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La Cité du Chocolat Valrhona
Selected by the most prestigious professionals of the gastronomy, Valrhona is today the reference mark of the greatest Chefs, Pastry chefs and Craftsmen of the whole world. A demand for excellence that guides Valrhona in the creation of its chocolates and its innovations for professionals and gourmet consumers. True to its commitment to “offer the best to create the best,” Valrhona is committed to reinventing the world of chocolate to advance global gastronomy.
With the City of Chocolate, Valrhona affirms its vocation to make known the know-how of the gastronomy and to feast all the public. Forget everything you know about chocolate !! Prepare your 5 senses for a unique journey in the heart of taste and know-how, from a cocoa plantation to the workshop of the greatest chefs. The Cité du Chocolat Valrhona is a unique 2,000 m² site that allows you to share an exceptional, gourmet and unifying experience.
The passion of the Antony family arises with the meeting in 1979 of Master Pierre Androuët, great prophet at the time of the white gold. Thus was born the first cellar refining in 1983, then the tasting cellar in 1986. Today, the house has seven cellars refining.
Through the meetings, over time, many great chefs have fallen under the spell of their dear products refined with love. And a few years later there are 19 restaurants 3 stars Michelin that entrust Antony with the selection of their cheese platters.
Frequent traveler, Bernard Antony loves to bring good cheese to the world. From Paris to Hong Kong, New York and Berlin, there are many opportunities to discover these treasures of the French soil.
Today it is two generations in the service of taste since the son, Jean-François, joined the father, Bernard, in the family cheese dairy.
Since 1969 we have been quietly yet steadily developing and honing our cheese-making skills under the vaults of our maturation and refinement cellar.
Just as only the very best of produce can tell the sweetest of tales, only unpasteurised cheeses can sing clear the ’song’ of their origins and of the love and infinite care lavished upon them by their makers and those who tend them.
The nurture of cheeses of the very highest quality calls for experience, patience and exceptional love and care, so that connoisseurs and cheese-lovers alike can hear the ’song’ in the savour.
Young couple from different backgrounds, Julie and Pierre Grau integrate in 2009 the breeding sector “Porc Noir de Bigorre”, a real adventure organizing the safeguarding and promotion of this precious breed. Endangered in the 80s with the industrialization of agriculture, the challenge was to succeed in positioning the products of the Porc Noir de Bigorre and especially ham, among the largest European products.
Deal done. Today recognized by the finest gastronomes, the meat and pork ham Noir de Bigorre were definitely recognized in AOC December 26, 2015 and AOP in 2017, an immense pride for the whole family of “Porc Noir de Bigorre”. Installed in the Gers, they raise 200 black pigs of Bigorre in open air on 25 hectares of hilly meadows and oak forests.
The black ham of Bigorre is refined in the same area as the farm, at the foot of the Pyrenees. To be patient … the minimum duration of drying and ripening of hams is 20 months, up to 40 months for Grands Crus. Red and marbled flesh, it is then savored (between 20 and 22°C) between the tongue and the palate. Cut into thin slices, it melts gently and length in the mouth.
It is in Beaune that the Moutarderie Fallot, the last independent and family owned Burgundy establishment, manufactures an exceptional mustard using traditional and artisan know-how passed down from generation to generation since 1840: the grinding of the seeds using a stone wheel preserves all the paste’s taste.
Inspired by their traditional recipes, the company decided to revive a genuine “Burgundy Mustard”, produced exclusively in Burgundy using seeds grown in Burgundy and Aligoté white wine from the region. In 2009, “Burgundy Mustard” became a Protected Geographical Origin.
La Moutarderie Fallot is mainly active in the “high-end” mustard and condiment market. Its products can be found on delicatessen store shelves but also in the kitchens of the greatest French Chefs.
For over 40 years, Kaviari has been selecting the best caviare and seafood at their source. The grains are refined in its Parisian laboratories and then packaged in numbered boxes. Each box is unique, each caviare an invitation to pleasure, each tasting a pure moment of delight, magical, sensual, unforgettable.
After gaining notoriety in wild Iranian caviare, the family business created by Raphaël Bouchez and Jacques Nebot relies on their 40 years of experience to offer the best farmed caviares, from an imperial beluga to an ossetra or kristal caviare.
The family business, independent, artisanal and anxious to perpetuate its traditional know-how, now works with the best farms around the world.
Kaviari supports the farmers at every stage of production, from water quality to natural farming conditions, from the egg harvesting to the ripening of the grains.
Its expertise allows it to identify and select the best caviares, with an affirmed character. It is this rigorous traceability and this increasingly rare know-how, exercised without intermediaries, that have contributed to its international reputation among top chefs and fine connoisseurs.
The Kaviari teams select the eggs at source, before having them “refined” in its laboratories by Bruno Higos, master of caviare. Like a cellar master for wine, he watches over the maturing of the grains until the magic moment when the caviare fully reveals its buttery, salty or nutty aromas.
Thanks to its finely selected caviares, Kaviari now supplies a number of starred chefs in France and abroad. Amongst them, Alain Ducasse, Yannick Alléno, Alain Passard, Bernard and Mathieu Pacaud, Guy Martin, Eric Pras, Arnaud Lallement … who have been loyal customers for many years.
Baume des Anges
Baume des Anges is a collection of pure and natural aromas specifically for gastronomy and reserved for food professionals. Each one of them faithfully testifies to the selected plant and the land that nourished it, a land worked by expert farmers. Laurent Dreyfus-Schmidt selects the best varieties for their organoleptic qualities, the appropriate Provence terroirs and agricultural techniques that allow plants to express the best of themselves, regardless of yields.
Used by very great chefs and pastry chefs since 2010, their aromas are the result of an exclusive extraction method that sets the taste and flavour of aromatic plants, flowers, trees, spices and fresh vegetables. The only product used is water to extract the essences of from ultra-fresh plants at very low temperatures, without oxidation or hydrolysis, using to a patented process that preserves fragile molecules and eliminates bitterness.
Their natural essences are used in cooking and baking, but also for ice cream and sorbets, confectionery, chocolate and cocktails, whether alcoholic or not.
Baume des Anges is the signature of plants and terroirs, a pure, powerful and authentic signature.
Alain Milliat took over the family farm in Orliénas in 1983 and installed new plots of cherry, peach, pear and apple trees. In 1997, he created six flavours of juice and presented them for tasting to 60 sommeliers from Relais et Châteaux; they were convinced by his approach. A precursor, he countered the functional approach to juice : he invented a niche product, fulfilling his sincere desire to offer a moment of pleasure. He created juices unique by their colour, texture, and aromatic freshness.
Very quickly, Alain found that the characteristics of a variety, the production area, the management of irrigation, the size of the trees, the ripeness of the fruit or the natural sugar-acidity balance strongly influenced the final juice’s aromatic profile. He pays the greatest attention to these elements in order to strongly carry over the characteristics of the fruit: colour, texture, aromas. The basic principle is to process fresh fruit just after harvest. He uses exceptional varieties processed with precision at optimum ripeness.
It is in Valence in the Drôme that Alain’s teams receive and process all the fruit into tasting juices and nectars.
Founded at the end of the 19th century, the maison Gillardeau, cradle of the Gillardeau oyster, a true treasure of French gastronomic heritage, has cultivated the demand for excellence for four generations. Created in 1898 the establishment has just celebrated its 120th anniversary, over all that time, the passion for the trade and a job well done encouraged it to renew itself permanently in a constant search for quality.
Appreciated for its appearance and the quality and generosity of its flesh, the Gillardeau oyster has seduced many great chefs around the world. Its exceptional and refined taste has made it a reference gourmet product, and all agree that the La Gillardeau is an oyster that suffices itself.
An oyster that they approach with a deep respect in the design of their dishes, seeking to sublimate it without ever altering it. Nicknamed the “Rolls of oysters”, the Gillardeau is an internationally recognised gourmet pearl that will find its place on the best tables.
Thanks to their know-how preserved as a treasure, and handed down from generation to generation, the Maison Gillardeau shapes oysters like the sea shapes the coastline at the rhythm of the tides and the seasons. It is from this know-how that La Gillardeau was born, an oyster with an exceptional taste, often copied, but never equalled.
To fight against counterfeiting, each oyster, before being packed, has its shell laser-marked with their iconic G to guarantee that your oysters are authentic Gillardeau.
Château Virant is a wine and oil domain situated near Aix en Provence. The Domain is mainly known for the production of exceptional quality olive oils. Indeed in 1996, a far-sightet farmer aware of the challenges of today, Robert Cheylan decided to have a hand on the whole chain of olive oil production.
He created his own olive pressing mill ; Château Virant. Christine, the only girl of the family takes over the management of the mill as as well as the production of olive oil. The Château Virant olive oil enjoys an excellent reputation and is considered today as the best in France, given the high distinctions it has obtained. The Château Virant mill is the first Living Heritage Enterprise (Excellency of French know-how)
In 1986 Florent Tarbouriech, together with Sabine his wife, take over the small oyster farm founded by his father in 1962. Within 10 years they will make this small family business prosper and develop to become leader in mediterranean shellfish production.
Then in 2006 the invention of the patened solar tide method for exclusive breeding opened the gates to conquer gastronomic tables with their famous ‘huitres roses’ (pink oysters) Tarbouriech Special.
The opening, by Florie and Romain Tarbouriech in 2011, of a tasting bar ‘Le St. Barth’ on the farm itself marks the entry of this family business to the world of ecotourisme. From 2014 the adventure goes further on, far from the banks of Thau with the creation of Tarbouriech oyster farms in the most beautiful lagoons of the world.
Today, their presence in the cosmetic and food supplement of Ostrealia, Ostreatherapy at the spa and the restaurant ‘La Folie’ largely enrich the Tarouriech experience.