Est. Paris MMXIX · New York MMXXI
From the producers we know by name.
La Mancha Périgord Modena Guérande Pantelleria Kyoto
ScrollWe work directly with forty-plus small producers across twelve countries. Every ingredient we import has a name, a place, and a story. We think your kitchen deserves to know them.
Castilla-La Mancha, Spain
Hand-picked before dawn during the brief October harvest. We take the entire season's yield from one family, graded Categoría I.
Dordogne, France · Piedmont, Italy
Shipped overnight from the markets we've walked for years. We do not stock when the season ends. We tell you it ended.
Three groves, three cultivars
Coratina, Koroneiki, and Souri. Milled within hours of harvest. Bottled under argon. Vintaged like wine, because that is what it is.
Emilia-Romagna, Italy
A quarter-century of patience in seven woods. Poured in drops, not spoonfuls. For the dish you want remembered.
Sambava region, Madagascar
Cured over nine months on raffia mats. Pliable, oil-beaded, unmistakable. We buy forward so our producers don't chase spot prices.
Kyoto Prefecture, Japan
A fourth-generation family house we've worked with since 2020. Unpasteurized, unfiltered, air-freighted. You will taste the koji.
No brokers, no import houses, no unnamed middlemen. We know the person whose hands harvested it, and we will tell you who they are.
We do not pretend everything is always in stock. Harvests end. Cellars empty. We tell you honestly what we have this month and what is coming next.
Our New York warehouse holds current inventory. If you order before eleven, it arrives at your back door that afternoon, temperature-controlled.
Maison Ravelle supplies fine dining kitchens across New York. Culinary directors, executive chefs, and purchasing teams are welcome to request a curated box.