Condiments & Sauces 


In the first century AD, Apicius brought a revolution to the kitchen with his art of sauces served as a condiment. Honey and spices, truffles and herbs: he chose the best products, simmering them, deglazing them, combining them. In their kitchens, our craftspersons carry on this tradition of excellence. Turn your everyday drinks and meals into a celebration!

Showing 1 - 15 of 35 items

Recettes associées


Mussels with cider and sweet chili

Mussels with cider and sweet chili

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Rouille sauce for a fish soup

Rouille sauce for a fish soup

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Flaked cod

Flaked cod

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Hanger steak with lemon

Hanger steak with lemon

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Summer Tandoori chicken with mint drizzle

Summer Tandoori chicken with mint drizzle

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Fruity lamb tajine

Fruity lamb tajine

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Tuna Steaks with Pistou and pine nuts

Tuna Steaks with Pistou and pine nuts

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Veal chops with capers

Veal chops with capers

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Curry sauce

Curry sauce

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Indian style squid

Indian style squid

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Salmon curry

Salmon curry

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Lettuce, nuts and dried fuits medley

Lettuce, nuts and dried fuits medley

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Bœuf à la ficelle (Beef on a string)

Bœuf à la ficelle (Beef on a string)

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Split pea Soufflé

Split pea Soufflé

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Gratin Dauphinois with truffle carpaccio

Gratin Dauphinois with truffle carpaccio

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