Marseille · B2B distribution & sourcing

Purveyorof flavour

Focus on your cooking.We handle the rest.

Get in touchDiscover our approach
Esaltare Food · B2B purchasing partner · 2026
Our positioning

Not a supplier.
A purchasing partner.

Esaltare Food supports restaurateurs from A to Z — a single point of contact who knows your kitchen and anticipates your needs. We don’t sell a catalogue: we source, we select, we deliver.

01
Food

Products selected with exacting care

Cured meats, cheeses, oils, vinegars, preserves. Producers we know, in stock or sourced bespoke.

Sales agent · Direct import · Exclusive sourcingDiscover →
02
Supply

Everything the restaurant buys beyond the kitchen

Consumables, packaging, dining-room equipment, hygiene and cleaning products. We centralise your non-food purchasing to simplify your operations.

Bespoke sourcing · Rolling outDiscover →
03
Services

Your website, taken care of

We build your restaurant’s site: clear, mobile-first and well ranked. As well presented online as in the dining room.

Website · Mobile · Local SEODiscover →

From selectionto delivery,we handle everything.

How we work

A simple process, built so you never lose time

From producer to plate

Behind every product,
a producer.

REF. EF-FRM-0124 · LOT 2026-ACheese · Cooked pressed paste · Jura AOPComté 24 monthsFromagerie Marcel Petite — Granges-NarbozVintage Comté aged 24 months in the cellars of Fort Saint-Antoine. Raw milk from Montbéliarde cows, high-altitude terroir.
MilkRaw, cowAgeing24 monthsAltitude800–1200 mWheel≈ 40 kgFat / dry matter34 %AOP since1958
Intensity80
Length75
Saltiness55
REF. EF-ING-0207 · SEASON 2025-26Ingredient · Hypogeal mushroom · PérigordBlack truffleDomaine Faurie — SorgesTuber melanosporum dug with a dog at full maturity, brushed and vacuum-packed on the day it is harvested.
SpeciesT. melanosporumHarvestDec – MarSize20–50 gMaturityExtraStorage7 days · 4 °CPackagingVacuum-packed
Intensity95
Aroma90
Rarity92
REF. EF-EPI-0311 · HARVEST 2025Pantry · Extra-virgin olive oil · Baux AOPExtra-virgin olive oilMoulin Castelas — Les Baux-de-ProvenceFirst cold mechanical pressing at the foot of the Alpilles. A blend of Salonenque, Aglandau, Grossane and Verdale.
Varieties4 varietiesExtractionCold < 27 °CFree acidity< 0.2 %PolyphenolsHighHarvest2025AOPVallée des Baux
Green fruitiness85
Pungency70
Bitterness60
REF. EF-FRM-0418 · LOT 2026-CCheese · Blue paste · Aveyron AOPRoquefort AOPCaves Papillon — Roquefort-sur-SoulzonAged in the natural Combalou cellars, inoculated with Penicillium roqueforti. Raw milk from Lacaune ewes.
MilkRaw, eweAgeing90 days minCultureP. roquefortiCellarCombalouFat32 %AOP since1925
Intensity90
Blue veining85
Saltiness72
REF. EF-FRM-0522 · LOT 2026-BCheese · Uncooked pressed paste · Auvergne AOPFarmhouse Saint-NectaireGAEC du Puy de Dôme — BesseFarmhouse, raw-milk, aged 8 weeks on rye straw in a cool cellar. Volcanic terroir of Auvergne.
MilkRaw, cowAgeing8 weeksBedRye strawWeight≈ 1.7 kgRindGrey bloomyAOP since1955
Intensity60
Creaminess75
Milkiness68
See the full catalogue →
Let’s work together

Let’s talk about your kitchen

Tell us what you need. We find it, we select it, we deliver.

Send a messageCall us directly