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Halloween the Irish Way!

The tradition of Halloween can be traced back to the 10th century in Ireland. Originally known as Samhain, this medieval festival marked the beginning of the winter, celebrated the last harvest of the year and paid tribute to the dead. It was followed by All Saint’s Day which became All Hallow’s Day during Christianization. Samhain was then transformed to All Hallow’s Eve and finally Halloween. Today, bonfires are lit in rural areas and after dark, children dress up as ghosts, goblins and witches playing pranks on unsuspecting victims. The traditional food of the day is called ‘’Barnbrack’’, a fruitcake baked with a muslin-wrapped surprise inside that can foretell the eater’s future.

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The tradition Corner

Have you ever heard about the “Sobremesa” Spanish tradition?

The tradition Corner
Literally translating as ‘’over the table“, Sobremesa refers to the art of conversation and relaxing time after a meal. Deeply rooted in Spanish culture, Sobremesa is about exchanging ideas, discussing current issues and telling stories in a chill-out social atmosphere, picking at cookies and sipping licores. This should remind us that the dining table is a great venue to get together with family and friends and enjoy conversation.

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25 Year Anniversary of the Louis XV – Alain Ducasse

25 Year Anniversary of the Louis XV – Alain Ducasse

Look back on an international celebration. 240 Chefs and 300 Stars. 16th, 17th and 18th of November 2012

Invited by Monte-Carlo SBM and Alain Ducasse, 240 international chefs gathered for 3 days in celebrating 25 years of culinary creation at the Louis XV. Representing 300 stars and 25 countries, these talents of today and tomorrow, some representing the “Ducasse Generation”, united for the first time around their shared passion of the good and the beautiful.

The highlight of the event was the creation of an ephemeral Mediterranean market place in the Salle des étoiles of the Sporting Monte-Carlo where 100 products hailing from the Italian and French Rivieras were presented to the attending chefs.

In the culminating point of this international event, a gala diner was held at the Hôtel de Paris in the Salle Empire and the Louis XV, executed by Alain Ducasse, Franck Cerutti and Dominique Lory.

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