French Pantry

For 25 years, Segida Farm has specialised in cultivating Espelette peppers AOP. Each year, Segida Farm rigorously cultivates pepper plants in the designated area and carefully nurturing them following a stringent process. To create Espelette powder, the peppers undergo 15 days of natural drying in a greenhouse, followed by 48-72 hours of low-heat oven cooking, then ground and vacuum-sealed for AOP inspection.

L'atelier Du Sel, a family-run business, operates its salt pans on the sun-soaked shores of Brittany in the Guérande Peninsula. Harvesting occurs 30 days annually during the summer, where skilled harvesters use wooden rakes to skim the water's surface to gather the prized salt crystals. Fleur de Sel, translated to "flower of salt", is a finishing salt used to enhance dishes just before serving.

La Cour d'Orgères, a family-run establishment in Brittany, has been crafting exceptional artisanal jams for over 50 years. Today, the legacy continues with the capable hands of the daughters, Vérène (the jam maker) and Marie-Charlotte. Each batch is prepared in a red copper cauldron, with whole fruits (peel included) to produce a jam with intense aroma and flavour. This jam gets its sweetness from the natural sugars present in the fruit, with a remarkable 80% fruit content.

Situated in the heart of the 'Fins Bois' region, one of Cognac's six distinguished crus, Françoise and Philippe Fleuriet, have been crafting award-winning artisanal vinegars for over a decade. Created from AOC Pineau des Charentes, a local aperitif wine of the Cognac region, Françoise Fleuriet white vinegar is aged for four years, followed by a gentle maturation of four to five months in oak cognac barrels, producing a delicate fruit-forward vinegar with a honey aroma.

AMBR'1 was created by Caroline and Nicholas Hubert, who met while working under the Michelin-starred chef Olivier Roellinger. Their salted caramel spread captures the flavours of Brittany by using the finest local raw ingredients (like artisanal butter from Jean-Yves Bordier in Saint-Malo) and are free from artificial flavourings or preservatives. Each batch is meticulously crafted by hand at their workshop in Brittany.

Inspired by the quality ingredients from their hometown in Île de Ré (an island off the western coast of France), two sisters created a line of organic, high-quality cake kits. The flour comes from a mill in Charente Maritime, where traditional stone milling methods are employed to preserve the vital vitamins and minerals in the grains. The salt, gathered from the basins of Île de Ré, is naturally rich in minerals and manually harvested (unprocessed).

Drawing on two decades of expertise in mustard-making at Maille in Dijon, Dominique moved to Corsica to grow mustard seeds on his wife's ancestral lands in Linguizzetta, Corsica. His mustards skilfully blend locally sourced fruits and herbs deeply rooted in Corsica's terroir (e.g. myrtle, clementine and hazelnut).

From the olive groves in Tunisia, the harvested olives are immediately sorted by hand and pressed into oil within four hours to retain its pure flavour and high quality. In 2022, the 1ère Récolte extra virgin olive oil from Parcelle 26 was awarded Gold in the World Olive Oil competition.