Culina Market


Bouchot Mussels

Bouchot moules is the only mussel in France that has the coveted Appellation d'origine contrôlée (AOC) designation. Given to food whose characteristics are uniquely related to its place of origin, these mussels are considered a luxury ingredient in France, and other parts of Europe.

They are harvested between July and January in France’s Mont St Michel Bay where the water spans the borders of Brittany and Normandy. The bivalves grow on wooden pillars (bouchot) anchored into the seabed. At high tide, they thrive underwater, while at low tide, they are exposed to the salty ocean air, hence their delicious briny flavour. The small to medium-sized mussels have plump and firm orange-yellow flesh. Cook them with white wine, chopped garlic and parsley, and serve with French fries.

Retail price: Kindly approach our Culina Market Manager for more details.


Blood Oranges

Blood orange is a seasonal fruit that thrives in the Mediterranean areas such as Spain. Usually available between December and April, the fruit’s colour ranges from faint or blushing red to deep crimson. This red colour is due to the anthocyanin pigment.

Blood orange is favoured for its juiciness, bright acidity and distinctive citrusy flavour. The vitamin C-rich fruit is great for both savoury and sweet dishes. In Spain, the juicy red-coloured segments are paired with salt cod. Over in Sicily, the fruit is sliced and combined with sliced bulb fennel and a drizzling of olive oil. Instead of lemon, the juice can be used for vinaigrette-style salad dressings and sauces. You can also make it into a vivid-coloured marmalade, curd, sorbet or granita. Enjoy it fresh by placing the segments over yoghurt or vanilla ice cream. The zest is great livening up baked goods too.

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Stone Fruits

Whether you prefer apricots, peaches, nectarines, or red plums, nothing says summer (June to September) quite like the sweet, juicy flavours of mouthwatering stone fruits. France may not be the biggest producer in Europe for stone fruits but the varietals it offers are second to none.

With their sweet taste and juicy flesh, peaches and nectarines epitomises summer. They are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are fuzz-free. You don’t need to do much with luscious peaches and nectarines, simply cooked to caramelised gooiness and serve with ice cream.

For stone fruits, pies are just the beginning. These juicy apricots, nectarines, and peaches lend themselves well to baked crumbles, on top of decadent tarts, as a sweet accompaniment in salads, icy popsicles, and cocktails. You can also cooked down the fruits to a jam and scoop on top of waffles and ice cream. Stone fruits are easy to work with— you’ll just need to pit them before using them in a variety of dishes.

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Strawberries

Mara des Bois Strawberries, France

Carefully developed in France, Mara des Bois strawberries are round, conical-shaped berries in a deep red. Glossy in appearance with prominent seeds, its sweet flavour and intensely fragrant aroma are perfect in fruit tarts, shortcakes, and crepes. Alternatively, serve it simply on cheese plates or with fresh cream. Mara Des Bois can be cooked down to make sauces, syrups, and fillings for macarons, croissants, sorbets, and ice cream. Macerated Mara Des Bois can also be used in beverages such as mimosas, cocktails and summer spritzers. Mara Des Bois have a very short shelf life and should be consumed as soon as possible.

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Figs

Solliès Figs, France

Located in the region of Var, Provence, the basin of Solliès is a small area watered by the Gapeau River flowing peacefully between Toulon and Hyères. Here, Solliès figs are grown on fertile soil and carefully harvested for centuries by local labour. Solliès figs are the only AOC (appellation d’origine controlée) certified figs in France—meaning that the French government guarantees its origin. The AOC obtained in 2006 brings together hundreds of producers planting over an area of about 120 hectares.

The Solliès fig is a dense and firm fruit shaped like a teardrop with a diameter of approximately 40 to 70 mm. Its dark purplish to black, ribbed exterior hides a thin and pale green receptacle that holds fleshy pulp resembling luscious strawberry jam with many thin beige seeds. Reflecting the terroir of the area, the plump Solliès figs offer vegetal aromas of watermelon and other red fruits, as well as lovely floral notes. On the palate, it has a characteristic tangy and sweet balance. The bulbous fruit contains a sugar Brix level of 14 to 26 degrees. As such, the Solliès fig is the perfect foil to seared foie gras, game meat and pork. Drizzle balsamic vinegar, wrap with slices of prosciutto, roast it with Roquefort, serve it with ham and picnic cheeses as hors d'oeuvre, or bake it into crumbly tarts and dollop over vanilla ice cream.

Retail price: Kindly approach our Culina Market Manager for more details.