Galician Blond Beef
A complete different philosophy from a country who allows its cattle to grow slowly, left out grazing. The animals are slaughtered at an age that can reach 15 years old. High marbling a really yellow fat are the main visual characteristics. Deep flavour. Of course, this meat dry aged very well and we usually keep it dry-aging up to 70-90 days before selling it to you.
Med Bluefin Tuna
We offer both fresh and frozen Bluefin Tuna all year round. Thanks to our partner Balfego located in Spain in L’Ametlla de Mar who catch wild bluefin tuna and feed them with a fish-only diet in order to achieve the optimal fat content. Their purse-seine technique is highly sustainable because it guarantees the non-capture of smaller fish. Most of the cuts that we receive comes from 250kg+ fishes…
Wagyu Beef WX
BMS 7+ and BMS 9
WX by Rangers Valley (Australia) is a Wagyu cross bred with the very best genetics to create something new and unique. 100% Wagyu sire is crossed with a dam chosen from a range of breeds for genetic superiority, environmental adaptability and ancestral marbling, rather than breed alone. Cattle are fed over 360 days. We propose Ribeye, Sirloin, Tenderloin and Tomahawk (see picture) in BMS 7+ or BMS9.
(Anchovies – Bonito – Wild Bluefin Tuna)
Since 1997, Don Bocarte has developed its own production methods with the sole aim of achieving great culinary products. Their craft techniques ensure that the fish they catch do not suffer, which improves the flavour and texture of the products. Don Bocarte produces anchovies from the Bay of Biscay. They also produce Bonito in oil (White Tuna) from the same fishing area and Wild Bluefin Tuna in oil, using only fresh fish (not frozen).
As its name implies, the cocoa beans used to make this chocolate come from a one and only plantation. The soil gives cocoa a very typical aromatic note of composition. The fermentative aromatic note, which cannot be controlled in the case of a blended chocolate, plays an essential part in the final taste of a plantation chocolate. Fermentation depends indeed on each planter’s specific know-how, which enhances the cocoa origin taste. This creates a unique and very typical taste.
Masia El Altet
Extra Virgin Olive Oil
When in the rest of Spain they already have olives at the tree, Masia el Altet olive trees are almost flowering. Located in the province of Alicante, at an altitude of between 800 and 1400 meters, the olive trees grow in a valley that is carpeted with medicinal plants and aromatic herbs giving the olive its special, unique organoleptic properties. Multi-awarded and ranked regularly among the top 5 best olive oil mill in the world.
Each year we wait for the first Icelandic fishing campaign in March to buy our stock of Langoustine. From 00 size (5 to 7 units per kg) to 0000 size (2 to 4 units per kg), these semi IQF Langoustines are awesome raw or cooked.
Also called Mediterrean Red Prawns or Gamba Roja, they are the best prawns in the Med Sea. Not to be confused with Gambero Rosso (Aristaeomorpha foliacea). We have direct access to the auctions that take place in the city of Almeria, Garrucha or Denia. We only buy the prawns from boat that are killing on ice/water solution in order to get the best hydration & temperature. We propose different sizes up to 15/20 units per kg.
Many of the products we offer have attracted some of the greatest chefs in the world and will satisfy even the most demanding clients.
We source products directly from producers, with no middle-men. Not only do the producers pass on their expert knowledge alongside their products, but it also allows us to fix our prices at a competitive rate.
We have built decent storage capacities – ambient, fresh and frozen – and hold large quantities of stock all year round. As a result, we can optimize purchasing costs, selling prices and offer second-to-none reactions.
We don’t pretend to be “Number one” or “The Best” or any such smug tagline. We rather focus on exchanging information with our clients and producers, listening to them, soliciting input, and being willing to improve day-after-day.
Our team, our logistics and our systems are set up to deal with the yachting industry constraints:
– We are running 24-hours-a-day, seven-days-a-week
– Our premises (including our own cutting plant) meets strict HACCP regulations and have been awarded an EEC health and safety certificate
– We own a fleet of Multi Temp refrigerated vehicles that includes GPS trackers for precise ETAs
– We use a permanent Webchat that ensure smooth and fast communication
– Our clients can use our online ordering powerful tool to create and send orders
We ship orders to many destinations, including the Caribbean, Maldives, Dubai and even Tahiti. We will study any new destination upon request. See below map for more details.
Antibes - Port Vauban
Juan Les Pins - Port Gallice
Golfe Juan - Port Camille Rayon
Cannes - Port Canto
Cannes - Vieux Port
Mandelieu La Napoule
Mandelieu - Port de la Rague
Marbella - Puerto Banus
Saint Laurent du Var
Villefranche sur Mer
Saint Jean Cap Ferrat
Beaulieu sur Mer
Monaco - Fontvieille
Monaco - Port Hercule
La Spezia - Porto Mirabello
La Spezia - Porto Lotti
Fort de France
Palma de Majorque
Steve Baker Head Chef, 75m M/Y Global
Hands down the best supplier, I have worked with.
After traveling the globe and dealing with logistical challenges and inferior produce from a number of locations I have found my home with Le Coin des Chefs. They have met and exceeded all of my expectations on a continual basis over the past 3 years of service with them. We use them for all of our Crew & Guest provisions as well the Interior Team now order not only Food & Beverage items but the majority of the required inventory for the boat. I have not come across the level of produce and service provided by Le Coin des Chefs in the industry. Nice work guys keep it up and see you very soon…
Jean-Sébastien Klipfel Head Chef, 60m M/Y Formosa
Head Chef on M/Y Formosa since the boat has been launched in 2015 and we’ve been working with Le Coin des Chefs together in the Med, Maldives and French Polynesia. Great products and service I really recommend this company.
Alain Bijou Head Chef, 102m M/Y Symphony
Great Caribbean & Med Season.
Great food supplier. Thank you for the ‘can do’ attitudes and professionalism.
Darko Miljanović Head Chef, 143m S/Y A
We’ve been working with Le Coin des Chefs for more than three years now and once you experience the level of service they offer there is no need to look any further, I can say Le Coin des Chefs is reliable and efficient in sourcing the highest quality products for both guests and crew, They are doing a great job.