The Pure Extracts

Skimming fat off the concentrated bouillon according to the desired intensity

The raw ingredient is cooked in the water for several hours to obtain the first fat bouillon, which is then skimmed and reduced slowly until the desired texture and flavour are obtained.
  • Notes: poached or roasted
  • Forms: paste, liquid, frozen or ambient
  • Packaging: bucket or container
  • Applications: ready-made meals, soups, sauces, flavourings
Meat-based extracts
  • Poultry (standard, “organic”, “open air”)
  • Beef
  • Veal
Seafood extracts
  • Langoustine
  • Shrimp
  • Crab
  • Fish
Additional range
  • Mirepoix : mixture of vegetables