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We feature products from the following manufacturers:
Ardoino Fructus
The Ardoino family started making olive oil around the 1870’s. In the 1920’s Giuseppe Ardoino’s son, Mario Ardoino, began exporting olive oil exclusively to America and then Mario Ardoino’s son, Nanni Ardoino, at a very early age developed a flair for selecting good quality olive oils, and subsequently through hard work and personal effort promoted his extra virgin olive oil with great success.
Today, this company, though one of the smallest, is considered one of the finest among the “Négociants Eleveurs” of extra virgin olive oil.
Moreover in addition to the Olive Oil and the Extra Virgin Olive Oil – our range – includes several regional products which can be used as excellent garnishes for the preparation of tasty, genuine and fine dishes
Boiron
"promoting the use of fruit to the professionals of taste"
Vergers Boiron have always given preference to fruit: its origin, its fragrance, its flavour. We select the best fruit from the world's best agricultural regions. We pick them at the peak of their ripeness to seize their optimal flavour. We transform them in our ISO 9001 certified factory in Valence. We have perfected the process of flash pasteurisation which conserves all the fruit's natural qualities.
Thus, we offer a consistent quality and fruit availability all year long
Bonduelle
The origins: 1853 - 1926
The birth of a legend
The organisation has two founders : Louis Bonduelle-Dalle (1802-1880) and Louis Lesaffre- Roussel (1802-1869). Both came from a farming family in the Nord region of France. Louis Bonduelle succeeded his father as a grower and producer of oil. It is in 1843 that the two men decide to establish a grain and juniper distillery at Marquette-lez-Lille.
As the distillery develops the partners are able to develop their business interests. On the 17th June, 1862, they buy a farm at Renescure which they will turn into a distillery to make alcohol from grain. The story unfolds.
In 1901, a decisive turning point occurs in the history of the organisation. : the seven existing factories are shared between the three branches of the family: Bonduelle, Lesaffre and Lemaître. From now on, the Bonduelle group relies upon the family resources which initially brought it to life.
Many years later, in 1926, a pea viner and some sterilisers are installed in the family farm at la Woestyne. Peas are planted in the fields and canned. Thus a classic cottage industry is born.
During those first years, Bonduelle cans 20 hectares of Petits Pois, which equates to approximately 120 000 cans or 120 tonnes per year. Compare this with the billion cans sold today!
In the 1930's the problem is not selling but producing. There is a definite consumer demand. From 1936 the area farmed is increased to 230 hectares and the cannery grows significantly. From July 1940, production in the cannery is halted. Production is moth-balled for the war years.
Canelle Foods
Chefwise
Dehydrated Products
Coco Barry
Chocolate
D’Allassandro
Dried Vegetables / Spices
D’Artagnan
Who was D’Artagnan? His real name was Charles de Batz de Castelmore, born and raised in Gascony from 1611-1673. He was immortalized as the fourth musketeer in Alexandre Dumas’ novel "The Three Musketeers". As one of the members of the private army of kings Louis the Thirteenth and Louis the Fourteenth, his reputation for brave, chivalrous and sometimes reckless deeds lives in the hearts of all Gascons at home and abroad
D’artagnan, Inc. founded in 1985 by Ariane Daguin and George Faison, is the leading purveyor of foie gras, pates, sausages, smoked delicacies, organic game and poultry in the nation. In 2005, after a very successful 20 year run, Ariane bought out George and took over sole ownership of the company.
Established on the principles of procuring the freshest, cleanest and most natural products, D’Artagnan currently provides a range of over 300 items to the world’s top restaurants, hotels, retailers, cruise ships and airlines. From free range and organic meats to preservative free charcuterie, D’Artagnan continues to set the trend in the natural and organic market. D’Artagnan is also a frequent sponsor of charity events such as Share Our Strength, March of Dimes, AMFAR, and City Harvest.
De Choix
Oil/ Vinegar
Elevages du Perigord
Elevage du Perigord: Foie Gras
Located in Southwestern Quebec, Elevages Perigord is widely known for its premium fresh Foie Gras and other Duck related products. Elevages Perigord has been involved in the breeding of the mulard duck, a cross between the Barbarie male and the Pekin female since 1993. The company has become a master in the preparation of duck products and has perfected the production techniques of ready to serve foods.
Fabrique Delices
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Fabrique Délices - Introduction
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From whole duck foie gras with Armagnac to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, CA, has been preparing time-honored classics alongside innovative new products for the past 15 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 2,000 pounds a day. "We're still traditional, artisanal," said Sebastien Espinasse, vice president of sales and marketing. "We have some equipment to grind product, but then everything is made by hand." Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 15 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. Poinsignon and Pinheiro bought out the company in 1996 and retained the name for brand recognition. |
French Patisseries
The French Patisserie, Inc. - L'Histoire
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Since 1989, The French Patisserie has supplied the finest French Pastries to a myriad of sophisticated palettes.
We are a young, family-owned, rapidly growing and extremely "quality-correct" Patisserie selling frozen desserts items to the Foodservice and Specialty Food Industry. We specialize in high-end individual cakes, tarts and dessert sauces (coulis).
We have been manufacturing these types of products in the San Francisco Bay Area for the past eleven years. We have established distribution presence in the domestic US market as well as in some international markets.
Our products are all natural and contain no artificial preservatives. Our distinctive cakes and tarts are among the most outstanding of any desserts available in the United States.
Based mainly on classic French Recipes and sculpted into unique creations you have chosen, not only do these pastries embody prestige and elegance, they also offer an incredible and "formidable" (French word) intensity of taste, textures and sensations |
Generic Mfg
Gourmand
Mushrooms
Gourmet Kitchen
Canapes
Grimaud
Groupe Grimaud, our parent company, has been producing Muscovy duck since 1965 and is Europe's leading grower of specialty fowl. In 1985 we saw a unique market opportunity to introduce the famed Muscovy duck to American chefs and diners and Grimaud Farms of California was founded in Stockton.
We now operate more than 10 farms, including hatchery and breeding facilities. By controlling every facet of production and processing ourselves, we can ensure that our high standards of quality are met at every step. We take great care in how we raise our birds: they are all natural, always free of preservatives and minimally processed in our state-of-the-art USDA inspected plants.
We sell most of our ducks fresh to America's most prestigious restaurants, from New York to Los Angeles, and from Chicago to New-Orleans.
Hafner
The Hafner family originated in Switzerland and migrated to France, where they settled next to Lyon (Lyons), the heart of the most famous French culinary region.
In 1929 Johanes Hafner purchased the company which would bear his name.
Andre Hafner, Johanes's son, carried on to manufacture cookies of all sorts, Yule logs and a variety of products requested by his customers; however in 1968 Andre Hafner doubled the size of the company and it became known as a quality pie shell / tartlet plant. His son Pierre-Andre Hafner followed in his steps.
In 1989 Pierre-Andre Hafner, Johanes’ grandson, took over the company and continued the legacy of quality products.
In 1990 Pierre-Andre Hafner inaugurated an office with a warehouse in Atlanta, GA to service the domestic US market through a network of distributors.
By 1996 Pierre-Andre Hafner doubled one more time the size of the production facility by adding an industrial size manufacturing line of Scottish Dough Sponge Cake products and Kosher items. The factory uses several quality control tools (HACCP control, supplier control) in order to guarantee the best quality
Hudson Valley
Hudson Valley Foie Gras is a grower of the Moulard Duck from which Foie Gras is produced. HVFG is situated on 200 acres in Ferndale, New York, a two hour drive from Manhattan. HVFG is headed by two individuals, Izzy Yanay, a Masters in Philosophy from the Weitzman Institute in Israel, and Michael Ginor, a B.A. from Brandeis University and an M.B.A. from New York University.
Our facility is unique in that all the stages of production, from breeding to packaging, exist in one location. This concept was developed by Izzy Yanay with the advent of the Moulard Duck. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, which are artificially bred. This technique was invented in Israel in the mid 1970's and Izzy was one of the first to utilize this technology in the production of Moulard Foie Gras. As a hybrid is more resistant to disease than either parent, it become feasible for the entire production to take place under one roof. In 1982, Izzy introduced Foie Gras into the United States utilizing this plan.
La Baleine
La Baleine, Salins du Midi
La Baleine is a naturally evaporated sea salt from France. These crystals crunch satisfyingly between your teeth and dissolves quickly. It is available in "gros" (coarse for grinding) or "fin" (fine for shaking out of a shaker).
La Baleine, Salins du Midi, a Mediterranean sea salt produced in the Aigues-Mortes saltworks, in Camargue, France since 1856. Salt has been produced on this site since before the Roman occupation. It is gathered from the salt-pan at Aigues-Mortes, a protected area covering some 10,800 hectares of untamed land, approximately the same size as inner-city Paris. On this natural site, where wildlife and flora remain untouched, salt has been gathered since Antiquity when the Roman engineer, Peccius, was in charge of production.
LENOTRE Paris
Liborio
Spices
Lutosa
The Van den Broeke family has specialised in potatoes for four generations.
The grandparents of Guy and Luc Van den Broeke were potato merchants back in the 1920s.
As from 1950, the family specialised in exporting potatoes from its head office at Olsene, 20 km outside Ghent (Belgium). Ten years later, the family expanded the business to include growing potatoes.
In 1977, the firm took a new direction when it bought a potato-processing factory at Leuze-en-Hainaut (Belgium), equipped with three drying cylinders for producing flakes and a small production line for frozen chips.
n 1978, the official manufacturing business commenced, when the public company Gastropom was set up on 22 March (predecessor of the public company Van den Broeke – Lutosa). In 1981, the company expanded the product range and thereby included a production line for frozen potato specialities at its Leuze factory. In the same year the company launched the Lutosa brand onto the Belgian and European markets.
In 1988, Guy and Luc Van den Broeke, who currently head the Van den Broeke group – Lutosa, took over the public company Primeur, which was previously a frozen vegetable production site. They converted it into a manufacturing unit for the production of frozen precooked chips and potato flakes.
In 1998, in response to growing market demand, they extended the product range to include chilled chips The public company Vanelo was built on the same site as Primeur at St. Eloois-Vijve (Belgium).
Madrange
History
- 1924:
- Creation of the company by Mister and Mrs Baptiste LATRONCHE in Chamberet in Corrèze. The company product prepared meat artisanal.
- 1966:
- New localization of the company by Mister and Mrs Rene and Andrée MADRANGEAS, in Limoges in a new manufacturing unit especially dedicated to cooked ham.
- 1978:
- Creation of the factory Limoges Valoine specialized in the manufacture of foams and pots.
- 1986:
- Creation of the manufacturing unit Limoges Feytiat, one of most modern of Europe, dedicated to the exclusive manufacture of ham cooked in all its forms.
- 1987:
- First communication of the Madrange mark “the Ham Really Pig” for its hams with the cut on television
- 1988:
- Launching of the range of higher hams self-service under protective atmosphere in the factory of Limoges Feytiat. Madrange innovates with a new type of packaging to the opaque top and below transparency.
- 1989:
- First communication of the Madrange mark “My Ham Star” with Veronique Jeannot for her hams in self-service on television.
Appointment of Jean MADRANGEAS to the direction of Madrange SA.
- 1994:
- Launching of the range of pies self-service, conditioned under protective atmosphere of Limoges Valoine.
- 2000:
- Creation of MADRANGE Groups and acquisition of the companies FOUNTAIN OF SAVOY and ROBERT ANTOINE HAMS, gathered within the company the HOUSE OF HAM.
- 2001:
- Acquisition of company GEO in Ablis.
- 2003:
- Launching of the range of dry hams of our areas to the Madrange mark with the self-service.
- 2004:
- First communication of Madrange for its dry hams and starts again communication of the Torero mark in posting.
Launching of the new Madrange communications “a requirement of Star” with Liana Foly and Commercial Guy.
- 2005:
- Launching of the first ham small boats perfectly refermable, a Madrange exclusiveness.
Launching of foams tartinables Light Desires and ham Chiffonnades to the ray Self-service.
New communication with Célarié Clementine.
- 2006:
- Launching of the first range of pots of vegetables and new specialities cooked ham: The Countryside, the Countryside Rate of reduced salt, the Barbecue, Aiguillades.
New communication with Bernard Laporte, selector and trainer of the Team of France of Rugby
Noel
Pastrystar
PastryStar:all the basic pastry products are available under the most famous Amero Foods brand.
Patachoux
Elegant and Sophisticated bite-sized pastries Imported from Normandy, France
SWEET PETITS FOURS
The most delicate chocolates and best fruits are carefully selected. Fresh cream from Normandy and AOC quality controlled butter are the basis of these inimitable flavors and the pleasure found in each bite.
Rougie
It all started in 1875 with the opening in Cahors of a workshop which rapidly became the Mecca of all the galloping gourmets of the region. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s.By constantly perfecting its working methods and receipts, the brand has become the genuine emblem of French taste. Its foie gras and truffles are appreciated on all the most prestigious tables around the world.
Rougié is today to be found in all the grand hotels, leading restaurants, luxury shop and airlines of 120 countries on all 5 continents.
Its ambition is to remain on top. The Rougié firm, established in Sarlat, the architectural gem of Black Périgord, has set its future in the development of top-quality products. Since joining the Rougié Bizac International (RBI) Group in 1999, it benefits from complete control over the entire duck trade for foie gras, from the egg to the finished product.
Recently involved in foie gras, the Euralis Group has become in less than 10 years the market leader for foie gras and duck and goose meat. This rapid development transpired in 2 stages: entry on the market in 1995 with the acquisition of Grimaud-Montfort (GMD), followed by a partnership agreement with Rougié-Bizac-International (RBI) in 2002.
In 2005, the merger of GMD and RBI resulted in the founding of Euralis Gastronomie.
St James
St. James Smokehouse is one of the Scotland's few remaining independent, family owned traditional smokehouses. Our dedicated team of passionate and experienced local craftmen boast decades of expience between them.
Nestled on the banks of the River Cree in the heart of the small Scottish lowland village of Newton Stewart, you'll find St. James Smoke House in an idyllic setting. Our Fine Quility Salmon comes from the nearby clear, fast-flowing waters of Western Scotland.
Symphony
Yann Machard was raised amid fine French cuisine, owing to the fact that several family members are French Chefs. While surrounded by all of this glorious food, Yann loved practicing the fine arts of painting and sculpting. It was eventually suggested by his family that pastry would be a wonderful way to express his artistic talents and desires and be in keeping with the family tradition of fine cuisine. So…by integrating a passion for food and creativity, the family’s first (and only) Pastry Chef was “born.”
In the beginning of his career as a Pastry Chef, Yann worked at and with some of the top names in French Pastry including Lenotre, considered to be the best pastry shop in France.
Yann flourished in his art and decided to give America a taste of his creativity. He arrived in New York City in 1973, worked at Dumas and with Chef Maurice Bonté. He then made his way to Denver, Colorado and began and six year run at Le Petit Gourmet Catering, the premier caterer in Denver. He returned to New York as Pastry Chef for the world-famous Tavern on the Green restaurant, delighting patrons for the next four years. However, during this time, Yann saw an emerging need for quality, wholesale French Pastry as fewer and fewer culinary students were choosing pastry.
Tartufare
Truffles
Valhrona
The origins of Valrhona Chocolate go back to 1922 in the Rhone Valley of France. Since then, their mission has been the creation of exceptional chocolate, utilizing the natural aromas of the various cocoa growing regions and in keeping with the traditions of the French chocolate making craft.
Whether you need Valrhona for your favorite recipe or to satisfy a chocolate craving, Chocosphere is proud to offer one of the widest selections of Valrhona Chocolate on the Internet!
Woodland
Spices
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Manufacturers List
