Fresh, cold, hot and festive sauces

A creamy sauce made from a reduction of white wine and shallots, flavored with cognac and green pepper.

A creamy, rich cognac sauce with the taste of Roquefort.

Rich white cream sauce with Parmesan cheese, topped with pork shoulder and smoked bacon and intended to accompany all types of pasta (tagliatelles, spaghetti, etc.).

Indispensable for any restaurant offering typical Provencal or Mediterranean cuisine, rouille is generally offered on croutons for fish soups and bouillabaisse, on fish and shellfish sandwiches, for dips, etc. Made only from fresh ingredients, this fisherman's rouille has a good taste of garlic, chilli and saffron. Packaged in a 250g jar, it is suitable for both professionals and resale as is.

Generally used as a condiment, horseradish from Alsace has a very strong taste and can also be used in cooking to give flavor to many culinary preparations or for the preparation of sauces. It is an original alternative to mustard, for dips for example. Horseradish goes very well with stew, sauerkraut, smoked or court-bouillon fish or raw vegetables. The only horseradish processing company in France, Raifalsa uses only locally grown roots.

Prepared from roots grown locally, horseradish from Alsace has a characteristic, spicy and very aromatic taste. It is an original alternative to mustard. Generally used as a condiment, it can also be used in cooking to give flavor to many culinary preparations. It is also very popular with stew, sauerkraut or smoked fish or in court bouillon. Very practical for troubleshooting or for carrying out tests, this jar is perfect for resale to individuals

In the kitchen as in the dining room, sweet mustard from Alsace is perfect. Fine and creamy, it can indeed be used as a condiment, base for vinaigrette or culinary ingredient. It goes wonderfully with sauerkraut. Packaged in a 1.1kg bucket, it is easy to store and use.

Made by the only horseradish processing company in France, Raifalsa grated horseradish is prepared only with locally grown roots. Its powerful and spicy taste is characteristic and goes just as well with garnished dishes such as pot au feu or sauerkraut as with smoked fish, cold cuts and even raw vegetables. It is an original alternative to mustard. Easy to work with, Raifalsa grated horseradish can be used alone (as a condiment), in whipped preparations (for toast, for example), or relaxed (hot in sauces or cold in vinaigrette).

The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).

Ground beef in a tomato base, olive oil, all spiced with basil.

Tartufata sauce is a versatile condiment that can be used to enhance a variety of dishes. Whether you're a fan of al dente pasta, grilled meats or sautéed vegetables, this sauce will bring a rich, complex flavour to every bite. It can be tossed directly into cooked pasta, spread on bruschetta or used as a marinade for meats.

Fresh crayfish sauce made according to a traditional recipe from Bresse, enhanced by Giraudet. Delicate and flavourful, it enhances pike quenelle gratins. Ideal with plain and pike quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 minutes in the microwave (750W without lid) or 5 minutes in a saucepan, stirring continuously.

Supreme sauce made with homemade chicken stock, this smooth and delicate sauce showcases Giraudet's expertise. Perfect with plain and chicken quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 minutes in the microwave (750W without lid) or 5 minutes in a saucepan, stirring continuously.

Fresh tomato, cream and red pepper sauce: A creamy recipe, seasoned with garlic and AOC Espelette chilli pepper, ideal with plain, poultry or pike quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 min in the microwave (750W uncovered) or 5 min in a saucepan while stirring.

The authentic flavour of a creamy garlic emulsion This aioli sauce, selected by Le Delas, is a condiment speciality produced to the highest gastronomic standards by Delouis Fils. True to the definition in the Grand Larousse Gastronomique, it is made by rigorously emulsifying egg yolks with a blend of high-quality vegetable oils: 64% sunflower oil for lightness and 7% extra virgin olive oil for aromatic sophistication. Enhanced with a hint of Dijon mustard and a generous amount of garlic (6%), this sauce offers a rich, creamy texture and a balanced flavour profile between the tang of vinegar and the potency of fresh garlic. Professional uses, preparation and storage: ► Mediterranean cuisine: A must-have to accompany traditional cod aioli with steamed vegetables, or to enhance a bouillabaisse and fish soups selected by Le Delas. ► Buffets and Snacks: Its perfect consistency makes it an ideal base for dips with crunchy vegetables, gourmet chicken sandwiches, or to accompany fried prawns and squid. ► Gourmet pairings: It also enhances grilled meats and roast potatoes, or can be used as a sauce base for seafood burgers. ► Quality Commitment: This product is guaranteed GMO-free, free from ionising radiation and free from nanomaterials. It is manufactured in accordance with HACCP standards to ensure optimal food safety in catering. ► Storage: A fresh product that must be stored between +2°C and +6°C. The best-before date is 7 months before opening. Once opened, keep refrigerated and consume within one month to preserve the full freshness of the flavours.

The perfect balance between creaminess and aromatic crunch. This tartar sauce, prepared by Delouis Fils, is a rich, stable emulsion made with a Dijon mustard mayonnaise base. It stands out for its generous use of distinctive ingredients, including a crunchy mixture of gherkins (3%), onions and capers in brine. The addition of fresh herbs, notably parsley and tarragon, brings a vegetal note and a lively freshness that balance the roundness of the sunflower oil. Its coating texture and bursts of flavour make it a condiment with character, essential for enhancing culinary creations with authenticity and finesse. Professional uses, preparation and storage: ► Gastronomic applications: A staple of traditional cuisine, this tartar sauce is the ideal accompaniment to seafood, whether fried (fish and chips, squid fritters) or grilled. It also pairs well with cold meats, fish terrines or red meats such as the classic beef tartare. As a snack, it makes an excellent base for fish burgers or premium chicken sandwiches. ► Preparation: Ready to use, it saves valuable time in the kitchen whilst offering perfect consistency in taste and texture. Its polypropylene tub packaging ensures hygienic and easy handling for high-volume service. ► Storage: A fresh product that must be stored between +2°C and +6°C. To preserve the flavour of the herbs and capers, it is essential to close the tub tightly after each use. Once opened, the sauce should be consumed within one month to ensure optimal freshness.

The elegance of a buttery emulsion with fresh herbs. This Béarnaise sauce, the flagship product of Delouis Fils, is a creamy emulsion that captures the very essence of the traditional recipe. Its formulation highlights the richness of the butter and the delicacy of the egg yolk (6.2%), creating a smooth, velvety texture. It is distinguished by a generous amount of fresh herbs, notably tarragon (5.2%) and chervil, which impart characteristic aniseed and herbaceous notes. Enhanced by a reduction of white wine vinegar and finely chopped shallots, this Béarnaise offers a remarkable balance of flavours between rich butteriness and lively acidity. Professional uses, preparation and storage: ► Culinary applications: Essential for enhancing cuts of meat, this Béarnaise sauce is the perfect accompaniment to a Chateaubriand, a grilled entrecôte or a beef fillet. Its delicate aroma also allows for more daring pairings with firm-fleshed fish such as salmon or grilled turbot. In catering and delicatessen settings, it is a condiment of choice for enhancing roasted meat dishes served à la carte or as part of a buffet. ► Preparation: Ready to use, this sauce guarantees perfect emulsion stability, avoiding the risk of separation often encountered during last-minute preparation. Its smooth texture allows for precise and attractive plating in high-volume service. ► Storage: A fresh product that must be stored between +2°C and +6°C. Ensure the jar is tightly closed after each use to preserve the freshness of the tarragon and the creaminess of the sauce. Once opened, the Béarnaise sauce should be consumed within one month to ensure optimal flavour and texture.