Spice essentials

The six blends represent six stages of my career as a chef. Each has the power to transform and enliven any and all kitchen adventures and ingredient combinations. If variety is the spice of life, then these blends will bring your home cooked dishes to life by varying your pleasures in the kitchen and whisking you away on culinary adventures.

Poudre Gallo - juniper, India wood, clove, orange zest, bay leaf - perfumes poultry and white meats. Poudre Défendue - green anise, ginger, cinnamon - wakes up fruit salads and cocktails, Poudre Grande Caravane - cardamom, fenugreek, cinnamon, niora, and sesame - gives its warmth to vegetables and lamb. The Poudre Serinissima - clove, ginger, maniguette, saffron - amuses ratatouille and tomatoes. Poudre des Alizés - ginger, Szechuan pepperrcorns, chilli, mustard - gives a great wind to the vinaigrette and Poudre Retour des Indes - turmeric, coriander, star anise, mace, Szechuan pepperrcorns, cumin - magnifies fish and shellfish...