Burrata is a fresh cheese, consisting of a bag of stretched curd which contains mozzarella strips enriched with cream (stracciatella). It has a smooth surface, a pearly white color, a soft texture. The taste is sweet, delicate, creamy.
The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.
Mascarpone is an Italian cheese made from cream, coagulated by the addition of certain acidic substances, such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a Prodotto agroalimentare tradizionale
Ideal for making traditional Italian desserts such as tiramisù. It stands out for its unique fresh milk taste and creamy texture because it is made with top-quality cream.
Gruyère is a cooked and pressed cheese made from raw cow’s milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color.
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A special grated plate for wasabi that is specialized for grated wasabi. With natural bamboo brush, scrubbing brush, and instruction manual.
Haganezame made by steel and long lasting and easy to clean.
When wasabi is grated, the cell tissue is destroyed, and the spiciness and flavor increase as it contains finely grated air.
Haganezame is a grated plate aimed at maximizing the goodness of wasabi.
Body size: (L) 17.0 cm x (W) 8.3 cm x Thickness 0.1 cm
Grated surface: (L) 7.7 cm x (W) 7.7 cm Handle: (W) 3.0 cm
Material: Stainless
Country of origin: Japan
Brand: Izu Yamamoto Foods
Hana Narabi Uni is incredibly versatile, making it an ideal ingredient for a variety of culinary creations. Whether you choose to savor it on its own, use it to elevate sushi and sashimi dishes, or incorporate it into creamy sauces and gourmet recipes, Hana Narabi Uni will add a touch of elegance and sophistication to your dining experience.
Christine Le Tennier’s Flavor Pearls are a versatile and shelf-stable product that allows chefs to add some molecular mixology to their repertoire. Resembling caviar, these pearls are drops of fruity, salty, or spicy juices or sauces encapsulated into a thin alginate shell.
Serving Suggestions: Add some pearls to your favorite cocktail or add an exciting element to raw oysters.
The Huilerie Beaujolaise produces completely natural virgin oils, each made using only one type of fruit. No mixing, nothing added, no preservatives, no chemicals: one fruit, one oil.
Goose Foie Gras from Spain, infused with Chanterelle Mushrooms.
Fine emulsion of goose foie gras, which enhances the organoleptic qualities of the goose.
Goose foie gras is characterised by a subtle entry in the mouth and a persistence of flavour once the product has been tasted. Its organoleptic uniqueness makes it a delicacy suitable for any gourmet.
Duck foie gras is characterised by a powerful entry on the palate and a smooth lingering taste. Its exceptional texture and flavour give it a culinary versatility particularly appreciated by haute cuisine.
This whole shell Irish Mussels are some of the world’s best mussels and renowned for their good sustainability. These mussels are simply steamed and frozen prior to coming to you, with nothing added but filled with their original flavour.