In the 1920s, brothers Melkoum and Mouchegh Petrossian had the extraordinarily avant garde idea of introducing France to sturgeon roe.
Indeed, the Petrossian family is known for being the first to bring caviar into France in 1920, thus continuing on the path of a family destiny dedicated to caviar since Lazare Mailoff, an ancestor from the maternal branch, began running fishing concessions on the Caspian Sea in 1815.
The success of their venture far exceeded their wildest dreams. In a country known throughout the world for its gastronomy, caviar became the deliciously exotic food everyone craved. Since then, from Paris to New York, caviar has quite naturally taken on the role of an elegant and superb ambassador for luxury.
Petrossian, a family business, is a French institution for nearly 100 years. His name is so bound to caviar that it has become synonymous with caviar.
The history of Joselito
Since the 19th century, dedicating ourselves to the products of the Iberian pig. In 1868, Vicente Gómez chose this town to start with the family production of ham and the story of Joselito began, always linked to the town, where today, in natural drying rooms and wineries, the best ham in the world is cured.
The three branches of the Rothschild family have come together and given rise to a single ambition: produce a magnificent achievement as each has always done in their respective fields.
To create Champagne Barons de Rothschild, the Rothschild family as put together the best terroirs and added their savoir-faire. Drawing from their experience in the sphere of wine, the Barons de Rothschild have once again created excellence.
The advent of Champagne Barons de Rothschild, which adds an illustrious reference to the world of Champagne, could be nothing less than purely and simply great. The three branches of the Rothschild family have allied forces with Champagne families whose life’s work has been to create outstanding products.
This unusual alliance is a guarantee of work well done. It exemplifies shared expertise and demanding quality, deep respect of long-standing tradition.
Thanks to this small green nut that their passion and dedication became a job.
Vincente pistachios grow on the steep, rocky lava flows of Etna, almost like a challenge of nature; a symbolism that becomes an allegory of the Sicilian people’s constant commitment to the pursuit of goodness and beauty. A challenge that has been repeated for centuries, since the first settlers who gradually instilled the concept of perfection and refinement in our way of working.
The ingredients in Vincente recipes, for example, derive from the Arab invasion in Sicily that bought not only their culture but also their way of cooking; these delicacies over time have emerged into their culture and transformed into a masterpiece of taste, which is imitated throughout the world. This is why they have dedicated this introduction to the Pistachio from Bronte, so that they don’t forget that they love the pistachio because they are from Bronte.
One of Paris’s oldest sweets shops, Maison Boissier was founded by Bélissaire Boissier in 1827. At the time, the shop was located on boulevard des Capucines. Located today on avenue Victor Hugo, its reputation for fine confections has endured for nearly two centuries. Specialities include delicately scented wafer-thin chocolate petals in milk, dark, white and pink chocolate, and “bonbons boule” (fruit candies), favoured in his day by Victor Hugo himself. In 2000, Maison Boissier was taken over by Sylvie Douce and François Jeannet, founders of the Salon du Chocolate.
Santomiele’s company was founded in 1999 for our will, resuming what was the family business in the early 900, mending a tear in the tradition and redefining my roots. The idea, which has now become their passion, was not only that of producing the fig but also to transform it, aiming at excellence, beginning from the raw material, the figs, which are strictly selected, sun-dried and carefully handmade. Master craftsmen work for them, and everyone of them has his own work-table and a limited production. History is inherent in their land. The tradition is in the craftmanship and in the respect of the past. The style is in the choice of the raw material, always top quality. They are faithful to the style although they are always reinventing the product to seduce and surprise. Another key to Santomiele’s success is the strong connection with the territory, which they preserve and grows steadily. Disregard it would be a mistake which might turn the business strength in infertility. In fact, the company is the interpreter of a local reality and a really strong cultural identity, plunging their roots in a very ancient past which, however, has still a lot to tell. Santomiele went back to basics in a strongly Mediterranean spirit; perfumes, flavors, colors: these are their key words. They want their products to celebrate the land of the myths.
La Molina is a Tuscan company dedicated to the production of the finest artisanal chocolate. Fine looks and fine flavours are the reasons why the company was founded and are the purpose of its existence. As fine looks and fine flavours often go hand in hand with a touch of the bizarre.
Trivelli Tartufi fits into the food sector through the harvesting and processing of fresh truffles.
The bond with its own land, with the nature that offers us its precious fruits, the
tradition, the love for the culinary arts, are the essential features that define the company.
In the magnificent backdrop of Roccafluvione, Trivelli Tartufi has always been a benchmark in the truffle culture worldwide.
The pungent aroma, the roundest shape ever imagined, the intact body, are the main elements that distinguish Trivelli truffles, which are selected and brushed one by one.
One of the most sought after product in the world gastronomy is thus processed to give life to extraordinary recipes, that are able to reach a perfect harmony between balance and pleasure.
In 2015, to revive this Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional. From ancient times, the “fines bouches” have developed various recipes for preserving fruit by cooking it with wine or honey. But to taste jams as we know them, we have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury commodity allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the elaboration of beet sugar democratized this product, in Paris many jam makers opened their shops and supplied themselves with fruit from the surrounding orchards.
Güeyu Mar’s Canned Chargrilled Products are the product of Abel Alvarez’s fondness for quality cans and his obsession with innovating. After many years of research, he has succeeded in canning the seafood that he cooks on his grill, keeping its impeccable flavor, aroma and texture.
He started braising and canning sardines and continued with razor clams, cockles, tuna and mussels. Now, he continues investigating new possibilities that will surely surprise us with their originality and courage.
Our cheese factory is located in the town of Tresviso, in the Liébana region of Cantabria, Spain, within the Picos de Europa National Park, at an altitude of 900 m. and part of the Biosphere Reserve. It was in this spectacular region of pastures and mountains that the company JAVIER CAMPO was founded in 2005. This artisan cheese factory offers a high-quality product made with all-natural ingredients and according to traditional methods.
Given the nature of the landscape this area has been geographically isolated and it’s natural and traditional ways have been preserved, including cheese making with an official denomination of origin (DO) Picón Bejes-Tresviso, protected since 1994. The cheeses from the region are made according to time honored tradition passed from generation to generation over centuries. This, combined with the high mountain pastures where cows graze for most of the year, give the cheese the wild flavour that recalls the spectacular Picos de Europa mountain range. The result is a strong, piquant blue cheese with lots of personality and a buttery creamy aspect. The essence of the mountains and a treat for the palate.
This cheese is the product of constant care and dedication to the process, starting with the finest raw milk to the final curing. Our Parda-Alpina cows, producing some 7,000 liters annually, spend the season grazing peacefully in the mountains, a natural and tranquil life that is reflected in the quality of the milk. The close proximity of the cheese factory, meters from the farm, also means that the milk is not harmed by long travel. Our facilities are fully modernized and up-to-date, meeting all health and quality standards but without compromising in the use of traditional production methods or natural ingredients. We are proud of this tradition and in order to meet our high standards of quality the annual production of our cheese is limited.
Artisanal techniques, inimitable taste and a unique style, all made in Tuscany, are the distinctive features that make Amedei’s chocolate renowned all over the world. The promise of the highest quality meets the emotion of our unconditional dedication, making Amedei the ambassador of a culture of chocolate that encompasses pairing and tasting.
“Quality comes from rigor, knowledge, respect, wonder“
Discover Beemster , Where small family Farming, traditional craftsmanship , and a dedication to sustainability come together to create premium Dutch cheese.
Beemster farmer-owned cooperative was founded in 1901, but our story dates back to the early 17th Century, when the Dutch reclaimed a coastal lagoon and created the nutrient-dense pasture that continue to feed our herds and produce some of the finest milk in the world. With artisan, time-tested techniques, using this incredible milk to bring the richest, most flavorful cheese.
Preserving the authentic taste of the sea
El Capricho is a family business located in Santoña, small traditional fishing village with a rich history, known as the birthplace of canned anchovy. After a quarter of a century, we are committed to providing a healthy and nutritious product, and guarantee quality and excellence.
El Capricho exclusively produce a high-level canned anchovy and white tuna, fished directly from the Cantabrian sea. Both anchovies, caught during the spring fishing season, and white tuna, caught in summer season, are highly appreciated.
El Capricho products are part of the Mediterranean diet. They are heart-healthy due to their omega-3 fatty acids and also contain other essential nutrients, as proteins, vitamins and minerals.
The production process is essentially traditional, and rely on the hand-crafted experience of skilled workers. This results on an outstanding product: anchovies with characteristic flavour, reddish colour and meaty texture, and white tuna with tender meat and mild flavour. They are ideal for both individual taste or for using on toasts and salads.
“Since our beginnings in 1995, we continue to adapt our work and new achievements to the market, always faithful to our main philosophy: The quality of the product, service and respect. None of this is achieved without a committed team. We thank you for trusting our work”.
For three generations, Marabissi has epitomized the very best in traditional italian biscuits. The history of marabissi began more than sixty years ago with the tuscany “cantucci” – baked according to signora Jole’s recipe. 60 years Marabissi, these are 60 years with dedicated employees, who daily give their best with care and devotion.
“We have a passion for learning and improving. in everything we think, say and do, quality is the mirror image of our knowledge and skill – the fruit of our willingness to improve. Each day offers new opportunities to learn and develop, both as individuals and as an organization. Our approach to teamwork begins very much with the individual.”
Mulino Marino was established in 1956 when Felice Marino bought the Cossano Belbo mill in the heart of the Langhe in Piedmont, with its three-ancient natural-stone millstones. Today, three generations of the Marino family work together in the mill: Felice, who still checks his flours every day despite his ninety-one years of age, his children Ferdinando and Flavio and his grandchildren Fausto, Fulvio and Federico.
Introducing No1 Botanicals. The UK’s only range of drinks containing pure, fresh botanical extracts beautifully blended with natural spring water and authenticated by the scientists of the Royal Botanic Gardens, Kew. Extraordinary herbs, carefully chosen for their delicate, aromatic ﬂavours. Refreshing and diﬀerent, our wonderful drinks contain no sugar or additives. And they don’t use plastics.
Simple and ambitious, is the research for the maximum quality. Experience, innovation, strict rules and new technologies are our concern. Ursini work with consciousness and responsibility, always using the best raw material. Ursini is a family first, then a company.
Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany.
He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.” His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867). The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it.
RIVSALT product range is designed by Swedish entrepreneur and designer Jens Sandringer. Jens came up with the concept while dining at a Japanese Teppanyaki restaurant in Beijing, where the master chef grated salt over the dishes using a large grater and big salt rock. A unique experience which sparked the initial product idea complementing the rise of Scandinavian foodie and design trends. The original RIVSALT product was launched in Sweden 2013.
Julian created O’Délices de Lucas in 2015. Initially, he was a chocolate maker. He gain experience with with great craftsmen and decided, at the birth of his son, to balance his personal and professional life. His son is Lucas. He created Lucas O’Délices. A range of jams made by craftsmen with one objective: taste.
NüMorning is above all a human adventure that reflects our commitments and our values. Through nüMorning, we want to re-enchant the daily life of as many people as possible by giving power to the most decisive moment of the day: in the morning !
The Masse house remains the specialist in raw foie gras for professionals.
Established throughout France, present in Europe and beyond, it knows how to identify everyone’s needs in order to provide a precise and qualitative response.
Drawing on its experience and listening to its customers, Masse has also built a range of fresh products, practical frozen solutions and delicatessen products intended for professionals.
After many hours in the kitchen crafting the perfect pub snacks to enjoy with a drink, I struck on an opportunity to trial them at my favourite local – Heston Blumenthal’s The Crown at Bray – testing our recipes on the very customer that inspired me. The trial resulted in our first listing with Blumenthal’s The Fat Duck Group.
Made For Drink fever spread quickly and soon we were supplying Rick Stein and Fortnum & Mason with snacks handmade by us and delivered from our village hall in Waltham St Lawrence.
Three years on and we still make all our delicious products by hand from our new, purpose-built Berkshire kitchens – the beating heart of Made For Drink – and supply over 300 of the world’s leading food & drink establishments with bar snacks of equal standing.
We love what we do and I hope this shines through in all our products. Cheers and enjoy!
Dan – Founder, Made for Drink
We produce our Parmigiano Reggiano using only the milk of our own cows, who are fed on hay grown in our fields. In fact, our farm is a closed circle: from the food our animals eat to the milk they produce, from cheesemaking to marketing, everything is done and managed by us.
This allows us to offer a high-quality product that’s scrupulously and skillfully monitored down to the smallest detail to ensure complete traceability.
Thinking out of the box while respecting traditions. That’s what FOIE ROYALE loves most. But it seems from something vey simple. To successfully break the rules; One first has to master them. By celebrating foie’s distinct expertise and traditions. Foie Royale earns the right to side – step them. Creativity Thrives when the rules are reinterpreted. No force-feeding.
Foie Royale is produced from ducks and geese that are raised outside on farms in Germany, enjoying freedom from an early age. The are not subjected to wing clipping or break clipping, and are fed naturally, German low prohibits the force feeding or ‘gavage’ of animals.
One’s own story begins to take shape when, respecting the origins, one begins to walk without fear of moving forwards. This has always been the aim of Casa Sendra. The know-how of the best llonganissa craftsmen, the obsession to achieve perfection and the desire to make an impression that is unique, professional and of quality come together to produce the best sausage in the country.
Can Company is innovation and tradition
In Can Company, long standing customs and the application of avant – garde, innovative and even daring techniques, raw materials, tools and ideas are merge.
Mondega Natural Spicy Sauce is a completely handmade product, patiently made in Portugal.
This unique, one of a kind product, is carefully and patiently made by hand from an ancestral recipe, using only the best natural products.
After long maceration, followed by the separation of its “must” and filtration and selecting only the best, they obtain this product of limited production.
Extremely tasty and balanced, it is like love, “which burns without being seen”. It will accompany us throughout the best moments of our life, at our table, and we will be able to share it with our friends and family with great pleasure.
They traveled the world to find the best products and the best solutions, to offer the “best” natural spicy dressing, in the “best” package. And this took them “only” 6 years to achieve…! In Africa, they found the best “Bird´s Eye Chillies”, derived from real sustainable agriculture practiced by very small and poor farmers.
They are proud to help them, offering them the seeds they need to produce about 50 times more chili peppers than the ones they buy. Its exclusive pipette allows them to control the amount they want to have on their plate.
The recipe is ours but the pleasure is all yours…! Enjoy it…
Since 1650, 5 Ferron generations have followed one another in the management of the famous Pila Vecia. The original rice husking factory is still kept in operation and productive since then thanks to the perseverance of the brothers Gabriele and Maurizio, current owners and with their sons Alessio and Diego, Mirco and Denis, they continue with passion and love for a future in solid and constant development. Today, in fact, the Pila is a real pearl of the territory, one of a kind, protected by the superintendence of cultural heritage as a historical monument, with an attached landscape constraint.
For six generations and more than 150 years has been producing chocolate. Also passing down sweets, nougats from Modica and Sicily tradition – mostly of Arab or Spanish origin. In 2008, it was included in the list of the 100 Italian excellences by Eurispes.
In 2017, two school friends, Jean-Baptiste & Romain, chose to modernize the “homemade, old-fashioned” pâté in their own way, by creating Les Conservistes. Eager to revisit the established codes of artisanal gastronomy, they come together around two complementary visions. To make the “glamorous pâté”, while retaining a traditional know-how, inherited from their roots in the South-West. In 2019, the Conservatives are getting bigger and welcome Yohan, a school friend and fervent supporter of the table and its pleasures.
Welcome to the surprising world of Les Conservistes.
New Zealand is a rugged country at the end of the World, full of warm people. At the heart of our culture stand hospitality, kindness, generosity, a deep love for our land and the treasures it provides.
The history of the Toussaint family begins in 1996 when Pascal opened his first artisan bakery in Chenôve, city of greater Dijon. In 2005, Pascal creates a gingerbread, for which he will receive the silver medal in 2007, then the gold medal in 2008, elected Best Dijon Gingerbread by the Confrérie du pain épices de Dijon . Meanwhile, his wife, Corinne joined the company and, in 2008, she decided to promote this gingerbread, renamed “Honey and spice cake”, thanks to its incomparable softness. Creator above all, Corinne then developed artisanal biscuits, “Les Bons Sablés”, a range of handmade shortbread without any additives.
Conservas La Brújula began its adventure in 1999. A project born out of the enthusiasm of Grupo Delgado, a corporate group linked to the tinned food industry since 1997.
They had the necessary enthusiasm, determination and passion to start a business that they wanted to bring about a significant change to the production of tinned food. It was both a dream and a difficult challenge that they were certain they wanted to undertake.
In spite of the uncertainty involved in embarking on a project of this magnitude, they were always very aware of the symbol that would guide them in this new adventure: La Brújula. A symbol that guide them and give them the greatest likelihood of success in this goal.
Bahia de la Concha is a family-run business manufacturing mainly fish and seafood-based products. We focus on the quality of the raw materials and on traditional recipes from our cuisine to make artisanal anchovies in olive oil, boquerones, cooked octopus, fish terrines, soups, cream soups, fillings and croquetas. Our aim is to offer a wide range of products respecting sea flavours. With our products you can make a great number of dishes, pintxos, tapas, side dishes, etc. Products deserving of the best restaurants which we want to introduce into home kitchens so everyone can savour them.
A FAMILY THAT KEEPS A TRADITION ALIVE
Each family member as they’re referred to on the estate has a particular role and task in the organization in order to keep the tradition alive. In their constant search for excellence, Finca Pascualete rigorously and exhaustively controls through handcrafted care, each step in the production of their cheeses. They do this from raising and fattening their own livestock, to milking and the treatment of the milk; hand compressing and daily turning the cheeses during their aging process; and finishing by hand packaging each cheese as it’s ready to be sold. They use the most modern operating systems to guarantee maximum health and hygiene standards for their products. With the drive of a young, dynamic, expert team, they have been able to adapt the cheese making recipes of the Extremadura ancestors, passed down for centuries from generation to generation, to the tastes and demands of today’s consumer.
The history of Bornibus
In 1860 Alexandre Bornibus acquired a mustard factory located in Halles district, Paris. In just a few years, he became the King of Mustard in France and patented their way of sifting mustard and other substances. The company went through countless problems until it was bought by Casimex Fine Foods. Now, thanks to its vintage packaging and the refinement of its recipes, Bornibus is now stronger than before.
Paul and Pippa is more than a family of nice people who like everything natural, it is a lifestyle.
The history behind Paul and Pippa
‘Paul and Pippa were my grandparents whom use to cook at home biscuits and crackers made with the best olive oil and locally-sourced ingredients and different flavours as tomato one for example.
After the years I decided to recover these recipes and create a new brand based on the same values and transmit our Mediterranean way of life, but without forgetting a modern twist.
We spent two years working on the biscuit recipes. One thing we were clear about from the outset was that they would be 100% artisan made entirely from natural ingredients, using real fruits and vegetables, and free from flavourings and additives. As true lovers of the Mediterranean, one of the main ingredients in the recipes would be extra virgin olive oil, the best oil in the world. With this common denominator we created a range of biscuits, cookies and crackers with excusive flavours like lime, pure cocoa and salt flakes, natural coconut, apple and cinnamon, tapenade, tomato, parmesan, Manchego cheese, and for crackers basil, dill, smoked salt, Jamaican Pepper, etc…
So much care went into each of the recipes that each flavour seemed to have taken on its own personality, so we consider all Paul and Pippa Team as a family. Every day our products are made using traditional and artisan methods in a small bakery, where quality is lovingly controlled. We hope you enjoy eating them as much as we do making them;
Handmade with love!
Premana, village in Alta Valsassina valley in Italian Alps, with long history and tradition in mining and iron production, nowadays is well-known all around the world for knives and scissors production. In 1863 founder Ambrogio Sanelli, after the experience acquired as blacksmith in Venice, here started the manufacturing process of several types of blades, at the very beginning only for the local community but soon after for the whole Italy.
Products began to be appreciated soon: knives, axes, hammers, cheese tools and scissors.
From that time tradition and experience were handed down from father to son and the company grew contributing to the development of the import production district of our time.
Nowadays we focus on manufacturing high quality professional knives and kitchen tools, with a wide range of products, a good customer care and excell value price.
The best steel and a careful manufacturing process guarantee high quality products and standards.
Dehesa de Los Llano
Dehesa de Los Llanos is the name of a country estate located nine kilometres away from the city of Albacete, with a fascinating history that dates back to the 17th century, making it a key meeting point for economic, social, cultural and religious circles in the city.
Searching Bluefin Tuna and Cetara’s Anchovies.
It is an history of family and tradition, which starts with the first boat, Astore, to become the biggest tuna-fishing fleet in the Mediterranean Sea.