“Our Philosophy is that the chef is the most important person
in the restaurant”

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CULTIVATED MUSHROOMS: FRESH

MUSHROOMS: DRIED

WILD MUSHROOMS: FRESH

WILD MUSHROOMS: FROZEN

TRUFFLES: FRESH

TRUFFLES: FROZEN & CANNED

ASIAN RARITIES

BEANS AND LENTILS: FROZEN AND DRIED

BERRIES: DRIED

BERRIES: FRESH

BERRIES: FROZEN

CAVIAR

CHEESE

CHILES

CHOCOLATE

FRESH GREENS

FRUITS

HONEY

JUICE

NUTS

OILS

POWDERS

PUREES AND CONCENTRATES

PUREES, LOW SUGAR, BORION

RUSSIAN DRIED

SALT

SAUCES

SEEDS FOR TOASTING

SNAILS: FROZEN

SPANISH DELIGHTS

SPICES : PASTE

SPICES/PEPPERCORNS

STARCHES

VEGETABLES: FROZEN AND DRIED

VERJUS

VINEGAR - BALSAMIC

VINEGARS

WHEN THEY ARE GONE -- THEY ARE GONE

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