| French Specialties | Provencal Specialties | Mustards & Sauces | ||
|
Artichoke |
Beans/Lentils Capers | Cornichons/Gherkins Escargots | Espelettes Pepper Olives | Peppercorns Sun-dried Garlic | Tomatoes Sardines | Sea Salt |
Eggplant Caviar Herbs de Provence Olive Spread Ratatouille Zucchini Caviar |
Mayonnaise |
Mustards Mustard Vinaigrette Sauces: Aioli Bearnaise Hollandaise Tartar |
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| French Desserts | By brand | |||
|
Brandied Fruits in Liquor Cakes | Chestnuts/Marrons Chocolate Truffles Crepes | Fruit Purees Fruit Syrups |
Accoberry |
Charles Faraud |
Connetable Delouis Fils | Escal | Les Parisiennes Maitre Provi | Moulin | Moulins Mahjoub Noirmoutier | Pere Guy | Ponthier | Sabarot Sabaton | Saveurs des Bois | Terroirs D'Antan |
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| Fruit purees are creamy preparations obtained by pressing and serving cooked foods (or by using a blender or food processor). French fruit purees 100% natural products with less sugar without colouring, preservatives and water. Fruit purees, either cold or hot, are used for making ices, ice cream, sorbets, mousse, bavarois, charlotes, coulis, fruit jellies, milk shakes, coctails, souffles, and dessert sauces. |
|
· Apricot · Black Currant · Blackberry · Chestnut Candied |
· Coconut · Guava · Lime · Mango |
· Melon · Morello Cherry · Orange · Papaye |
· Passion Fruit · Pear · Pineapple · Raspberry |
· Red Currant · Strawberry · Yellow Lemon |
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