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Food Excellence Provider supplies a curated selection of premium chocolate tailored to luxury yacht operations.

Our range includes fine pralines, single-origin couvertures and specialty creations sourced from trusted European producers, ensuring consistent quality, controlled origin and full traceability. Products are prepared and packed to professional standards, with precise portioning and protective packaging for optimal onboard storage. Seasonal assortments and bespoke selections are available upon request to meet specific menu requirements. Reliable sourcing.

Consistent quality. Professional standards.

Category

Categories

 
 
Patata Fleur Bleue
Pantry

Patata Fleur Bleue

  • Packaging
    20 units – 0.12–5 kg ~
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Opalys 33% white chocolate circle
Patisserie

Opalys 33% white chocolate circle

  • Packaging
    Ø 50 mm
  • Brand
    Chocolatree
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Cuttlefish
Fish & Seafood

Cuttlefish

  • Packaging
    50-100 g
  • Brand
    Bordo di Mare
  • Attributes
    Freshly frozen
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Medium Cuttlefish (frozen)
Fish & Seafood

Medium Cuttlefish (frozen)

  • Packaging
    100-150 g
  • Brand
    Bordo di Mare
  • Attributes
    Freshly frozen
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Medium Squid
Fish & Seafood

Medium Squid

  • Packaging
    (10-20 cm)
  • Brand
    Bordo di Mare
  • Attributes
    6–10 pcs/kg – Freshly frozen
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Medium neutral Gluten-Free round tart shell
Patisserie

Medium neutral Gluten-Free round tart shell

  • Packaging
    51 x 17 mm
  • Brand
    La Rose Noire
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Pondicherry red pepper (Piper nigrum)
Pantry

Pondicherry red pepper (Piper nigrum)

  • Packaging
    bag – 0.5 kg
  • Brand
    Thiercelin 1809
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8-rib frenched rack of Silere lamb
Meat & Charcuterie

8-rib frenched rack of Silere lamb

  • Packaging
    0.45-0.55 kg
  • Origin
    New Zealand
  • Attributes
    frozen
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Mini savoury round tart shell
Patisserie

Mini savoury round tart shell

  • Packaging
    33 x 18 mm
  • Brand
    La Rose Noire
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Organic juniper berries (Juniperus communis)
Pantry

Organic juniper berries (Juniperus communis)

  • Packaging
    bag - 0.25 kg
  • Brand
    Thiercelin 1809
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