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Premium Surplus Ingredients
Sourced from Michelin-starred and fine-dining kitchens in Paris. Updated every morning as prep completes.
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ProteinsDuck Confit Trimmings
Rich duck leg trimmings from slow-cooked confit preparation. Perfect for cassoulet, salads, or rillettes.
VegetablesWild Mushroom Duxelles
Finely chopped cepes and chanterelles, lightly sautéed in butter. Ready to use as a filling or garnish.
SaucesVeal Stock Reduction
18-hour reduced veal stock. Restaurant-grade base for sauces and braises. Gelatinous and deeply flavored.
DairyBurrata & Stracciatella
Imported Italian burrata, excess from last night's service. Unopened, refrigerated. Use within 24h.
SeafoodLangoustine Bisque Base
Deeply flavored bisque made from Scottish langoustine shells. Frozen portions available. Serves ~15.
VegetablesCaramelized Onion Compote
Slowly caramelized sweet onions in butter and thyme. Perfect base for tarts, burgers, or as a garnish.
PastryBrioche Feuilletée Dough
Laminated brioche dough, ready to shape. Pre-proofed. Ideal for pain au raisin or kouign-amann.
DairyAged Mimolette Shavings
24-month aged Mimolette shavings from cheese board prep. Intense caramel and butterscotch notes.
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