Sources

The numbers appearing in parentheses that follow each list entry refer the reader to the list of suppliers that begins.

• Anchovies, packed in salt (24,27,33)
• Balsamic vinegar, aged authentic (24,34)
• Beans and other legumes, dried:
  • Borlotti (7,10)
  • Canellini (7,10)
  • Green flageoles (7,10)
  • Le Puy green lentils (7,10)
  • Lingot (7)
  • Tarbais (7)
• Cheesemaking supplies:
  • Butter muslin (cheesecloth for draining soft cheeses) (17)
  • Rennet, animal and vegetable (17)
  • Starter cultures (17)
• Chocolate:
  • Scharffen Berger (13,26)
  • Valrhona (7,13,18)
• Citrus oils:
  • Boyajian orange oil (7,13,18)
• Cooking equipment:
  • Benriner cutters (3,12)
  • Cassolettes (2,12)
  • Coeur à la crème molds (2,12)
  • Charlotte molds (2,12)
  • Chinoise strainers (2,12,22)
  • Conical strainers (2,12,22,29)
  • Crème brûlée dishes (2,12,29,32)
  • Dariole molds (2,12)
  • Drum sieves (2,12)
  • Financier molds (2,12,18)
  • Flame tamers (13,32)
  • Gratin pans and dishes (2,12,22,29)
  • Knives (2,12,22)
  • Madeleine pans (molds) (2,7,12,18)
  • Mandolines (2,12,22,29,33)
  • pâté molds, porcelain (2,12, 22, 33)
  • Quiche dishes (porcelain) (2,12)
  • Raclette makers (32)
  • Rolling pins, European style (2,7,12,22,29)
  • Rondeaux pans (2,12, 22)
  • Savarian and baba molds (2,12)
  • Scoops (ice cream, about 1 inch [25 mm]) (2,7,12,13)
  • Soufflé dishes and ramekins (2,3,12, 29,33)
  • Stockpots (3, 22,33)
  • Tart pans (with removable bottom) and tartlet molds (2,18, 29,33)
  • Terrine molds, enameled cast iron, and porcelain (Le Creuset) (2,3,12,22,32,33)
  • Truffle slicers (2,7,12)
  • Windsor pans (2,7,12)
• Cornichons (7,33,34)
• Dairy products:
  • Crème fraîche (31)
  • Fromage blanc (31)
• Demi-glace (4,16)
• Herbs, spices, and other seasonings:
  • Fleur de sel (4,7)
  • Ginger, candied Australian (21)
  • Herbes de Provence (7,21,32)
  • Pimentón (27)
  • Saffron (27)
• Flours and starters:
  • Almond flour (13)
  • Buckwheat flour (13)
  • Chickpea flour (in Indian stores also called besan) (13)
  • Sourdough starter (13)
• Fruit purées and coulis (23)
• Meat and poultry products:
  • Bacon, double-smoked (7)
  • Duck confit and magrets (6)
  • Duck, farm-raised Pekin (14)
  • Duck fat (6,16)
  • Foie gras (bloc, mousse, and raw) (6)
  • Garlic sausages (6,7)
  • Goose fat (6,7)
  • Ham, cured unsmoked (7)
  • Hare (20)
  • Lamb, farm-raised (11)
  • Pancetta (7)
  • Pork, farm-raised (9,19)
  • Quail (6)
  • Sausage-making supplies (25)
  • Squab (20)
  • Veal, farm-raised (20)
• Mushrooms:
  • Dried wild (15,24,30)
  • Fresh in season (15,30)
• Nut oils
  • Le Blanc (roasted hazelnut, pistachio, walnut) (7,24)
• Nut pastis (see Praline paste)
• Olive oil
  • Premium Ligurian olive oil, called Schiapa, from Aldo Armato (24)
  • Assorted artisanal oils (34)
• Praline paste (13,18)
• Puff pastry (8)
• Salt cod (27)
• Saltpeter (5)
• Sugar (sanding and crystallized) (13,18)
• Trout, farm-raised (28)
• Truffles and truffle products (7,15,30)
• Vinegar-making supplies (1)