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.
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.
Newby is the world’s most awarded luxury tea brand. Newby was founded in London at the turn of the millennium with a clear mission – to reintroduce quality tea and revive the world’s love for it.
As a company we refuse to use anything but the very best. The tea leaves used are among the finest available. Only first and second flush leaves, those picked in prime season from March to July go into Newby products.
Wherever you are, whoever you are, a cup of tea represents all the simple joys to be found in life.
Thanks to this small green nut that our passion and dedication became a job. Our 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 our 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 our culture and transformed into a masterpiece of taste, which is imitated throughout the world. This is why we have dedicated this introduction to the Pistachio from Bronte, so that we don’t forget that we love the pistachio because we 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 our 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 us, and everyone of them has his own work-table and a limited production. History is inherent in our 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. We are faithful to the style although we are always reinventing the product to seduce and surprise. Another key to our success is the strong connection with the territory, which we 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. We went back to basics in a strongly Mediterranean spirit; perfumes, flavors, colors: these are our key words. We want our products to celebrate the land of the myths.
La Molina was founded 19 years ago, at the turn of the new century, or the new millennium if you prefer, with the idea of being avant-garde, a small world whose core is the magical product of chocolate. And if you give it core importance in your life, then it has to be finely crafted, something that fulfils and excites you, even more it reaches your customers. So, no compromises, plenty of love, experiments, designs, travelling and hard work; lots of everything, because if it’s true love it won’t feel like a sacrifice, and the relationship with your loved one fulfils you more than anything else. Out of that passion a factory was born. In Quarrata, there was an odd, 1970s, five-sided building, topped with a dome, half-destroyed in a fire 30 years ago; a building constructed using a peculiar technique, ending up in several architecture books. Only the outer walls and the dome were still in one piece. From a distance it looked like one huge praline. Elisabetta Cafissi fell in love with the place and, after extensive renovation that held true to the original architecture, the strange building was brought back to life and became La Molina’s modern, functional and good-looking headquarters, a testament to the values of fine looks and fine flavours of the chocolates that we produce and export all over the world.
A story interlaced with tradition and modernity
Year after year, spring after winter, black after white. Seasons following one another; nature giving, relentlessly, its soul. For a long time Trivelli Tartufi has been collecting the prized underground fungus, preserving its secrets and enhancing its innate richness.
In 1988, a tradition shaped into a dream: combining a single product with a secret taste still hidden. In the town of Roccafluvione, in the province of Ascoli Piceno, Silvio Trivelli and his wife Stefania Sciamanna transformed the family-run laboratory into a thriving economic activity. Collection, selection, processing and distribution: these are the four key phases around which Trivelli Tartufi has developed its network over time.
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 chargrilled canned foods
When the basis of a project is its passion, it is unlikely to go unnoticed. And behind this project, there is a hungry man. Hunger to do something hitherto unseen. Hunger to reinvent the canning world and change the perception of “eating from tins”.
This is how Abel Álvarez, from his restaurant Güeyumar in Playa de Vega, hit upon the idea of playing with fire.
Literally. The finest seafood are chargrilled, using products of the highest quality which are then canned. A complex and painstaking process, full of searches for marine treasures, patiently awaiting capture before joining the aromas of birch woods, beech, oak and eucalyptus and oils of heavenly textures.
From the grill to the canned, an entire 100% homemade gourmet experience comes into being. Conservas Güeyu Mar’s canned products are created only to satisfy the palates eager for new and creative gastronomic approaches.
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.
Our hand-crafted raw KORU Manuka honey is luscious and precious, and tasting it is an exquisite experience! Valued for its ultra-high government certified MGO (methylglyoxal) rating and its remarkable natural benefits, Manuka honey is an unparalleled taste of luxury! Unique to New Zealand, our genuine Manuka honey is rare and highly prized, because we only sell rated honey from MGO 300+. It is a premium honey, harvested from some of the most pristine and remote locations, deep within New Zealand’s untamed wilderness and untouched purity. We avoid pasteurization and never include additives. We keep our honey as natural intended it to be – pure and wild!
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.
Our 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, we use this incredible milk to bring you 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.
We exclusively produce a high-level canned anchovy and white tuna, fished directly from the Cantabrian sea. Both our anchovies, caught during the spring fishing season, and our 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 we don’t use plastics.
Simple and ambitious, is the research for the maximum quality. Experience, innovation, strict rules and new technologies are our concern. We work with consciousness and responsibility, always using the best raw material. Ursini is a family first, then a company.
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.
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.
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.
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, we 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.
We 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 us “only” 6 years to achieve…! In Africa, we found the best “Bird´s Eye Chillies”, derived from real sustainable agriculture practiced by very small and poor farmers.
We are proud to help them, offering them the seeds they need to produce about 50 times more chili peppers than the ones we buy. Its exclusive pipette allows us to control the amount we want to have on our plate.
The recipe is ours but the pleasure is all yours…! Enjoy it…
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.