: Argile Blanc 2013, Savoie
Accompagning Sauce
We have put together a range of sauces and stock to enhance your enjoyment of our meat. Just reheat in a bain-marie (double boiler) or in a bowl in the microwave.
Selection of Frozen Meat
Gourmet en Provence also has exquisite meat favoured in French gastronomy such as turkey cutlets, fillet of duck and yellow farm-raised chicken (corn fed) for a burst of traditional flavours and savours. Sublimate it with the wine: Saint Joseph Blanc 2013, Rhône
Duck and Foie Gras
Traditional gourmet French speciality foie gras is definitely a must-taste! Made from the fresh livers of specially bred and fattened geese and ducks, this delicately flavoured speciality is served on toast as an aperitif or as a starter on rustic bread with a dollop of fruit chutney. Maison Castaing in the Landes region of France was founded in 1925 by the great-grandfather of the current CEO Jean Daniel. As ambassadors of French cuisine, the company makes amazing foie gras and gourmet produce from the Landes. Sublimate it with the wine: Crème de Tête 1990, Bordeau
