Essential in Japanese cuisine, Sansho berries will enliven your fish and meat dishes. Discover its explosive notes of lemon, mint, lemon grass and pepper which wondrously enhance duck dishes and fruit salads.
Use sparingly in all your dishes and desserts.
This confit is made with fresh pineapple and white Penja pepper. It releases sweet, animal and slightly spicy notes. Use it like jam or for enhancing sauces.
This sugar comes from the sap of the flowers of coconut palms. Use it pure in your desserts, unheated, to fully appreciate its caramel aroma and subtle coconut scent.
Bergamot is the fruit of the bergamot tree, with an appearance similar to that of a green orange. Very practical in powder, it can be added as a topping on your cheesecakes, panacottas or yogurts. It will also enhance your sorbets and madeleines!