Ingredients - Les Maisons de Bricourt

Transcription

Cancale, Brittany
Château Richeux et laTable “le Coquillage”
Cottage “les Rimains”
Les Gîtes Marins
Well-being : “La maison de Gwenn”
La Maison du Voyageur et des Épices-Rœllinger
La Cuisine Corsaire - School
Grain de vanille
To come
Mont Saint-Michel
Rates and informations
Welcome
to Cancale,
our charming typical french village facing
the world famous Mount St Michel (Saint
Michael’s Mount).
Please come and discover all the charms
of the «Maisons de Bricourt» situated at
the frontier of Normandy and Brittany.
We will be very pleased to introduce you
to our own beautiful world of heritage and
tradition.
Jane et Olivier Roellinger
A large villa from the 1920’s that leans over
the Mont-Saint-Michel bay, Le Château Richeux
contains eleven rooms, two apartments and
«La Table le Coquillage». The villa is situaded
just 5 kms (approx.3 miles) from Cancale,
in direction of Mont-Saint-Michel.
In the restaurant, a cuisine based on the sea, fresh
vegetables and spices, friendly and natural service.
D155, route du Mont St Michel, Le Buot 35350 St-Méloir-des-Ondes France
Château Richeux
and the “le Coquillage”
Les
Maisons de Bricourt
Jane et Olivier Rœllinger
Petit Hôtel
Along lover’s lane, this little cottage with four
rooms is perched just above the cliff, overlooking the
Cancalese oyster banks. It is located just 500 metres
(approx.1/3 of mile) from the «Maison du Voyageur».
Les
Maisons de Bricourt
62, rue des Rimains 35260 Cancale France
Les Rimains
The garden slopes onto the «chemin des
douaniers» and follows along the cliff that
runs parallel to the sea at the port de Cancale
at Saint Malo. All of the cabins may be rented
for a period of a few days, a week, or longer.
Feel free to make them into your little marine
house.
62, rue des Rimains 35260 Cancale France
Just beside the sea at the end of the «Jardin
des Rimains» (Rimains gardens), these charming
rental cabins, named Bernique, Bigorneau,
Crevette, Olivette and Touline have been fitted
out by Jane Roellinger. Much as on a boat,
you’ll find everything you need there for those
moments of freedom and pure relaxation.
Locations de charme
Les Gîtes Marins de Jane Rœllinger
Les
Maisons de Bricourt
La maison de Gwenn A5.3:Layout 3
3/03/10
10:21
Page 3
la Maison d e G wenn
la Maison d e G wenn
In order to truly understand the role of our feet, points
of union between the depth of the sea and the realm of the
celestial, one must walk the length of the Bay Saint-Michel
at low tide, when the water retreats back several kilometres
into the ocean.
With Jane, we believe in true meetings and encounters.
Gwenn appeared here like a fairy, demonstrating her talents
as a reflexologist for several years, and we have welcomed
her to the Maisons de Bricourt.
By massaging our feet with oils carefully selected from
the “Epices-Roellinger” storehouse, Gwenn balances and
restores us most completely.
Les
Maisons de Bricourt
La Maison de Gwenn 2, rue de Saint-Malo 35260 Cancale France
Well-Being
La Maison du Voyageur et des
Épices-Roellinger Cancale
Site for the research and creation of spice powders,
herbs and seasonings.
This storehouse is located in the XVIIIth century Maison du Voyageur,
where I cooked for close to thirty years. Issued from the most select
origins, the spices are dried, steamed? roasted, ground, milled,
weighed, proportioned, and mixed in order to obtain our “Poudres
d’O.R.” to which is owed the success of our adventure-infused style
of marine and herb garden cuisine. André, the head chef, holds all
of the secrets. Bertrand, the expert, will reveal them for you.
Les
Maisons de Bricourt
Epices Rœllinger Cancale 1, rue Duguesclin 35260 Cancale France
Epices Rœllinger St-Malo 12, rue Saint-Vincent 35400 Saint-Malo France
Epices Rœllinger Paris 51 bis, rue Sainte-Anne 75002 PARIS France
The French Art of Blending spices à la Française
In order to enable everyone to more easily use a wide palette of
spices, I make powders and seasoned oils for the treasures of the
earth and the sea. Like a nose in the world of perfume, I see myself
as a palate in the world of flavours. This little game has always allowed
me to express the palpable spirit of adventure here in St Malo, to get
out to that beyond that’s always just behind the horizon, to give in to
the call of the open sea.
Emmanuel Tessier & Olivier Rœllinger
35260 Cancale France
Together with Emmanuel Tessier, second de cuisine
at the Maisons de Bricourt for the past several years,
we’ve created a space where knowledge can be
shared and exchanged. This Ecole is located between
the “Maison du Voyageur”, “Grain de Vanille” and the
storehouse “Epices-Roellinger” in the upper part
of Cancale.
A destination intended for amateurs, and perhaps
even professionals, the Cuisine Corsaire Ecole provides
you with the opportunity to discover, to familiarize
yourself with, and eventually, to master and extol the
products of the sea and the garden. Through the use
of spices that characterize the spirit of our cuisine,
participants are able to create a wide range of
personalized preparations at home.
La Cuisine Corsaire École Place Saint-Méen
La Cuisine Corsaire École
Les
Maisons de Bricourt
Grain de Vanille
Pâtisserie, Confiserie,Salon de thé, glacier,
“Grain de Vanille” is also a meeting place, with a few tables,
a chimney, a sunny little terrace, a few adventure novels and
books from the region for a tea, one of Monsieur Bernachon’s
hot chocolates, or a simple cup of good coffee. Then a few little
cakes emerge fresh from the oven in front of you, perhaps even
a smooth, rich ice cream, and there we’ve come closer to the
gourmet pleasures of Madame de Chateaubriand.
12, place de la Victoire 35260 Cancale
Together with Yannick Gauthier, the pastry chef at the
Maisons de Bricourt, and his wife, Fernanda, we’ve done up a
place in the upper part of Cancale, along a quiet little street that
dips down towards the sea. There,Yannick makes a large variety
of gourmandises completely by hand.
Finally, several different cakes and ice cream desserts are
available for order so that they may be taken home.
As a place, “Grain de Vanille” is a soft, warm, rounded,
vanilla gourmet adventure.
Les
Maisons de Bricourt
Grain de vanille
Pâtisserie, Confiserie, Salon de thé, glacier
12, place de la Victoire
35260 Cancale - France
The Baked Gourmandises
and the Ice Cream Shop at
Grain de Vanille
Biscuits
Galettes cancalaises (Butter biscuits) by Olivier
Roellinger, galettes malouines épicées (spiced Falkland
Island butter biscuits), macarons (French macarons),
brioches, kouingn amans (buttery Breton pastry), cakes,
pain d’épices (gingerbread), pommés (baked apple
desserts)
Sweets
Caramels au beurre salé de Bricourt (Bricourt’s signature
salted butter caramels), Caramel à tartiner (spreadable
caramel), confitures (jams), marmelades and chocolates
made entirely on the premises.
Ice Creams 1/2 litre, approx. 18 fl oz
The Ice Creams: Madagascar Vanilla, Salted Butter Caramel, Caribbean Chocolate.
The Sorbets: Pineapple
Coconut, Red Berries, and other seasonal flavours.
Pastries by order
Madagascar Vanilla Mille-Feuille
Chocolate Mille-Feuille
Pistachio Mille-Feuille
Praline Mille-Feuille
Red Berry Mille-Feuille
Paris-Brest, Paris-Cancale
Grand Rum Baba
Cancale-style Frasier cake
Chocolate Tart
Strawberry Tart
Fruit Crumble Tart
Selections by Grain de Vanille
The finest vanillas in the world, “Mariage
Frères” tea, Pascal Beillevaire’s wood
churned butter (both raw and salted).
Open from 10am to 12:30pm and 2:30pm
to 6:30pm - Closed Tuesday, Wednesday.
Tuesday closed exclusively in July and August
• Tél./Fax 00 33 (0)2 23 15 12 70 •
[email protected] • www.
maisons-de-bricourt.com
Le Château Richeux and the
“le Coquillage”
Chambres, Table
D155, route du Mont St Michel
35350 St-Méloir-des-Ondes - France
Les Rimains
Petit Hotel
62, rue des Rimains
LA MAISON DU VOYAGEUR
ET DES ÉPICES
Les Gîtes Marins
Seaside Cabins
62, rue des Rimains
La maison de Gwen
Well-being
2, rue de Saint-Malo
La Maison du Voyageur et des
Épices-Rœllinger
1, rue Duguesclin
School
Place Saint-Méen
Grain de vanille
Pâtisserie, Confiserie, Salon de thé, glacier
12, place de la Victoire
Les Maisons de Bricourt
Directions
Tél. 00 33 (0)2 99 89 64 76
Fax. 00 33 (0)2 99 89 88 47
[email protected]
www.maisons-de-bricourt.com
- Car :
4 hours highway from Paris - Rennes - Stmalo. 10 kms before St-Malo, Cancale direction.
- Global Positioning System:
Lat. 48.6747 ; Long. -1.8523
- Train :
TGV Paris-Montparnasse / Rennes 2 h 10
Then Rennes / St-Malo
SNCF Tél : 36 35
Or rent a car from Rennes Train Station
35 minutes drive.
AVIS Tél : 08 20 05 05 05
www.avis.fr
- Plane :
Paris-CDG/Rennes - Tél. 00 33 (0) 2 99 29 60 00
Reservation & Information: www.airfrance.com
London / Dinard - Tél. 00 33 (0) 02 99 46 18 46
Reservation & Information: www.ryanair.com
MONT SAINT-MICHEL
The Mont-Saint-Michel is a rocky tidal island situated in the
french county of Manche which finds itself in the lower part of
Normandy, France. Located 50 km / about 30 miles from the
«Maisons Bricourt». The island has been a strategic point
holding fortifications since ancient times. In 8th century AD
it became the seat of the Saint-Michel monastery, from which
it draws its name. The Bay of Mont Saint-Michel is the scene of
the biggest tides in continental Europe showing up to 15 meters
difference between low and high tide. According to the legend
the Sea then moves up to the cost «at the speed of a galloping
horse».
The Mont-Saint-Michel and its bay are part of the UNESCO list
of World Heritage Sites.
RATES 2015
Le Château Richeux et
“le Coquillage”
HOtel, Table
D155, route du Mont St Michel
35350 St-Méloir-des-Ondes - France
Rooms, Château Richeux
- The room, from 195 à 335 €
- The flat, from 335 €
-Breakfast, 24 € per person
Les Rimains
Petit Hotel
62, rue des Rimains
The intimacy of four guest rooms overlooking the bay of Cancale.
-From 195€ à 345 €
-Breakfast, 24 € par personne
«La table Le coquillage»
- Menu «The big selection from the bay», 65 €
(only one plat and one dessert : 55 €)
- A seaside tasting (for 2 persons minimum), 75 € each.
- «Marine menu», 31 € (Lunch Only, Except Weekends
and Public Holidays)
- «Dishes that change with the wind and the moon from
O. Roellinger» menu, 139 €
- Menu «Fruits de mer», The giant seafood platter with
lobster and the sweets trolley (pour 2 persons minimum),
71 € each, should have been reserved the day before.
Closed on January 10th after lunch to Thursday, February
25th 2016 from the lunch.
Les Gîtes Marins
Seaside Cabins
62, rue des Rimains
Charming holiday properties to rent for a
few days or a week, with family or friends.
Crevette One night 335 € - 2 adults
Three nights - 810 € - 2 adults
The week - 1620 € - 2 adults The night sup. - 250 €
The night sup. - 230 €
Bernique / Bigorneau Three nights - 1050 € - 2 adults et 2 children The night sup. - 310 €
The week - 2080 € - 2 adults et 2 children The night sup. - 280 €
Olivette / Touline The week
4 persons: 2480 €
6 persons: 2790 €
8 persons: 3145 €
Tél. 00 33 (0)2 99 89 64 76
Fax 00 33 (0)2 99 89 88 47
[email protected]
RATES 2015
La maison de Gwen
Well-being
School
2, rue de Saint-Malo
Place Saint-Méen
Séance de Réflexologie
Cours de cuisine corsaire
Dans la Maison de Gwenn* ou dans votre chambre :
From125 € per person: half day class,
about 4h from 9am to 1pm or from 3pm to 7pm.
Empreinte détente Séance unique – 45 minutes • 90 €
Look all the «cuisine class» on the website: www.cuisine-corsaire.fr
Empreinte Thérapeutique Séance unique – 1 heure • 120 €
Marée 2 séances de 45 minutes dans une journée • 170 €
Closed Wednesday
Triskel 3 séances de 45 minutes sur 7 jrs au maximun • 246 €
Traversée 12 séances de 45 minutes sur une année – Une séance par mois • 900 €
* «La Maison de Gwenn» is located upstairs from «l’entrepôt Épices Rœllinger» in Cancale
Tél. : 00 33 (0)6 08 33 64 68 • [email protected] • www.lamaisondegwenn.com
Information - Programme - Réservation :
La Cuisine Corsaire Ecole
Place Saint-Méen 35260 Cancale
Tél : 00 33 (0)2 99 89 63 86
Fax : 00 33 (0)2 99 89 64 15
[email protected]
www.cuisine-corsaire.fr
Tél. 00 33 (0)2 99 89 64 76
Fax 00 33 (0)2 99 89 88 47
[email protected]
ROELLINGER dépliant épices UK 01-14
17/01/14
Grand Cru Vanillas:
An adventure in maritime tradition and sustainable agriculture
Vanille sauvage
The original strain of vanilla. Particularly
La Maison
duMexique
Voyageur
desanglaise custard sauce.
Colibri
good et
with crème
Grande vanille
Especially for poached fruit.
Épices-Rœllinger
Chinantla (Mexique)
Épices-Roellinger
CancaleUse when making fruit compote.
Fine vanille
1, rue Duguesclin A grand vanilla whose taste lingers for
a long time. Notes of cocoa;
perfect for crème anglaise custard sauce.
Chinantla (Mexique)
Madagascar
gourmet
(Antsirabe)
Madagascar fendue
(Antsirabe)
Madagascar fendue
(Sambave)
Grande
Comore
10:53
C : For cooking Price
D : For dessert
3 beans
D 15,15 d
3 beans
D
11,70 d
3 beans
D
11,00 d
3 beans
D 10,60 d
The most powerful of the vanillas, with an
3 beans
aroma of prunes. Use for chocolate and caramel.
Deep and honey-like, with hints of fig. For
3 beans
flans and crème aux œufs (baked egg custard).
Woodland and berry aromas, for stews
3 beans
and creamed vegetable soups.
Also delicious in hot chocolate.
Ile de la Réunion Fine and light, best with milk puddings.
3 beans
Rép. du Congo
Luscious hints of caramel and chocolate
3 beans
confectionery. Pairs with crème brûlée.
Ouganda
Masculine with deep leather notes.
3 beans
Use in savoury sauces for fish, meat
and pot au feu (with red wine sauce).
Inde
Soothing, with a hint of spicy apples.
3 beans
Excellent with poached fruit and rice pudding.
Ceylan
Particularly good in caramel sauces and
3 beans
crème pâtissière (confectioner’s custard).
Vanuatu
For crème brûlée and crèmes aux œufs (baked 3 beans
egg custard),in addition to tangy sauces and fish.
Nouvelle Calédonie A taste of caramel cocoa,
2 beans
givrée
perfect for crème anglaise
Tahiti
The Empress of vanillas. Smells of warm
1 bean
(Ile de Raiatea)
spiced bread. For cold dishes and fruit salads.
Tahiti
The Queen of vanillas. The most aromatic
1 bean
(Ile de Tahaa)
and developed in flavour. Magnificent with
whipped and chantilly cream.
Page 1
D
D
6,10 d
6,30 d
C&D 10,60 d
Weight Price
Rare Pepper
Srilanka blanc
Srilanka noir
Kampot noir
(Cambodge)
Kampot blanc
(Cambodge)
Kampot rouge
(Cambodge)
Vietnam noir
Phu-Quoc rouge ●
Sarawak noir
(Malaisie)
Muntok blanc
(Indonésie)
Noble de
Madagascar noir
Madagascar
rouge
Voatsiperifery
«poivre sauvage
de Madagascar»
Potent. Especially fo vinaigrette.
Notes of guava. Use with vegetables
and herbed sauces.
Richly flavoured and elegant.
Pairs particularly well with fish.
Delicate, with hints of mint and eucalyptus.
Use with white meats.
Notes of caramel and vanilla.
for all types of dessert.
Aromas of sundried tomato ; for shellfish
and mayonnaise.
Aromas of ripe fruit, for potatoes and pasta
A resin-like bouquet. Compliments fruit salads
and vinaigrette.
Very elegant, for soups.
Open from 10am to 12:30pm and 2:30pm to 6:30pm
D 15,15 d
Woody and fruity in character.
• www.epices-roelllinger.com
• Tél:+ 33 (0)2 23 15 13 91 • Fax: + 33 (0)2 99 89 88 47 • Mail: [email protected]
D 11,70 d
Excellent with red meat and predatory fish.
Épices-Roellinger Saint-Malo
C
D
6,10 d
6,10 d
A must for meats and olive oil-based vinaigrettes.
Mellow and rather fragrant. Pairs well
with vegetables and fruits (to be served whole).
Deep in the heart of Saint-Malo, as in a Malouin ship owner’s den of yore, Dthe9,00stories
of a whole wealth of rare strains of
d
pepper, grand cru vanillas, and marvelous spices such as galangal and cardamom
C&D 15,15 d are waiting to be told to you by Daniel.
An unfaltering ally, he can help you navigate the world of tastes and scents Dfrom
15,15 d afar.
O.R. Pepper Blends
Poivres
balanced blend that reveals the unique character
D
8,90
d
Open from 10am to 7pm. Sunday from 10am to 2pm - Closed Mondays • Tél : 00 des
33Mondes
(0)6 18 80Aof44
10of •pepper
www.epiceseach type
(1984 recipe).
D 8,90 d
A Madagascan pepper with vanilla and roasted and
Poivre La Luna
roelllinger.com Epices Rœllinger St-Malo 12, rue Saint-Vincent 35400 Saint-Malo France
ground cocoa beans. For scallops, and poached
40 g
40 g
100 g
40 g
100 g
40 g
100 g
40 g
100 g
40 g
100 g
40 g
40 g
100 g
40 g
100 g
40 g
100 g
40 g
5,50 d
4,70 d
9,45 d
6,10 d
12,20 d
6,10 d
12,20 d
6,10 d
12,20 d
5,25 d
10,50 d
5,80 d
4,70 d
9,45 d
4,70 d
9,45 d
5,90 d
11,80 d
6,30 d
40 g
8,10 d
40 g
7,30 d
or roast fruits (2005 recipe).
●
40 g
5,25 d
40 g
5,25 d
40 g
5,25 d
10 g
5,25 d
(Madagascar)
Poivre à queue
(Indonésie)
Poivre de la
Jamaïque
Poivre Sansho ●
[email protected]
herbs and aromatic blends.
How to obtain our products
and the recipes to discover them:
- On our site
www.epices-roellinger.com
- At our sales outlets
EPICES-ROELLINGER - CANCALE
EPICES-ROELLINGER - SAINT-MALO
Daniel Brebel
12, rue Saint-Vincent - 35400 SAINT-MALO
Tél : 06 18 80 44 10
Opening times: Tuesday to Saturday, from 10 a.m. to 7 p.m.
and Sunday from 10 a.m. to 2 p.m.
Associated Peppers
Between the Palais Royal and Opéra, and right in the heart of Paris, Sandrine and Stéphane
are ready to introduce you
Poivre long
A slightly sweet yet spicy pepper.
40 g
(Indonésie)
to over thirty years of research and
creation.
All
of
our
signature
“spice
powders”
are
available,
along with more than a 100 g
Rare Pepper
Woody notes with a touch of anise.
20 g
Poivre du Sichuan
Malabar MG1 spices,
Lingering
fruity, a patented “vanilla
40 g 4,70
d
(Chine) in which twenty strains of grand
hundred of the purest and highest-quality
andandeven
cellar®”,
(Inde)
for fish and vegetables.
100 g 9,45 d
Poivre de Timut
Naturally a bit lemony; for fish, shellfish and poultry. 20 g
Malabar
blanc
Fine,
delicate
taste.
Use
in
fish
sauces.
40
g
4,70
d
(Népal)
cru vanilla are matured. Each of their
soothing, enveloping aromas is a voyage
in itself.
(Inde)
100 g 9,45 d
Graine du Paradis
Resembles both pepper and ginger.
40 g
Malabar rouge
Soft in flavour ; for tomatoes, ratatouille
40 g 5,80 d
du Congo)
• Mail (Rep.
: [email protected]
•
Open from 10am to 7pm - Sunday,
Monday closed
• Tél :+ 33 (0)1 42 60 46 88
(Inde)
and compotes.
Nigelle
Similar to both pepper and poppy seeds.
40 g
Karimunda
Hints of mango. For fromage blanc
40 g 4,70 d
(Moyen Orient)
in addition
to scallops
white fish.
100 g PARIS
9,45 d France
(Inde)
www.epicesroelllinger.com Epices Rœllinger
Paris
51 bis,
rueandSainte-Anne
75002
Baies roses
A fruity and spicy peppercorn.
25 g
Sharp and pungent ;
best with pasta, potatoes and poultry.
Floral and leafy notes. Very rare, good for
vegetable and velouté soups.
Deep, full, woody smells. Pairs well with
red meat and lamb.
Lively and fresh, especially on fruit salad.
CANCALE - FRANCE
Opening times: Every day from 10 a.m. to 12:30 p.m. and
2:30 p.m. to 6:30 p.m., from mid-March to the end of December.
40 g 7,30 d
100 g 14,50 d
EPICES-ROELLINGER - PARIS
5,35 d
10,70 d
8,10 d
9,50 d
8,10 d
Sandrine Donvale
51 bis, rue Sainte-Anne - 75002 PARIS
Tél : +33 (0)1 42 60 46 88
Opening times: Tuesday to Saturday,
from 10 a.m. to 7 p.m.
7,30 d
4,10 d
Suggestion of green mango and citrus fruit, for salads. 30 g
7,30 d
Hints of nutmeg, cinnamon, and cloves in the
peppercorns. For chutney and compote.
Lemony, woody hints. For fish.
30 g
5,65 d
20 g
9,80 d
The French Art
of blending spices
and creation of spice powders,
Bertrand Tizon
1, rue Duguesclin - 35260 CANCALE
Tél : +33 (0)2 23 15 13 91 - Fax : +33 (0)2 99 89 88 47
Épices-Roellinger Paris
Jeerakarimundi
(Inde)
Neelamundi
(Inde)
Panniyoor
(Inde)
Poivre vert
(Inde)
EPICES ROELLINGER
Our locale for the research
At our school
- The Corsaire Culinary Institute
LA CUISINE CORSAIRE ECOLE
Emmanuel Tessier - Ecole de Cuisine Corsaire
Place Saint-Meen - 35260 CANCALE
Tél : +33 (0)2 99 89 63 86 - Fax : +33 (0)2 99 89 64 15
Website : www.cuisine-corsaire.fr
In order for everyone to easily access and make use of a
whole range of spices, I have begun to tailor an array of
aromatic oils to compliment the treasures of the earth
and sea. Like a nose in the world of perfumes, I think of
myself as a palate in the world of flavours. It is with this
sense of play that I cultivate the spirit of adventure that
is the history of Saint-Malo—one in which the
horizon is forever beckoning us out into the wide open
sea, and one whose excitement we hope to be able to
share with you.
EPICES-ROELLINGER CANCALE
Our locale for the research and cration of spice
powders, herbs and aromatic blends.
The eighteenth century Maison du Voyageur in Cancale,
where I cooked for almost thirty years, is now a
storehouse. Originating from the most exclusive of
sources, all of the spices (save for a small few) are
organic and sustainably grown. They are carefully dried,
roasted, ground, milled, weighed, portioned, and mixed
in our “laboratory”. It is to these “golden blends” that we
truly owe the success of our unique style of cuisine—a
style that draws upon the ocean, the garden, and the
legendary whims of open-sea adventure.
André is our keeper of secrets, while Bertrand is here
to pry them open for you.
EPICES-ROELLINGER SAINT-MALO
Deep in the heart of Saint-Malo, much as in a Malouin
ship owner’s den of yore, the stories of a whole wealth
of rare strains of pepper, grand cru vanillas, and
marvelous spices such as galangal and cardamom are
waiting to be told to you by Daniel. An unfaltering ally,
he can help you navigate the world of tastes and scents
from afar.
EPICES-ROELLINGER PARIS
Between the Palais Royal and Opéra, and right in the
middle of Paris, Sandrine and Stéphane are ready to
introduce you to thirty years of research and creation.
All of our signature “spice powders” are here, along with
more than a hundred of the purest and highest-quality
spices, and even a patented “vanilla cellar®”, in which
twenty strains of grand cru vanilla are matured. Each of
their soothing, enveloping aromas is a voyage in itself.
May your sails be filled with dreams, spices,
and fine cuisine. Fair winds and following seas!
Olivier Rœllinger
damom, salt,
9,45 d
ginger,
40 g
cardamom,
spices
el, star anise,
40 g
*sesame, spices
8,80 d
owan caraway, 40 g
garlic, spices
8,80 d
m, fenugreek,
40 g
, ñora (Spanish
hili pepper),
spices
West Indian bay, 40 g
ange zest, bay
spices
m, fennel,
40 g
, cumin,
8,80 d
]Épices-Roellinger - The shop[
turmeric,
40 g
an bay, amchoor
mango powder),
8,10 d
8,40 d
8,80 d
40 g
8,80 d
, vanilla,
per, spices
35 g
8,80 d
, ginger,
se, spices
40 g
8,80 d
m sap, *sesame, 100 g 6,80 d
inseed, saffron,
35 g
Salts
Spice Powders
Salts
Poudre des Fées
Fleur de
selflavour
de Guérande
Adds
to soups and broths.
Borne of
the sea
the eastern winds,
Poudre
duand
Voyage
For green
beans, for
cauliflower,
exclusively
harvested
us by Lionel,
lentils
and
creamed
vegetable
our salt grower. Add to dishes
as asoups.
Poudre
Serinissima
finishing touch, just before serving.
Excellent on tomatoes and ratatouille.
Fleur des
Vertus
Poudre Rêve de Cochin
SprinkleGoes
on well
vegetables,
pasta,
fish and
with cream
or yoghurt-based
white meats
sauces, and on marinated or cooked fish.
Poudre
des Vertus
Fleur de
Brume
For soups,
vegetables,
Especially
good on
scallops,pasta and sauces.
Poudre
desraw.
Alizés
both cooked and
To be used in homeade vinaigrette.
se, ginger,
, spices
, ginger,
ardamom,
Poudre d’Ombre ((avec Maître Tseng)
Pu-Er tea, mace,
40 g 11,45 d
To be used with poultry, mushrooms,
pepper, cinnamon,
and sauces
with chopped
parsley.
spices 17/01/14 10:53 Page 2
ROELLINGER
dépliant
épices UK 01-14
Poudre de Vasco (avec Maître Tseng)
Mi Lan Xang tea,
40 g 10,45 d
Best with aubergines, courgettes, winter
cumin, fennel,
squash,navy and butter beans, lentils
cardamom, spices
8,80 d
Fleur de
LuneRetour des Indes
Poudre
For all types
fish,
Suitableofon
fish,courgettes
shellfish,
and carrots.
or in a sauce.
Fleur de Mer
Poudre
Goes well
withNévis
all types of
Use an equal quantity with breadcrumbs
fish, both
rawbrowning
and cooked.
when
fish fillets and scallops.
Fleur de
Feu du Tonkin
Poudre
Best with
grilled
and bouillon
barbecued
Makes
a divine
for vegetables or
meats. shellfish. Use one well-rounded tsp. for
1/2 litre of water, a spritz of lime, and a
few fresh coriander and mint leaves.
Poudre d’Or
Fleur du
Soleil oysters and
Accompanies
Compliments
shellfish.fish, vegetables
Ingredients
Weight Price
mace, lemon zest,
artisanally-harvested
cinnamon, spices
French
sea
salt from
*sésame,
sumac,
cinnamon, thyme,
Guérande
40 g
8,40 d
40 g
8,80 d
80 g
spices
cloves, ginger, melegueta 40 g
pepper, saffron, spices
French
sea salt from 40 60
nutmeg, coriander
g
Guérande,
green anise,turmeric,
cardamom,
seaweed,
pepper, spices
spices
turmeric,
g
French
seaseaweed,
salt from 35 60
pepper, spices
Guérande,
Taloma (very
ginger,
Sichuan
pepper,
40
rare seeds from Vietnam), g
chili pepper,
*mustard,
lemon
zest, spices
spices
French
seacoriander,
salt from 40 60
turmeric,
g
Guérande,
vanilla
star anise, mace,
sichuan
and
keffir
lime
pepper, thyme, *mustard,
spices sea salt from
French
40
oregano,
40 g
Guérande,sage,
seaweed
paprika, thyme,
*mustard, spices
French
sea salt
from 35 60
citronnella,
coriander,
g
Guérande,
Malabar
black cardamom,
salt,MG-1
spices
(Wayanad)
black pepper,
5,25
d
5,50€
8,10 d
g8,408,40
d
8,50€
d
d d
g8,808,40
8,50€
8,80 d
g8,808,40
8,50€
d d
g
8,40
d
8,50€
8,10 d
g8,808,40
8,50€
d d
Espelette chili pepper,
spices
coriander, turmeric,
40 g 9,45 d
French
sea salt
d
9,40€
West Indian
bay,from
amchoor 60 g 9,40
Guérande,
yuzupowder),
(unripe mango
spices ginger, spices
and carpaccio.
powder,
Poudre
Curry
Corsaire
coriander,
g g8,809,40
d d
(avec
Maître Tseng)
French
seaginger,
salt from 40 60
Fleur de
Beauté
9,40€
For cream sauces and mussels
turmeric, cardamom,
Pairs well
with fish, scallops and
Guérande,
ginger,
mariniere.
*mustard, spices
vegetables.
amchoor
(unripe mango40 g 8,10 d
Poudre de Neptune
dill, fennel, star anise,
Sprinkle on fish and shellfish. Can also be powder),
seaweed, spices
*sesame, spices
used to dress
a sauce.
Court bouillon
duupdiable
coarse grey salt from
250 g 6,30
d
6,50€
Marine
fennel, ajowan
caraway, 40 g 8,80 d
Use onePoudre
tbsp. per
litre of water
Guérande,
coriander,
For
ocean
and
sea
fish
such
as
red
mullet
coriander,
garlic,
spices
when cooking shellfish.
fennel, *celery, spices
or mackerel.
Poudre Grande Caravane
Excellent on vegetables and lamb.
Poudre Gallo
Use with poultry and white meats.
Poudre du Vent
Goes well with both squab and
cream sauces for pasta.
Poudre Défendue
Adds a finishing touch to fresh fruit salads,
sorbets and cocktails.
Poudre Equinoxiale
With hot chocolate: add 1/2 tsp. per cup and
stir for two minutes before pouring. Also for
mousse, cakes, chocolate ice cream, et cetera.
Poudre à Pain d’épices
For spiced breads, vanilla ice cream,
breadcrumbs, and crumble desserts.
Poudre des Bulgares
Made especially for yoghurt.
Poudre Kawa
Just a few pinches atop an espresso
macchiato.
cardamom, fenugreek,
cinnamon, ñora (Spanish
paprika chili pepper),
*sesame, spices
juniper, West Indian bay,
cloves, orange zest, bay
leaf, salt, spices
cardamom, fennel,
cinnamon, cumin,
spices
green anise, ginger,
cinnamon, spices
40 g
8,80 d
40 g
8,40 d
40 g
8,80 d
40 g
8,80 d
cinnamon, vanilla,
black pepper, spices
35 g
8,80 d
cinnamon, ginger,
green anise, spices
40 g
8,80 d
sweet palm sap, *sesame, 100 g 6,80 d
vanilla, *linseed, saffron,
spices
cinnamon, ginger,
35 g 8,80 d
pepper, cardamom,
spices
exclusively harvested for us by Lio
Poudre de Neptune
dill, fennel, star anise,
40 g 8,10 d
our salt grower. Add to dishes as a
Sprinkle on fish and shellfish. Can also be
seaweed, *sesame, spices
finishing touch, just before serving
used toROELLINGER
dress up a sauce.
dépliant épices UK 01-14 17/01/14 10:53 Page 2
Seaweed Blends
Poudre Marine
fennel, ajowan caraway, 40 g 8,80 d
Fleur des Vertus
Grog
des
Iles
vanilla,
ginger,
100
g
18,50
d
For ocean and sea fish such as red mullet
coriander, garlic, spices
Sprinkle on vegetables, pasta, fish
ROELLINGER dépliant
épices
10:53 Page 2
Jardin Marin
seaweed
blend UK 01-14
10 g 17/01/14
8,10 d
Mix with cider, rum and orange zest
cinnamon,
nutmeg,
or mackerel.
white meats
for
a
marine-inspired
grog.
cloves,
spices
Seaweed blend for vinaigrettes, court bouillons
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight Price
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight Price
Ingredients
Weight
Price fenugreek,
Ingredients
Poudre Grande Caravane
cardamom,
40 g 8,80 d
Fleur de Brume
andPowders
sauces.
Spice
Powders
Spice
Powders
Songe
de
Nuit
spices
mixture,
sage,
35
g
7,30
d
Spice
Aromatic
Oils
Spice
Powders
Aromatic
Oils
Spice
Powders
Excellent Celtic
on vegetables and lamb.
cinnamon, ñora (Spanish
Especially
good on scallops,
Spice
Powders
Spice
Powders
Aromatic
Oils
“Ocean Spices” Dulse ●
Dulse seaweed blend
40 g 6,50 d
verbena, citronella, Box 100 g 17,80 d
Herbal tea for both children
paprika
chili pepper),
both cooked and raw.Ingredients
Ingredients
Weight
Price
Ingredients
Price
ROELLINGER
dépliant
17/01/14
10:53
Poudre
descumin,
Fées épices
mace,
Huile
lemon
et cumbavas
zest, and
40 g Page
8,40
d 2 Poudre
grapeseed
oil, keffir
6 cl of
8,10
d
Poudre
Vinaigre
des100
celtique
Fées
épicé
mace,
Huile
apple
lemon
et
juice,
cumbavas
zest,
406gcl 8,40
8,10dd
grapeseed
oil, keffir
Poudre
Tandoori
Poudre
Tandoori
(by Beena) salads
coriander,
40 g UK
8,7001-14
d
(by Beena)
coriander,
cumin,
(by Beena) 6 cl 8,10 d
adults.
curry
spices
Refill
g* 14,70
d 40 g 8,70 dWeight
ForTandoori
raw vegetables,
and sauces.
*sesame,
spices
40cumbavas
8,80€
Poudre
Trésor
oublié
Cumin,
cannelle,
8,80€
Poudre
des
Fées
mace,
lemon
zest,
40
g
8,40
d
Huile
et25
Poudre
Tandoori
(by
Beena)
coriander,
cumin,
40
g
8,70
d drops
Adds
flavour
to
soups
and
broths.
cinnamon,
spices
Adds
flavour
to
soups
and
broths.
cinnamon,
spicesare
Just
a
few
drops
add
depth
cider
vinegar,
24,20
d
Traditional
Indian
mix forRoyal
marinades,
ginger, spicesRoyal
(no Kombu sugar
mix for marinades,
ginger, spices (no
Traditional
Indian mix for grapeseed
marinades,
Just
a6,50
few drops
are enough to accompany Traditional
lime
25 cl 24,20 d
Just a few
enough
toclgaccompany
lime
25 cl 24,20oil,
d k
Spice● Powders
SpiceIndian
Powders
Aromatic
Oils
“Ocean
Spices”
Kombu
35
g
d
Poudre
Gallo
juniper,
West
Indian
bay,
40
g
8,40
d
A
spice blend
fordu
potatoes.
Use
like
a
coriandre,
épices
Fleur
de Lune
to fish,
pasta,
potatoes
and
cheese.
brown
sugar,
spices
Adds flavour
to soups
and broths.
cinnamon,
spices O.R 40 g 8,80 d
vegetables, fish and meat.
artificial
colorings)
vegetables,
fish and
meat.
artificial
colorings)
vegetables,
fish
and meat.lime
Traditional
Indian
mix
for marinades,
ginger,
spices
(no
Just a few
to accompany
fish or shellfish.
fish
or shellfish.
Poudre
du
Voyage
*sésame,
sumac,
Poudre
Voyage
*sésame,
sumac,
40 gdrops
8,80 are
d enough
ginger,
cumin,
40
g
8,80
d
Use
with
poultry
and
white
meats.
cloves,
orange
zest,
bay
Fo
bouillions
and
soups.
kelp
seaweed
blend
For Biryani
all oil,
types
of fish,
For
green beans,
cinnamon,
thyme,
For
green
cinnamon,
thyme,fish
light
Poudre Biryani Masala (by Beena) Poudre du
Poudre
Masala
Poudre
Masala
coriander,
fennel,cauliflower,
40 g 8,70 d *sésame,
(by
coriander,
fennel,
(bycourgettes
vegetables,
fish
and(by
meat.
artificial
colorings)
or et
shellfish.
Voyage
d
tea Biryani
fennel,
dill,
Boxbeans,
150
g cauliflower,
30,90
d 40 g 8,70 d 40leaf,
Huile
etsumac,
fleurs
deAromatherapeutic
sureau40
grapeseed
oil,
olive
6Beena)
cl 8,10
d pepper.
sureau
grapeseed
olive
6Beena)
cl 8,10oil,
d k
Moutarde
celtique
*mustard,
100cumbavas
g 8,10 d
8,80€
Poudre
des
Fées
lemon
40 gg 8,80
8,40
dherbal
Huile
Poudre
Tandoori
Beena)
coriander,
cumin,
g Huile
8,70etspices
dfleurs de
salt,
lentils
andcauliflower,
creamed
vegetable
soups.
lentils
and 150
creamed
vegetable
“Ocean
Spices”
● green
Wakame
seaweed
blend mace,
40spices
g all
6,50
dzest,
carrots.
Traditional
Indian
mix forWakame
Biryani. For
cardamom
Traditional
Indian
mix for
Biryani.
cardamom
Traditional
Indian
mix forgrapeseed
Biryani.
Delicious
withgraw
fish,
seaweed,
For
types
of fish.with Weight
oil,Traditional
elderberry
flowers
25
cl (by
24,20
d
For
all types
of fish.
oil,and
elderberry
flowers
25 cl 24,20oil,
d o
beans,
cinnamon,
thyme,
multiple Price
health benefits.
verbena,
spices
Refill
27,80
d (nosoups. Weight
Poudre
Biryani
Masala
Beena)
coriander,
fennel,
40 gspices
8,70
d anchovies,
Huile
et
fleurs
de
sureau
grapeseed
Adds
flavour
to
soups
and
broths.
cinnamon,
spices
Indian
mix
for
marinades,
ginger,
spices
Ingredients
Just
a
few
drops
are
enough
to
accompany
lime
Ingredients
Price
Ingredients
8,80€
spices
spices
Poudre
du
Vent
cardamom,
fennel,
40
g
8,80
d
Poudre
Serinissima
cloves,
ginger,
melegueta
40
g
8,10
d
Poudre
Serinissima
cloves,
ginger,
melegueta
40
g
8,10
d
Ideal as a salt substitute. lentils and creamed vegetable soups.
scallops and
vegetables.
cider vinegar
spices
Fleur de
●
Traditional
Indian
mix
for Biryani.
cardamom
Huile des
Sirènes
grapeseed
oil, and
6 cl
8,10mint
d well
Huile des
Sirènes
grapeseed
oil, Mer
and
6 elderberry
cl 8,10 d f
Vent de
Lune
hibiscus,
40
g 8,80
For all
of fish.
oil,Beena)
vegetables,
fish and
colorings)
fish
or types
shellfish.
du
Voyage tomatoes and 40
*sésame,
sumac,
40
g 8,80
d € Poudre
Excellent
ratatouille.
pepper,
saffron,
spices
Excellent
onartificial
tomatoes
andd ratatouille.
pepper,
saffron,
spices
with both
squab
and
cumin,
Poudre Garam Masala (by Beena) Poudre
Garam
Masala
Poudre
Garam
Masala
cinnamon,
g 8,70 d Cumin,
(bymeat.
Beena) Goes
cinnamon,
cardamom,
40 g 8,70 d cinnamon,
Spice Powders
Spice
Powders
Oils
30
8,80
Poudre
àSerinissima
Soupe oncardamom,
cannelle,
Goes
well with
all(by
types
spices
Poudre
cloves,
melegueta
40
ggfish,
8,10
d over...
Hintsginger,
of coriander
seaweed
and
for
curry
spices
25
cl (by
24,20
d
Hints
ofd
seaweedAromatic
and anise
fish,
curry
spices
25 types
cl of
24,20
d
Letanise
your
lavander
and
Box
150
g Cochin
30,90fennel,
d
beans,spices
cauliflower,
cinnamon,
thyme,
Traditional Indian mix for all types For
of green
cloves,
Traditional
Indian
mix for
all
types
ofBeena)
cloves,for
spices
Traditional
Indian mix forgrapeseed
all
of oil,
Poudre
Rêve
de Cochin
nutmeg,
40
gdreams
8,40
dtake
Poudre
Rêve
de
nutmeg,
coriander
40for
g Sirènes
8,40de
d sureau
Poudre
Biryani
Masala
coriander,
40
g
8,70
cream
sauces
pasta.
spices
Huile
et
fleurs
oan
des
fish,
both raw
and meat,
cooked.
shellfish,
andcardamom,
vegetables.
shellfish,
vegetables.
Soup for
children
and
adults
coriandre,
épices
Excellent
on
tomatoes
and ratatouille.
pepper,
saffron,
spices
Poudre
Masala
(by
Beena)
cinnamon,
40 ggreen
8,70
dandcardamom,
Refill with
150
g 27,80
d
A refreshing and tangydishes
herbal
tea.Garam
Serve
hot
ginger,
spices Goes
dishes (sautéed legumes, meat, etc.)lentils
(sautéed
legumes,
meat,
etc.)
dishes
(sautéed
legumes,
etc.)
Goes
well with
cream
oralike.
yoghurt-based
green
anise,
well
cream
orcardamom,
yoghurt-based
anise,
and
creamed
vegetable
soups.
spices
Traditional
Indian
mix
for
Biryani.
cardamom
Poudre
Défendue
green
anise,
ginger,
40
g
8,80
d
For
all
types
of
fish.
oil,
elderberry
f
8,80€
Hints
of
seaweed
and
anise
for
fish,
curry
spices
Poudre
des
Fées
mace,
lemon
zest, or cold40
gg 8,40
d
Huile et cumbavas
grapeseed oil, ke
Poudre
Tandoori
(by Beena)
coriander,
cumin,
40 gspices
8,70 d
Fleur
de
Feu
sauces,
and
on
marinated
or
cooked
fish.
spices
sauces,
and
on
marinated
or
cooked
fish.
Traditional
Indian
mix
for
all
types
of
cloves,
spices
Poudre
Rêve
de
Cochin
nutmeg,
coriander
40
8,40
d
(leave
on
tablespoon
per
litre
of
Poudre Masala (by Beena)
Poudre
Masala
Poudre
Masala
coriander,
cumin,
40
g
8,70
d
(by
Beena)
coriander,
cumin,
40
g
8,70
d
(by
Beena)
spices
Huileginger,
et spices
agrumes
grapeseed oil, citrus
6 cl 8,10
d a finishing touch to fresh fruit salads,
Huile et agrumes
grapeseed oil, citrus
6 cl 8,10 d
Poudre
Serinissima
cloves,
melegueta 40 g 8,10
d
8,80€
Adds
cinnamon,
spices Just
shellfish,
and
vegetables.
topepper,
soups
and
broths.
cinnamon,
Traditional
Indian
mix
for
marinades,
spices (no
aseafood.
few
tozest.
accompany
lime
Best
with
grilled
and
barbecued
dishes
(sautéed
legumes,
meat,
etc.)
des Vertus
turmeric,
35
8,80for
d five minutes).
Poudre
desginger,
Vertus
turmeric,
seaweed,
35 gdrops
8,80are
d enough
Goes
wellPoudre
with
cream
or
yoghurt-based
green
anise,
cardamom,
Huile
des
Sirènes
grapeseed
oil,
an
water
to gsteep
Traditional blend of spices from theAdds
southflavour
black
spices
Traditional
blend
of
spices
from
the
south
black
pepper,
spices
Traditional
blend
of
spices
from
the
south
Perfect
forseaweed,
all
types
of seafood.
fruit
zest.
25
cl
24,20
d
Perfect
for
all
types
of
fruit
25
cl
24,20
d
Excellent
on
tomatoes
and
ratatouille.
pepper,
saffron,
spices
sorbets
and
cocktails.
Poudre
Garam
Masala
(by Beena)
cinnamon,
cardamom,
40 g 8,70 spices
d
Chutneys
vegetables,
fish
and
meat.
artificial
colorings)
For Voyage
soups,
vegetables,
and fish.
sauces. *sésame,
pepper, sumac,
spices
soups,
vegetables,
pasta
orofshellfish.
Poudre
du
g 8,80 d ofgrapeseed
of India,
used for vegetable
curries
India,
typically
used
forBeena)
vegetable
curries For
of India,
typically used forcurry
vegetable
curries
meats.
sauces,
and
on
marinated
orpasta
cooked
spices
Mytypically
Collection
of Chili
Pepper
Hints
seaweed
and anise
for fish,
Rêves 40
d’Étoiles
fennel,
liquorice,
60 g 9,45
d and sauces. 40 gpepper,
(by
coriander,
cumin,
8,70etdpimentfish
Poudre
Masala
Huile
et35
agrumes
grapeseed
Huile coriander
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ñora
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d
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g 8,80
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and meats.
meats.
and
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gfish
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8,80€
Biryani
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d vanilla,
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de
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d
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g types
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d sureau
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and
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chili
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chili
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and
creamed
vegetable
soups.
spices
Poudre
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Bombay Rojo
Poudre
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g
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cardamom
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g
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d
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anise,
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a with
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ROELLINGER
UKfor01-14
17/01/14
10:53
Page
2Fatema
sauces,
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6,90€ Traditional
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black
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fruit
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pepper,
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poultry,
and
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meats.
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especially
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yoghurt.
vanilla,
*linseed,
saffron,
when
browning
fish
fillets
and
scallops.
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et
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ganise,
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d 40 gcitronnella,
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forpasta,
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and
Makes
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blackSichuan
cardamom,
salt,
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bouillon
for vegetables or 35cinnamon,
black
cardamom,
salt, fish.and
or inchili,
a sauce.
pepper,
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Delicious
on
tomatoes,
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and
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etspicy.
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g
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used
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Powerful
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8,80€
very
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court
●shellfish. Use
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in quantity
homeadewith
vinaigrette.
chili
pepper,
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Ingredients Poudre
Weight
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Curry
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gspices
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d
one
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spices
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a few
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atop
espresso
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of water,
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1/2 litre of black
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fillets
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spices
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spices
when
shellfish.
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8,80€
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and
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Powders
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Poudre de Vasco (avec Maître Tseng) Poudre Névis
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de
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g Powders
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g 10,45 d 35spices
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sage,Blends
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few
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g 9,45
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d ● Poudre
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seaweed
blend
10 glentils
8,10 d
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rum
and
orange
zest
cinnamon,
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fish,
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star
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mace,
sichuan
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to chorizo
in aroma
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taste.
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in for
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sauces,
Makes
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divine
bouillon
vegetables
black
cardamom,
salt,
squash,navy
butter beans,
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cardamom,
spices
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and
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coriander,
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black 40coriander,
gWest
8,70
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when
fish
fillets
scallops.
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used
poultry,
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desorFées pepper,
mace,
zest,
40with
gand
8,40
d (by
Huile et
Poudre Accompanies
Tandoori
(by
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8,70
d
Accompanies
oystersand
and
West Indian
bay,
oysters
and
Indian
bay,foramchoor
8,80€
for a marine-inspired
grog.
cloves,
spices
Seaweed
blend
foramchoor
vinaigrettes,
courtlemon
bouillons
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blend
vinaigrettes,
bouillons
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couscous
tagines.
spices
and
fish. 40 gcourt
or
in
a sauce.
thyme,
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fish and shellfish (especially
mussels
à la
crème)
shellfish.
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one
well-rounded
tsp.
for to soups
spices
8,80€
Powerful
and
spicy.
pepper,
turmeric,spices
shellfish.
(unripe
mango
powder),
shellfish.
(unripe
mango
powder),
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flavour
and
broths.
cinnamon,
spices
and
sauces
with
chopped
parsley.
spices
Traditional
Indian
mix
fortea,
marinades,
spices
Just a few drops are enough to acc
Poudre
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citronnella,
35 g 8,80 d
and sauces.coriander,
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de (no
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g 7,30 “De
d
spices
Poudre d’Ombre ((avec Maître
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mace,
40ginger,
gand
11,45
d (nosage,
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of water,
a spritz of lime, and a
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et35piment
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grapeseed oil, D
colorings)
spices
10“Ocean
g cardamom,
5,80Spices”
d
SaltsPiment Niora F3 (Spain)Makes
Salts
Seaweed
vegetables,
fish tea
and
meat.
a divine
bouillon
for Poudre
vegetables
black
salt, ● *sésame, sumac,
fishseaweed
or shellfish.
40with
g 8,80
d40 Maître
Poudre
de
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Tseng)
Mi
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tea,
40artificial
gspices
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d
Dulse
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Dulse
seaweed
blend
gmushrooms,
6,50
d
● 100 gBlends
Dulse
blend
40 g 6,50 d
Herbal
for
bothXang
children
verbena,
citronella,
Box
17,80 d for Salts
To
be
used
poultry,
pepper,
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few fresh
coriander
and
mint
leaves.duorVoyage
Poudre
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oregano,
sage,
40gg 8,80
8,10 d
Intense
and
fragant,
salads
and pizza.
chili
peppers
● Curry
Poudre
Curry
Corsaire
coriander,
ginger, salads 40
Poudre
Corsaire
coriander,
ginger,
40
g
8,80
d
Poudre
Rat
et
Hanout
(by Poudre
Fatemawinter
Hal)
fenugrec,
cubeb
35
g
8,70
d
Gentle and fragrant. For salted
fishes
such
aswell-rounded
cod.
shellfish.
Use
one
tsp. forbeans, cauliflower,
spices
and
adults.
curry
of
spices
Refill
100
g
14,70
d
For
raw vegetables,
andcinnamon,
sauces.d thyme,
For
raw
vegetables,
salads
and
sauces.
For
green
Best
with
aubergines,
courgettes,
cumin,
fennel,
Biryani
Masala
(by Beena)
coriander,
fennel,
40 g 8,70
d
8,80€
Huile
et
fleurs
de
sureaublend
and
sauces
with
chopped
parsley.
spices
Use
an
equal
quantity
with
breadcrumbs
paprika,
thyme,
For
cream
sauces
and
mussels
turmeric,
cardamom,
For
cream
sauces
and
mussels
turmeric,
cardamom,
Poudre
d’Or
coriander,
turmeric,
40
g
9,45
d
Fleur de sel de Guérande
g 5,25
d
Fleur
de
de Maroccan
Guérande
80
g 5,25 d
Fleur de sel de Guérande
JardinKombu
Marin●
seaweed
* Despite
the
strict cleaning
andselpreparation
processes
we
adhere
to in pepper,
order
toroses,
limit
Traditional
bland,
ginger
1/2 litre mariniere.
ofartisanally-harvested
water, a spritz oflentils
lime,80and
acreamed
and
vegetable
soups.
spices
squash,navy
and
butter
beans,
lentils
cardamom,
spices
“Ocean
Spices”
Royal
Kombu
“Ocean
Spices”
Royal
●
Royal
Kombu
sugar
35
g
6,50
d
Royal
Kombu
sugar
35
g winds,
6,50 d
Traditional
Indian
mix
for
Biryani.
cardamom
For
all
types
of
fish.
Seaweed
Blends
*mustard,
spices
mariniere.
*mustard,
spices Seaweed
when
browning
fish
fillets
and
scallops.
*mustard,
spices
F5 winds,
(Basque
Country
AOP)
50
g
9,00
d
BornePiment
of the sead’Espelette
and the eastern
French
sea
salt
from
Borne
of
the
sea
and
the
eastern
winds,
French
sea
salt
from
Borne
of
the
sea
and
the
eastern
Poudre
de
Vasco
(avec
Maître
Tseng)
Mi
Lan
Xang
tea,
40
g
10,45
d
Accompanies
oysters
and
West
Indian
bay,
amchoor
O.R
ginger,
cumin,
40
g
8,80
d
for vinaigrettes,
court blend
bouillons
cross-contamination
of melegueta
our
the
may still contain traces of
allergens
forspices,
couscous
and8,10
tagines.
spices
few fresh Guérande
coriander and mint
leaves.
Fo
andanise,
soups.
kelp
seaweed
blend
Fo bouillions
andanise,
soups. 40blend
kelp seaweed
spices
cloves,
ginger,
40
gpowders
exclusively harvested for us by Lionel,
exclusively
harvested
for usdby
Lionel, winter
Guérande
exclusively
harvested for us by Lionel,
Poudre
de Neptune Poudre Serinissima
dill,bouillions
fennel,
star
40
g
8,10
d
Poudre
de
Neptune
dill,
fennel,
star
g
8,10
d
Aromatherapeutic
herbal
tea
fennel,
dill,
Box
150
g
30,90
d
Best
with
aubergines,
courgettes,
cumin,
fennel,
shellfish.
(unripe
mango
powder),
Poudre
du
Tonkin
citronnella,
coriander,
35
g
8,80
d
and
sauces.
such
as sesame,
linseed,
celery,
mustard,
nuts
and
Huile
desAdd
Sirènes
Piment
F2 (Slovakia)
40“Ocean
g and
7,20
d
Poudre
d’Ombre
((avec
Maître
Tseng)
Pu-Er
tea,
mace,
gseaweed,
11,45 d
9,45€
coriander,
turmeric,
g 9,45
d our
Spices”
Wakame
“Ocean
Spices”
Wakame
seaweed
blend
40 as
gbeans,
d peanuts.
●40 gg 27,80
Wakame
seaweed
blend
40as
g a 6,50
d
Excellent
tomatoes
ratatouille.
saffron,
spices
Jardin
seaweed
blend
our salt
grower.Paprika
Add to dishes
as a Poudre d’Or
salt grower.
Add
togluten,
dishes
a 6,50
salt
grower.
to dishes
Sprinklebouillon
on fish and
Canon
also
be black
seaweed,
*sesame,
spices ●40pepper,
Sprinkle
on
fishhealth
and
*sesame,
spices
Poudre
Garam
Masala
(byshellfish.
Beena)
cardamom,
8,70
Refill Marin
150
d d our
with multiple
benefits.
verbena,
spices Wakame
8,70€
squash,navy
and
butter
lentils
cardamom,
spicesCan also be40cinnamon,
spices
a divine
forshellfish.
vegetables
or
cardamom,
salt,
Salts
Hints
of seaweed
and
anise
for fisb
Softtouch,
and sweet,
accompanies
vegetables
and
cheeses.
“Ocean Spices”
●
Dulse
seaweed
Ideal
as a salt
substitute.
Ideal as
a salt substitute.
To
be touch,
used40with
poultry,
mushrooms,
pepper,
cinnamon,
Accompanies
oysters
and
West
Indian
bay,
amchoor
finishing
just before
serving.Makes
finishing
just
finishing
touch,
just before
serving.
used to
dress
up
a sauce.
used
tode
dress
up afor
blend
forDulse
vinaigrettes,
court
bouillons
●sauce.
Traditional
Indian
mix
all types of
cloves,
spices
Poudre
Rêve de Cochin
nutmeg,
coriander
g before
8,40
dserving.
Vent
Lune
hibiscus,
mint Seaweed 40
g 8,80
d
shellfish.
Use
one
well-rounded
tsp.
for
spices
Poudre
Curry
Corsaire
coriander,
ginger,
40
g
8,80
d
shellfish,
and
vegetables.
shellfish.Poudre
(unripe
mango
anddes
sauces
with chopped parsley.
spices
For raw
vegetables,
anddes
sauces.
Marine
ajowan
caraway, 40 green
g 8,80anise,
d
Poudre
Marine
fennel,
ajowan
caraway,
g g 8,80
Rajasthan F9 (India)
20 fennel,
gor yoghurt-based
6,35
d powder),
FleurPiment
des Vertus
French
sea salt
from
60well
g 8,40
Fleur
Vertus
French
sea
salt from
60 g 8,40 d
Fleur
Vertus
and
sauces.
dishes (sautéed
legumes,
meat,
etc.)
withdcream
cardamom,
Let your
dreams
take
over...
lavander
Box 40
150
30,90ddsalads
1/2
litre of
water,
spritz
of Goes
lime,
Forshellfish
cream
sauces
and
mussels
turmeric,
cardamom,
Fleur
de Guérande
80
5,25 d
dand
●
For
ocean a
and
sea
fish
such asand
redamullet spices
coriander,
garlic, spices
ocean and
sea
fish
such
as red
garlic, spices
Sprinkle
on vegetables,
fishfor
and
Guérande,
turmeric,
Sprinkle
vegetables,
pasta,
andTseng) For
Guérande,
turmeric,
Sprinkle on
pasta,
and sub
Seaweed
Powerful
aroma.pasta,
Perfect
broths.
Poudre
desel
Vasco
(avec fish
Maître
Mi
Lantangy
Xang
tea,
ggcoriander,
10,45
Saltsonde
A refreshing
and
herbal
tea.mullet
Serve40
hot
ginger,
spices
Refill 150
27,80
d d Kombu
sauces,
or spices
cooked
fish.
Royal
● vegetables,
Royalfish
Kombu
Noveltyspices
Spices”
Dulse
● Huile
seaweed
8,80€
Poudre
Masala
(by
Beena)
coriander,
cumin,“Ocean
40 ggBlends
8,70
few
freshorseaweed,
coriander
and mint
leaves.and on marinated
mariniere.
*mustard,
et agrumesDulse
Borne
of
the
sea
and
the
eastern
winds,
French
sea
salt
from
mackerel.
or
mackerel.
white meats
pepper,
spices
white
meats
seaweed,
pepper,
spices
white
meats
or
cold
(leave
on
tablespoon
per
litre
of
8,80€
Poudre Curry Corsaire Poudre des Vertus
coriander, ginger,
40 g 8,80
dseaweed,
Best with35
aubergines,
winterblend of
cumin,
fennel,
Fo bouillions
and soups.
kelp
seaweed
g 8,80 dcourgettes,
For
rawMarin
vegetables,
salads
and
sauces.
Traditional
spices
from
theg south
black
pepper,fenugreek,
spices
Perfect
for
all
types
of
seafood.
exclusively
harvested
for
us
by
Lionel,
Guérande
Poudre
d’Or
turmeric,
40turmeric,
9,45
de
Neptune
dill,
fennel,
star
anise, 40
8,10
Jardin
seaweed
blendble
Poudre
Grande
Caravane 60 g 8,40 d coriander,
cardamom,
fenugreek,
gg 8,80
dd
Poudre
Grande
Caravane
cardamom,
40
g
8,80
d
water
to
steep
for
five
minutes).
Fleur de Brume
French
sea
saltmussels
from
Fleur
de
Brume
French
sea
salt
from
60
8,40
d
Fleur
de
Brume
For cream
sauces
and
turmeric,
cardamom,
squash,navy
butter beans,
lentilstypically cardamom,
spices
Fleur de seland
de Guérande
80 gcinnamon,
5,25 d ñora (Spanish
For
soups,
pasta
and
sauces.
spices Especially
of as
India,
for(very
vegetable
“Ocean
Spices”
●
Wakame
seawee
onTaloma
vegetables
and
lamb.
cinnamon,
ñora
(Spanish
Excellent
onused
vegetables
and lamb.curries
Accompanies
oysters
and (very
West
Indian
bay,
amchoor
our saltgood
grower.
Add
to
dishes
awinds,
Royal
Kombu
●good
Royal
Kombu
su
Sprinkle Excellent
on
fish
and
shellfish.
Can
alsovegetables,
be
seaweed,
*sesame,
spices
My
Collection
of Chilipepper,
Pepper
My
Collection
of Chili
Especially good on scallops,
Guérande,
onsea
scallops,
Guérande,
Taloma
Especially
on scallops,
blend
forWakame
vinaigrettes,
court
bouillons
Rêves d’Étoiles
fennel,
liquorice,Seaweed
60
gPepper
9,45
d
Huile
et
piment
“Niora”
mariniere.
*mustard,
spices
Borne
of
the
and
the
eastern
French
sea
salt
from
and meats.
paprika
chili pepper),
chili
pepper),
Ideal
as 150
a salt
substitute.
Poudre des Alizés
ginger, Sichuanboth
pepper,
40
g 8,80
shellfish.
(unripe
mango
powder),
both cooked and raw.
rare seeds
from Vietnam),
cooked and
raw.
rare
seeds
from
both Delicious
cooked andon
raw.
finishing
touch,
just dbefore
serving.
used to dress
up a sauce.
Herbal
teaGuérande
recipeVietnam),
designed on the occasion paprika
caraway,
green
Box
g and
23,60
d
Fo bouillions
soups.
kelp seaweed
ble
and
sauces.
tomatoes,
pasta,
fish
exclusively
harvested
for
us
by
Lionel,
Poudre de
Neptune
dill,
fennel,
star
anise,
40
g
8,10
d
8,80€ *mustard,
*sesame,
spices Rojo F4 (Mexico)
*sesame,
spices Rojo Refill
●
Piment
Ancho
20
g
6,35
d
Piment
Ancho
F4
(Mexico)
20
g
6,35
d
lemon
zest,
spices
lemon
zest,
spices
To
be
used
in
homeade
vinaigrette.
chili
pepper,
spices
of
the
third
Michelin
star
in
2006.
anise,
mint
150
g
20,50
d
8,80€
Poudre
Curry
Bombay
(by
Beena)
coriander,
fennel,
40
g
8,70
d
Salts
Poudre Marine
ajowan
caraway,
40ggfor8,40
8,80
d pasta
Fleur
des
Vertus
French sea salt from
60 gjuniper,
8,40 West
dfruityIndian
Wakame
●shellfish.
Wakame
seaweeb
“Ocean
Spices”
Dulse
●pasta
Dulse
seaweed
our
salt
grower.
Add to dishes as a Poudre
Sprinkle
on
fish Gallo
andsalt
shellfish.
also
be d fennel,
seaweed,
spices
A
sweet,*sesame,
fruityIndian
flavoured
vegetables,
or
rice.
A sweet,
flavoured
vegetables,
or rice.
Poudre
juniper,
West
bay, chili,
40
dd
Gallo
bay, chili,
40
g for8,40
d
Both
soothing
and
invigorating.
spices
Fleur de Lune
French
sea
from as Can
60 mullet
g 8,40
Fleur
de
Lune
French
sea
salt
from
60
g
8,40
d
Fleur
de
Lune
Mild
and
fragrant.
black
pepper,
spices
Poudre
Curry
Corsaire
coriander,
ginger,
40
g
8,80
For
ocean
and
sea
fish
such
red
garlic,
spices
Sprinkle on
vegetables,
pasta,
fish and
Guérande,
turmeric,
Ideal
as vegetables,
a salt substitute.
●
For
raw
salads
sauces.
finishing
touch,
just 20
before
serving.
used to dress
up apoultry
sauce.
Use with
and white meats.
cloves, orange
zest,
Use
with poultry
and white
meats.
cloves, orange
zest,
Huile
et
piment
“Morita”
For all types of fish, courgettes
vanilla
For Fleur
all types
fish,
courgettes
Guérande,
vanilla
Forand
all
types
of fish,
courgettes
Piment
Guajillo
F5bay
(Mexico)turmeric, coriander,
Guajillo
F5bay
(Mexico)
20 g 6,35F6
d
(no
artificial
colorings)
Poudre Retour des
Indes
g de
8,80
d g 6,35 d
For
creamGuérande,
sauces and
mussels
turmeric,
cardamom,
or mackerel.
deof40
sel
Guérande
gPiment
5,25
d
white
meats
seaweed,
spices 80
leaf,
salt,
spices
salt,
spices
and carrots.
and keffir lime
andsichuan
carrots.
and keffir lime
and carrots.
Poudre Marine
fennel,
ajowan
caraway,
g anise,
8,80
dmace,
“Ocean
Kombu
Royal
su
8,80€
Fleur
desthe
Vertus
French sea
seapepper,
salt from
from
60 gleaf,
8,40
Hints
of liquorice
and tangy40mango.
Compliments
fish and
white
meats.
Hints
of d
liquorice
and tangySpices”
mango. Royal
Compliments
fish●andpeaty
white and
meats.
Lightly
fruity,Kombu
for veget
●
Suitable
on
fish,
shellfish,
star
mariniere.
*mustard,
spices
Borne
of
sea
and
the
eastern
winds,
French
salt
Poudre
Curry
Madras
(by
Beena)
coriander,
*mustard,
black
40
g
8,70
d
Poudre
Grande
Caravane
cardamom,
fenugreek,
40
g
8,80
d
8,80€
du
Vent
cardamom,
fennel,
40 g 8,80 d
Poudre
Vent
40 g and
8,80 d
Fleur
deon
Brume
French
salt40from
8,40 d fennel,
For oceanPoudre
and sea
as in
red
garlic,
spices
Sprinkle
vegetables,
and
Guérande,
Fleur de Mer
French
seafish
salt such
from or
40
gsauce.
8,40 d coriander,
de Mer
French du
seaGuérande
salt fromsea turmeric,
g 8,40 d 60 gcardamom,
de fish.
Mer
FoMeco
bouillions
soups. Fleurand
kelp
a mullet
*mustard,
Piment
Meco F5.5
20for
gpasta,
6,35
dLionel,
Piment
Chipotle
F5.5 (Mexico)
20 gseaweed
6,35 d ble
exclusively
harvested
us
byfish
Poudre
de
dill,
fennel,Chipotle
star
anise,
40pepper,
g(Mexico)
8,10thyme,
d Fleur
Powerful
andwell
spicy.
pepper,
turmeric,spices
Goes
well with
both
and
cinnamon,
cumin,
Goes
with
both squab
and spices
cinnamon,
cumin,My
Excellent
onNeptune
vegetables
andsquab
lamb.
cinnamon,
ñora
(Spanish
Collection
of Chili
Pepper
Especially
good
onofscallops,
Guérande,
Taloma
(very
Goes well with all types of
Guérande,
seaweed
well
with
all
types
Guérande,
seaweed
well
withcreams,
all types of
or mackerel.
white
meats
seaweed,
pepper,
A
chilichili
with
notes of
wood and
humus. PerfectGoes
with
sauces,
creams,
A artificial
chili with colorings)
notes“Ocean
of wood Spices”
and humus.
PerfectGoes
with
sauces,
spices
Wakame
● Huile
Wakame
seawee
etand
piment
“De Arbol”
F8
for pasta. Can also be
spices
for seeds
pasta. from Vietnam), (no
spices
our
salt
grower.
Add
to dishes as a cream sauces
Sprinkle cream
on fishsauces
and shellfish.
seaweed,
*sesame,
spices
paprika
pepper),
both
cooked
and
raw.
rare
fish, both raw and cooked.
fish,
both
raw
and
cooked.
fish,
both
raw
cooked.
poultry, and
white meats. 40oregano,
poultry,
and
white
meats.
Poudre
Grande
cardamom,
fenugreek,
8,80
d
8,80€
Fleur de40
Brume
French sea salt from ●
60 ggreen
8,40
d ginger,
Ideal
as 40
aAncho
salt
substitute.
Poudre
Névis
g 8,10
finishing
touch,
just d
before serving.
Poudre
green anise,
ginger,
40 gg 8,80
d sage,
Poudre
Défendue
anise,
g g 8,80
d d F4Fleur
used
to dress
upDéfendue
aCaravane
sauce.
Intense
and fragant, for salads and
*sesame,
spices
Piment
Rojo
(Mexico)
8,80€
lemon
zest,
spices
Poudre
Rat
et
Hanout
(by
Fatema
Hal)
fenugrec,
cubeb
35
8,70
Fleur de Feu
French
sea
salt
from
60
g
8,40
d
Fleur
de
Feu
French
sea
salt
from
60
g
8,40
d
de
Feu
ExcellentAdds
on vegetables
and Use
lamb.
cinnamon,
ñora
(Spanish
My
Collection
of
Chili
Pepper
Especially
good
on
scallops,
Guérande,
Taloma
(very
Piment
Chili
Piquin
F8
(Mexico)
20
g
6,35
d
Piment
Chili
Piquin
F8
(Mexico)
20
g
6,35
d
a
finishing
touch
to
fresh
fruit
salads,
cinnamon,
spices
Adds
a
finishing
touch
to
fresh
fruit
salads,
cinnamon,
spices
an
equal
quantity
with
breadcrumbs
paprika,
thyme,
fennel,
ajowan
caraway,
40 chili,
g 8,80
d pairs
A sweet, fruity flavouredBest
chili,
for
vegetables,
pasta or rice.
Fleur
des
Vertus
French
sea
salt
60 ggA very
8,40
d
Gallo
juniper,
West
Indian
8,40
Best with grilled and barbecued Poudre Marine
Guérande,
Best
with grilled
and barbecued
Guérande,
Malabar
MG-1
with
grilled
and barbecued
Traditional
Maroccan
bland,
Fleur
debouillons,
Lune
French
sea
salt from
from
8,40roses,
d ginger
paprika
pepper),
A verychili
powerful
and bay,
pungent*mustard,
whichspices
with
powerful
and pungent chili, which pairs
with
court
bouillons,
sorbets
and Malabar
cocktails.MG-1
sorbets
and rare
cocktails.
bothcourt
cooked
and raw. pasta,
from
Vietnam), 60pepper,
when
fillets
and
scallops.
meats.
(Wayanad)
black
pepper,
meats.
blackseeds
pepper,
meats.
For
and sea
fish
such
as redbrowning
mullet fish
coriander,
garlic,
spices
Sprinkle
on vegetables,
and(Wayanad)
Guérande,
turmeric,
Use ocean
with poultry
and
white
meats.
cloves,
orange
zest,
bay
forfish
couscous
and
tagines.
spices
For all types
of fish, courgettes
Guérande,
vanilla
stews
and
shellfish
sauces.
stews and shellfish
sauces.35
*sesame,
spices
Guajillo
F5 (Mexico)
Piment
Ancho
Rojo
F4 (Mexico)
lemon
zest,
spices
Poudre
Equinoxiale
35
g
8,80
d
Poudre
Equinoxiale
g
8,80
d
cinnamon,
vanilla,
cinnamon,
vanilla,
Espelette
chili pepper,Poudre du Tonkin
Espelette
chili
pepper,
or mackerel.
citronnella,
coriander,
35
g
8,80
d
leaf, salt, spices
white
meats
seaweed,
pepper,
spices
11,45€
Poudre
d’Ombre
((aveckeffir
Maître
Tseng)
tea,
mace,
40
g 11,45
d tangy
and
carrots.
and
lime
With
hot chocolate: add 1/2 tsp. per cup and juniper,
With
hot chocolate:
add
tsp.from
per
cup and60Pu-Er
Hints
of liquorice
and
mango.
Compliments
andd wh
fruity
flavoured
chili,
for vegetables,
pasta
or6,35
rice.
blackfor
pepper,
spices
black
pepper,
spices
Poudre àGallo
West
Indian
gg(Spain)
8,40
d
Piment
Fumé
de labay,
Véra 40
F3black
20 g 6,35
d
Piment
Fumé
deA
lasweet,
Véra
F3
(Spain)
20 gfish
40
spices
spices
Black
pepper,
white
Poudre
Braises
8,80€
Fleur
de Brume
Lune
French
sea1/2
salt
8,40
d
Makes
a divine
bouillon
vegetables
or
cardamom,
salt, de
Poudre
cardamom,
fenugreek,
8,80
d
du
Vent
fennel,
French
sea
salt
from
gg 8,40
stir
for
twoCaravane
minutes
before
pouring.
Also for
stir with
for two
minutes
before
pouring.
Also for60
To be used
poultry,
mushrooms,
pepper,
Similar
to chorizo
in
aroma40
andg taste.
Excellent
inFleur
cream
sauces,
tod
in aromaChipotle
and taste. Excellent
in cream
sauces,
Use barbecued
withGrande
poultry
and
white
meats.
cloves,
orange
zest,for
bay
Fleur
de
Merof fish, courgettes
French
salt
8,40cinnamon,
dchorizoPiment
Fleur du Soleil
French
sea
salt
from
60
g as
9,40
d cinnamon,
Fleur
du
Soleil
French cakes,
seaGuérande,
salt
fromseaice
60from
g 9,40
d 40 gSimilar
Fleur
du
Soleil
pepper,
rosemary,
*mustard,
For
or
grilled
dishes,
and
For
all
types
vanilla
Meco
F5.5
(Mexico)
shellfish.
Use
one
well-rounded
tsp.
spices
Guajillo
F5
(Mexico)
Excellent
on
vegetables
and
lamb.
ñora
(Spanish
mousse,
cakes,
chocolate
ice
cream,
et
cetera.
mousse,
chocolate
cream,
et
cetera.
Collection
Chili
Pepper
Goes wellGuérande,
with bothyuzu
squab and
cumin,(especially mussels à la crème)
Especially
good
ontypes
scallops,
Guérande,
Taloma
with chopped
parsley.
spices
fishsalt,
andspices
shellfish
fish and shellfish My
(especially
mussels à laof
crème)
leaf,
Goes
wellfish,
with
all
of and sauces
Guérande,
seaweed(very
Compliments fish, vegetables
Compliments
vegetables
Guérande,
yuzukeffir
Compliments
fish,
vegetables
and carrots.
and
lime
A chiliofwith
notes
of wood
and
humus.
Perfect
withfish
sauces,
cre
1/2 litre of water, paprika
aspices
spritz
of
lime,
and a
Hints
liquorice
tangy
mango.
Compliments
and wh
*celery,
spices
acream
no-salt
seasoning..
chili
pepper),
Poudre
Pain d’épices
cinnamon,
ginger,
g 8,80 d
Poudre
àginger,
Pain
ginger,
8,80
dand
sauces
foràginger,
pasta.
cooked
rare
seeds
Seaweed
Blends
and carpaccio.
powder,
spicesfew fresh coriander
carpaccio.
powder,
spices
Poudre
de
Vasco
(avecd’épices
Maîtrefrom
Tseng)Vietnam), Micinnamon,
Lan Xang
tea,F3poultry,
40g gwhite
10,45
d and carpaccio.
Piment
Niora
F3 (Spain) 40
10 g 5,80
d
Piment
Niora
(Spain) 40
10 g 5,80 d
fish,
both
rawand
andraw.
cooked.
10,45€
Poudre du
Vent
cardamom,
fennel,
40 g 8,80 d andboth
and
mint
leaves.
and
meats.
For
spiced
breads,
vanilla
ice
cream,
green
anise,
spices
For
spiced
breads,
vanilla
ice
cream,
green
anise,
spices
*sesame,
spices
Fleur
de
Mer
French
sea
salt
from
40
g
8,40
d
Piment
Ancho
Rojo
F4
(Mexico)
lemon
zest,
spices
Chipotle
Meco
F5.5 de
(Mexico)
Poudre
Défendue
green
anise,
ginger,
40 gfishes
8,80
d as Fleur
Gentle
andcumin,
fragrant. For salted
such
cod.Fleur
Gentle
and
fragrant. For salted
fishes such
as Fleur
cod.
aubergines,
courgettes,
fennel,
Fleur de Beauté (avec Maître Tseng) Goes
de Beauté
Beauté (avec Maître Tseng)
French
sea salt
from
60
g 9,40 d cinnamon,
(avec Maître Tseng) Best with
French
seaFrench
salt
from
60winter
g 9,40 d 60cumin,
well
with both
squab
and
de
Feu
sea
salt
from
g
8,40
d
breadcrumbs,
and
crumble
desserts.
breadcrumbs,
and
crumble
desserts.
Poudre
d’Or
g scallops
9,45types
d andof squash,navy
Goes
well
with
all
Guérande,
seaweed
Jardin
Marin
8,80€
A
sweet,
fruity
flavoured
chili,
for
vegetables,
pasta
or
rice. cre
Gallo
juniper,
West
Indian bay, 40coriander,
g 8,40
dturmeric,
* Despite
the
strict
cleaning
and preparation
processes
we
adhere
to inwith
order
toPiquin
limit
Piment
Chili
F8Pairs
(Mexico)
chili
notes
of wood
and
humus.
Perfect
with
sauces,
Adds a sauces
finishing
touch
to fresh
fruit salads,
cinnamon,
spices
Pairs well with fish, scallops and Poudre
Guérande,
ginger,
Pairs
wellwith
with
fish,
Guérande,
ginger,
well
with
fish,
scallops
anddes
butter
beans,
lentils
spices
Fleur
de40
Lune
French
sea
salt
from
60cardamom,
gsweet
8,40 d
cream
fordes
pasta.
spices
Poudre
Bulgares
sweet
palm
sap,
*sesame,
100West
g 6,80
d AOP)
Poudre
Bulgares
sap, *sesame,
100
g 6,80
d AOP)
Best
grilled
and50barbecued
Guérande,
Malabar
Piment
d’Espelette
F5 (Basque
Country
g 9,00 d
Piment
d’Espelette
F5 (Basque
Country
50and
g 9,00 d co
Accompanies oysters
and orange
Indian
bay,
amchoor
fish,all
both
rawofand
cross-contamination
of vanilla
our spices,MG-1
the powders
maypalm
still
contain
traces
of
allergens
Seaweed
blendpairs
for vinaigrettes,
Use
withand
poultry
and
white
meats.
cloves,
zest,
bay
vegetables.
amchoor
(unripe
vegetables.
amchoor
(unripe
mango
vegetables.
A
very
powerful
and
pungent
chili, which
with
court bou
sorbets
cocktails.
poultry,
and
white
meats.
For
types
fish,cooked.
courgettes
Guérande,
Piment
Guajillo
F5
(Mexico)
Made
especially
formango
yoghurt.
vanilla,
*linseed,
saffron, 40(unripe
Made
especially
for
yoghurt.
vanilla,
*linseed,
saffron,
meats.
(Wayanad)
black
pepper,
Poudre Défendue
green
anise,
ginger,
g
8,80
d
shellfish.
mango
powder),
such as sesame,
linseed,
celery,
mustard,60
gluten,
nutsd
and peanuts.
Piment
Paprika F2 (Slovakia)
40 g 7,20 d
Piment
Paprika
F2 (Slovakia)
40 g 7,20 d
powder), spices
powder),
spices
leaf,
salt, spices
and
sauces.
Fleur
de Feu
French
sealime
salt
from
gspices
8,40
stews
andliquorice
shellfish
sauces.
and
carrots.
and
keffir
spices
Poudre
Equinoxiale
35vegetables
g 8,80 d
Hints
of
and
mango.
Compliments fish and wh
cinnamon,
vanilla,
Piment
Chili
Piquin
F8
(Mexico)
Espelette
Adds
a finishing
touch
tofrom
fresh fruit
spicesaccompanies
Soft and sweet,
and cheeses.
Soft and sweet, accompanies
vegetables
andtangy
cheeses.
Salts Poudre
Court bouillon du diable
coarse
grey
salt1/2
250cup
g salads,
6,30
Court
du diable
coarse grey
salt from chili
250pepper,
g 6,30
d
Court
bouillon
du diable
Bestbouillon
with
grilled
and barbecued
Guérande,
MG-1
Poudre
du
Vent
fennel,
40spices
8,80
“Ocean
Spices”
Dulse
●
With
hotand
chocolate:
add
tsp. per
and d cardamom,
Poudre
Kawa
cinnamon,
ginger,
35
gg 8,80
dd
Kawa
ginger,A
35
g 8,80
dla pungent
black
pepper,
spices F9 (India)
Piment
Fumé
de
Véra
F3
(Spain)
Fleur
de40
Mer
French
sea Malabar
salt
from
40 gcinnamon,
8,40 d
very
powerful
and
chili,
which
pairs
with
sorbets
cocktails.
spices
Piment
Chipotle
Meco
F5.5
(Mexico)
Piment
Rajasthan
20
g
6,35
d
Piment
Rajasthan
F9
(India)
20
g court
6,35 dbou
Use one tbsp. per litre of water
Guérande,
coriander,
Use
one
tbsp.
per
litre
of
water
Guérande,
coriander,
Use
one
tbsp.
per
litre
of
water
Poudre
Curry
Corsaire
coriander,
ginger,
g
8,80
d
meats.well with all types of
(Wayanad)
black
pepper,
Goes
with
both
squabatop
andan espresso
cinnamon,
cumin,
Just
a few
pinches
pepper, cardamom,
Just
a few pinches
atop seaweed
an
espresso
pepper, cardamom,
For
raw
salads
andsauce
sau
stir forwell
two
minutes
before
pouring.
Also for
●
Similar
to80
chorizo
insauces.
aroma
and
taste.vegetables,
Excellent
in cream
Goes
Guérande,
stews
and
shellfish
Powerful
aroma.
Perfect for35
shellfish
broths.
Powerful
aroma.
Perfect
for
shellfish
broths.
fennel,
*celery,
spices
when
cooking
shellfish.
fennel,
*celery,
spices
when
cooking
shellfish.
A
chili
with
notes
of
wood
and
humus.
Perfect
with
sauces,
cre
Poudre
Equinoxiale
g
8,80
d
Fleur
du
Soleil
French
sea
salt
from
60
g
9,40
d
Novelty
For
cream
sauces
and
mussels
turmeric,
cardamom,
cinnamon,
vanilla,
Fleur
de
sel
de
Guérande
g
5,25
d
macchiato.
spices
macchiato.
spices
cream
pasta. ice cream, et cetera. spices
mousse,sauces
cakes,for
chocolate
fish
and
shellfish
(especially
mussels
à
la
crème)
“Ocean
Spices”
Royal
Kombu
●
fish,
both
raw
and
cooked.
With hot chocolate: add 1/2 tsp.
per cup and
poultry, and white meats.
Guérande, yuzu
mariniere.
*mustard, spices Compliments fish, vegetables
ROELLINGER
dépliant
épices
UK UK
01-14
10:53
Page2 2
teas
ROELLINGER
dépliant
épices
01-14 17/01/14
17/01/14 Herbal
10:53 Page
Spice Powders
Spice Powders
dients
ients
Weight Price
Price
Weight
cumin,
cumin,
ices(no
(no
ces
olorings)
olorings)
fennel,
fennel,
m
40gg 8,70
8,70dd
40
n,cardamom,
cardamom,
ices
ces
40gg 8,70
8,70dd
40
cumin,
cumin,
per,spices
spices
per,
40gg 8,70
8,70dd
40
40gg 8,70
8,70dd
40
fennel,
40gg 8,70
8,70dd
fennel,
40
per,spices
spices
per,
ial
colorings)
al colorings)
*mustard,black
black40
40gg 8,70
8,70dd
*mustard,
urmeric,spices
rmeric,spices
ial
colorings)
al colorings)
cubeb
35gg 8,70
8,70dd
cubeb
35
oses,
ginger
ses, ginger
mace,
mace,
nnamon,
nnamon,
ang
tea,
ng tea,
nnel,
ients
nnel,
m,
spices
, spices
oil, keffir
40gg 11,45
11,45dd
40
40gg 10,45
10,45dd
40
Weight Price
6 cl
25 cl
80gg
80
6 cl
25 cl
6 cl
25
60cl
60
gg
y-harvested
-harvested
saltolive
from
aaoil,
salt
from
erry flowers
oil, and
essalt from
aasalt
from
,turmeric,
turmeric,
pepper,
spices 6 cl
pepper,
spices
oil, citrus
saltfrom
from
60cl
25
aasalt
60
gg
,Taloma
Taloma(very
(very
oil,
ñora
6
cl
sfrom
fromVietnam),
Vietnam),
paprika
25 cl
st,
spiceschili
t, spices
a
salt
from
60gg
a oil,
saltMorita
from
60
6 cl
,vanilla
vanilla
ers
25 cl
lime
lime
saltfrom
from
40gg
aasalt
40
oil,
De Arbol 6 cl
,seaweed
seaweed
ers
25 cl
saltfrom
from
60gg
aasalt
60
,Malabar
MalabarMG-1
MG-1
blackpepper,
pepper,
))black
chilipepper,
pepper,
chili
saltfrom
from
aasalt
,yuzu
yuzu
8,10 d
24,20 d
5,25dd
5,25
8,10 d
24,20 d
8,10 d
24,20
8,40ddd
8,40
8,10 d
8,40ddd
24,20
8,40
8,10 d
24,20 d
8,40 d
8,40
8,20 dd
24,20 d
8,40dd
8,40
8,20 d
24,20 d
8,40dd
8,40
60gg 9,40
9,40dd
60
17/01/14
10:53
Page 2
17/01/14
10:53
17/01/14
Page 1
10:53
Page 1
17/01/14
10:53
Page 2
Weight Price
Grand Cru Vanillas:
Associated Peppers
Rare
Pepper
D
:
For
dessert
An
adventure
in
maritime
tradition
and
sustainable
agriculture
Ingredients
Weight
Price
Ingredients
Weight Price
Price
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight Price
Price
Weight
Price
Price Ingredients
Weight Price
Ingredients Ingredients
Weight Price Weight
Weight
PriceIngredients
Weight
Poivre long
A slightl
C : For cooking
Grand
Cru
Vanillas:
Grand
Cru
Vanillas:
Aromatic
Oils
SpiceOils
Powders
Spice foPowders
Celtic
(Indonésie)
Spice
Powders
Aromatic
Oils 3 Dbeans
Spice
Powders
Rare
Pepper
Aromatic
Celtic
Rare
Pepper
agriculture
D :D
For dessert
An adventure
in maritime
and
sustainable agriculture
Srilanka
blanc
Potent. Especially
vinaigrette.
40 g 5,50 d
: For dessert
An adventure
in maritime
and tradition
sustainable
Celtic
Vanille
sauvage
Thetradition
original
strain
of vanilla.
Particularly
15,15 d
Rare
Pepper
A
sustainable
agriculture
and
maritime
adventure
Colibri Mexique
good with crème anglaise custard sauce.
Poivre du Sichuan
Woody n
Srilanka
noir
Notes
guava.
Usedes
withFées
vegetables
40apple
g 4,70
d zest,
Poudre
des Fées
mace, lemon
40 6
g6clcl8,408,10
d dd Poudre
Huile
et cumbavas
grapeseed
oil, keffir
d ofEspecially
Vinaigre
celtique
épicé
juice,
64040
clg g 8,10
dd d Poudre Tandoori (by Beena)
Poudre
mace,
lemon
8,404,70
Tandooriceltique
(by Beena)épicé
coriander, cumin,
d
Huile et
et cumbavas
cumbavas
grapeseed
oil,zest,
keffir
8,10
Vinaigre
celtique
épicé
applesauvage
juice, 40 g 8,70
cl of8,10
8,10
Srilanka
blanc 6 cl 8,10
Potent.
fo fo
vinaigrette.
40 g 100
5,50
Vanille
The of
original
vanilla.
3 beans
D d15,15
d
Huile
grapeseed
oil,
keffir
Vinaigre
apple
juice,
66strain
cl
ddParticularly
8,10€
Malabar
MG1
Lingering
and fruity,
18,00€
(Chine)Indian mix for marinades,
blanc
Potent.
Especially
vinaigrette.
40
g d vinegar,
5,50
and
sauces.
9,45 dspices
Vanilleginger,
sauvage
The
originalforstrain
vanilla.
Particularly
beans to
D 15,15
Grande
vanille
poached
fruit.
11,70
Addsdrops
flavourare
to soups
andtobroths.
cinnamon, spices
Just
a flavour
few
drops
add depth
cider
25 cl 24,20 d4,70€ Traditional
Adds
to soups
and broths.
cinnamon,
Traditional
Indian
mix
for add
marinades,
spices
(no Especially
Just
a fewcustard
dropssauce.
are 3enough
accompany
lime Srilanka
25 cl 24,20
d herbed
Just
a
few
drops
depth
cider
vinegar,
25
cl
24,20
d
Colibri
Mexique
good
with
crème
anglaise
Just
a
few
enough
accompany
lime
25
cl
24,20
d
Srilanka
noir
Notes
of
guava.
Use
with
vegetables
40
g
4,70
d
Just afish
fewand
drops add depth Chinantla
cider good
vinegar,
cl
24,20
d
(Inde)offlavoured
forand
fishcheese.
and vegetables. 40brown
100 g 9,45
d vegetables,
Just a few
drops
enough to accompany lime
24,20
24,20€
Colibriartificial
Mexique
with spices
crème anglaise25custard
(Mexique)
to
fish,Use
pasta,
potatoes
sugar,
colorings)
noir
Notes
guava.
with
vegetables
g d 4,70
d spices
meat.●
fish orsauce.
shellfish.
Kampot noir
Richly
and
elegant.
6,10
Poivrefish
de and
Timut
Naturall
Poudre
duare
Voyage
*sésame, sumac,
4025
g cl8,80
d d vegetables,
Poudre
du
Voyage
*sésame,
sumac,
40 g 8,80 9,45€
d
fish,pasta,
pasta,meat.
potatoesand
andcheese.
cheese.
brownvanille
sugar,
and herbed
sauces.
100 g 9,45
Grande
Especially for poached
fruit.
3 beans
D 11,70 d Srilanka
fishor
orshellfish.
shellfish.
totofish,
potatoes
brown
sugar,
fish
15,15€
Malabar
blanc
Fine, delicate taste. Use100
in*mustard,
sauces.
d Poudre
For green beans, cauliflower,
cinnamon, thyme,
For
green
beans,
cauliflower,
cinnamon,
and
sauces.
9,45 dthyme,
Poudre
Biryani
Masala
(by Beena)
coriander,
40spices
g poached
8,70fruit
d fruit.
Biryani Masala (by Beena)
(Cambodge)
Pairs
particularly
well
with fish.
gfish
12,20
(Népal)
Grande
vanillefennel,
Especially
for
11,70
Fine
vanille
Use
when
making
compote.
3 beans
D 11,00
d grapeseed
Huile et fleurs de sureau
oil, olive noir 6 cl 8,10
d herbed
Moutarde
celtique
10040
g g 8,104,70
d4,70€
Chinantla
(Mexique)
Kampot
Richly
flavoured
and
elegant.
40
g
6,10
d
Huile
et
fleurs
de
sureau
grapeseed
oil,
olive
6
cl
8,10
d
Moutarde
celtique
*mustard,
100
g
8,10
d
lentils
and de
creamed
vegetable soups.
spices
lentils andwith
creamed
vegetable soups.
spices anchovies,
- FRANCE
(Inde)
100 g 9,45
d Traditional Indian mixCANCALE
Indian celtique
mix for Biryani.
cardamom
for Biryani.
9,45€
8,10€
Moutarde
*mustard,
g fruit
8,10
d of fish.
Huile et
fleurs
sureau
grapeseed
oil, olive
6 cl 8,10
d Traditional
Delicious
rawand
fish,
Chinantla
(Mexique)
For
all
types
oil,delderberry
flowers
d particularly
Kampot
noir
flavoured
andof
elegant.
40seaweed,
g d 6,10 d
(Cambodge)
Pairs
well
with
fish.
blanc 25 cl 24,20Richly
Delicate,
with
hints
mint
eucalyptus. 100 g 12,20
Fine
vanille anchovies,
Use when100
making
compote.
3 beans
D 11,00
Graine du Paradis
Resemb
Deliciouswith
withraw
rawfish,
fish,
seaweed,
spices
Forall
alltypes
typesof
ofSerinissima
fish.
oil,
elderberry
flowers 4025
25
24,20
Poudre
cloves,
ginger, melegueta
g clcl8,10
d dd
Poudre
Serinissima
cloves,
ginger,
4040g g 8,105,80
d d
scallops
and
vegetables.
cider
vinegar
CANCALE - FRANCE
Delicious
seaweed,
anchovies,
5,80€
For
fish.
oil,
elderberry
flowers
24,20
Malabar
rouge
Soft in flavour ; for
24,20€
Chinantla
(Mexique)
(Cambodge)
Pairs
particularly
well
with
d melegueta
Use
white
meats.
g dratatouille
12,20
12,30€
Fine vanille
Use
when
making
fruit
compote.
D 10,60
11,00
d grapeseed
Madagascar
A
grand
vanilla
whose
taste
lingersdes
for Sirènes 3 beans
Kampot
Delicate,
with
hints
of mint
andfish.
eucalyptus.
40 tomatoes,
g 100
6,10
Huile
oil, and blanc 6 cl 8,10
d with
(Rep.
du Congo)
Excellent on tomatoes and ratatouille.
pepper, saffron, spices
Excellent
on
tomatoes
and
ratatouille.
pepper,
saffron,
spices
scallops
and
vegetables.
cider
vinegar
Poudre
Garam
Masala
(by
Beena)
cinnamon,
cardamom,
40
g
8,70
d
Poudre
Garam
Masala
(by
Beena)
scallops and vegetables.
cider avinegar
CANCALE - FRANCE
(Inde)
and
compotes.
(Cambodge)
Use
with
white
meats.
100
g
12,20
d
Hints
of
seaweed
and
anise
for
fish,
curry
spices
25
cl
24,20
d
Huile
des
Sirènes
grapeseed
oil,
and
6
cl
8,10
d
Madagascar
A
grand
vanilla
whose
taste
lingers
for
3
beans
D
10,60
d
Chinantla
(Mexique)
gourmet
long
time.
Notes
of
cocoa;
Kampot
blanc
Delicate,
with
hints
of
mint
and
eucalyptus.
40
g
6,10
d
8,10€
rouge
Notes of caramel
vanilla.
Huile des
Sirènes
grapeseed
oil, and
cloves, spices
Poudre
Rêve de Cochin
nutmeg, coriander
40 6
g cl8,408,10
d d Traditional Indian mix for all types of
Traditional
Indian mix for all typesSimilar
of
Poudreand
Rêve
de Cochin
nutmeg, coriander
40 g 8,40 d
Nigelle
contact@epices-roellin
shellfish,
gourmet
awhose
long
time.
Notes
of cocoa;
4,70€
Hintsof
of
seaweed
and
aniseorfor
for
fish,
curry
spices
25clcl 24,20
24,20dd dishes (sautéed legumes, meat, etc.) Madagascar
Karimunda
Hints
of mango. For
[email protected]
Kampot rouge
Notes
oftypes
caramel
and
40 gfromage
6,10
(Antsirabe)
perfect
crème
anglaise
custard
sauce.
10,60€
A
grandfor
vanilla
taste
lingers
forand vegetables.
3 beans
D 10,60
d
12,30€
Use
with
white
meats.
Goes
well with
cream
yoghurt-based
greenspices
anise, cardamom,
(Cambodge)
for
all
of dessert.
100
g dblanc
12,20
d cardamom, 40 g 4,70
dishes
(sautéed
legumes, meat, etc.)
Goes
wellvanilla.
with cream
or yoghurt-based
green
anise,
24,20€
Hints
seaweed
and
anise
fish,
curry
25
(Moyen
Orient)
(Antsirabe)
perfect for crème anglaise custard sauce.
(Cambodge)
for all of
types
of dessert.
100
g and
12,20
d 6,10
shellfish,
andvegetables.
vegetables.
(Inde)
in
addition
to
scallops
white
fish.
100
g
9,45
d
9,45€
sauces,
and
on marinated or cooked fish.
spices
sauces,
and
on
marinated
or
cooked
fish.
spices
gourmet
a long
time.
shellfish,
and
Madagascar
fendue
most
ofcocoa;
the vanillas,
with
an
3
beans
D
6,10
d
coriander,
cumin, The
40powerful
g Notes
8,70ofd
Kampot
rouge
Notes
caramel
and
vanilla.
40
g
d
Huile
et agrumes
grapeseed
oil, citrus
6 cl 8,10
d
noir
Aromas
of sundriedtomato
tomato
; for shellfish
5,25
Madagascar
fendue
Theanglaise
most powerful
of the
vanillas, with an
3 beans
D 6,10
d Vietnam
Baiescontact@epices-roellin
roses
A fruity
Vietnam noir 25 cl 24,20
Aromas
of sundried
; for shellfish
40 ;g 100
5,25
5,25€
Poudre des Vertus
turmeric, seaweed,
35 g 8,80 d
Poudre
des Vertus
turmeric,
3540g g 8,805,25
d d Traditional
(Antisrabe
Nord)
Traditional blend of spices from the south
black
pepper,
spices
Jeerakarimundi
Sharp and pungent
blend of spices from the
south
perfect
crème
custard
sauce.
(Antsirabe)
aroma
offorprunes.
Use
chocolate
and
caramel.
(Cambodge)
for
of dessert.
g d 10,50
12,20 seaweed,
d
Perfect
for
all
types
seafood.
fruit zest.
dall types
and
(Antsirabe)
aroma
offor
prunes.
Use for
chocolate
andofcaramel.
Chutneys
Huile et
et agrumes
agrumes
grapeseed
oil,citrus
citrus
8,10dd of India, typically used for vegetable curries
and mayonnaise.
mayonnaise.
100 g 10,50
dpoultry.
(Madagascar)
For
soups, vegetables, pasta and sauces.
pepper, spices
Howour
to
obtain
our
p
For soups, vegetables,
pasta
and
sauces.
pepper,
spices
8,10€
of India,
typically
usedproducts
for vegetable
curri
Huile
grapeseed
oil,
66clcl 8,10
(Inde)
best
with
pasta,
potatoes
and
How
to
obtain
6,10€
Madagascar
fendue
The
most
powerful
of
the
vanillas,
with
an
3
beans
D
6,10
d
Huile
et
piment
“Niora”
grapeseed
oil,
ñora
6
cl
8,10
d
Deep
and honey-like,
with
hints ofwith
fig.
For of fig.UK
6,30
Vietnam
noir
Aromas
of
sundried
tomato
;
for
shellfish
40
g
5,25
d
●1●
Madagascar
fendue
Deep
and
honey-like,
hints
For
3
beans
D
6,30
d
Perfect
for
all
types
of
seafood.
fruit
zest.
25
cl
24,20
d
and
meats.
and
meats.
ROELLINGER
dépliant
épices
01-14
17/01/14
10:53
Page
Aromas
of
ripe
fruit,
for
potatoes
and
pasta
40
g
5,80
d
Phu-Quoc
rouge
Poudre
des
Alizés
ginger,
Sichuan
pepper,
40
g
8,80
d
Poudre
despotatoes
Alizésand
ginger,
Sichuan
pepper, 4040g g 8,805,25
d d the recipes
Perfect for all types of seafood.
fruit zest.
25 cl 24,20
d
Phu-Quoc
Aromas
of ripe
fruit, for
pastaand leafy notes.
40 g 100
5,80
d 10,50
24,20€
Poivre
à to
queue
Chutneys
and the
recipes them:
toSuggesti
disco
Neelamundi
Floral
Very
good
(Antisrabe Nord) (Sambave)flans
Delicious
on
tomatoes,
pasta, fish and
(Spanish paprika
chilirouge
25 cl 24,20
d mayonnaise.
5,25€
discover
aromaand
of40prunes.
Use
forcrème
chocolate
and
caramel.
(Sambave)
crème
aux
œufs
(baked
egg
custard).
Chutneys
and
g rare,
d for
flans
and
aux œufs
(baked
egg custard).
Chutney
deintomates
tomatoes,
onions,
210 g 6,30 dand
● (Antsirabe)
●
To
be
used
in
homeade
vinaigrette.
chili
pepper,
*mustard,
To
be
used
homeade
vinaigrette.
chili
pepper,
*mustard,
Poudre
Curry
Bombay
(by
Beena)
coriander,
fennel,
g
8,70
d
Poudre
Curry
Bombay
(by
Beena)
How
to
obtain
our
p
Huile et
et piment
piment “Niora”
“Niora”
grapeseedoil,
oil,ñora
ñora
8,10dd
Sarawak
noir
A(Inde)
bouquet.
Compliments
40
g d 4,70
d vinegar,
Sarawak
noir
A resin-like
resin-likeAbouquet.
Compliments
fruit fruit
salads
40 g soups.
4,70
(Indonésie)
8,10€
shellfish.
pepper)
vegetable
and
Huile
grapeseed
66clcl 8,10
delightful
accompaniment
tosalads
fishvelouté
spices,
cider
6,30€
Madagascar
fendue
Deep
and honey-like,
with
of
fig. For
D 10,60
6,30
d10,60
spices
Grande
Woodland
andhints
berry
aromas,
for stews 3 beans 3 beans
C&D
d
spices
Grandeblack pepper,
Woodland
and berry
aromas,
for stews
C&D
fragrant.
spices
Mild and fragrant.
(Malaisie)
and
vinaigrette.
g 100
9,45
(Malaisie)
and
vinaigrette.
g d well
9,45
d sugar
Aromas
ofand
ripevegetables.
fruit, for potatoes
and full,
pastawoody100smells.
40
5,80
Phu-Quoc
rouge ●
Deliciouson
ontomatoes,
tomatoes,pasta,
pasta,fish
fishand
and
(Spanish
paprikachili
chili 25
25clcl 24,20
24,20dd Mild and
●
24,20€
Huile
et
piment
“Morita”
F6
grapeseed
oil,
Morita
6
cl
8,20
d
ginger,
brown
Chutney
de
tomates
tomatoes,
onions,
210
g
6,30
d
Delicious
(Spanish
paprika
and
the
recipes
to
disco
Comore
and
creamed
vegetable
soups.
Poivre
de
la
Hints
of
Panniyoor
Deep,
Pairs
with
40
g
5,25
d
5,25€
(no
artificial
colorings)
(Sambave)
flans
and
crème
aux
œufs
(baked
egg
custard).
Poudre Retour des Indes
turmeric, coriander,
40 g 8,80 d
Comore
and creamed
soups.
Chutney de tomates
tomatoes,
onions,vegetable 210
g 6,30 d
Poudre
Retour des Indes
turmeric,
coriander,
g our
8,80-d
- 40
On
site
On ourJamaïque
site
Muntok
blanc 25 cl 24,20
Very
elegant,
forforsoups.
40 g 40
4,70
Sarawak
noir
A
resin-like
bouquet.
Compliments
fruit and
salads
g d anise,
4,70 d
shellfish.
pepper)
Lightly
peaty and fruity, for vegetables
chili peppers
d
Muntok
blanc
Very
elegant,
soups.
Also
in hot chocolate.
delightful
accompaniment
fishcoriander, *mustard,
spices,
cider
vinegar,
shellfish.
pepper)
pepperc
Suitable on fish, shellfish,
star anise, mace, sichuan
(Inde)
red meat
lamb.
Suitable
on
shellfish,
star
mace, sichuan200 g 7,30 d
Also
delicious
hotdelicious
chocolate.
Poudre
Curry
Madras
(by Beena) ●
black
40
g in
8,70
daromas,
Poudre Curry Madras (by Beena) ●
Chutney
defish,
Saint-Malo
apples,
pears,
AAdelightful
accompaniment
totofish
spices,
cider
vinegar,
10,60€
Grande
Woodland
and
berry
for stews
3 beans C&D 10,60
d
(Indonésie) Price
100 g 100
9,45
d 9,45
and
Price
and
vinaigrette.
gon
dchili peppers,
(Indonésie)
or
in
a sauce.“Morita”
pepper, thyme,
*mustard,
or inwith
a sauce.
pepper,
thyme,
*mustard,Weight
Ile
de laand
Réunion
Fine
and light,
best fish.
with milk puddings.
3 beans
D 15,15 d (Malaisie)
Huile et
et piment
piment
“Morita” F6
F6 ●●
grapeseed
oil,Morita
Morita
6clcl 8,20
8,20dd Powerful
andand
vegetables.
ginger,
brown
sugar
spicy.
pepper,
turmeric,spices
Powerful
andSansho
spicy. ●
Pairs
shellfish,
pineapple,
8,20€
C
:
For
cooking
Grand
Cru
Vanillas:
Poivre
vert
Lively
and
fresh,
especially
fruit
salad.
10
g
5,25
d
Comore
creamed
vegetable
soups.
5,25€
Huile
grapeseed
oil,
6
and
vegetables.
ginger,
brown
sugar
Poivre
Lemony
Ile de la Réunion Fine and light, best with milk
puddings.
3 beans
D● 15,15 d grapeseed Noble
Woody
and fruity in character.
40 g 5,90
d
de
On
our
site
spices
spices
Huile
et
piment
“De
Arbol”
F8
oil,
De
Arbol
6
cl
8,20
d
(no artificial
colorings)
Muntok
blancnoir
Very
elegant,
for meat
soups.
40grapes,
g d 5,90
4,70
Rép.
duAlso
Congo
Luscious
hints of caramel
and chocolate
3 beans
D 11,70 d Noble
Lightlypeaty
peaty andfruity,
fruity,for
forvegetables
vegetables
chilipeppers
peppers
25clcl 24,20
24,20dd
de
Woody
and
fruity
in character.
d sugar,
poultry
and
cheeses.
brown
Rare
Pepper
D : For
dessert
An
adventure
inchocolate.
maritime
tradition
and sustainable
agriculture
(Inde)
Lightly
chili
24,20€
Madagascar
Excellent
with
red
and
predatory fish.
100 g 11,80
delicious
in
Chutney
de Saint-Malo
Saint-Malo
apples,
pears,
200Intense
g chocolate
7,30
Rép. du
Congo
Luscious
of hot
caramel
beans
D pizza.
11,70 d chili peppers
Poudreand
Névis
oregano, sage,
4025
g 8,10
d
Poudre
Névis
oregano,
4040g
g 8,10 9,45€
d
salads and
25 cl 24,20
d
Chutney
de
apples,
pears,
gPairs
7,30
dd fragant,
(Indonésie)
100
g d vinegar,
9,45sage,
d spices
confectionery.
withand
crème
brûlée.3for
rice
Poudre
Rat et Hanout
(by Fatema Hal) ●
fenugrec,
cubeb
35hints
g 8,70
d 200and
Madagascar
noir
Excellent
with
red
meat
and
predatory
fish.
11,80
Poudre Rat et Hanout (by Fatema Hal) ●
andfish.
fish.
Madagascar
A
must
for
meats
and
olive
oil-based
vinaigrettes.
40
g
6,30
and
15,15€
paprika, thyme,
paprika, thyme,
PairsMaroccan
withshellfish,
shellfish,
pineapple,
chili
peppers,
Ile de pepper,
la Réunion
Fine and
light,
best with
milk
puddings.
D 15,15
confectionery.
Pairs
withwith
crème
brûlée. notes. 3 beans 3 beans
Traditional
bland,
roses,
ginger
Pairs
with
pineapple,
chili
peppers,
Ouganda
Masculine
deep
C d 6,10 d Noble
A
mustand
forwhen
meats
andcharacter.
olivefish
oil-based
6,30 dspices
rouge
de D 15,15 d
Woody
fruity
in
40 *mustard,
g 5,90
Srilanka
blanc
Potent.
Especially
fo vinaigrette.
40 g 5,50
d our
Huile et
et piment
piment
“De
Arbol”
F8scallops.
when
browning
fish
fillets and
*mustard, oil,
spices
grapeseed
oil,De
DeArbol
Arbol 66clcl 8,20
8,20dd for couscous
●●
browning
fillets vinaigrettes.
and
scallops.
Vanille
sauvage
Theleather
original
strain3ofbeans
vanilla. Particularly
3Madagascar
beans
poultryand
and
cheeses.
grapes,
brown
sugar,
8,20€
Huile
“De
Arbol”
F8
grapeseed
11,70€
tagines.
spices
-5,50€
At
sales and
outlets
for couscous
tagines.
Use
in savoury
for
fish, meat
Rép. du
Congo grapes,
Luscious
hints
ofdeep
caramel
andsauces
chocolate
D
Ouganda
Masculine
with
leather
notes.
C 11,70
6,10 d
poultry
and
cheeses.
brown
sugar,
rouge
Madagascar
noir
Excellent
with
red
meat
and
predatory
fish.
100
g
11,80
d
Voatsiperifery
Mellow
and
rather
fragrant.
Pairs
well
40
g
8,10
d
Colibri
Mexique
good
with
crème
anglaise
custard
sauce.
Intense
and
fragant,
for
salads
and
pizza.
chili
peppers
25
cl
24,20
d
4,70€
EPICES-ROELLINGER
- CANCALE
Poudre
du
Tonkin
citronnella,
coriander,
35
g
8,80
d
Poudre
du
Tonkin
citronnella,
coriander,
35
g
8,80
d
Srilanka
noir
Notes
of
guava.
Use
with
vegetables
40
g
4,70
d
and
pot
au
(with
red wine sauce).
ricevinegar,
vinegar,
spices
Intense and fragant, for salads and pizza.
chili peppers
25 cl 24,20
d Poudre d’Ombre ((avec Maître Tseng)
Pu-Er tea, mace,
40
g 11,45
dwith
Poudre d’Ombre
((avec Maître Tseng)
24,20€
confectionery.
Pairs
crème
brûlée.
Use
in savoury
sauces
forfeu
fish,
meat
rice
spices
«poivre sauvage
with
vegetables
andaand
fruits
(to bouillon
beoil-based
served
whole).
Makes a divine
bouillon forépices
vegetablesUK
or 01-14
black 17/01/14
cardamom, salt,10:53 Page 2
Makes
divine
for
vegetables
or
black
cardamom,
salt,
ROELLINGER
dépliant
Madagascar
A
must
for
meats
olive
vinaigrettes.
6,30
Voatsiperifery
Mellow
and
rather
fragrant.
Pairs
well
40
g
8,10
d
and
herbed
sauces.
100
g
9,45
d
EPICES-ROELLINGER
- CAN
pepper, cinnamon,
To
be
used
with
poultry,
9,45€
Grande
vanille
Especially
for
poached
fruit.
3
beans
D
11,70
d
Inde and
with
anotes.
hint
of spicy apples. 3 beans 3 beans
D d 6,10 d
Bertrand Tizon
pot au with
feu Soothing,
(with
wine
sauce).
- At our sales outletsmushrooms,
6,10€
Ouganda
Masculine
deep red
leather
C 6,10
de Madagascar»
shellfish. Use one well-rounded tsp. for
spices
shellfish.
Use
one
well-rounded
tsp. for
spices
rouge
Herbal
teas
and sauces with chopped parsley.
spices
«poivre
sauvage
with
vegetables
and
fruits
(to
be
served
whole).
and
sauces
with
chopped
parsley.
Excellent
with
poached
fruit
and
rice
pudding.
Chinantla
(Mexique)
6,50€
Kampot 1/2
noir
Richlyofflavoured
and
elegant.
401,g rue6,10
d
Use
in savoury
sauces
forspicy
fish,
meat
1/2 litre of water, a spritz of lime, and a
litre
of
water,
a
spritz
lime,
and
a
Duguesclin
35260
CANCALE
Inde
Soothing,
with
a
hint
of
apples.
3
beans
D
6,10
d
Bertrand
Tizon
Seaweed
Blends
Madagascar»
Poudre de Vasco (avec Maître Tseng)
Mi Lan Xang
tea,
40 vanille
g 10,45
Voatsiperifery
Mellow
and
rather
fragrant.
Pairs
40vanilla,
gfish.8,10
d
Ceylan
Particularly
good
in
caramel
sauces
andfruit compote.
3 beans
D 9,00 d 3de
EPICES-ROELLINGER
- CAN
13,00€
(Cambodge)
Pairs
particularly
g18,50
12,20
d Poudre de Vasco (avec Maître Tseng)
few fresh coriander and mint leaves.
few
fresh
coriander
andwell
mint
leaves. well with
Fine
Use
when
making
beans
D 11,00 d
and
pot
auwith
feu poached
(withd redfruit
wine
sauce).
Excellent
and
rice
pudding.
Grog
des Iles
ginger,
100100
g Tél
d
Best with aubergines, courgettes, winter
cumin, fennel,
: +33
(0)2
23with
15
13
91 - Fax courgettes,
+33 (0)2winter
99 89
Best
aubergines,
crème
pâtissière
(confectioner’s
custard).
rue
Duguesclin
-: 35260
CANC
«poivre
with
andd’Or
fruitsrum
(to be
served
whole).
Poudre d’Or
coriander,
turmeric,
40 g 9,45
d
Chinantla
(Mexique)
Poudre
coriander,
turmeric,
4040g g 9,45
d d 1, squash,navy
Jardin
Marin
seaweed
blend sauvage Weight
10 g 8,10
d vegetables
Mix
with
cider,
and
orange
zesthints of mint
cinnamon,
nutmeg,
7,30€
Kampot
blanc
Delicate,
with
and
eucalyptus.
6,10
Ingredients
Weight
Price
6,10€
squash,navy and butter beans, lentils Ceylan
cardamom,
spices
Ingredients
Price
Ingredients
Weight
Price
and
butter
beans,
lentils
Inde
Soothing,
with
a
hint
of
spicy
apples.
6,10
d
Bertrand
Tizon
Particularly
good
in
caramel
sauces
and
3
beans
D
9,00
Ingredients
Weight
Price
Vanuatu
For crème brûlée
and crèmes
aux
œufs
(baked 3 beans
C&D 15,15 d de Madagascar»
Accompanies oysters and
West Indian bay, amchoor
Accompanies
oysters
and
West
Indian
bay,
amchoor
Herbal
teas
for
a
marine-inspired
grog.
cloves,
spices
Seaweed
blend
for
vinaigrettes,
court
bouillons
(Cambodge)
Use with white meats.
100 g 12,20
d Tél
14,60€
Herbal
teas
Madagascar
Acustard).
grand
vanilla
whose
taste lingers for
3 beans
D 10,60 d
: +33from
(0)21023a.m.
15 to1312:30
91 - p.m.
Fax a:
Excellent
with poached
fruitand
and
ricetopudding.
times:
Every
crème
pâtissière
Spice Powders
Spice
Powders
Aromatic
Oils
egg(confectioner’s
custard),in
addition
tangy
sauces
and fish.
shellfish.
(unripe mango powder),
shellfish.
(unripe
mangosage,
powder), Opening
Celtic
sauces.
rueday
Duguesclin
- 35260 CANC
Seaweed
Blends
spices
mixture,
3540
g g 7,306,10
d6,90€
gourmet
acocoa,
long
time.
Notes3ofbeans
cocoa;2 beans
Seaweed
Blends
KampotSonge
rougede Nuit
Notes of caramel and vanilla.
d 1, Salts
spices
spices citronella, Box 100
9,00€
Ceylan
Particularly
good
in
and
D 15,15
9,00
SaltsGrog
Vanuatu
For
crème
brûlée
andcaramel
aux
œufs
(baked
C&D
Nouvelle
Calédonie
A taste
ofcrèmes
caramel
D d15,15
d seaweed
2:30
to
from mid-March to the end of Dc
O.R.blend
Pepper Blends
Grog des
des Iles
Iles
vanilla,
ginger,
100“Ocean
gsauces
18,50
d
Spices”
Dulse
●
Dulse
40 g 6,50 d
verbena,
g p.m.
17,80 13,80€
d 6:30 p.m.,
vanilla,
ginger,
100
g
18,50
d
(Antsirabe)
perfect
for
crème
anglaise
custard
sauce.
for all types of dessert. curry
100
12,20
des Fées
mace,
lemon
zest,
8,408,10
Huile
etvegetables,
cumbavas
grapeseed oil, keffir
6 cl 8,10(Cambodge)
d
Vinaigre
celtique
épicé
apple
juice,
640
cl
8,10
dd d Tél : times:
Ingredients
Weight
Price
+33 (0)2
23day
15 13
91 10
- Fax
:
Tandoori
(by Beena)
cumin,
40 g 8,70
d forto
Opening
Every
from
a.m.
Curry
Corsaire
coriander,
ginger,
40
g g8,80
d d Poudre
Poudre
Corsaire
coriander,
ginger, Refill 100
8,80
givrée
perfect
crème
anglaise
crème
pâtissière
(confectioner’s
custard).
egg custard),in
addition
tangy
sauces
and fish.salads and sauces.
Jardin Poudre
Marin
seaweed
blend
10
and
adults.Curry
of
spices
gg g14,70
d
For
raw
Mix
with
cider,
rum
andorange
orangezest
zestcoriander,
cinnamon,
nutmeg,
8,10€
Jardin
Marin
seaweed
10
g 8,10
d Traditional
with
rum
and
cinnamon,
nutmeg,
Adds
flavour
to soups
broths.
cinnamon,
spices
a that
fewreveals
drops
add
depth
cider
25
cl g24,205,25
d5,25€
PoivresD
A dbalancedJust
blend
unique
character
40 gtomato
7,30
Indian
mix for
marinades,
ginger,
spices
(no
Just
a few
drops
are
enough
accompany
lime
cream
sauces
and and
mussels
turmeric,blend
cardamom,
For
cream
saucesthe
and
mussels
turmeric,
cardamom,
FleurMix
de asel
decider,
Guérande
g 5,25
d
Madagascar
fendue
The
most
powerful
ofKombu
the to
vanillas,
with
beans
6,102535dclg 24,20
Fleur de sel de
Guérande
EPICES-ROELLINGER
- SAINT-MALO
Tahiti
Theand
Empress
of
vanillas.
Smells
ofRoyal
warm
1 bean
D an
d 3O.R.
Vietnam
noir
Aromas
of sundried
;dforvinegar,
shellfish
40
d p.m.
CelticFor
15,15€
for
marine-inspired
grog.
cloves,
spices
Seaweed
blenddu
forVoyage
vinaigrettes,court
courtbouillons
bouillons *mustard,
Vanuatu
For
crème
brûlée
crèmes
aux
œufs
(baked
C&D
d 8,90
“Ocean
Spices”
●D 15,15
Royal
Kombu
sugar
6,50
deach type
Nouvelle
Calédonie
A spices
taste
of80caramel
cocoa,
23 beans
2:30
to
6:30
p.m.,
from
mid-March
Pepper
Blends
to
fish,
pasta,
potatoes
and
cheese.
brown
sugar,
spices
marine-inspired
grog.
cloves,
Seaweed
blend
for
vinaigrettes,
des
Mondes
of
of
pepper
(1984
recipe).
100
g
14,50
d
vegetables,
fish
artificial
colorings)
mariniere.
spices
mariniere.
*mustard,
spices
fish
or
shellfish.
Poudre
*sésame, sumac,
40 g 8,80 d
Bornefor
of athe
seaand
andmeat.
the eastern
winds,
French
sea
salt
from
Borne
of
the
sea
and
the
eastern
winds,
O.R
ginger,
cumin,
40
g
8,80
d
(Antsirabe)
aroma
of and
prunes.
Use
for chocolate and caramel.
(Ile de Raiatea)
spiced
bread. tangy
For bouillions
cold
dishes
and
fruit
salads.
and mayonnaise.
100 g Brebel
10,50
d
10,50€
Opening
times: Every day from 10 a.m.
andfish.
soups.
kelp seaweed blend
andsauces.
sauces.
eggmixture,
custard),in
addition
sauces
Daniel
for
anglaise
For
greendebeans,
cauliflower,
cinnamon,
and
exclusively
harvested
us by
Lionel,givréecoriander,
Guérande fennel,
Songe
de Masala
Nuitfor (by
spicesperfect
sage,
35Fo
7,30
exclusively harvested for us by Lionel, H
Poudre
Biryani
Beena)
40 gcrème
8,70
d to
Poudre
Neptune
dill,
fennel,thyme,
star anise,
40 g 8,10 d
Poudre deceltique
Neptune
dill, fennel,
40gg 30,90
8,10dd
Aromatherapeutic
herbal tea
fennel,
dill, star anise,Box 150
Huile
et
fleurs
de sureau
grapeseed
oil, olive
6dcl 8,10
d
Moutarde
*mustard,
100
8,10
Songe
de
Nuit
spices
mixture,
sage,
35
gg Deep
7,30
ddmost
Madagascar
fendue
and
honey-like,
with
fig.
beans
D
6,3040
Tahiti
The
Queen
of “Ocean
vanillas.
The
aromatic
bean
DFor
d 3Poivres
Vinaigre
celtique
épicé
apple
juice,
640clg 8,10
APhu-Quoc
balanced
blend
that
the
unique
character
40
g 7,30
dpasta spices
●reveals
Spices”
Wakame
● 1hints
Wakame
seaweed
blendBlends
g 24,20
6,50
d
and
creamed
spices
Nouvelle
Calédonie
A
taste
of caramel
cocoa,
21 beans
D of 15,15
d 8,90
our salt
grower.
Add
dishes
as a
2:30
p.m.
to 6:30
p.m.,
our salt
grower.
AddSAINT-MALO
tofrom
dishesmid-March
as- aSAIN
Sprinkle
onDulse
fish
and
shellfish. soups.
Can also be Dulse
seaweed,
*sesame,
spices
Indian
mix
for
Biryani.
EPICES-ROELLINGER
Sprinkle
on
fish
and
shellfish.
Can
also
be
seaweed,
*sesame,
“Oceanlentils
Spices”
Dulse
●vegetable
Dulse
seaweed
blend
6,50d
d Traditional
rouge
Aromas
of
ripe
fruit,
for
potatoes
and
g
5,80
d
8,90€
5,80€
Tahiti cardamom
The
Empress
of
vanillas.
Smells
of
warm
bean
8,90
Herbal
tea
fortoboth
both
children
verbena,
citronella,
Box
100
g
17,80
d
with
multiple
health
benefits.
verbena,
spices
Refill 15040
g 12,
27,80
d
rue
Saint-Vincent
- 35400
6,50€
O.R.
Pepper
Delicious
with
raw
fish,
seaweed,
anchovies,
For
all
types
of
fish.
oil,
elderberry
flowers
25
cl
d
Poivre
La
Luna
A
Madagascan
pepper
with
vanilla
and
roasted
and
40
g
7,30
d
“Ocean
Spices”
●
seaweed
blend
40
g
6,50
d
verbena,
citronella,
Box
100
g
17,80
d
Herbal
tea
for
children
(Ile de Tahaa) (Sambave) and developedIdeal
in flavour.
Magnificent
withœufs (baked egg custard). des Mondes
flans
crème
aux
Just
a few
drops
add
depth
cider
vinegar,
24,20
ofground
each cocoa
type
of pepper
(1984
100cider
g 14,50
d
as
aand
salt
substitute.
used
to dress
up
a sauce.
finishing touch, just before serving. and
used
to dress
up● a recipe).
sauce.
spices
Poudre
Serinissima
cloves,
ginger, melegueta 4025
g cl8,10
d d finishing
for crème
anglaise
scallops
and
vegetables.
vinegar
(Ile de Raiatea)
spiced
bread.
For
cold
fruit
andtouch,
adults.just before serving. givrée
curryperfect
ofspices
spices
Refilldishes
100chantilly
gand
14,70
dsalads.
Forraw
raw
vegetables,
salads
andsauces.
sauces.
beans.
For
scallops,
and
poached bouquet. Compliments
4,70€
Vent
de
Lune
hibiscus,
mint
4040
g Tél
8,80
d
Sarawak
noir
A
resin-like
fruit
salads
g
4,70
d
and
adults.
curry
of
Refill
100
g
14,70
d
For
vegetables,
salads
and
whipped
and
cream.
:
06
18
80
44
10
Huile
des
Sirènes
grapeseed
oil,
and
6
cl
8,10
d
Daniel
Brebel
to fish, Excellent
pasta, potatoes
and and
cheese.
brown
spices
on tomatoes
ratatouille.
pepper,sugar,
saffron,
spices
Woodland
and berrybean
aromas, forD stews
beans C&D 10,60 d
Poudre
Marine
fennel,
ajowan
caraway,
40 g 8,80 d
Poudre
Marine
fennel,
ajowan
40
8,80
d d Fleur des Vertus
Fleur des
Vertus
French sea cardamom,
salt from
60 g of8,70
8,40
Poudre
Garam
Masala (by Beena)
40
d
Aordbalanced
blend
reveals
unique
character 40lavander
g 7,30
d caraway,
roast fruits
(2005
recipe).
Let
yourthat
dreams
takethe
over...
and
Box 150
gg g30,90
d
EPICES-ROELLINGER
- SAIN
and
vinaigrette.
100
9,45
9,45€
Tahiti cinnamon,
The Grande
Empress
vanillas.
Smells
ofaromatic
d curry3Poivres
“OceanPoudre
Spices”
Royal
Kombu
Royal
Kombu
sugar
35g8,40
g 6,50
6,50
6,50€
Hints
ofwarm
seaweed and11 anise
for fish,
spices
25 cl 24,20(Malaisie)
The
Queen
of vanillas.
The
most
beansoups.
D 8,90
8,90
d
8,90€
“Ocean
Spices”
Royal
Kombu
●●red mullet Royal
Kombu
sugar
35
dd Traditional
For
ocean
and
seaCochin
fish
such as
coriander,
garlic,
spices 40100
sea
fish herbal
such astea.
redServe
mullet
coriander,
Sprinkle
vegetables,
pasta,
fish and
Guérande,
turmeric,
mix for
all types
of Tahiti
cloves,
spices
Sprinkle
vegetables,
pasta,
fish
and
Rêve
de
nutmeg,
coriander
g g
d d
Comore
and
creamed
vegetable
des Mondes
of Madagascan
each type
ofocean
pepperand
(1984
recipe).
gg 14,50
dgarlic, spices
O.RonIndian
ginger,
cumin,
40shellfish,
8,80
AFor
refreshing
and
tangy
hot100
spices
Refill 150
g 27,80times:
d 12,
rue meats
Saint-Vincent
- 35400
SAIN
-from
On
site
Moutarde
celtique
*mustard,
8,10
(Ile de
de Tahaa)
Raiatea)
spiced
bread. For
cold
dishes
fruit
salads.
Opening
Tuesday
toonSaturday,
10our
a.m.
to 7
Poivre
La Luna
A
pepper
with
vanilla
and
roasted
and
40ginger,
7,30
d
ginger,
cumin,
40
ggand
8,80
dd
and
vegetables.
Fobouillions
bouillions
andwith
soups.
kelp
seaweed
blend
4,70€
Muntok
blanc
Very
elegant,
for
soups.
40
g
4,70
d
(Ile
and
developed
in
flavour.
Magnificent
with
or mackerel.
or
mackerel.
whiteO.R
meats
seaweed,
pepper,
spices
dishes
(sautéed
legumes,
meat,
etc.)
Goes
well
cream or yoghurt-based
green
anise, cardamom,
white
Fo
and
soups.
kelp
seaweed
blend
Daniel
Brebel
or cold
(leave
tablespoon
per litre of
Also
delicious
in hot chocolate.
Aromatherapeuticherbal
herbaltea
tea
fennel,dill,
dill,
Box150
150gg 30,90
30,90
Delicious
withand
rawonfish,
seaweed,
anchovies,
ground
cocoa
beans.
Foron
scallops,
and poached
Aromatherapeutic
fennel,
Box
dd
(Indonésie)
100
g
9,45
d
sauces,
marinated
or cooked fish.
spices seaweed
and
Sunday
from
10
a.m.
to
2
p.m.
whipped
and
chantilly
cream.
9,45€
Tél
:
06
18
80
44
10
Poudre
Grande
Caravane
cardamom,
fenugreek,
40
g
8,80
d
Poudre
Grande
Caravane
cardamom,
fenugreek,
40
g
8,80
d
“Ocean
Spices”
Wakame
●
Wakame
blend
40
g
6,50
d
water
to
steep
for
five
minutes).
Tahiti
The
Queen
of
vanillas.
The
most
aromatic
1
bean
D
8,90
d
Fleur
de
Brume
French
sea
salt
from
60
8,40
Poudre
Masala
(by
Beena)
coriander,
cumin,
40
g
8,70
d
6,50€
www.epices-r
Fleur
de
Brume
Huile
et
agrumes
grapeseed
oil,
citrus
6
cl
8,10
d
“Ocean
Spices”
Wakame ●
Wakame
seaweed blend 40 g 6,50 d
withmultiple
multiplehealth
healthbenefits.
benefits.
verbena,spices
spices
Refill150
150gg 27,80
27,80
Ile
de la Réunion
Fine
and
light, best3 beans
with
milkPepper
puddings.
3Poivre
beans La DLuna
15,15 d
scallopsPoudre
and vegetables.
cider
vinegar
or
roast fruits
(2005
recipe).
with
verbena,
Refill
dd
rue Saint-Vincent
- 35400 SAIN
ANoble
Madagascan
pepper
vanilla
andand
roasted
40fennel,
g 7,30
dñora (Spanish 6040
on Vertus
vegetables
andépices
lamb. UK 01-14
cinnamon,
ñora (Spanish
Excellent
onwith
vegetables
lamb.
cinnamon,
For
chocolate
and apple
or pear
compote.
des
turmeric,
seaweed,
35 g Page
8,80 d2
My
Collection
Chili
15,15€
15,15 € fruit zest.
D
Especially
good
Guérande,
(very
Traditional
blendon
ofscallops,
spices
from the south
black
spices
good on scallops,
Vanille
des pepper,
îles Taloma
dépliant
17/01/14
10:53
Rêves
d’Étoiles
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d5,90€
IdealROELLINGER
asExcellent
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de
Woody
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d 12,Especially
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d
Ideal
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D 11,70
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EPICES-ROELLINGER
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pepper, spices
ground
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scallops,
andon
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Associated
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caraway,
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g g23,60
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gg Luscious
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dd hints of
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whipped
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11,80€
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Excellent
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80
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Huile
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ñora
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and
Box150
150Piment
30,90Ancho
d Rojo
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20 g 6,35ordroast fruits
lemon zest, lavander
spices
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confectionery.
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(2005
of the
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anise,
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g 20,50Donvale
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gg 30,90
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A must for meats 40
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tomatoes,
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sweet,
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Gallo
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Gallo
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g
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Both
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chili pepper,
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fromspices
60 g 8,70
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d 150
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refreshing
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d cider
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rouge
AUse
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spices,
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Use with poultry and white meats.
cloves,
orange zest, bay
51 bis, rue Sainte-Anne
PARIS
with poultry
and white meats.
cloves,
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zest, bay
spices
ortypes
cold
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ontablespoon
tablespoonper
perlitre
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Guérande,
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fish, courgettes
Piment
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20 g 6,35
d
Rare
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Ingredients
Weight
Price
or
cold
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of
Ingredients
Weight
Price
Ingredients
Weight
Price
Use
in
savoury
sauces
for
fish,
meat
●
Ingredients
Weight
Price
leaf, salt, spices
Huileofetliquorice
piment and
“Morita”
F6
leaf,
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grapeseed
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Morita
6 cl 8,20Voatsiperifery
d notes
and
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Poivre
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Woody
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g 8,10
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g : 8,10
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and
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turmeric,
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EPICES-ROELLINGER
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fish
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EPICES-RO
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Spice Powders
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Spice
Powders
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chili
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cardamom,
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Chutneys
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Suitable
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sichuan 40 g 8,80 d
My Collection
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Pepper
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be served
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fromblack
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Rêves
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andPiment
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g
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Goes
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Soothing,
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D
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or
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ANaturally
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g d 5,35 dchili peppers,
Poivre
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Timut
bit lemony;
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9,50
Goes well
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all types
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Guérande,
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Powerful
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Goes well
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with
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notes
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150AHuile
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Herbal
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caraway,
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EPICES-ROELLINGER
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Saturday,
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et
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épicé
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d
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Box
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ddin
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caraway,
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Poudre
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g 4,70
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etUse
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grapeseed
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De Arbol 66 cl
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100grapes,
g 10,70
fish, both
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andrecipe
cooked.
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fish,
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brown sugar,
7,50€
PimentAdds
Ancho
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20
6,35
Chutney
deflavour
tomates
tomatoes,
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210
g
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d
poultry,
and
white
meats.
51
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75002
DugP
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star
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anise,
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Refill
150
g
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d
Piment
Ancho
Rojo
F4
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g
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to
soups
and
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cinnamon,
spices
Just
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few
add
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cider
vinegar,
25
cl
24,20
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Traditional
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mix
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(Inde)
100 g 9,45
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25 cl
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third
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anise,
g 20,50
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green anise,
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green
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40 g 108,80
d to 7 Fleur
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oregano,
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Intense
and
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pizza.
cl 24,20
24,20
d
●
from
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Sandrine
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long
AResembles
slightly
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yetaDéfendue
spicy
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d
rice
spices
Graine
Paradis
both
pepper
andpotatoes
ginger.
40 g 40
8,10
Fleurof
dethe
Feu
French
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salt
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Poudre
Rat
et Hanout
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Fatema Hal)Rare
fenugrec,
cubeb
35
d 150 Piment
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good in
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beans
Ddu
9,0025
sweet,
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vegetables,
pasta
orcider
rice.
delightful
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spices,
vinegar, 40 g 8,80 d
du
Sichuan
notes
with
touch
oftouch
anise.
gg d vinegar,
8,10
dspices
Both
soothing
and
to
fish,
and
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sugar,
spices
vegetables,
fish
and meat.
artificial
colorings)
Chili Piquin
F8 (Mexico)
20dg 6,35Woody
d
AA sweet,
fruity
flavoured
chili,
for
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or
rice.
fishParticularly
Adds
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finishing
touch
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fruit
salads, pasta
cinnamon,
spices
Poudre
du
Voyage
*sésame,
sumac,
Adds
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finishing
to fresh
fruit salads, 20brown
cinnamon,
Use
an
equal
quantity
with
breadcrumbs
paprika,
thyme,
Malabar
rouge
Soft in flavour
; or
forshellfish.
tomatoes,
ratatouille
40 g 5,80 d Poivre
Both
soothing
and
invigorating.
Tél
:
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(0)1
42
60
46
88
Tél
:
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(Rep.
du
Congo)
Best
with
grilled
and
barbecued
Guérande,
Malabar
MG-1
Traditional
Maroccan
bland,
pepper,
roses,
ginger
Best
with
grilled
and
barbecued
crème
pâtissière
(confectioner’s
custard).
(Indonésie)
100
g
10,70
d
Malabar
MG1 fennel,
Lingering and fruity,
40 g which
4,70pairs
d grapeseed
and
vegetables.
ginger,
brown
sugar
A
very et
powerful
pungent chili,
with(Chine)
court
sorbets
andbeans,
cocktails.
For
green
cauliflower,
cinnamon,
thyme,
sorbets andceltique
cocktails.
when
browning
fish
fillets and scallops.
*mustard,
spices
Biryani
coriander,
d compotes.
bis, rue Sainte-Anne - 75002 P(
Piment
Guajillo
F5 (Mexico)
(Mexico)
20gg 6,35
6,35dd Poudre
Huile
fleurs and
de sureau
oil,bouillons,
olive
6 cl 8,10 d
Moutarde
*mustard,
100 g 8,10 d 51 meats.
meats.
(Wayanad)
black pepper, 40 g 8,70and
for
couscous
and Masala
tagines. (by Beena)
Piment
Guajillo
F5
20
Rare
Pepper(Inde)
Nigelle
Similar notes
to both
pepper
and poppy
seeds.
40 g 20
7,30
d 8,10anchovies,
stews
and
shellfish
sauces.
lentils
and
creamed
vegetable
soups.
spices
(Inde) spices
for
fish and vegetables.
100aux
g œufs
9,45
d 4,70
Traditional Indian mix for Biryani.
cardamom
Vanuatu
For
crème
brûlée
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3
beans
C&D
15,15
d
●dcl 24,20
Equinoxiale
Poudre
Equinoxiale
35
g
8,80
d
Delicious
with
raw
fish,
seaweed,
Poivre
du
Sichuan
Woody
with
a
touch
of
anise.
g
cinnamon,
vanilla,
Poudre
du
Tonkin
citronnella,
coriander,
35
g
8,80
d
cinnamon,
vanilla,
For
all
types
of
fish.
oil,
elderberry
flowers
25
d
Karimunda
Hints
of
mango.
For
fromage
blanc
40
g
d
Hints
of
liquorice
and
tangy
mango.
Compliments
fish
and
white
meats.
Espelette
chili
pepper,
de
Timut
Naturally
a
bit
lemony;
for
fish,
shellfish
and
poultry.
9,50
d
Pu-Er tea, mace,
40 g 11,45 d
Chutney
dehotSaint-Malo
apples,
pears,
7,30
Hints
ofPoudre
liquorice
and tangy
mango.
fish
and white
meats.
(Moyen Orient)
Tél : times:
+33
42 60
88 times:
Opening
spices
cloves,
ginger,
melegueta
40200
g g8,107,50€
d d Poudre d’Ombre ((avec Maître Tseng) Malabar
With
chocolate:
add 1/2
perCompliments
cup and
Opening
Tuesday
to46Saturday,
With hotand
chocolate:
add 1/2 tsp. per cup and cider
At (0)1
our
school
egg custard),in
MG1
Lingering
and taste.
fruity,
40 g sauces
4,70
d 9,45fish.
scallops
vegetables.
black pepper,
spices
Makes
a Serinissima
divine bouillon
fortsp.
vegetables
or
cardamom,
salt,
blackvinegar
pepper, spices
(Inde)
in
addition
to
and
white
fish.
100
g and
d (Népal)
Fumé
de addition
la Véra to
F3tangy
(Spain)
20
g 6,35
blanc
Fine, delicate
UsePiment
in scallops
fish
sauces.
(Chine)
spices
be used with poultry, mushrooms,
pepper,
cinnamon,
Huile
des
Sirènes
grapeseed
oil, and
6 cl
8,10Addfruity andstir
Pairs
with
shellfish,
chilispices
peppers, 20
Piment
Chipotle
Meco
F5.5
(Mexico)
20gg 6,35
6,35dd To
Excellent
on
tomatoes
andpouring.
ratatouille.
pepper, saffron,
stir
for
twoUse
minutes
before
Also
forpeppercorn.
twoteas
minutes before pouring. Also
Baies
roses
spicy
25for
g 4,10 d
shellfish.
one well-rounded
tsp.
forfor pineapple,
spices
Poudre
Garam
Masala
(by
Beena)
cardamom,
40
ggand8,70
d
to
chorizo
in aroma
and
taste.
ind cream
sauces,
(Inde) cinnamon,
for
fish
vegetables.
100
g Excellent
9,45
Piment
Chipotle
Meco
F5.5
(Mexico)
Jeerakarimundi
Sharp
and Similar
pungent
; seaweed
40
g d 5,25
Herbal
and
sauces
with
chopped
parsley.
spices
Nouvelle
Calédonie
A
taste
of
caramel
cocoa,
2
beans
D
15,15
d
Fleur
du
Soleil
French
sea
salt
from
60
9,40
d
●
2:30
p.m.
to 6:3
Fleur
du
Soleil
O.R.
Pepper
Blends
Hints
of
and
anise
for
fish,
curry
spices
25
cl
24,20
d
from
10
a.m.
to
7
p.m.
Poivre
de
Timut
Naturally
a
bit
lemony;
for
fish,
shellfish
and
poultry.
20
g
9,50
d
mousse,
cakes,
chocolate
iceofhumus.
cream,
et Perfect
cetera.
andlitre
cheeses.
grapes,
brown
sugar,
cakes,and
chocolate
(Madagascar)
du Paradis
Resemblesmousse,
both pepper
ginger. ice cream, et cetera. 40
8,10
Achili
chiliwith
with
notes
ofde
wood
and
humus.
Perfect
with
sauces,
creams,
- The Corsaire
Culinary
Institute
1/2
of water,
a spritz
lime, and
a
Traditional
Indian
for all types of
cloves,
spices
Poudre
Rêve
Cochin
nutmeg,
coriander
40 g 8,40 d
fish
and
shellfish
(especially
à la crème) Graine
(Inde)
best
potatoes
and
poultry.
Apoultry
notes
of
wood
and
with
sauces,
creams,
Seaweed
Compliments
fish,mix
vegetables
Guérande,
yuzu
Opening
times: Tuesday
to Saturday,
Compliments
fish, vegetables
givrée
perfect
forBlends
crème
anglaisemussels
Poudre
de Vasco
(avec
Maître Tseng)
Mi
Lan Xang
tea,
40
g 10,45taste.
shellfish,
and
vegetables.
blanc
Fine,
Usepasta,
in fish
sauces.
4,70 d
rouge
Soft
indelicate
flavour
; dforwith
tomatoes,
ratatouille
40 g 5,80
(Népal)
few
fresh
and
leaves.
dishes
(sautéed
legumes,
meat, etc.) Malabar
well
with
cream
or mint
yoghurt-based
green
anise,ginger,
cardamom,
Poudre
à coriander
Pain
d’épices
cinnamon,
40 g 8,80 d
du Congo)
Poudre
àIles
Pain
cinnamon,
ginger,
4040
8,80
poultry,Goes
and
white
meats.
rice
vinegar,
spices
Grog
desmango
vanilla,
100
gg g18,50
dd d and carpaccio.
à queue10 g 5,80Poivres
Suggestion
of
green
andd’épices
citrus
fruit, for salads.
30
g reveals
7,30
d the ginger,
poultry,
and
white
meats.
and carpaccio.
powder,fennel,
ginger,
spices and compotes.Floral andPiment
Neelamundi
leafy notes.
Very F3
rare,(Spain)
good for 100 g 40
g d 5,25 d (Rep.Poivre
Niora
d
A
balanced
blend
that
unique
character
7,30
Best
with
aubergines,
courgettes,
winter
cumin,
(Inde)
9,45
EPICES-RO
LA CUISINE
CORSAIRE
ECOLE
sauces,
and
on marinated
or cooked
spices anise,
Tahitig 8,70vegetable
The
Empress
of vanillas. Smells of warm seaweed
1Graine
bean
8,9010
For spiced
breads,
vanilla ice
cream, fish.
green
spices
For
spiced
breads,
vanilla
ice cream,
green
anise,
spices
Poudre
d’Or
coriander,
turmeric,
40 g 9,45 d
Jardin
Marin
blend
g 8,10
dd Mondes
from
a.m.detoBeauté
7 p.m.
Poudre
Beena)
coriander,
cumin,
cider,
rum
and
orange
(Indonésie)
duDParadis
Resembles
bothwith
pepper
and
ginger.
40
gg recipe).
8,10
d
Huile
et
agrumes
grapeseed
oil, citrus
6dcl
8,10
and
velouté
soups.
Gentle
and
fragrant. For salted fishes such as cod.
squash,navy
and(by
butter
beans,Tseng)
lentils
cardamom,
spices
Nigelle
Similar
to Mix
both
pepper
and
seeds.
40cinnamon,
7,30
dnutmeg,
Fleur deMasala
Beauté
(avec Maître
French sea(Inde)
salt
from (Ile 40
60
gRaiatea)
9,40 d
d
des
ofgrog.
each
typezest
of pepper (1984
100 g 14,50
d 10Fleur
(avec Maître Tseng)
PimentPoudre
Chili Piquin
Piquin
F8
(Mexico)
20
6,35
breadcrumbs,
andF8
crumble
desserts.
breadcrumbs,
andpoppy
crumble
desserts.
Piment
Chili
(Mexico)
Accompanies
oysters
and
West Indian
bay, amchoor 3520
deofflavour
spiced
bread.
cold
dishes40
and
salads.
des
Vertus
turmeric,
seaweed,
g gg8,806,35
d dd Traditional
blend
of spices
from
black
pepper,
spices Hints
Karimunda
mango.
Fortomatoes,
fromage
4,70
for
a marine-inspired
cloves,
spices
Seaweed
blend
forFor
vinaigrettes,
court
bouillons
Malabar
rouge
Soft in
; for
ratatouille
g fruit
5,80
d 5,25
Perfect
for
allPairs
types
of
seafood.
fruit
cl 24,20Hints
d of nutmeg,
Emmanuel
- Ecole
Cuisine
Corsaire
(Rep.
duOrient)
Congo)
*Chutneys
Despite
the strict
cleaning
and preparation
processes
we adhere to in order
to limit TessierPairs
Daniel
Poivre
de la 25
cinnamon,
and cloves
in the
30 g 5,65
d palm
Pairs well with
fish,
scallops
andthe south
Guérande,
ginger,
Panniyoor
Deep,
full,
woodyblanc
smells.
well
with
40
g AOP)
d zest.
wellde
with
fish, scallops
andBrebel
(Moyen
A
very
powerful
and
pungent
chili,
which
pairs
with
court
bouillons,
shellfish.
(unripe
mango
powder),
Poudre
des
Bulgares
sweet
palm
sap,
*sesame,
100
g
6,80
d
For
soups,
vegetables,
pasta
and
sauces.
pepper,
spices
Poudre
des
Bulgares
sweet
sap,
*sesame,
100
g
6,80
d
Piment
d’Espelette
F5
(Basque
Country
50
g
9,00
d
A very powerful and pungent chili, which pairs with court bouillons,
of
India, typically used for vegetable curries
and
sauces.
At our
schoo
(Inde) amchoor (unripe
in
addition
to scallops
white
fish.
g aromatic
9,45 d grapeseed
and
compotes.
cross-contamination
of our spices, the powdersspices
may still
contain
traces of35allergens
Songe
de Nuit
mixture,
sage,
g 7,30 d
peppercorns.
For chutney
and compote.
vegetables.
(Inde) mango
red meatand
and
lamb.
vegetables.
Huile
etQueen
piment
“Niora”The100
oil, ñora
d
Tahiti
The
of vanillas.
most
1Nigelle
beanJamaïque
D 8,906dcl 8,10Similar
spices
stewsand
and
shellfish
sauces.
d
Made
especially
for yoghurt.
vanilla,Sichuan
*linseed,pepper,
saffron, 40 g 8,80 d
Made
especially
forchildren
yoghurt.
vanilla,
*linseed,
saffron,
toand
both
pepper
poppy
seeds.
40verbena,
7,30
and
meats.
Salts
stews
shellfish
sauces.
Poudre
des Alizés
ginger,
Baies
roses
APoivre
fruity
spicy
peppercorn.
25
ggvanilla
4,10
d
Saint-Meen
- 35260 CANCALE12, rue Sain
“Ocean
Spices”
Dulse
●
Dulse
seaweed
blend
40cl
6,50
d
such
as
sesame,
linseed,
celery, mustard,
gluten,
nuts
and
peanuts.
La
Luna
A
Madagascan
pepper
with
and
roasted
and
g
Herbal
tea
forand
both
citronella,
Box 10040
g Place
17,807,30
d d
Piment
Paprika
F2
(Slovakia)
40
gg 24,20
7,20
dd
powder), spices
Jeerakarimundi
Sharp
and
pungent
;
5,25
d
Karimunda
Hints
of
mango.
For
fromage
blanc
40
g
4,70
Delicious
on
tomatoes,
pasta,
fish
and
(Spanish
paprika
chili
25
(Ile
de
Tahaa)
and
developed
in
flavour.
Magnificent
with
Poivre
vert
Lively
and
fresh,
especially
on
fruit
salad.
10
g
5,25
d
Poivre
Sansho
●
Lemony,
woody
hints.
For
fish.
20
g
9,80
d
spices
Chutney
de
tomates
tomatoes,
onions,
210
g
6,30
d
spicesof spices
Poudre
Curry
Corsaire
coriander,
ginger,
g g8,806,35
d d Poudre Curry Bombay (by Beena) ●
(Moyen
Orient)
To
be used
in la
homeade
vinaigrette.
chili pepper,
*mustard, 40 20
coriander,
fennel,
40
g
8,70
d
(Madagascar)
The
Corsaire
Culinary
Institut
and
adults.
curry
Refill
100
g
14,70
d
For
raw
vegetables,
salads
and
sauces.
Soft
and
sweet,
accompanies
vegetables
and
cheeses.
At
our
Piment
Fumé
de
Véra
F3
(Spain)
ground cocoa
and poached
shellfish.
(Inde) black
with
and
poultry.
Court de
bouillon
diable
coarse grey(Inde)
salt from best
250
6,30
dpotatoes
(Inde)
in addition
to scallops
and
white
fish.and chantilly cream.
100 g 9,45 d pepper)
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63 86 - du
Faxdiable
: +33
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99 18
89
Herbal
teas
Piment
Fumé
desauces
la Véra
F3 (Spain)
whipped
APoudre
delightful
accompaniment
to fishbeans. For scallops,
spices,
cider
vinegar,
Tél
: schoo
06
For
cream
and mussels
turmeric, cardamom,
Fleur
sel de du
Guérande
80
gg pasta,
5,25
d
Poudre
Kawa
cinnamon,
ginger,
3520
g g8,806,35
d d Mild
Kawa
cinnamon,
35 gTél8,80
d (0)2Court
andtbsp.
fragrant.
pepper,
spices
“Ocean
Royal
Kombu
Royal
Kombu
sugar
35
6,50
d
Similarto
tochorizo
chorizo
inaroma
aroma
and
taste.Excellent
Excellentspices
incream
cream
sauces,
Piment
Rajasthan
F9 (India)
gg 6,35
dd
orcitrus
roast
fruitsfor
(2005
recipe).
Use one
perand
litrethe
of eastern
water winds,
Guérande,
Baies
A
fruity
and
spicy
peppercorn.
25
g 7,30
4,10
dginger,
Poivre
à queue 20
Suggestion
of
green
mango
and
fruit,
salads.
30
mariniere.
*mustard,
spices
Huile
etSpices”
piment
“Morita”
F640●●g
Similar
in
and
taste.
in
sauces,
grapeseed
oil,roses
Morita
6 cl
8,20
and
vegetables.
ginger,
brown
sugar
Neelamundi
leafy notes.
rare,
good
for
d
Borne
of the sea
French
seacoriander,
salt
from Floral
Just
a few
pinches
atop
an espresso
pepper,
cardamom,
Jeerakarimundi
Sharp and pungent
; Very
5,25
Just
a
few
pinches
atop
an
espresso
pepper,
cardamom,
O.R
ginger,
cumin,
40
g
8,80
d
(no
artificial
colorings)
Poudre
Retour
des
Indes
turmeric,
coriander,
40
g
8,80
d
Website
:
www.cuisine-corsaire.fr
●
Powerful
aroma.
Perfect
for
shellfish
broths.
LA
CUISINE
CORSAIRE
ECO
Fo
bouillions
and
soups.
kelp
seaweed
blend
when
cooking
shellfish.
fennel,
*celery,
spices
when
cooking
shellfish.
fish
and
shellfish
(especially
mussels
à
la
crème)
Novelty
(Madagascar)
The
Corsaire
Culinary
Institut
Lightly
peaty and fruity, for vegetables
chili peppers
25 cl 24,20 d
Grogand
des
Iles de
vanilla,
ginger,
18,50
macchiato.
spices
(Indonésie)
exclusively
harvested
by Lionel,
Guérande *mustard, black
macchiato.
spices pears,
fish
shellfish
Poudre
Neptune
dill,
fennel,
star anise,
g g8,10
d d Poudre
(Inde) coriander,
vegetable
and
soups.
Aromatherapeutic
herbal tea
fennel,
dill,
Box 150
d
(Inde)
best 40
with
and poultry.
Opening times:
●
Suitable
on (especially
fish,
shellfish,mussels à la crème)
star
anise,
mace,
sichuan 40100
Curry
Madrasfor(byusBeena)
g pasta,
8,70velouté
dpotatoes
Chutney
de Saint-Malo
apples,
200 gg 30,90
7,30 d
Aromatic oils
Grand Cru Vanillas
Rare Pepper
EPICES ROELL
EPICES
ROELLINGER
EPICES
ROELL
EP
Seaweed Blends
Chutneys
“Ocean Spices” Wakame ●
Wakame seaweed blend
40 g
6,50 d
or in a sauce.
pepper,
and sea. Like a nose in the world
of perfumes,
I think of
and meats.
and the recipes to discover them:
Powerful
and spicy.
pepper, turmeric,spices
Pairs
with shellfish,
pineapple, chili peppers,
ginger, Sichuan
pepper,
40 g thyme,
8,80with
d *mustard,
custard).
«poivre
sauvage
vegetables
and fruits
(to be served
whole).
Delicious on tomatoes, pasta,
25 cl 24,20
Sarawak
noir spices
A resin-like
bouquet.
Compliments
fruit(by
salads
40 g 4,70
d
Chutney
dein
tomates
tomatoes, onions,
210 g brown
6,30 d sugar,
aromatic
blends.
Huilefish
et and
piment “De(Spanish
Arbol” paprika
F8 ● chili grapeseed
oil,dpowders,
De Arbol
6 cland
8,20
33 beans
D 10,60
6,10
dd pepper,
Bertrand
(no
colorings)
myself
asherbs
a palate
thedworld
of
flavours.
is with this
de vinaigrette.
chili
*mustard,
poultry
andItcheeses.
grapes,
Poudre
Curry
Bombay
Beena) ●
coriander,
fennel,
40artificial
g 8,70Tizon
d
de
Madagascar»
beans
C&D
shellfish.
pepper)
(Malaisie)
and
vinaigrette.
100
g
9,45
d
delightful
to
fish
spices, cider
vinegar,
Poudre Névis
oregano,
sage, épices
40 g01-14
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udding.
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and fragant,
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rue
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CANCALE
●
On
our
site
Use
an
equal
quantity
with
breadcrumbs
paprika,
thyme,
Huile
et
piment
“Morita”
F6
grapeseed
oil,
Morita
6
cl
8,20
d
and
vegetables.
ginger,
brown
sugar
Muntok blanc 40 g 8,80Very
40 g 4,70
dartificial colorings) pepper, roses, ginger
dIndes 3 beans
D 9,00
d
where
I cooked
almost thirty years,
is now
(no
Traditional Maroccan
bland,
turmeric,
coriander,
d elegant, for soups.
is the history
of for
Saint-Malo—one
in which
the a
when
browning
fish
fillets
and
scallops.
*mustard,
spices
Lightly
peaty
and
fruity,
for
vegetables
chili
peppers
25
cl
24,20
d
Tél
:
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:
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(Indonésie)
100
g
9,45
d
d).
● and tagines.
stardanise, mace, sichuan
forBeena)
couscous
storehouse.
Originating
from us
theout
most
coriander, *mustard, blackspices
40 g 8,70 d
Poudre Curry Madras (by
debeckoning
Saint-Malo
apples, pears,
200 g 7,30 d
horizonChutney
is forever
intoexclusive
the wideofopen
s.lfish,Poudre
3 beans
D 15,15
and fish.
du Tonkin
citronnella, Woody
coriander,
gand8,80
d
pepper,
thyme,
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de
andPowerful
fruity35
in character.
40 g ((avec
5,90
d
se(baked
beans
C&D
15,15
dd
Poudre d’Ombre
Maître
Tseng)
Pu-Er tea, mace,
40 g 11,45 d
spicy.
pepper,
turmeric,spices
Pairs
sources,
all
ofwith
theshellfish,
spices
(save for
ahope
smalltofew)
are topineapple, chili peppers, Ingredients
sea,
and
one
whose
excitement
we
be
able
33 beans
D
11,70
Ingredients
Weight
Price
Ingredients
Weight
Price
Makes
a
divine
bouillon
for
vegetables
or
black
cardamom,
salt,
●
Ingredients
Weight
Price
Ingredients
Weight
Price
Weight
Price
spices
Ingredients
Weight
Price
Ingredients
Weight
Ingredients
Weight
Price
Ingredients
Weight
Price
Ingredients
Weight
Price
Opening
times: Every
from 10“De
a.m.Arbol”
to 12:30
Madagascar noir
Excellent with red meat and predatory To
fish.be used with
100 gpoultry,
11,80
Huileday
et piment
F8 p.m. and grapeseed oil, De Arbol 6 cl 8,20 dorganicpoultry
Ingredients
Weight
Price
s. and fish.
mushrooms,
cinnamon,
(nod
artificial colorings) pepper,
and cheeses.
grapes, brown sugar,
andyou.
sustainably
grown. They are
carefully
dried,
with
shellfish. Use one well-rounded
tsp. for Spicespices
Powders
Spice
Powders
Spice
Powders
Herbal
teas
oregano,
sage,
40 g 8,10Admust forAromatic
Spice
Powders spices
Aromatic
Oils
Spice
Powders
Aromatic Oils
Spice Powders
Oils
Intense
and fragant,
for salads
and
pizza.
chili peppers
25 cl 24,20 dshare
and
saucesHal)
with
Madagascar
meats and
olive
oil-based
vinaigrettes.
40●gchopped
6,30
d parsley.
Celtic
Celtic
2
beans
D
15,15
d
rice
vinegar,
spices
Poudre
Rat
et
Hanout
(by
Fatema
fenugrec,
cubeb
35
g
8,70
d
2:30
p.m.
to
6:30
p.m.,
from
mid-March
to
the
end
of
December.
O.R.
Pepper
Blends
roasted, ground, milled, weighed, portioned, and mixed
1/2breadcrumbs
litre
of water,
and a
3 beans
C a spritz
6,10
d of lime,
y with
paprika,
thyme,
rouge
Seaweed Blends
Poudre de Vasco (avec
Maître roses,
Tseng) ginger
Mi Lan Xang tea,
40 g 10,45 d
pepper,
EPICES-ROELLINGER
CANCALE
few
fresh
coriander and
mint leaves.
ouroil,
“laboratory”.
It6 clisBeena)
to8,10
these
“golden
blends”
we
desgFées
mace,
lemon
zest,
4040
g g 8,407,30
d
Poudre
des Fées
Huileapple
etmace,
cumbavas
lemon zest,
40 6g cl 8,408,10
dgrapeseed
keffir
d Grog
Vinaigre
Poudre
celtique
desthat
Fées
épicé
mace,
juice,
Huile
lemon
et zest,
cumbavas6 cl40100
g8,10g8,40
d18,50
d d Poudre
grapeseed
oil, (by
keffir
6 cl
fillets
and
scallops.
*mustard,
spices Poudre 40
des
Iles
vanilla,
ginger,
Tandoori
Tandoori (by
Tandoori
Beena)
coriander,
cumin,
coriander,
cumin,
40 g 8,70 dapple
Beena)
18,50€
7,30€
Poivres
blend
that
reveals
the
unique
character
d Poudre
Huile
etfragrant.
cumbavas
grapeseed
oil,
keffir (bycumin,
6 cl fennel,
8,10 d
Vinaigre
celtique
épicé40 g 8,70 d
juice,
din Poudre
8,40€
Best
with aubergines,
courgettes,
winter
coriander,
cumin,
8,70A
dbalanced
for
couscous
and
tagines.
spices
Voatsiperifery
Mellow
and
rather
Pairs
well
8,10
EPICES-ROELLINGER
SAINT-MALO
CANCALE
mBeena)
1
bean
D
8,90
d
Adds
flavour
to
soups
and
broths.
cinnamon,
spices
Adds
flavour
to
soups
and
broths.
cinnamon,
spices
Adds
flavour
to
soups
and broths.
cinnamon,
spices
Our
locale
for
the
research
cration
of
spice
Just
a cider,
few
drops
add
depth
cider
vinegar,
25enough
cl 24,20todaccompany
Poudre
d’Or
coriander,
turmeric,
40
g
9,45
d
Traditional
Indian
mix
for
marinades,
ginger,
spices
(no
Traditional
Indian
mix
for
marinades,
ginger,
spices
(no
Traditional
Just
a
few
drops
are
enough
to
accompany
lime
25
cl
24,20
d Mix
Just a few
drops are
lime Indian mix for marinades,
25 cl 2
Jardin
Marin
seaweed
blend
10
g
8,10
d
with
rum
and
orange
zest
cinnamon,
nutmeg,
truly
owe
the
success
of
our
unique
style
of
cuisine—a
14,50€
des
Mondes
of
each
type
of
pepper
(1984
recipe).
100
g
14,50
d
24,20€
citronnella,
coriander,
d vegetables
Just
a fewcolorings)
drops add depth
cider vinegar,
25 cl 24,20 d vegetables, fish and meat. and
squash,navy
and butter
beans,
lentils
cardamom,
spices
xsalads.
for marinades,
ginger,
spices
(no sauvage 35 g 8,80with
Just
aand
few
drops
are
enough
toTseng)
accompany
lime
25
clg 24,20
d
«poivre
fruits
(to
be
served
whole).
Poudre
d’Ombre
((avec
Maître
Pu-Er
tea,
mace,
40
11,45
d
to
fish,
pasta,
potatoes
and
cheese.
brown
sugar,
spices
vegetables,
fish
and
meat.
artificial
artificial
colorings)
vegetables,
fish
and
meat.
fishvinaigrettes,
or shellfish.
fishspices
orsumac,
shellfish.
Accompanies
andd cardamom,
Indian bay, amchoor
PoudreWest
du Voyage
*sésame, sumac,
40 g 8,80 d
Poudrepotatoes
du Voyage
*sésame,
sumac,
Poudreand
du Voyage
*sésame,
40 g 8,80 d
powders,
blends.
for
cloves,
Seaweed
court
bouillons40 g 8,80 d style
Daniel
Brebel
3 beans oysters
Bertrand
Tizon to fish, pasta,
that herbs
drawsand
uponaromatic
the ocean,
thea marine-inspired
garden,
the grog.
lon for
vegetables
orD 6,10
black
salt,
and
cheese.blend for
brown
sugar,
spices
meat.
artificial
colorings)
fish
shellfish.
de Madagascar»
To beorused
with
poultry,thyme,
mushrooms,
pepper,Poudre
cinnamon,
For green
beans, mango
cauliflower,
cinnamon,
Forfennel,
green beans, cauliflower,
For green
beans,
cauliflower, 40 g 8,70 d*mustard,
cinnamon,
thyme,
Biryani Masala (by Beena)
Poudre
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dEPICES-ROELLINGER
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fragant,
pizza.
peppers
25
cl d
24,20
d ofHal)
Intense
and fragant,Refill
for40150
salads
and
chiliRat
peppers
25 clHal
2
● Tuesday
lemon
zest, times:
spices
PARIS
Opening
times:
tode
Saturday,
a.m.
p.m.
the●tea.
third
Michelin
star
in 2006.
anise,
20,50
d Poudre
h such
as red mullet
coriander,
garlic, spices
vinegar,
spices
Poudre
Rat et Hanout
Poudre
Rat20
etgHanout
et Hanout (by Fatema
(by Fatema
Hal)
fenugrec,
cubeb
35
g 10
8,70
d to 7Intense
Fatema
fenugrec,
35 g 8,70 drice
Sprinkle
on vegetables,
pasta, fish and
turmeric,
20,50€
Opening
Tuesday
to
Saturday,
g mint
27,80
d
A refreshing
and (by
tangy
herbal
hotquantity
ginger,
spices
EPICES-ROELLINGER
SAINT-MALO
and
fish.
ces.
d turmeric,spices
(Népal) Use an juniper,
equal quantity
breadcrumbs
paprika,
thyme,
Use
an ginger
equal quantity
with breadcrumbs
paprika,
thyme,
UseServe
an
equal
with
breadcrumbs Refill 150
paprika,
thyme,
pepper,
A
sweet,
fruity
flavoured
chili,
for
vegetables,
pasta
or
rice.
Poudre Gallo40 g 4,70
West with
Indian
bay,
40
g
8,40
d
Pairs
with
shellfish,
pineapple,
chili
peppers,
Traditional
Maroccan
bland,
pepper,
roses,
Traditional
Maroccan
bland,
pepper,
roses,
ginger
Traditional
Maroccan bland,
Both
soothing
and
invigorating.
white
meats *mustard, spices
seaweed, pepper, spices French
Between
the
Palais
Royal
and
Opéra,
and
right
in
the
Fleur de ●Lune
sea salt from
60when
g to 8,40
d fish fillets and scallops.
or
cold
(leave
on
tablespoon
per
litre
of
100
g
9,45
d
and
Sunday
from
10
a.m.
2
p.m.
when
browning
fish
fillets
and
scallops.
browning
*mustard,
spices
when
browning
fish
fillets
and
scallops.
*mustard,
spices
Deep
in the heart
of Saint-Malo,
aIngredients
Malouin
Huile
et piment
“De Arbol”
grapeseed
oil, De Arbol
6 cl 10
8,20a.m.
d to 7poultry
Ingredients
Weight
from
p.m.
Weight
Price much as in
Ingredients
Price
artificial
colorings)
couscous
and tagines.
spices
for couscous
and
tagines.
spices
for couscous
and tagines.
Use with poultry and(no
white
meats.
cloves,
Ingredients
Weight Price
and cheeses. Weight
brown sugar, Weight Price Ingredients
Ingredients
Weight
Weight Price Ingredients
Graine
du Paradis
both pepper
and ginger.
40 g Price
8,10
d forsea
For allF8
types
Guérande,
vanilla
avane
cardamom,
fenugreek,
40 Tonkin
g orange
8,80Resembles
d zest, bay
Piment
Guajillo F5 grapes,
(Mexico)
20
gsteep
6,35
of d’Ombre
Paris,
Sandrine
and
Stéphane
ready
tomace,
water
to
fordfive
minutes).
Fleur
de
Brume
salt
from ((avec
60
g 24,20
8,40
Poudre
du
citronnella,
35ofg fish,
8,80courgettes
dFrench
Poudre
du Tonkin40
citronnella,
coriander,
35 g 8,80 d middle
dutea,
Tonkin
coriander,
35 g 8,80 d
ouille
40 g 5,80
d
ship
owner’s
den
of((avec
yore,
theTseng)
stories
ofPoudre
aare
whole
wealth
Intense
and
fragant,
for coriander,
salads
and pizza.
chili
peppers
25
clkeffir
dd
spices
Poudre
d’Ombre
Poudre
Poudre d’Ombre ((avec Maître Tseng)
Maître
Tseng)
Pu-ErCollection
tea,
mace,Powders
g 11,45
d
Maître
Pu-Er
40 g 11,45 d citronnella,
Spicealeaf,
Powders
Spice
Powders
Aromatic
Oils
(Rep.
Congo)
rice
vinegar,
spices
ut and
(by Fatema
fenugrec,
cubeb
35
gsalt,
8,70
d for vegetables
Spice
Celtic
and salt,
carrots.
and
lime
Spice
Powders
Aromatic
Oils
les
lamb. Hal) ●
cinnamon,
ñoradu(Spanish
Hints
of
liquorice
and
tangy
mango.
Compliments
fish
and
white
meats.
My
of
Chili
Pepper
Especially
oncardamom,
scallops,
Guérande,
Taloma
(very
MakesPeppers
divine
bouillon
or good
black
Makes
a
divine
bouillon
for
vegetables
or
black
cardamom,
salt,
Makes
a
divine
bouillon
for
vegetables
or
black
cardamom,
salt,
Rêves
d’Étoiles
fennel,
liquorice,
60
g
9,45
d
introduce
you
to
thirty
years
of
research
and
creation.
EPICES-ROELLINGER
PARIS
Associated
pepper, cinnamon,
be strains
used with
mushrooms,
pepper,
of To
rare
ofpoultry,
pepper,
grand cruon
vanillas,
andUsecinnamon,
bland,
pepper,
ginger
Poudre du Vent
cardamom,
fennel,to both
40 g and
8,80
d
paprikaroses,
chili
pepper),
shellfish.
Use one well-rounded
tsp. pepper
for
spices
tsp. for Meco
spices
shellfish.
one
well-rounded
tsp. for Box 150
spices
Nigelle
Similar
poppy
40 g 7,30
d seeds
both
cooked
and
raw.seeds.Fleur
rare
from Vietnam),
de Mer
French
sea salt from spices40shellfish.
g 8,40Use
d one well-rounded
g 23,60 d
Herbal
recipe
designed
the
occasion
caraway,
green
Herbal
teas
and sauces
with chopped
parsley.
and
sauces
with
spices
and sauces with chopped parsley.
Piment
Chipotle
F5.5lemon
(Mexico)
20tea
g chopped
6,35
All
of oil,
our
signature
powders”
are
here,
along
with
Poudre
des
Fées a spritz
zest,
40 g 8,40 5,35€
d
etmace,
cumbavas
keffir
6“spice
clBeena)
8,10
d
Vinaigre
celtique
épicé
juice,
6 cl 8,10 d
40 both
g 4,70
d and spices
Tandoori
(by Beena)
coriander,
cumin,
g 8,70
d and Huile
squab
cumin,
nes. Goes well with
spices
Poudre
FéesF4
zest,
4020
g g8,406,35
dgrapeseed
Huile
et cumbavas
grapeseed oil, keffir
6 cl
Poudre
Tandoori
(by
coriander,
cumin,
40 gand8,70
dapple
1/2
litrecinnamon,
of water,
of lime,
andyet
a spicy mace,
1/2
litre des
ofRojo
water,
a40
spritz
of lime,
a
1/2
litre
of water,
a spritz
of lime,
a Refill
marvelous
spices
such
asdparsley.
galangal
and
cardamom
are
Sandrine
DonvalePiment
*sesame,
Ancho
(Mexico)
dcreams,
6,35€
Poivre Orient)
long
Aand
slightly
sweet
pepper.lemon
40 all
g types
5,35
dof Poudre
(Moyen
lemon
zest, spices
Goes well with
Guérande,
seaweed
of
the
third
Michelin
star
in
2006.
anise,
mint
150
g
20,50
d
Seaweed
Blends
Seaweed
Blends
Poudre
de
Vasco
Poudre
de
Vasco
Poudre
(avec
Maître
Tseng)
Mi
Lan
Xang
tea,
40
g
10,45
d
(avec
Maître
Tseng)
Mi
Lan
Xang
tea,
40
g
10,45
d
A
chili
with
notes
of
wood
and
humus.
Perfect
with
sauces,
Adds
flavour
to
soups
broths.
cinnamon,
spices
Just
a
few
drops
add
depth
cider
vinegar,
25
cl
24,20
d
At
our
school
Traditional
Indian
mix
for
marinades,
ginger,
spices
(no
Just
a
few
drops
are
enough
to
accompany
lime
25
cl
24,20
d
h.
100
g
9,45
d
more
than
a
hundred
of
the
purest
and
highest-quality
Adds
flavour
to soups
and
broths.
cinnamon,
spices
Traditional
Indian
mixyou
for marinades,
ginger,
spices
(no
fewbay,
fresh
coriander
and
mint leaves.
few
fresh
coriander
and
mint
leaves.
few
fresh
coriander
and mint leaves.
Just
a few drops are
enough
todaccompany
limede Vasco (avec Maître Tseng)
25 cl 2
cream
sauces for pasta.
spices
vec Maître
Tseng)
Pu-Er
tea,West
mace,
40
g
11,45
d
Grog
des
Iles
vanilla,
ginger,
100
g
18,50
A
sweet,
fruity
flavoured
chili,
for
vegetables,
pasta
or
rice.
waiting
to
be
told
to
by
Daniel.
An
unfaltering
ally,
(Indonésie)
100
g
10,70
d
juniper,
Indian
40
g
8,40
d
10,70€
fish,
both
raw
and
cooked.
Bothaubergines,
soothing
and
invigorating.
Best
with
aubergines,
courgettes,
winter
cumin, Poudre
fennel,
Best with
courgettes,
winter
cumin,potatoes
fennel,
Best with aubergines, courgettes, wint
to
fish,
pasta,
and
cheese.
brown
sugar,
spices
Fleur
de
Lune
French
sea
salt
from
60
g
8,40
d
vegetables,
fish
and
meat.
artificial
colorings)
51
bis,
rue
Sainte-Anne
75002
PARIS
poultry,
and
white
meats.
fish
or
shellfish.
Baies
roses
A
fruity
and
spicy
peppercorn.
25
g
4,10
d
Poudre
du
Voyage
*sésame,
sumac,
40
g
8,80
d
vegetables,
fish
and
meat.
artificial
colorings)
fish
or
shellfish.
du
Voyage
*sésame,
sumac,
40
g
8,80
d
Poudre
d’Or anise, ginger,
coriander,
turmeric,
40 g 9,45 d
d’Or
coriander, turmeric,
9,45 seaweed
Poudre
coriander,
turmeric,
40 g 9,45 d
40 g 5,25
d cinnamon,
spices,
and even
abutter
patented
“vanilla
cellar®”,
ind’Or
which
Jardin Marin
blend
10 g beans,
8,10
dlentils
Jardin
Marin
seaweedand
blend
10 g 8
Mix
withcardamom,
cider,
rum
and orange zest
cinnamon,
nutmeg,
Poudre
Défendue
green
g 8,80
d courgettes
mushrooms,
pepper,
dry,
white
meats.
cloves,
orange
zest,
bay
squash,navy
and Masala
butter
lentils
cardamom,
spices
squash,navy
andnavigate
spices
squash,navy
butter beans, lentils
can
you
the
of
tastes
and
scents
For
green
beans,
cauliflower,
cinnamon,
Forwith
all40atypes
Guérande,
vanilla
Fleur
de Feu20 g 8,10
French
sea
salt fromPiment
g fennel,
8,40
dF5oysters
6,35€
Biryani
(by Beena)
coriander,
40 and
g 8,70 d
Poivre
du
Sichuan
Woody
touchof
of fish,
anise.
d Poudre
(Madagascar)
Guajillo
(Mexico)
g 6,35
dhePoudre
8,10€
- beans,
The
Corsaire
Culinary
Institute
green
beans,
cauliflower,
cinnamon,
thyme,
Accompanies
oysters
and notes
West
Indianthyme,
bay,
amchoor
Accompanies
West
Indian
bay, amchoor
Accompanies
oysters
and
WestSeaweed
Indianetbay,
amchoor
Huile et
fleurs
sureau
grapeseed
oil,help
olive
6 cl cru
8,10
dworldare
Moutarde
celtique
*mustard,
g 8,10 dcourt bouillonsgrapeseed oil, olive
Biryani
Masala
Beena)
coriander,
fennel,
40 g 8,70 dcloves,
for
amatured.
marine-inspired
spices
Seaweed
blend
fordevinaigrettes,
court20
bouillons
blend
forde100
vinaigrettes,
Huile
fleurs
sureau
6 cl
ry.
Piment
Chili
Piquin
F8
(Mexico)
20of
g grand
6,35
d(by
Herbal
teas
a finishing
todfresh
fruit
salads,
cinnamon,
Tél
:Malabar
+33 (0)1
42 60
60For
46
88
ped Adds
parsley.
spices
twenty
strains
vanilla
Each
ofgrog.
leaf,
salt, spices
and
creamed spices
vegetable soups.
spices mango
Traditional
for Biryani.
cardamom
and
carrots.
andd keffir
lime Indian mixGuérande,
and creamed
vegetable
soups.
spices
Best
with
grilled
and7,30
barbecued
MG-1
40 gtouch
4,70
from
afar.
shellfish.
(unripe
powder),
shellfish.
(unripe
mango
powder),
shellfish.
(unripe
mango
powder),
(Chine) àlentils
Delicious
with
raw fish,
seaweed,
anchovies,
Hints
oflentils
liquorice
and tangy
mango.
Compliments
fish
and white
meats.
Traditional
Indian mix
Biryani.
cardamom
For
all
types
of fish.
oil,bouillons,
elderberry
flowers
25 clfor24,20
d
and
sauces.
and
sauces.
For
all
types
of
fish.
oil,
elderberry
flowers
25
cl 2
Poivre
queue
Suggestion
of
green
mango
and
citrus
fruit,
for
salads.
30
g
A
very
powerful
and
pungent
chili,
which
pairs
with
court
Songe
de
Nuit
spices
mixture,
sage,
35
g
7,30
d
sorbets
and
cocktails.
ood
for Tseng) 100
40 gg 5,25
dd Xangfennel,
Seaweed
Blends
spices
ec Maître
Mi
Lan
tea, Poudre 40
their
soothing,
enveloping
aromas
is
a
voyage
in
itself.
Serinissima
cloves,
ginger,
melegueta
40
g
8,10
d
cardamom,
40g●g 10,45
8,80dd
spices
spices
spices
scallops
and
vegetables.
cider
vinegar
spices
meats.
(Wayanad)
black
pepper,
Poudre
Serinissima
cloves,
ginger,
melegueta
40
g
8,10
d
9,45
Salts
Salts
Salts
LA
CORSAIRE
ECOLE
de Mer
French
sea salt from
40 g CUISINE
8,40 d
“Ocean
Spices”
Dulse ●
“Ocean
Spices”
Dulse
seaweed
blend
40
6,50 dd
Dulse
seaweed
blend
40
verbena,
citronella,
BoxDulse
100 g ●17,80 d
Huile
des
Sirènes
grapeseed
oil, and
6 clg 8,10
Poivre
de
Timut
Naturally
aFleur
bit lemony;
for
fish,d shellfish
and
poultry.4020
g 8,809,50
d Poudre
9,50€
(Indonésie)
Grog
des
Iles
vanilla,
ginger,
100
gg8,80
18,50
ddEPICES-ROELLINGER
stews
and
shellfish
sauces.
6,35€
Piment
Chipotle
Meco
F5.5
(Mexico)
20
6,35
Huile
des
Sirènes
grapeseed
oil, and
6 clg
Excellent
on tomatoes
and ratatouille.
pepper,
saffron,
spices
Poudre
Equinoxialecumin,
35
g
8,80
courgettes,
winter
fennel,
PARIS
Garam
Masala
(by Beena)
cinnamon,
cardamom,
40
g
8,70
d
cinnamon,
vanilla,
Excellent
on
tomatoes
and
ratatouille.
pepper,
saffron,
spices
squab
and
cinnamon,
cumin,
Poudre
Curry
Corsaire
coriander,
ginger,
g
d
Poudre
Curry
Corsaire
coriander,
ginger,
40
g
d
Poudre
Curry
Corsaire
coriander,
ginger,
40
g
8,80
d
Poudre
Garam
Masala
(by
Beena)
cinnamon,
cardamom,
40
g
8,70
d
Espelette
chili
pepper,
Opening
times:
Tuesday
to
Saturday,
Goes well
with
all types
of
Guérande,
seaweed
and adults.
curry ofFor
spices
Refill and
100
ganise
14,70
For
rawofwith
vegetables,
salads
rawofvegetables,
salads
and
sauces.
ces. With hot chocolate:
40 g 4,701/2
d
Hints
seaweed
and
aniseand
forsauces.
fish,
curry spices
25 cl 24,20 d
Jardin
Marin
seaweed
blend
10
8,10 dof Tessier
(Népal)
Mix
with
cider,
rum
orange
zest
nutmeg,
Hints
seaweed
ford
fish,
spices
Acloves,
with
notes
ofand
wood
and
humus.
Perfect
sauces,
creams,
Emmanuel
-chili
Ecole
de
Cuisine
Corsaire
Indian
mixspices
forgall types
spices
Poudre
Rêve
de Cochin
nutmeg,
coriander
4030
g g 8,405,65
d d Traditional
cup and
er
beans, lentils 100
cardamom,
spices
Forla
cream
sauces
andHints
mussels
turmeric,
cardamom,
For
cream
sauces
and
turmeric,
cardamom,
For right
cream
cardamom,
black
pepper,
spices
Poivre
de
of nutmeg,
cinnamon,
andcooked.
cloves
in the
ta.
spices
l with
40 gg add
5,25
dd tsp. per
Fleur
de sel
de Guérande
80
gmussels
5,25
d
Fleur de
sel
de
Fleurcurry
de sel
de Guérande 25 cl 2
Traditional
Indian
mix
for all
of and
cloves,
spices
Poudre
Rêve
de
Cochin
nutmeg,
coriander
Piment
Fumé
de
la cinnamon,
Véra
(Spain)
20
g Guérande
6,35
the
Palais
Royal
and
Opéra,
insauces
the and mussels 80 g 5,25 d turmeric,
shellfish,
andF3
vegetables.
fish, both
raw*mustard,
and
9,45
May
sails
betypes
filled
with
dreams,
“Ocean
Spices”
Royal
Kombu ● 40 g 8,40 d
“Ocean
Spices”
Royal Kombu ●
RoyalBetween
Kombu
g deastern
6,50
d
Royal
Kombu
sugar
g
shellfish,
and vegetables.
a marine-inspired
grog.
cloves,
spices
Seaweed
blend
for
vinaigrettes,
court bouillons
poultry,
andsalt
white
meats.
(sautéed
meat,
Goes
well with creampeppercorns.
or yoghurt-based
green
anise,
cardamom,
from
10etc.)
a.m. to 7for
p.m.
mariniere.
spices
mariniere.
*mustard,
spices
*mustard,
spices
stir for two minutes
before
pouring.
Also for
Borne of
the sealegumes,
and the
eastern
winds,
French
sea
from
Borne sugar
of
the
seayour
and35the
winds,
French spices,
sea salt from
Borne
of the
sea and
the eastern35wind
dishes
(sautéed
legumes,
meat,
etc.)
Goes
well
with
cream
or yoghurt-based
green
anise,
cardamom,
8,10€
Graine
du
Paradis
Resembles
both
and
ginger.
40 g 8,10
d dishes
Jamaïque
Forpepper
chutney
and
compote.
O.Rmariniere.
ginger,
cumin,
40 g 8,80 d
Similar
to
chorizo
in
aroma
and
taste.
Excellent
in
cream
sauces,
green
anise,
ginger,
40
g
8,80
d
middle
of
Paris,
Sandrine
and
Stéphane
are
ready
to
Fo
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ices
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and
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5,80€
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Box 150 g 23,60 d
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Just
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umble
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ls,with
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oregano,
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gshellfish.
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g 8,40
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et
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cubeb
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g
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150
27,80
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macchiato.
spices
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35 g 8,70 d cloves, orange zest, bay
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peppercorns.
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and
compote.
9,00€
s
sweet
palm
sap,
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100
g
6,80
d
d
Piment
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AOP)
50
g
9,00
Use
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equal
quantity
with
breadcrumbs
paprika,
thyme,
with
poultry
and
white
meats.
cloves,
orange
zest,
bay
Use
with
poultry
and
white
meats.
cloves,
orange
zest,
bay
poultry
and
white
meats.
an ginger
equal
quantity with
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For (unripe
all typesMaroccan
of fish, courgettes
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all
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For all types of fish, courgettes20 g 6
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20courgettes
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35260
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t salad.
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9,80€
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and
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meats.
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fish and white meats.
such
sesame,
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g 7,20
dfishfor
couscous
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spices
water
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steep
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60
d
spices sea salt from
Poudre du Tonkin
citronnella,
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cardamom, fennel,
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cardamom,
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Poudre
du
Vent
cardamom,
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40
g
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Poudre
du
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citronnella,
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d
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Maître
Tseng)
Pu-Er
tea,
mace,
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g
11,45
d
Fleur
de
Mer
French
sea
salt
from
8,40
Fleur
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Mer
French
sea
salt
from
40
g
8,40
d
Fleur de Mer
Olivier
Rœllinger
Soft
and
sweet,
accompanies
vegetables
and
cheeses.
Poudre
d’Ombre
((avec
Maître
Tseng)
Pu-Er
tea,
mace,
11,45
My
Collection
of
Chili
Pepper
allops,
Guérande, Poivre
Talomades
(very
Piment
Chipotle
Meco
F5.5
(Mexico)
20
g
6,35
d
Piment
Chipotle
Meco
F5.5
(Mexico)
20 g 6
Rêves
d’Étoiles
fennel,
liquorice,
60
g
9,45
d
Court
bouillon
du
diable
coarse
grey
salt
from
250
g
6,30
d
20
g
8,10
€
Makes
a
divine
bouillon
for
vegetables
or
black
cardamom,
salt,
Goes
well
with
both
squab
and
cinnamon,
cumin,
Goes
well
with
both
squab
and
cinnamon,
cumin,
Goes
well
with
both
squab
and
cinnamon,
cumin,
Cîmes
8,10€ To
Makes
a divine bouillon for vegetablesAorchili with
blacknotes
cardamom,
salt,
Adlight suggestion of citrus
cinnamon,
ginger,
35
g
8,80
be
used
with
poultry,
mushrooms,
pepper,
cinnamon,
Goes
well
with
all
types
of
Guérande,
seaweed
Goes
well
with
all
types
of
Guérande,
seaweed
Goes
well
with
all creams,
types of
To
be
used
with
poultry,
mushrooms,
pepper,
cinnamon,
of
wood
and
humus.
Perfect
with
sauces,
creams,
A
chili
with
notes
of
wood
and
humus.
Perfect
with
sauces,
rare seeds from Vietnam),
Box 150
dd fish, both raw and cooked.
Herbal
recipe
designed
on the occasion
caraway,
Piment
Rajasthan
F9 pasta.
(India)
20 gg 23,60
6,35
shellfish.
Use one
well-roundedUse
tsp. one
for tbsp.spices
Website : www.cuisine-corsaire.fr
cream sauces
for pasta.
cream
sauces
for
spices green
cream sauces
spices
6,35€
per litre of water
Guérande,
coriander,
shellfish.
Use
one
well-rounded
tsp. forpoultry,
Herbal
teas for pasta.
and
with
chopped
parsley.
spices tea
fish,sauces
both
raw
and
cooked.
fish, both raw and cooked.
op an espresso
pepper,
cardamom,
and
sauces
with
chopped
parsley.
spices
and
white
meats.
poultry,
and
white
meats.
●
Piment
Ancho
Rojo
F4
(Mexico)
20
g
6,35
d
1/2 litre Défendue
of water, a spritz of lime,
and cooking
a
lemon zest, spices Poudre
of
the
third
Michelin
star
ing 2006.
anise,
mint
150g g 8,80
20,50
Powerful
aroma.
for
shellfish
1/2
ofPerfect
water,
a40
spritz
of lime,
and Seaweed
a
green
anise, ginger,
40 g 8,80 dfennel,Fleur
Poudre
green
anise, ginger, Refill 40
d d Fleur de
Poudre
Défendue
green
anise, ginger,
40 g 8,80 d
when
shellfish.
*celery,
spices
Blends
Vasco (avec Maître Tseng)
Mi
Lan
Xang
tea,Défendue
10,45
d broths.
spices
Seaweed
Blends
French
sea litre
salt
from
60
8,40
French
sea salt
60 g 10,45
8,40
Fleur de Feu
PoudreNovelty
deFeu
Vasco (avec
Mi
Lan Xang
tea,from
few
and
Afruit
sweet,
fruitycinnamon,
flavouredspices
chili, for vegetables, pasta orPoudre
rice. dedeFeu
Piment cinnamon,
Chili Piquin
F8 (Mexico)
20 g Maître
6,35Tseng)
d
Piment
Chili
Piquin
(Mexico)
20 g 6
few
fresh
coriander
andtomint
Addsfresh
a finishing
touch
freshleaves.
salads,
Adds
a finishing
freshleaves.
fruit salads,
spices
Adds
a Iles
finishing
touch
toMG-1
fresh 40
fruit salads,dvanilla,
cinnamon,
Both
soothing
and
invigorating.
Grog
des
ginger, spices
100 gF818,50
d
60coriander
g 8,40
dtomint
Best with aubergines,
courgettes, winter
cumin,
fennel,
grilled and barbecued
Guérande,
Malabar
MG-1touch
grilled and barbecued
Guérande,
Malabar
with
and
barbecued
Best
with
aubergines,
courgettes,
winter
cumin,
fennel,
Poudre
d’Or
coriander,
turmeric,
40
g
9,45
d
A
very
powerful
and
pungent
chili,
which
pairs
with
court
bouillons,
A
very
powerful
and
pungent
chili, whichBest
pairs
withgrilled
court
bouillons,
sorbets
and
cocktails.
sorbets
and
cocktails.
sorbets
and
cocktails.
Jardin
Marin
seaweed
blend
10
g
8,10
d
Mix
with
cider,
rum
and
orange
zest
cinnamon,
nutmeg,
Poudre
d’Or
coriander,
turmeric,
40
g
9,45
d
Jardin
Marin
seaweed
blend
10 g 8
courgettes
Guérande, vanilla Accompanies oysters and
squash,navy
and butter20beans,
lentils
cardamom,
spicespepper,
meats.
(Wayanad)
black
meats.
(Wayanad)
black
pepper,
meats.
Piment Guajillo
F5
(Mexico)
g
6,35
d
squash,navy
and
butter
beans,
lentils
cardamom,
spices
West Indianvanilla,
bay, amchoor 35 g 8,80 d
stews and
shellfish
sauces.
stews
shellfish
sauces.
for Poudre
a marine-inspired
cloves,
spicesand
Seaweed
blend
for vinaigrettes,
court
Accompanies
oysters and
West
Indian
bay, amchoor
Poudre Equinoxiale
Poudre
Equinoxiale
35 gbouillons
8,80 d
Equinoxiale
35 g 8,80
d bouillons
cinnamon,
cinnamon,
vanilla,
cinnamon,
vanilla,
Seaweed
blend
for vinaigrettes,
court
Espelette
chili pepper,
Espelette
chiligrog.
pepper,
and keffir lime
Hints
of
liquorice
and
tangy
mango.
Compliments
fish
and
white
meats.
shellfish.
(unripe
mango
powder),
and
sauces.
shellfish.
(unripe
mango
powder),
With hot chocolate: add 1/2 tsp. per cup and
and
Withde
hotNuit
chocolate: add 1/2 tsp. per cup and spices
black
spicesF3 (Spain)
black
pepper,
spicesde la
and
sauces.
Fumépepper,
de la Véra
20 g 6,35 d
Piment
Fumé
F3 d(Spain)
20 g 6
Songe
mixture,
sage,
35Véra
g 7,30
spices With hot chocolate: add 1/2 tsp. per cupPiment
spices
spicesMeco F5.5 (Mexico)
40minutes
g 8,40
d pouring.
spices
Salts
stir for two
before
Also for
stir for two minutes before pouring. Also“Ocean
for
stir for
two
before pouring. Also for verbena,
Piment
Chipotle
20 g 6,35 d
Salts
Spices”
● and taste. Excellent
Dulse
seaweed
blend
Similar
to
chorizoDulse
in aroma
in cream
sauces,
Similar
toSpices”
chorizo
in
andd taste. Excellent
in
sauces,
Herbal
tea
for minutes
both
children
citronella,
BoxDulse
100aroma
g ●17,80
“Ocean
Dulse
seaweed
blend
40 g
Fleur du Soleil
French mousse,
sea salt cakes,
from chocolate
60 g ice9,40
d et cetera.
Fleur
du
Soleil 40 g 6,50 d
French
seachocolate
salt
fromice cream,
60 get cetera.
9,40 d
Fleur
ducream
Soleil
Currychocolate
Corsaireice cream,
coriander,
ginger,
40 gPerfect
8,80 dwith sauces,
pes of
Guérande, seaweedPoudre
mousse, cakes,
et cetera.
cream,
mousse,
cakes,
Poudre
Curry
Corsaire
coriander,
ginger,
40
g
8,80
d
fish
and
shellfish
(especially
mussels
à
la
crème)
fish
and
shellfish
(especially
mussels
à
la
crème)
and
adults.
curry
of
spices
Refill
100
g
14,70
d
For
raw
vegetables,
salads
and
sauces.
A chili
with notes
of wood
and humus.
creams,
For
raw
vegetables,
salads
and
sauces.
Compliments
fish,
vegetables
Guérande,
yuzu
Guérande, yuzu
For
cream
sauces
and mussels
turmeric, cardamom,
Fleur
de sel de
Guérande
80 gmussels
5,25 d
For
cream
sauces
and
turmeric,
cardamom,
oked.
Poudre
à Pain
d’épices
cinnamon,
ginger,
40 g 8,80 d
Poudre
àspices
Pain
d’épices
cinnamon,
ginger,
40 g 8,80 d
Poudre
à Pain
d’épices
ginger,
40 g 8,80 d
Fleur
de sel de Guérande
80 g 5,25 d cinnamon,
poultry,
and
white
meats.
“Ocean
Spices”
Royal
Kombu
●
Royal
Kombu
sugar
35
g
6,50
d
and
carpaccio.
powder,
ginger,
and
carpaccio.
powder,
ginger,
spices
and
carpaccio.
Piment
Niora
F3
(Spain)
10
g
5,80
d
Piment
Niora
F3
(Spain)
10
gg 5
“Ocean
Spices”
Royal
Kombu
●
Royal
Kombu
sugar
35
mariniere.
*mustard,
spices
Borne of the sea and the eastern winds,
French mariniere.
sea spiced
salt from
*mustard,
spices
O.RFor spiced
ginger,
cumin,
40 g 8,80 d
For spiced
vanilla
green anise,
spices
For
breads, vanilla ice cream, Fo bouillions
greenand
anise,
spices
green
anise, spices
Borne blend
of the sea and the eastern winds,
Frenchbreads,
sea saltvanilla
from ice cream,
60breads,
g 8,40
d ice cream,
soups.
kelp seaweed
Gentle and fragrant.
For salted fishes such as cod.
and fragrant.
as cod.
Fo
bouillions
and
kelp
blendMaître Tseng)
Fleur de Beauté
Fleur
de Beauté
de seaweed
Beauté (avec
(avecfor
Maître
Tseng)
French
sea salt de
from
60 g 9,40
d
(avecfor
Maître
Tseng)
French
sea
saltcrumble
from
60 g 9,40 dfennel,Gentle
exclusively
harvested
us
Lionel,
Guérande
Poudre
de
Neptune
fennel,F8star
anise,
40 g 8,10 d
Piment Chilidill,
Piquin
(Mexico)
20
g by
6,35
d
herbal
tea desserts.
dill,
Box soups.
150For
g salted
30,90 dfishes suchFleur
breadcrumbs,
and crumble desserts.
breadcrumbs,
and crumble
desserts.
breadcrumbs,
and
exclusively
harvested
us by
Lionel,Aromatherapeutic
Guérande
Poudre
Neptune
dill,
fennel,
star
anise,
40
g
8,10
d
* Despite
the strict
cleaning
we adhere
toRefill
inWakame
order
to
limitd
barbecued
Guérande, MalabarSprinkle
MG-1 on fish
Pairssalt
well
with fish,
Guérande,
ginger,
Pairs
well
with
scallops
and
Guérande,
ginger,
Pairs
well with
fish, scallops
“Ocean
Spices”
Wakame
●
Wakameour
seaweed
blendfish,
40
6,50
our
grower.
Add scallops
to dishesand
as a
and shellfish. A
Can
alsopowerful
be
seaweed,
*sesame,
spiceswhich
“Ocean
Spices”
Wakame
seaweed
blend and
40gg 9
with
multiple
benefits.and preparation processes
verbena,
spices
150
g100
27,80
salt
grower.
Add50
toggdishes
as
Sprinkle
on fish
and shellfish. Can alsoPiment
be
seaweed,
*sesame,
spicesCountry
very
andpalm
pungent
chili,
pairsd with court
bouillons,
Poudre des
Bulgares
sweet
sap, *sesame,
100 g 6,80
Poudre
des
Bulgares
sweet
palm
sap,
*sesame,
100 g 6,80
d
Poudre
deshealth
Bulgares
sweet
palm
sap,
*sesame,
g● 6,80
d
d’Espelette
F5 (Basque
AOP)
9,00
dd a
Piment
d’Espelette
F5
(Basque
Country
AOP)
50
cross-contamination
of ourmango
spices, the powders may
still
contain
traces
of allergens
vegetables.
amchoor
(unripe
mango
vegetables.
amchoor
vegetables.
(Wayanad) black pepper,
Ideal as vanilla,
a salt substitute.
finishing
touch, just before serving.
used
dress up for
a sauce.
Ideal
as a salt
substitute.
●(unripe
finishing
touch, just before serving. Vent
used
toespecially
dress
up for
a sauce.
Madetoespecially
yoghurt. stews and shellfish
vanilla,sauces.
*linseed, saffron,
Made
yoghurt.
*linseed, saffron,
especially
for yoghurt.
vanilla,
*linseed,
saffron,
desesame,
Lune
hibiscus,
mint
40(Slovakia)
g 8,80 d
suchMade
as
linseed,
celery, mustard, gluten,
nuts
and
peanuts.
Piment
Paprika
F2
(Slovakia)
40
g
7,20
d
Piment
Paprika
F2
40
g 7
powder),
spices
powder),
spices
Poudre Marine
fennel,
spices ajowan caraway, 40 g 8,80 d
spices ajowan caraway, 40 g 8,80 d
spicesand
Fleur des Vertus
French Poudre
sea salt Marine
from
60 g 8,40 d
des Vertus
saltover...
from
60 g 8,40 dlavander
Let yourFrench
dreamssea
take
150 g 30,90vegetables
d
Soft and fennel,
sweet, accompanies vegetables and cheeses. Fleur
Soft and sweet,Box
accompanies
and
cheeses.
Fumécinnamon,
de la Véra
F3spices
(Spain)
20pasta,
g 6,35
d
Court bouillon
du diable
coarse
grey
salt Kawa
from
6,30
Court bouillon
du diable
coarse
grey
salt herbal
from tea.250
g hot
6,30 dginger,
Court
bouillon du diable
spices
For
ocean
and sea fish such asPiment
red mullet
coriander,
garlic,
Sprinkle
on vegetables,
fish and
Guérande,
turmeric,
For
ocean
and sea250
fishgsuch
as dred mullet
coriander, garlic,
Sprinkle
on vegetables,
pasta, fish andA refreshing
Guérande,
turmeric,
and
tangy
Serve
spices ginger,Refill 150 g3527,80
d d
Poudre
Kawa
ginger,
35 g 8,80 d
Poudre
cinnamon,
ginger,spices 35 g 8,80 d
Poudre
Kawa
cinnamon,
g 8,80
Piment
Rajasthan
F9
(India)
20
g
6,35
d
Piment
Rajasthan
F9
(India)
20
g
6
Use one
tbsp. per litre of water
Guérande,
coriander,
Use one
tbsp. per litre of water
Guérande,
coriander,
or
mackerel.
Similar to chorizo
in cardamom,
aroma and taste. Excellent in cream
sauces,
white
meats
seaweed,
pepper,
or
mackerel.
Just
a few
atop
pepper,
Just
a few spices
pinches atop an espresso
pepper, cardamom,
Just (leave
a few pinches
atopspices
anper
espresso
pepper, cardamom,
white
meats
seaweed,
pepper,
or
cold
on tablespoon
litre of
60pinches
g 9,40
d an espresso
●
Powerfulspices
aroma. Perfect for shellfish broths.
Powerful aroma. Perfect for shellfish broths.
when cooking
shellfish.
fennel,
*celery,
spices Caravane
*celery,
spices
Novelty
Grande Caravane fish and shellfish
cardamom,
fenugreek,
8,80 d
(especially
mussels40à gla crème)
macchiato.
spices
macchiato.
macchiato.
water
tofennel,
steep for
Fleur
de Brume
French Poudre
sea salt Grande
from
60 g 8,40 d
cardamom, fenugreek,
40 g 8,80 d
Fleur de Brume
French
seafive
saltminutes).
from
60 g 8,40 d spices
getables
Guérande, yuzu Poudre
O.R. Pepper Blends
Celtic
Associated Peppers
My Collection of Chili Pepper
Herbal Teas
Les
Maisons de Bricourt
+33 (0)2 99 89 64 76
[email protected]

Ingredients - Les Maisons de Bricourt

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