
Sourcing
Caviar, Truffle, Vanilla: ArtxFood Sourcing
A great dinner begins long before the cooking: it begins with the produce. Here is how ArtxFood builds an exceptional-produce sourcing on par with your tables.

Caviar
Caviar, a matter of houses
Caviar is not chosen at random: grain, maturation and the originating house make all the difference. We work with recognised sturgeon farms to select grains with a clear texture and clean flavour, served at the right temperature with the right accompaniments. Discover the produce gathered in our Sélection to compose a service in your image.

Truffle
Truffle, from tuber to plate
Black Périgord truffle in winter, white Alba truffle in autumn: each variety has its window and its use. We favour trusted truffle growers and brokers, check ripeness and fragrance, then hand the produce to our chefs, who reveal it without betraying it. Entrust your dinner to a private chef capable of elevating this rare produce.

Vanilla
Vanilla, the signature of desserts
Bourbon from Madagascar, Tahitensis from Tahiti: vanilla shapes the dessert and signs the close of the meal. We select fleshy, glossy pods full of seeds, from traceable supply chains that fairly remunerate producers. This same care runs through our entire Sélection of exceptional produce.
Questions fréquentes
- Can I request a specific exceptional product for a service?
- Yes. Our chefs work on a bespoke basis: share your wishes in advance and we source the produce from our partner houses, based on the season and availability.
- Is the freshness of the produce guaranteed on the day of the service?
- Always. Caviar, truffle and fresh produce are ordered as close to the date as possible and transported in the cold chain, for a tasting at their peak.
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