Seafood & Gourmet Products

Olive Oil

Our Reserve Jean Reno Olive Oils are exclusively imported from Maussane-les-Alpilles in the heart of the Vallée des Baux-de Provence. This region in Southern France has been famous for its olives since the early Roman Empire and continues to rank as France’s best olive oil producer with protected AOC status. Our three oil blends are created at the local Moulin Jean-Marie Cornille, renowned for milling the highest quality olive oils since 1924. Award-winning actor Jean Reno has lived in Provence for over 25 years, and as a passionate olive grower, is the president of the Moulin Jean-Marie Cornille’s Association. Hand harvested from Reno’s own orchards, whole olives are aged to intensify flavors, and then crushed under ancient granite millstones at the Moulin’s 17th century Benedictine Abbey. Jean Reno’s pure, silky olive oils are defined by the subtle aromas of Provençal terroir, which are rarely tasted outside of France. They are made from a mix of the four olives grown on the property: Salonenque, Beruguette, Grossane and Verdale des Bouches-du-Rhone, with the addition of the Picholine in the distinct Black Fruity blend.

Chestnuts

One of the typical flavors of Southwest France, our French chestnuts (marron) are shelled, sous-vide cooked in France for the ultimate in convenience and flavor. Nothing artificial is added; the only ingredient is chestnuts.

Haricots Tarbais (French Coco Tarbais Beans)

The Haricot Tarbais is a large, flat, white, heirloom bean with unique properties. Its thin skin allows it to cook quickly, yet it holds its shape when slow-cooked. This is what has identified it as the ideal bean for making cassoulet.

Duck Fat

Our duck fat is rendered from Moulard ducks raised free-range without hormones or antibiotics. Duck fat is the preferred cooking medium in Southwest France, where its neutral flavor makes it a favorite for cooking potatoes, eggs, mushrooms, meats and even pastries. Duck fat is unique in its balance of low saturated fat and high polyunsaturated fat, making it a nutritional equivalent to olive oil.

Demi-Glace

Our demi-glaces are made the old fashioned way: by cooking down bones with aromatics for 48 hours.