Sourced with Purpose from the World’s Finest Producers

The Geay family has been working in the Marennes-Oléron basin for more than 140 years. Their oysters are placed in old salt marshes, known as “claires,” which are rich in sediments and phytoplankton, giving the oysters a distinctive taste and a firm, meaty texture.

Senryo eggplant reflects the harmony of a rich natural environment and advanced cultivation techniques. Produced by dedicated farmers committed to long-term growing practices, it is celebrated as an ambassadorial vegetable representing Okayama Prefecture.

Rooted in a family tradition of oyster farming and shellfish trading since 1895, 5 Degrés Ouest pioneered a high-pressure cold shelling and freezing process in Europe. This method avoids stressing the animal, preserving exceptional texture and delivering unparalleled meat quality.

Les Viviers de Noirmoutier manages its own oyster and mussel farms, where shellfish are cultivated through traditional, sustainable practices in the pristine waters of the Atlantic Ocean. Committed to responsible seafood production, the estate also supports the local economy by sourcing shellfish from small, independent fishermen.

Zen-Noh is dedicated to maximizing returns for Japanese farmers while delivering the highest quality products, including Wagyu, rice, fruits, and vegetables, to global markets. Its Wagyu cattle are raised on carefully balanced diets of hay and safe, highly nutritious compound feeds.

Founded in France in the 1960s as a family-run gardening business, Marius Auda has grown into a fully integrated producer, overseeing the entire cultivation process to ensure consistent supply and exceptional quality across its floral range.