Available Ingredient Lots
Verified surplus inventory from Michelin-starred and fine dining kitchens. All lots available at significant discount vs. retail.
Grade A Foie Gras
Périgord, France
Whole duck liver, hand-selected, Grade A. Harvested this week. Ideal for torchons and terrines.
Aged Balsamic Vinegar
Modena, Italy
25-year aged DOP balsamic, Dense and syrupy. Unopened, direct from producer.
White Truffle Oil
Piedmont, Italy
Cold-pressed, extra virgin olive oil infused with fresh white truffle. Best before Feb 2027.
A5 Wagyu Fat Trimmings
Kagoshima, Japan
Premium fat cap trimmings from A5 Wagyu. Perfect for rendering, saucing, or enrichment.
Kashmir Saffron Threads
Kashmir, India
Coupe-grade saffron threads, harvested autumn 2025. Intense aroma and deep red color.
Parmigiano Reggiano 36mo
Emilia-Romagna, Italy
36-month aged Parmigiano Reggiano. Crystalline, nutty, exceptional for finishing pasta or risotto.
Preserved Meyer Lemon
California, USA
House-prepared preserved Meyer lemons, brined 8 weeks. Ready to use in North African and modern European applications.
Duck Confit Legs
Gascony, France
Slow-cooked 36 hours, sealed in duck fat. Michelin-kitchen prep, ready to crisp and serve.
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