Emile Vergeois
Fine French Juices & Nectars
Emile Vergeois is the export label of Maison Patrick Font, a family-owned company based in the Monts du Lyonnais, France. Since 1993, the Font family has specialized in crafting exceptional juices and nectars using traditional methods and carefully selected fruit.
Production takes place once a year during peak harvest season to preserve each fruit’s full flavor and aromatic complexity. Fruits are cold-pressed and lightly pasteurized to maintain freshness, using a method that prioritizes quality over yield.
Most ingredients are sourced from trusted local producers in France, with select tropical fruits coming from responsible growers abroad. Every recipe highlights the balance of terroir, ripeness, and variety.
Praised for their purity and elegance, Emile Vergeois juices offer a gourmet tasting experience—whether enjoyed on their own or in refined culinary pairings.
Maison Perrotte
World Champion Preserves
Maison Perrotte is the creation of Chef Stéphan Perrotte, Jam World Champion (2015) and Meilleur Confiturier de France (2014). Born into a family of artisans and inspired by his grandmothers’ confiture traditions, Perrotte reimagines preserves with bold fruit pairings and refined technique.
Each recipe is crafted with carefully selected in-season fruit, gently cooked in small batches in copper cauldrons to preserve texture and natural pectin. The result: 62% fruit content, low sugar, and no preservatives—just vibrant, complex flavors.
More than a preserve, each jar is a culinary expression. Maison Perrotte works with top producers, sourcing rare, heirloom, and sometimes forgotten varieties to highlight fruit in all its nuance.
1 oz jars are available in an elegant single-serve format, perfect for refined presentation and portion control.
Martin Pouret
Founded in 1797, Martin-Pouret is the last remaining vinegar house to uphold the historic Orléans method—a slow, natural fermentation followed by oak-barrel aging for over a year. This traditional process brings complexity and elegance to their vinegars, made exclusively from French wines.
Their mustards are crafted by soaking French mustard seeds in house-made wine vinegar and slowly stone-grinding them for a smooth, aromatic texture. All ingredients—wines, seeds, and gherkins—are French-grown and carefully selected for quality and sustainability.
In addition to their signature vinegars and mustards, Martin-Pouret also offers ketchup and mayonnaise recipes made with the same attention to detail.
1 oz jars are available—elegant single-serve formats ideal for premium condiments.
Binet1660
Binet 1660 reimagines French salt as a true luxury ingredient, rooted in centuries of artisanal heritage from Batz-sur-Mer—the historic salt capital of France. This coastal village has preserved Benedictine techniques passed down since the 10th century, where salt is still hand-harvested by paludiers using ancestral methods.
Inspired by a family adage—“King’s salt shall crystallize in the marshes of Batz, never mixed, never ground, born of the eastern wind”—Binet 1660 produces rare crus and grands crus of fleur de sel. Each millésime is numbered, limited-edition, and untreated: never blended or crushed.
In collaboration with master salt workers and Michelin-starred chefs, Binet 1660 creates bold, elegant salts that elevate every dish. From royal tables to the world’s most prestigious kitchens, these salts are a tribute to terroir, craftsmanship, and excellence.
La Maison du Miel
Founded in 1898, La Maison du Miel is the oldest honey shop in Paris and a symbol of French apicultural heritage. It partners with beekeepers across France and beyond to source pure, raw honey from unspoiled regions.
Each harvest undergoes independent organoleptic and biological testing to ensure authenticity, freshness, and traceability. The honeys are cold-extracted and jarred at low temperatures to retain all their natural nutrients, aromas, and textures.
With one of the world’s widest honey selections and a commitment to ethical sourcing, La Maison du Miel continues to uphold the highest standards in honey craftsmanship.
Moulin de la Veyssière
Founded in 1857 and still family-owned, Moulin de la Veyssière is the last operating mill in the Vern Valley in Périgord, southwest France. It continues to use centuries-old artisanal methods to craft virgin walnut, hazelnut, and almond oils.
Nuts are locally sourced, stone-crushed using a flint wheel, gently roasted to unlock their aroma, and pressed with traditional hydraulic equipment powered by water.
The result is a range of flavorful oils with deep complexity—ideal for vinaigrettes, cheese pairings, roasted meats, fish, or even desserts.
Certified by the Collège Culinaire de France, Moulin de la Veyssière stands as a proud guardian of French gastronomic heritage.