For over a century, Monin has embodied excellence in the field of syrups and aromatic solutions. Discover the history of this iconic brand, its values, its flagship products, and how to use them to enhance your beverages and culinary creations.
Discover the Friends of Terre Exotique, passionate artisans who share our love of rare spices and authentic flavors. Immerse yourself in an exceptional taste universe!
A Gourmet Journey at the Heart of History: La Confiserie d’Amboise once again decorates the Chenonceau Castle this year with giant bears covered in hundreds of berlingot candies. An artisanal masterpiece that takes every visitor back to their childhood.
Discover the story and values of Polenghi, the European leader in bottled lemon juice. Founded in Italy in 1976, Polenghi draws its excellence from Sicilian tradition and family expertise. With ethical and organic products sourced from the Spinagallo estate, Polenghi combines innovation and quality to offer exceptional juices, internationally recognized for their authenticity and freshness.
Dive into the gourmet world of Babas de Saint-Malo, where the traditional baba is boldly reinvented by Michelin-starred chef Luc Mobihan. This artisanal house reimagines the classic French pastry by infusing it with exotic flavors like Marie-Galante rum, Limoncello, and Scottish whisky. Through creativity and craftsmanship, the babas offer a refined twist on a timeless dessert.
Kaïa is a Tunisian company founded by Sarah Ben Romdane, continuing a family tradition dating back to 1850 in organic olive oil production. Using Chemlali olives harvested in Tunisia, Kaïa offers a characterful, balanced, and ethical olive oil, exported worldwide.
Mom Koumba is a social gastronomy project initiated by Louise Basse, celebrating African cuisine through traditional sauces and stews. These tasty, ready-to-use sauces, prepared with quality ingredients, offer authentic, colorful flavors inspired by Africa's rich gastronomy.
Seggiano is the story of David and Peri, two enthusiasts of organic farming and Italian gastronomy.
Initially olive oil producers, they then joined forces with specialized farmers with similar values to offer a complete range of quality Italian products.
ARIAKÉ, initiated by Kineo Okada in 1966 in Japan, specializes in the artisanal production of traditional broths, now available in France in the form of 100% natural UHT (Ultra High Temperature) cartons. By adopting modern extraction techniques to reproduce authentic flavors on a large scale, ARIAKÉ has conquered the culinary market.
Belazu was founded in 1991, born out of a long-standing friendship between Adam and George, who met in high school in 1979 and became best friends. While Adam pursued his university studies, George trained at a culinary school in Paris, then worked in a Michelin-starred restaurant before returning to London to join the Capital Hotel.
Bedouin is renowned for its dedication to quality, reliability, and consistency in its products. The team travels the globe to meet producers and select exceptional products with the best value for money. This unwavering commitment to excellence has set it apart in the market and earned the unshakeable trust of its clientele.
Discover the magic where history meets indulgence: The Confiserie d'Amboise decorates the Château de Chenonceau, a palace of sweetness and elegance.
Français 