Chef-grade European wholesale procurement

Direct commercial allocations secured through coastal auctions and registered heritage producers across Brittany, Galicia, and Northern Europe.

Wild-caught seafood

Continental cured meats

Heritage game & fowl

Ike-jime sea bass, Brittany blue lobster, wild turbot, and Scottish langoustines packed in ocean ice within hours of dock landing.

Acorn-fed Jamón Ibérico de Bellota, authentic Culatello di Zibello, and dry-cured alpine bresaola graded by cure maturity and trim yield.

Label Rouge Bresse fowl, Challans duck breasts, and seasonal wild feathered game inspected for precise restaurant portioning and yield consistency.

Measured logistics performance

36 hrs

dock to commercial intake

99.4%

standing order fulfillment

100%

digital lot traceability

From coastal port to service

Portside selection

Telemetric chilling

Custom yield portioning

Receiving dock drop

Specialist inspectors bid at dawn auctions in Boulogne-sur-Mer, Rotterdam, and Vigo, hand-selecting top-tier lots for verified freshness and strict grading.

Cargo enters refrigerated freight lines running unbroken -18°C to +2°C sensor logging, transmitting telemetry directly to your intake dashboard.

Specialist butcher and fishmonger teams execute custom culinary specs, vacuum-packing according to standing kitchen prep guidelines and recipe yields.

Consignments clear customs bonded corridors and arrive at your kitchen receiving bay during scheduled pre-service windows with full sanitary manifests.

Apply for commercial trade credit, access real-time port price sheets, and establish recurring weekly standing orders for your hospitality property.