Juices, jellies and binders: cornstarch, veal juice, bovine gelatin...

Pork gelatine 400 leaves 1kg LA PATELIÈRE

For pastry-making, cold meats, cold preparations.

Veal jus 30L 750g KNORR PROFESSIONAL

Remains stable in bain-marie. Starts from cold or hot.

Roast chicken jus pouch 400ml 420g ARIAKÉ

A premium juice, in a ready-to-heat pocket, designed by Joël Robuchon. A carefully selected aromatic garnish (80% poultry), garnished with onions, pinched in the oven to release the juices, deglazed with water and reduced several times before filtration to obtain a concentrated roast colored and tasty ready to use. Heat for 5 to 10 minutes in a bain-marie and stir before serving, relax, cream or even reduce to make a dash of sauce. A pocket of 400 ml can garnish about 40 plates.

Powdered pork gelatine bag 1kg

Like sheet gelatin, powdered gelatin must be soaked in cold water (about 5 times its weight) then heated (never boiled) before being incorporated into various preparations. Gelatin gives texture to mousses, bavarois, creams, terrines, etc. It also helps to lighten certain preparations.

Dried lamb jus 30L 750g KNORR PROFESSIONAL

No added flavour enhancers. No artificial colourings. Pour the required amount of lamb juice into the boiling water. Stir with a whisk. Bring back to the boil. Ready to use. Sauce base: 50g/L Output: 15L. Cooking component: 25g/L Output: 30L.

Beef gelatine 170 bloom 400 leaves 1kg LA PATELIÈRE

Premium lamb jus 8L 640g CHEF

Made from cooking juices, this premium lamb juice allows you to rediscover the good taste of roast lamb with notes of garlic confit from authentic juices in no time. In addition, its paste texture is easily mixed and the juice can be used as soon as it is first boiled. It can be used as is or personalized, as an accompaniment to meat or to spice up other juices and sauces.

Veal jus 20/40L 1.2kg CHEF

Dehydrated, easy to dose and use, Liebig bound veal jus is a reference in kitchens. Its balanced and powerful flavor is very suitable for making various sauces: brown, wine, to accompany certain fish... It is characterized by an excellent resistance to cooking, in cold connection or in a bain-marie.

Roast beef jus pouch 400ml 420g ARIAKÉ

A premium juice, in a ready-to-heat pocket, designed by Joël Robuchon. A carefully selected aromatic garnish (72% beef), garnished with onions, pinched in the oven to release the juices, deglazed with water and reduced several times before filtration to obtain a concentrated roast colored and tasty ready to use. Heat for 5 to 10 minutes in a bain-marie and stir before serving, relax, cream or even reduce to make a dash of sauce. A pocket of 400 ml can garnish about 40 plates.

Maïzena cornflour 700g

Made from maize starch, Maïzena replaces or supplements flour. It can especially lighten cakes or pancakes, thicken sauces, soups or creams. Not being made from wheat, Maïzena is ideal for gluten-free diets.

Premium chicken jus 8L 640g CHEF

The premium chicken jus is characterized by its powerful flavor obtained with 27% poultry, its easy-to-use paste texture and a resealable jar for extended storage. Can be used diluted with water and as soon as it boils, it is used as a base for sauces for poultry but also certain fish and shellfish such as turbot and scallops. It can also be used to make juices or to glaze vegetables.

Fish gelatin powder 200 bloom tubo 1kg LA PATELIÈRE

Dehydrated jelly 750g 15L MAGGI

This jelly made of beef gelatin has no added flavor enhancers (glutamates, inosinates, guanylates). A rigorous selection of ingredients ensures a quality recipe. A subtle Madeira flavor will enhance your preparations. To personalize the jelly, you can add tarragon, port, Madeira or cognac. Its packaging is practical, airtight, resealable, stackable and recyclable.

Morel juice tin 1/2 375g SABAROT

This disconcertingly easy-to-use preparation based on morel mushroom juice is a delicious new way to enjoy mushrooms. Ideal for enriching soups, broths or sauces, it's a practical and economical way to enjoy the flavour of morels. To make a velvety sauce, start by pouring the contents of the can into a frying pan. Reduce the morel juice by half, then add 20cl single cream and simmer for 5 minutes. Shake the can well before opening.

Porcini mushroom juice tin 1/2 375g SABAROT

This disconcertingly simple preparation based on porcini mushroom juice offers a delicious new way to enjoy these mushrooms. Perfect for enriching soups, broths or sauces, it lets you enjoy the flavour of porcini mushrooms in a practical and economical way. It's also ideal for enhancing risottos and other gourmet dishes. To make a velvety sauce, simply pour the contents of the can into a frying pan. Reduce the porcini juice by half, then add 20cl single cream and simmer for 5 minutes. Don't forget to shake the can before opening.