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Best Sellers
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Wusthof Ikon Blackwood Paring Knife
Wusthof’s Ikon Blackwood series combines exceptional workmanship and an aesthetically striking design. The handles of polished African blackwood with a fine grain are triple riveted to Read More » -
de Buyer Le Tube Pressure Pastry Syringe, 25-oz
de Buyer Le Tube, a pressure pastry syringe with the same applications as pastry bags: filling, garnishing, decorating. Ideal with thick preparations such as creams, thick Read More » -
de Buyer Choc 5 Fry Pan w/ Aluminum Blue Handle
The traditional no-stick frying pan CHOC made of thick aluminium is equipped with a heat resistance colored cast strip handle. You simply cook different foods in Read More » -
Staub Cast Iron Essential Oven, 3.75 qt, Cherry Red
Staub cookware excels in providing the perfect environment for slow cooked, flavour-enhanced meals. Staub has become the benchmark and first reference brand for enameled cast iron Read More » -
Laguiole en Aubrac 6-Piece Steak Knife Set, Wavy Maple
Chef Morimoto designs knives that celebrate his signature cooking style – a blend of the best Japanese and Western techniques. MIYABI Red Morimoto Edition merges the Read More » -
Mauviel M’150B Copper Wok, 11.8-in
M’150B is a collection conceived for induction, solid and lasting. This range, very performing, is made of 5 layers, combining stainless steel, 3 successive layers of Read More » -
de Buyer Goma Stainless Steel Universal Whisk
The essential utensil for cooking and patisserie. To mix, beat, aerate, emulsify…The professional whisk from de Buyer features stainless steel wire -spring quality.Gรถma handle, an anti-slip, Read More » -
de Buyer Mini Tart Ring, Rectangular
Frank Michel, MOF and pastry world champion has created this rectangular form and its cutter to make quickly small rectangular tartlets. MOF stands for for Meilleurs Read More » -
de Buyer Stainless Steel Perforated Rectangular Ring
Created in partnership with the ‘Ecole du Grand Chocolat Valrhona’, these new tart rings with small holes enable an uniform baking of the pie/tart edges. The Read More »
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