CHEFS' INGREDIENTS

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crème brûlée demonstration.

Fleur de Sel de Guérande

Finest hand-harvested salt by Le Paludier on the banks of La Guérande on the Brittany Coast, where salt has been harvested since the 9th Century. 250 g & 1 kg.
Vanilla Beans from Tahiti

The former French colony, the vanilla of Tahiti is revered as being the finest in the world, prized for its intense flavour. Here the the vanilla pods are pollinated manually. 100 g & 250 g packs
Bonduelle Beans

These sought after beans are favoured by chefs for their distinctive texture and flavour. 800g.
Peas d'Aucy

As alike as two peas in a pod? Not at all, d'Aucy peas from Brittany have a truly unique, sweet flavour. 800 g.
Vanilla

Very good value and a lovely vanilla flavour, unlike artificial vanilla flavourings. Ideal for use in recipes where vanilla extract is included. 1 L.
Cherries in Kirsch Syrup

Morello Cherries (Griottes) in Kirsch syrup, available with or without stalks and seeds. Hand peeled and packed. 15% alc./vol, 1 L.
Cookal Crème Brûlée Kit

A safe, quick way to prepare crème brûlée, no blowtorch required. Each pack contains 50 sugar sachets & high concentration spirit, allowing staff to add that distinctive caramelisation in seconds.
Bellor Truffle Oils

Bellor Huile de Truffe - Extra virgin olive oils infused with white truffles and black truffles. 250 ml.
Piment d'Espelette

A spice (similar to chilli but without the heat) grown only in the Basque region near the border with Spain. 250 g vacuum pack.
Balsamic Vinegar Pearls

A truly innovative product, ideal to add that finishing touch to a range of dishes. 80 g jar
Trablit

Extrait de Café Liquide Trablit, a rich, aromatic coffee flavouring imported from Madagascar. 1 L.
Massenez Morello Cherries

Whole Morello Cheries in Kirsch. 15% Alc/vol. 3 kg resealable tub.