SALSUS makes its broths, stocks and sauces from fresh, whole and carefully selected ingredients: whole carcasses, wild lobster, fresh vegetables, mushrooms and more. No extracts, no artificial flavourings. A demanding production process that translates directly onto the plate.

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But a good stock or broth is not an end in itself. Above all, it is a culinary tool.

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Reduce it to intensify a sauce, deglaze a pan, cook a risotto, support a braised preparation, create a jus, glaze a piece of meat, build a lacquer or serve a broth directly in the bowl: SALSUS products are designed to fit naturally into the everyday techniques of a professional kitchen.

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The range takes you from aromatic foundations to sauces ready for service: a Chicken Broth to build a sauce, a Lobster & Shrimp Stock to deepen a seafood preparation, a Beef Demi-Glace to bring depth and structure, or a Hollandaise Sauce ready to be customised to suit the recipe.

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Intense, consistent bases designed to be used as they are or reworked: reduced, infused, enriched, seasoned or combined with other ingredients.

The aim is not to replace the chef’s creativity, but to provide a reliable foundation to build on.

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We lay the foundations. You add the signature.

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