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Butcher's
Seafood
Delicacies
Cheese Room
Bakery & Pastry
Beverages
Pantry
SPECIAL
Blogs

Wagyu

Margaret River Wagyu - Marble 4 to 9
Rangers Valley Wagyu - Marble 5 to 9

Black Angus

Black Onyx Angus - Marble 3+
Grainge Angus - Marble 2+

Grass-Fed Beef

Argentinian Pasture Raised Beef
Australian Grass-Fed Angus

Poultry

Organic Chicken
Label Rouge
Premium Poultry
Duck

Veal & Lamb

Lamb
Veal

Other

Cold Cuts
Smoked Beef
Burgers & Sausages

Caviars & Roe

Gourmet House Caviar
Ma Selection

Wild Seafood

Wild Fish
Wild Crustaceans

Fresh Salmon

Organic Salmon
Salmon

Smoked Seafood

Truffles

Foie Gras

Frog Legs

Dairy Items

Butter
Yoghurts

Fine Cheese Selection

Xavier David

Cheese Specials

Cheese Platters
Fondue & Raclette

Cheese by Country

British Cheese
French Cheese
Italian Cheese
Spanish Cheese
Swiss Cheese

Bakery

Valrhona Chocolates

Celebration

Pearl's

Premium Water

Antipodes
Dolomia

Premium Soft Drinks

Big Tom - Tomato juice
MoleCola
Nai Iced Tea
CoAqua - Coconut Water
Qcumber

Chocolate Drink

Mustards

Fernando Pensato

Olive Oils
Balsamic Vinegars

Olive Oils

Salt

Ramadan Special

Special Offers

New Arrivals

Pack Selection

Cooking Tips

HOW TO COOK OUR TOMAHAWK OR COTE DE BOEUF
HOW TO COOK A DUCK MAGRET

Food Recipes

BAKED ORGANIC SALMON
BIG TOM CHILLED TOMATO SOUP
WAGYU BEEF TARTARE - MODERN
ROASTED LEG OF LAMB WITH GARLIC & ROSEMARY
SPAGHETTI ALLE VONGOLE
PAN FRIED COD, SERVED WITH ROSEMARY BUTTER LEMON SAUCE
FOIE GRAS TERRINE WITH DARK CHOCOLATE

Beverage Recipes

Spéculoos Celaya Chocolate - Valrhona

Articles

GET TO KNOW YOUR WAGYU
AB ORGANIC - IS IT IMPORTANT?
LABEL ROUGE - WHAT DOES IT MEAN?
ONCE YOU GO BLACK
THE PROMISE OF TASTE

Testimonials

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+971 56 127 8682

contact@lesgastronomes.ae

References

Confrérie de la Chaîne des Rôtisseurs

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