Calasparra Rice

 

The rice of Calasparra is known in Spain and the world. Proof of it's quality is the concession of the Denomination of Calasparra Origin, being the only rice in the world that enjoys this boasted endorsement of guarantee and quality. 

IT IS UNIQUE 

- BY its climatology, cultivating itself in a very mountainous and sunny area. 
- BY the coldness and purity of its waters. 
- BY its system of irrigation with a constant renovation of water allowing one varied fauna within the rice fields. 
- BY alternation of the rice with other cultures, and the periodic soil rest, favoring the regeneration of the ground and reading the elements necessary to maintain a quality supreme. 
- BY the maintenance of traditional seeds that are solely used in Calasparra. 
- BY its slow maturation, with a cycle that is extended greater than 30% compared to other rice. 
- BY its natural dehydration, that distinguishes the flavor and hardness and great firm but creamy texture.

 

 

 

 

Pimenton "El Angel" Smoked Spanish Paprika

 

 

 

Luxardo Maraschino Cherries

The Luxardo Original Maraschino Cherries are cherries candied with Marasca syrup, a fruit cultivated and processed by Luxardo for distilling its renowned Maraschino, and for preparing, by infusion, the Marasca cherry liqueur named Sangue Morlacco.  The percentage of Marasca cherries in the jar is about 50% and so is the percentage of syrup. No thickening agents of any type and no preservatives are used.

 

 

Fever Tree Soda Water, Ginger Beer, and Tonic Water

 

By blending fabulous botanical oils with spring water and the highest quality quinine from the fever tree, we have created a delicious, natural tonic with a uniquely clean and refreshing taste and aroma. 

Colour - pure and crystal clear 
Aroma - clean and fresh with citrus and aromatic hint 
Flavour - Very soft. Subtle and supportive citrus and fruit notes balanced by bitterness of natural quinine. The finish is clean with none of the usual cloying mouth feel of other tonics 
Texture - high carbonation delivers the aromas and taste in a classic refreshing style

 

 

Angostura Bitters

 

Angostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in the Simón Bolívar army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a Pink Gin, and is also used in many other alcoholic cocktails such as Long vodka, consisting of vodka, Angostura bitters, and lemonade. In the United States, it is best known for its use in whiskey cocktails: the Old Fashioned, made with whiskey, bitters, sugar, and water,[8] and The Manhattan, made usually with rye whiskey and sweet vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. In a Champagne Cocktail a few drops of bitters are added to a sugar cube. Though not in the classic recipe, bartenders sometimes add more flavor to the Mojito cocktail by sprinkling a few drops of Angostura bitter on top. Bitters can also be used in soft drinks; a common non-alcoholic drink served in Australian and New Zealand pubs is lemon, lime and bitters.

 

 

Based in Belmont Wisconsin, Montchevre is committed to creating French Style Goat Cheeses using prime quality milk from hundreds independent family farms.  With their high standards and extensive knowledge of cheesemaking, Montchevre produces some of the best goat cheeses in the United States. In recent years, goat cheese has grown from a novelty ingredient in primarily French and Mediterranean restaurants to a standard menu  item across a wide range of styles and cuisines.  This selection helps the chef incorporate goat cheese into their kitchens with a wide range of convenient packaging and bulk sizing for optimal value.

 

CH1210 Fresh Goat Cheese Logs-With respect for traditional French Cheesemaking techniques, cheese maker Jean Rossard has established a perfectly balanced recipe for Montchevre’s Fresh Goat Cheese Logs that emphasizes the flavor of prime quality milk collected from their network of independent family farms.

CH1211 Crumbled Goat Cheese 2lb Tray-Montchevre’s Fresh Goat Cheese crumbles are ideal for chefs.  Just sprinkle on salads, pastas, vegetables, panini, pizzas, and almost anything else.

CH1212 Goat Cheese Rondin 2lb-Fresh goat cheese log in a larger size.   Perfect for any high capacity kitchen!

CH1213 Fresh Bulk Chevre 4lb Tub-Fresh, handcrafted goat cheese in a convenient 4lb tub.  This is a perfect solution for those kitchens using large amounts of goat cheese.

 

CH1214 Fromage Blanc pur Chevre 3.5lb tray-A soft and creamy goat cheese with spreadable consistency.  Rich in goat milk flavor with a nice discreet tang.  Blend into sauces, or great as a base for dips and spreads. Montchevre’s Fromage Blanc is a healthier alternative to cream cheese.

CH1215 La Chevriotte 4.4oz x 6- Montchevre’s homage to traditional Camembert.  This soft 

ripened goat cheese is covered with a white penicillium mold, and becomes soft and creamy as it ages and flavor develops.

CH1216 Le Cabrie 2.2lb - Le Cabrie is a goat milk Brie, with a white penicillium mold (often 

referred to as the “fleurie”) covering the exterior of the cheese.  This velvet like rind protects a soft, oozing, creamy inside that has a smooth and delicate taste.  Like many soft ripened cheeses, the taste and flavor profile evolves through a natural aging process called “lipolise”.  This cheese will develop stronger earthy accent and become softer and creamier as it slowly ages from the outside in.  Le Cabrie can be used where ever traditional Brie cheese would be.

CH1217 Bucheron 2.8lb - The ivory colored Bucheron is well known for offering the taste and texture of two cheeses in one.  This cheese usually matures for 5-10 weeks, giving it a dense center and gooey cream line rich in flavor with discreet eartthy undertones, blending perfectly with the delicate flavors of Montchevre’s high quality fresh goats milk.  The beautiful rind on the Bucheron makes it the perfect centerpiece for a cheese board, but is equally delicious melted into a quiche, crostini, or even on a steak.

 

 

Single variety cases of our very popular Bon Patissier French Macarons are now available.  Dark Chocolate, Vanilla Pistachio, Raspberry and Coffee macarons are frozen and packed into protective plastic trays.  There are 48 macarons per tray, and four trays per case, for a total of 192 delicious macarons per case.  Simply thaw and serve!

 

 

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There is no end in sight for the rising popularity of French macarons.  Whether chefs are preparing traditional sandwich style cookies, or using these crispy shells for decorations or bases for other creations, every kitchen is producing macaron paste on a far more frequent basis.  Chefs asked us for a fast and easy powdered preparation to help their staff meet the demand, and Pastry 1 Macaron Mix is the perfect solution.

 

Anyone can produce perfect macarons in minutes...

 

All you need is our Pastry 1 Macaron Mix powder, your egg whites and coloring, and 3 minutes in your mixer, and this paste is ready to pipe and bake!  See many more Pastry 1 products in the Pastry 1 Brochure.

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Four New Cakes Added; Updates to Standards, Too

Chocolate Hazelnut Feuillantine joins the menu.

Paris Gourmet happily introduces some new additions and updates to our popular Bon Patissier frozen cake line.  These popular cake strips allow the most versatility of portioning and application.  From small squares for petit fours to wedges or rectangles for individual desserts, the chef controls the look and portion size.  These cakes are ready whenever the banquet count suddenly rises or a party is added at the last minute.  For easiest handling, portion and plate while still somewhat frozen.  But be sure to serve at room temperature so your guests enjoy the most flavor.

 

The New Additions

Chocolate Hazelnut Feuillantine- pictured above- Biscuit topped with a crunchy hazelnut chocolate biscuit and topped with a chocolate mousse. Finished with caramelized hazelnut pieces and chocolate velvet.

   

Strawberry Raspberry Mousse Cake- Biscuit soaked with kirschwasser syrup topped with a strawberry-raspberry mousse.  Strawberry and black currant glaze decor.

Pear Caramel Mousse Cake- Chocolate biscuit, chocolate hazelnut crunch layer, and caramel mousse with diced poached pears.  Decorated with chocolate lines and apricot-caramel glaze.

 

 

Crunchy Coffee Mousse Cake- Almond chocolate biscuit topped with crunchy white chocolate biscuit, a coffee mousse. Finished with an apricot icing.

The Updates

                                                      

                              Tiramisu                                                         Opera

The recipe of Savora mustard dates back to 1899. The French are partial to this unique condiment, made of mustard seeds, cinnamon, Cayenne pepper, nutmeg, curcuma, cloves, celery, garlic, tarragon, vinegar and a touch of honey. Savora is great to accompany meat, fish and vegetables.

Savora is made by Amora, the French condiment leader. Amora mustards have been produced since the 1930's.

 

 

In 2006 Junior Merino created the Liquid Chef line as a means of harnessing his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to show case the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team— a group of highly trained mixologists inspired by his passion.

 

Junior identifies five elements contributing to an enjoyable and memorable cocktail. First–the visual, the beauty of the creation. Second–the scent of the combined ingredients. Third–taste; the harmonious interplay of all parts. Fourth–balance; the creation of something greater than the sum of the parts. Fifth–the human element; the dedication, passion, the knowledge and respect–with out these none of the above would be possible.  The line includes bitters, rimmers, and syrups.