Premium SELECTION
Obsiblue is a very rare crustacean, farmed in an exceptional environment: the largest lagoon in the world, listed in the World Heritage of Unesco. This uncommon encounter gives a unique blue prawn, harvested in limited quantities each year.
AUTUMN 2022
SERVING REMARKABLE CHEFS
Dubai welcomes the MICHELIN Guide launch in June 2022. Classic Fine Foods is proud to be official partner of the MICHELIN Guide debut in the region. With 85% of the population being expats, Dubai embraces a rich dining culture making it an interesting scene for Chefs from all around the world. The city has come out stronger from this world pandemic recording world’s highest hotel occupancy rate during 2022 first quarter. After a chaotic 2020 with drastic drop in tourism, Expo2020, the first major public event in the world since pandemic, was held for 6 months with more than 24 million visits. After a series of business incentives and governmental supports such as Golden visa, working day reforms and much more, Dubai is attracting a growing number of individuals and investors to establish themselves here. It is around this buzzing environment that the MICHELIN Guide inspectors have sampled its best cuisine and are delivering their result. Classic Fine Foods opened its UAE offices in 2006 and started supplying luxury hotels and fine dining restaurants with imported products from around the world. The company has since extended its operations to the GCC region. Classic Fine Food Group has started its operations in 2000 in Asia and has since expanded till Europe. The vision of Classic Fine Foods was to develop such a network of subsidiaries across the globe that it would become the fine foods company to support and supply chefs with the products they need as their careers take them from one country to the other across the globe. We are part of a major Horeca food supplier group present in more than 30 countries with 95,000 employees available to source your products. Amid this growing positive environment and after challenging months, Classic Fine Foods has reinforced its position as the fine dining supplier. On this special occasion, the First Edition of this catalogue is launched with Premium products available on order from September 2022 until end of the year. Welcome to our First Edition!
Regis BERTRAND General Manager, UAE Classic Fine Foods
LOTUS ROOT
A tropical plant native to Asia, the lotus root grows in shallow pools or ponds and produces delicate pink or white flowers. An excellent crunchy and sweet vegetable, the lotus rhizome is reminiscent of potatoes, with a slight taste of artichoke heart or slightly sweet heart of palm. Little known in Europe, it is very difficult to find fresh lotus root, and yet this vegetable is a delight to the palate. The slices of this Asian delicacy can be eaten raw in a salad, marinated or sautéed in a wok. Very pleasant, its delicate fragrance remains in the mouth for a long time. After tasting this incredible root from China, there is no doubt that this tasty vegetable deserves a place of honor on your plates.
Available all year round
MEYER LEMON
The Meyer lemon is a citrus fruit native to the Chinese lands and is said to be a hybrid cross the traditional lemon and the tangerine, or even the orange. Discovered by an American who gave it its name, it was imported to the United States at the beginning of the 20th century where it is very popular nowadays. Different in appearance from the usual lemon, the Meyer lemon is also differentiated by its much sweeter, very aromatic flavor. Juicy and very fragrant, this lemon has subtle bergamot aromas and is highly sought after by the greatest chefs. It brings a particularly sweet and fragrant note to all their desert or savory creations. Still very little known, it deserves to be discovered. Remember to substitute it with traditional lemon in your recipes; without bitterness, it will sublimate it with its refreshing sweetness. The Meyer lemon, an aromatic nectar.
Available from November to April
THE BLUE BELLE POTATO
Very rare, the Blue Belle potato is, in France, exclusively produced and distributed by Bayard Distribution, family business based in the Somme. With its purplish-blue eyes on its skin, it is recognizable among all. It falls between the Breton sylvia and the Irish cara, with a deep authentic flavor.
Available from September to June
ROTHSCHILD BRIE NOIR
Brie noir was originally created by farm producers of Brie de Meaux, who wanted to diversify their production. Summer or spring cheeses, which were not sold or consumed, were left to dry under straw to be tested over time. A family property of Baron Benjamin de Rothschild, the Trentes Arpents farm, located in the heart of Brie Boisée, is the only one to produce brie noir in the traditional way. Brie de Meaux AOP is rubbed and turned every week, then left to dry for a minimum of 5 months on racks in naturally ventilated cellars until dehydration which makes it possible to obtain a dry product, with a concentrated aroma without bitterness… Hard and brittle, its straw-yellow paste can be eaten grated or sliced and reveals a concentrate of dark and powerful aromas. With its rough appearance and strong character, the one that was for a long time the poor relation of brie blanc has taken its revenge by placing itself today among the Premium cheeses!
Available all year round
STILTON P.D.O.
Considered the king of English cheese, Stilton, which owes its name to its village of origin, is a blue-veined cheese with a creamy but crumbly texture and a spicy flavor. It is made only in the counties of Derbyshire, Leicestershire, and Nottinghamshire and has a Protected Designation of Origin. In this region of northern England, the maritime climate offers abundant, quality grass until November, which makes it possible to obtain exceptional milk for cheese making. Handcrafted from whole cow's milk, Stilton benefits from ancestral know-how that respects all stages of production. It takes no less than 15 weeks of maturing in the cellar to reach the peak of its taste and develop all its aromas. “So British”, this cheese with a unique personality is a “must have” on a premium cheese platter.
Available all year round
Stanbroke is an Australian familyowned beef and cattle company. They strive to consistently provide the finest beef to our valued customers, and they achieve this by owning and controlling every step of the production process.
SANCHOKU WAGYU FROM STANBROKE
A rich, buttery flavour and consistent quality make Sanchoku Wagyu a popular choice on restaurant menus around the world. Authentic Japanese Wagyu customs align in harmony with Stanbroke’s contemporary breeding approach resulting in consistent quality Wagyu cattle. A fusion of cultures and progressive grading practices consistently produce richer, fully flavoured and marbled Wagyu beef.
Available all year round
WAGYU BEEF JERKY
The Wagyu is a breed of cattle of Japanese origin. Better known as the Kobe ox, it was initially used as a draught animal. This species with significant intramuscular fat produces finely marbled meat. Wagyu cattle are raised in Australia, with a diet rich in grasses and cereals. The meat is salted only with sea salt and then dried for eleven months. In addition to its exceptional taste, Wagyu beef is known to be low in cholesterol. Appreciated for its tenderness and its refined and powerful aromas, without acidification, this meat, both dry and melting in the mouth, is eaten in neat slices. Its magnificent dark red suggests a great gustatory power and keeps its promises when tasted. Wagyu beef jerky, a treat for thrill seekers!
Available all year round
LA POUTARGUE
This specialty is present in countries around the Mediterranean is a rare and luxurious delicacy known since antiquity. A top-of-the-range product, Trikalinos bottarga is produced from mullet eggs, recognized for their high quality. After fishing, the precious egg pouches of the female mullets are removed. The preparation of bottarga is the result of balanced salting, without preservative, it is then wrapped in beeswax. Sublime delicacy, the soft texture of the bottarga Trikalinos is similar to fruit paste. With its typical taste, its good length in mouth, she offers lovers of rare products a luxury of taste sensations!
Available all year round
LA TRUITE FARIO
Established on the natural sources of Les Fontaines in the commune of Beaufort in Isère, the Murgat company, founded in 1898, is the oldest fish farming company in France to raise salmonids. The quality of the water, fresh and pure, with a high trace element content, gives the fish a unique taste. With its incomparable flavor, brown trout is a delicacy for gourmets. This endemic species is raised here in the best conditions and does not receive pharmaceutical inputs because the philosophy of the Murgat Company is to work on the environment and not on the fish; animal comfort and respect for the environment are essential values. To guarantee the taste and organoleptic qualities of this trout, it benefits from a very top-of-the-range GMO-free diet, close to their natural consumption. The attentive care of the brown trout guarantees the pleasure of a white flesh with a refined and subtle taste. Fario trout, its unparalleled quality is self-evident.
Available all year round
SMOKED HADDOCK FILLET
Boulogne-sur-Mer is the leading French fishing port and the cradle of sea salting. This is where the JC David company is the last in France and Europe to smoke fish in accordance with ancestral traditions. A noble fish with fine flesh, the wild eagle is caught in Iceland by certified MSC (Marine Stewardship Council) fisheries, a label guaranteeing sustainable fishing. Once there, it is salted in brine, colored with annatto and then, after drying, placed in traditional oak ovens. There, we leave time to time; the fish is delicately cold smoked for several hours. Then, when the salt and fire had done their work naturally, the églefin was transformed into a premium smoked haddock. It's no wonder this haddock is a favorite to chefs. Soft and tasty, the flesh of the haddock sublimates all the dishes with its powerful character. JC David Smoked Haddock Fillet, an ancestral know-how that makes all the difference.
Available all year round
PRESTIGE CAVIAR STURIA
Flagship brand of the main producer of caviar in Aquitaine, Sturia is also the most prestigious because only 4% of the beans receive the designation. Developed in the purest tradition, the grains of this high-end caviar are sorted and selected by hand thanks to a delicate sieving. The combination of Malossol salting and aging for 6 months allows these exceptionally large eggs, reminiscent of Beluga, to reveal the full expression of their hazelnut aromas when tasted. A marvel of subtlety on the palate, these crunchy eggs with iodized flavors go elegantly with cold and warm dishes, such as raw fish, sashimi. A simple spoon placed in a soft-boiled egg will transform this simple dish into a refined delight. With an unequaled length in the mouth, the Prestige Sturia caviar reveals rare sensations
Available all year round
PLATE DE BELON
Jewel of Breton gastronomy, the Belon oyster is the result of a long process of affin swims on park. Its inimitable taste, slightly sweetened, results from a mixture especially freshwater and seawater. Its soft and crunchy flesh leaves appear in the mouth a lingering nutty flavor slightly woody. The Belon flat can reach impressive dimensions.
Available all year round
LI CHU 64% WEISS CHOCOLATE
With its light red chocolate, Li Chu 64% stands out from other blankets. Its frank chocolate taste is accompanied by vanilla notes, aromas of dried fruit and a hint of licorice. Sour and fresh then appear, leaving a good length in the mouth.
Available all year round
CASHEW NUT WITH TRUFFLE
It is in Avignon that Truffières de Rabasse, an expert company in the truffle market, creates tasty and innovative products. Originally, cashew nuts with truffles were developed to become a premium aperitif product, but very quickly, starred chefs Christian Etienne and Michel Missonnier, who were collaborating on the project, saw the enormous potential in kitchen. If they are ideal to accompany a select aperitif, they are also a high-end culinary aid that will distinguish your recipes. To make these little marvels of flavor, the nuts are coated with broken Tuber Melanosporum truffles, the black diamond, the tastiest of truffles. A remarkable texture/taste accord combining the crunchiness of walnuts with the exhilarating scent of truffles. Pounded and crushed in a quinoa salad, as a cover for fish, or even sprinkled on pastries, truffle cashews offer a luxury of premium flavor.
Available all year round
PISTACHIO OIL
Huile Beaujolaise Loire et cher gourmet virgin oils thanks to artisanal know-how and natural processes. Among these exceptional nectars, pistachio oil is one of the most delicious. Carefully selected, the fruits that go into its composition come from Iran, where the best pistachios are produced. The intense blend of 80% virgin pistachio oil and 20% refined pistachio oil produces a smooth, fragrant oil with a powerful taste that goes well with both sweet and savory. Simply extracted by pressing the nut, it has the characteristic color and taste of the pistachio. You can use it in many ways, cold seasoning raw vegetables, with your cheeses or at the end of cooking on white meats. Pistachio oil, a concentrate of flavors, which brings a marked and noticed typicality to your dishes.
Available all year round
SMOKED OIL
Located since 1780 in the province of Jaén, Castillo de Canena is a Spanish family business whose early harvest oils are awarded nationally and internationally every year. In 2008, Castillo de Canena innovated in the world of high-end extra virgin olive oils by creating 21st century oils, innovative oils that surprise with their originality and distinction. Among them, the Castillo de Canena arbequina smoked olive oil is the only oil cold-infused by craftsmen with oak smoke and other ecological woods selected by master smokers. 100% natural, this premium oil is characterized by an elegant flavor and unusual tasting notes of ripe apple, caramel, vanilla, almond, and toffee. With Castillo de Canena arbequina smoked olive oil, savor the 21st century.
Available all year round
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