The Cooked Fonds

Concentrate of raw ingredient cooked on a base of vegetables, spices and herbs

The raw ingredients (meat, bones, vegetables…) are cooked at a low temperature for several hours with a base of vegetables to obtain the first bouillon which then reduces slowly until the desired texture and intensity are obtained.
  • Notes: poached or roasted
  • Forms: soft paste or powder (low temperature drying to preserve the best of the flavours and the original color), ambient or frozen
  • Packaging: bucket or container
  • Applications: ready-made meals, sauces
Meat stocks in paste
  • Poultry
  • Beef
  • Veal
Seafood fumet in paste
  • Fish fumet
  • Crustacean fumet
Meat stocks in powder
  • Poultry
  • Beef
  • White veal / Brown veal