Maison Bellorr (Racan pigeons)
Bellorr is a supplier of excellence for a prestigious and demanding professional clientele in the four corners of the world.
Our producers
The chef Arthur Dubois and his team are pleased to welcome you to Maison Dubois. The solid base of the Chef’s cuisine comes from the devoted work of the passionate producers, who cultivate, raise and harvest with respect and utmost responsibility. Each product that we choose is a reflection of the environment, the savoir-faire and the profound responsibility towards nature.
Benedicte Poiseau (Culoiselle poultry)
Raised in Moutiers-au-Perche in the tradition of high-end poultry for quality and taste, Les Poulardes de Culoiseau revive the ancestral methods of breeding “well-made poultry”.
LILI et RAF (Meats)
Butcher, delicatessen, caterer and delicatessen in Paris. LILI & RAF offers a range of quality products.
Franco Guilli (Italian products)
Franco Guilli offers the best of the Italian terroir. Artisanal gastronomic products of exceptional quality.
Stephane Heinis (freshwater fish)
Stephan Heinis raises his rainbow trout in the “Aquacole Farm” of Cézalier in the Puy-de-Dôme, guaranteeing finesse and flavour.
Marine D’artouan Farm (imperial shrimp and oysters)
In Nouvelle Aquitaine, David and Ingrid Mercier of the Marine D’artouan Farm have what it takes to offer exceptional produce.
Petrossian (Caviar)
From Paris to New York, Maison Petrossian perpetuates 100 years of French savoir-faire. Founded in Paris in 1920, it offers exceptional caviar.
"Les Jardins de la Mer" (fresh seaweed)
From “Les Jardins de la Mer” in Croisic Jean-Marie Pedron contributes by adding the rich taste of seaweed and marine herbs.
Their clients include the finest Michelin-starred restaurants in France.
Hervé Viaud (cockles)
Hervé Viaud carefully harvests the cockles from Turballe bringing us the salty delicacies of the Sea.
“Les Jardins de Simone”
Natalie Aiken from Normandy brings us produce from “Les Jardins de Simone” where each plant and vegetable fully expresses the authenticity of real taste.
Didier Pil (Market gardener)
In Maine-et-Loire, Didier Pil at the “Potager du petit moulin” grows his vegetables in land that thrives and is respected.
Heqtor (Fruits & Vegetables)
The initiative of Colin, Domitille, and Gabriel with the Heqtor platform allows chefs to establish direct connections with small producers, thus ensuring a supply of fruits and vegetables through short circuits.
Galis (Asparagus)
Galis asparagus are produced by Jérôme and Nathalie in Provence, in the south of France.
Maison Quatrehommes (Cheeses)
Cheesemonger - Affineur in Paris since 1953, the reputation of Fromagerie Quatrehomme is such that it supplies the most prestigious establishments in the capital.
Leman (vanilla)
Leman Vanilla Import is a sustainable company, providing high-quality products. The imported Bourbon vanilla from Madagascar comes from the Sava region.
