We welcome you into the Kitchens of More Than Gourmet. Yes, we do have kettles and cooks here, though our kitchen is unlike any you may have ever seen before. It’s a world-class kitchen facility using cutting-edge technology. Stay awhile and take a look around. In our kitchens, you won’t find any food additives or artificial ingredients in, but you will find a team of hardworking folks committed to providing you with the finest French stocks and sauces produced anywhere. If you have questions, there’s a place to ask them. If you want to share your ideas and experience with our sauces, recipes, or new products, we have a place for that, too. We’d love to hear from you.
We didn't invent classic French stocks and traditional sauces. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. This was a time when meat was sparse (and not very good) and vegetables, herbs, and wines were plentiful. Stocks and traditional sauces were borne out of need and a desire for great tasting food. Through great trial and error cooks learned to prepare - from scratch - fine flavors through extracting, blending, and simmering pure food ingredients. What were once barely acceptable meals became more than palatable; good food became simply elegant, be it a common peasant stew or a duck confit. This great tradition that began over a century ago is still taught in the finest cooking schools in the world. Any chef worth his or her salt takes great pride in knowledge of the French sauce tradition. Fine chefs everywhere still practice the art of sauce making, either by using our pure stock reductions or labouring hours, with great patience and at great expense, to do it entirely from scratch. Some of the finest sauce innovations by acclaimed chefs have at their core the French tradition. Julia Child loved it. It is the essence of all good cooking.
At More Than Gourmet, faithfully honouring the classic tradition is our mission. We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. It means no shortcuts and no compromises. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. That is something we cannot do if we are to remain as honest stewards of the classic tradition. We take our stewardship seriously. It's who we are. It is our Sauce Heritage.
More Than Gourmet began with the tremendous flavors for meat stock found in Demi-Glace Gold®. Today, our broader offering of meat stock includes veal, beef, venison, and roasted lamb reductions are the foundation of great cooking.
Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold® is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste.
Demi-Glace de Veau Gold® offers a refreshing change from the standard Escoffier recipe and is ideal for today’s home kitchen. This veal demi-glace has a more sweet veal taste, with hints of meat and mushroom, than our classic Demi-Glace Gold’s complex traditional taste and flavor profile. Now you can choose the demi-glace profile that fits your cooking style.
Glace de Viande Gold® is a classic French brown stock, reduced to a glace. It is perfect for all your fine sauces or to enhance the flavor of a variety of stocks or sautéed or roasted items. Its rich, deep flavor and translucent color provide the perfect addition to dozens of recipes. No longer do you need to shortcut by reducing your brown stock in the saucepan; you can instead rely on the flexibility of our pure French classic reduction with its tremendous flavors.
Our beautiful lamb stock is a 20-time reduction to a rich, pure-flavored glace, prepared with a special blend of Madeira wine and spices to enhance the natural flavors and juices found in your favorite lamb dishes. Used full strength, it's perfect for wonderfully smooth sauces for lamb or can be reconstituted back to a lamb stock for soups, stews, and braises.
Classic venison stock carefully reduced with red wine, aromatics and a hint of juniper give Glace de Gibier Gold® the perfect flavor profile for all your game dishes. Our venison is domestically raised and thus never has the overwhelming musky game aroma found in many wild game stocks. We reduce our sweet venison stock 20 times to a glace, so it can be used full strength in sauces or reconstituted back to a stock for soups, stews and braises.
Our Glace de Veau Gold® veal stock is a variation on our classic Glace de Viande Gold®. This version of our veal stock offers a slightly sweeter flavor that some home gourmets prefer. Use Glace de Veau Gold® to create memorable veal sauces comparable to those of professional chefs.
More Than Gourmet® is proud to be the only company crafting classic French sauces and French stocks in the authentic, old world tradition defined by the renowned Chef Master Auguste Escoffier (1846-1935). All of our French cooking sauces are made with scrupulous care, product purity, and absolutely no shortcuts. Read more.