Food and ingredients
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Sevruga Caviar Malossol Only the best Sevruga is farmed in the waters of the Caspian and the Black Seas in order to import to you this most sophisticated selection. Sevruga is part of the sturgeon family, being trim and small in comparison to the Osetra and the Beluga. Although Category: Caviar - Russian - - Sevruga Caviar Malossol Russian Caviar
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Agar Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Agar, a gelling agent, is extracted from a type of red algae used in Japan since the 15th century. In 1859, it was Category: Baking And Pastry - Gelifiers - - Texturas Agar Gelifiers Baking And Pastry
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Chaumes Made by the biggest cheese-making company in France, Fromageries des Chaumes in Jurancon, Chaumes is a very popular cheese throughout Europe. Its nutty taste goes well with strong red wines. Easy to eat and quite tasteful, this cheese matures for a month Category: Cheese - Chaumes - - Chaumes Chaumes Cheese
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Gluco Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification (submerging a liquid with Gluco in a bath of A Category: Baking And Pastry - Molecular Gastronomy - - Texturas Gluco Molecular Gastronomy Baking And Pastry
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Whole Lobe of Fresh Duck Foie Gras From Rougie, one of the world's most renowned foie gras manufacturers comes this luxurious whole lobe of duck foie gras. No veins means that you can just get on to cooking with this smooth and flawless liver. Once you receive this product, pop it in the f Category: Foie Gras - French - - Rougie Whole Lobe of Fresh Duck Foie Gras French Foie Gras
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Duck Foie Gras Marinated in Port Wine with 3 Truffles This smooth foie gras is made in Canada by the famous French foie gras manufacturer Rougie, the largest manufacturer of foie gras in the world. This block of foie gras is made by marinating rich, large solid pieces of foie gras in sweet port wine, and the Category: Foie Gras - Duck - - Rougie Duck Foie Gras Marinated in Port Wine with 3 Truffles
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Mini Manchego The smaller version of the big La Mancha cheese, this mini-Manchego is made from sheep's milk. Firm and buttery, it has that hard texture particular to Manchego cheese. A great tapas and antipasto cheese, it's mildly piquant. Pair up with some membrillo. Category: Cheese - Hard - - El Trigal Mini Manchego
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Garlic Sausage
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Pumpkin Puree Perfect for autumn recipes, this versatile pumpkin puree made from meticulously selected pumpkins, made with a pasteurizing process of rapid heating and cooling that preserves the fresh taste and color. Defrost the puree in the refrigerator for 24 to 48 h Baking And Pastry - French Fruit Purees - - Boiron Pumpkin Puree
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Fresh Farmed Osetra Tiberius Caviar White sturgeon osetra caviar, smooth and robust in flavor, with nutty taste and glossy large eggs. Caviar - Farmed - - Fresh Farmed Osetra Tiberius Caviar
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