A stellar example of prepackaged food using some, if not the finest legumes available. The beans are of extraordinary quality and the preparation they receive is exemplary. They are beautiful, whole and creamy with almost unnoticeable skins that fall apart in the mouth, expressing exquisite, succulent flavor. The stock stands out for its density, creaminess and flavor, highlighting the character of the duck and vegetables, as well as certain spices. The pork sausages – four pieces per can that weigh 120 g in total – illustrate the stock and stand out on their own for their juicy, light character and palpable flavor. In this context of nobility and virtuosity, the only thing that could improve is the confit, which is prepared traditionally but a little overcooked.

Francesc Collell is a visionary whose idealism has taken him around the world in search of the finest spices in their full, natural splendor to offer to chefs and gourmets. Vanilla from Taha’a, cinnamon of Sri Lanka, nutmeg of Maluku, Hungarian paprika, saffron of Kashmir… and peppers from India. These are offered in white, grey and black varieties, whole or ground. Whole is obviously preferable for its freshness and poignancy, but both are extraordinary, resulting in exuberant aromas and flavors. They bestow abundant flavor when used, with notes of citrus and wood.

Régis Marcon of “Auberge et Clos des Cimes” has done more with lentils than any other chef around, creating numerous and diverse artistic recipes. These exceptional lentils, personally overseen by Régis who purchases them from different growers within the Puy region, are sold in charming green metal boxes,

The legume is distinguished by its beauty, and above all by the way it remains intact after cooking, with a palpable consistency and an intense, unique flavor with hints of earth along with the flavors of the legume and variety.

An exceptional blood sausage in nobility and preparation, with enormous character, powerful, made to overindulge palates and stomachs. Its aromas evoke thoughts of paté, reminiscent of the most select artisan meats. The flavor of the pork shares the stage with the blood, presenting also flavors of onion, leek, garlic, Espelette pepper, salt and black pepper. Juicy, gelatinous, supple… exuberant. Impeccable seasoning.