Wild sea bass and Dover sole
Landed daily across Brittany and Channel ports. Graded 2kg to 4kg whole round with intact scales, clear gills, and strict 48-hour delivery from net to kitchen.
Brittany blue lobsters
Purged in saline tanks at 4 degrees Celsius and packed live in breathable seaweed containers. Sized in commercial grades from 600g to 1.5kg with guaranteed vigor.
Normandy oysters and palourdes
Certified Class-A estuary shellfish harvested to standing brigade order. Packed in banded wooden hampers with tamper-sealed lot traceability tags and health certificates.
Heritage meats and poultry
Sourced exclusively from verified European denominations with documented aging, feed certifications, and custom commercial fabrication specs.
Ibérico bellota reserves
Galician dry-aged beef
Bresse heritage poultry
100% pure acorn-fed hams cured 36 to 48 months. Shipped whole bone-in or machine-deboned and vacuum-sealed for zero-waste charcuterie yields.
Select primal loins and rib racks dry-aged 45 to 90 days in humidity-monitored lockers. Deep marbling and dense flavor profile cut to hotel kitchen portions.
Pasture-raised French capons and poulards finished on grain and dairy. Shipped head-on and foot-on with official tricolor wax seals intact.
Documented origin and net yield on every commercial crate.
We calibrate wholesale deliveries to kitchen fabrication metrics. Temperature telemetry and veterinary catch certificates accompany every delivery pallet.
Updated weekly with spot market landing rates, volume cut tiers, and continental delivery schedules for trade accounts.