| Sauces & Mustards |
 | - 4 sauces
| Cold sauces for meat |
| | - Aioli
| Cold garlic sauce for fish, vegetables, fondue, red meats |
| | - Americaine
| Cold sauce for red meats, crustaceans, quenelles |
| | - Bearnaise
| A cold sauce for red meats or grilled salmon |
| | - Bourguignonne
| Cold sauce for white meats, rib-steak, fillet |
| | - Maille a l Estragon
| Estragon & white wine flavour mustard |
| | - Mayonnaise
| Mayonnaise ! |
| | - Moutarde fine de Dijon
| A great mustard, full of flavors and a bit hot |
| | - Moutardes parfumees MAILLE (1/2)
| 5 differents flavors : With red wine, black currant, pink berries, xeres, blue cheese |
| | - Moutardes parfumees MAILLE (2/2)
| 5 differents flavors : With Cognac, Calvados, balsamic vinegar, nuts, red fruits |
| | - Piccalilli
| A sweet mustard with cauliflower and small onions |
| | - Rouille
| Cold sauce for fish |
| | - Sauce a l Echalote
| Sauce shallot. For beef , pork dishes ... |
| | - Tartare
| Cold sauce for meat, fish and vegetables |
| | - Typical warm sauces
| Give a french touch to your meals |
Ingredients for cooking and baking 