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La Boite Spices


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#1 joethefoodie

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Posted 08 April 2013 - 07:45 PM

You can't even complain that the flavors are too subtle anymore. Chef Ripert is in a pretty in-your-face (for him) place right now.

Do you think this has anything to do with it?

http://www.nytimes.c...html?ref=dining

It's funny - I've had this in my NYC food things to do for a while now (but still haven't); can't remember where I first read about the shop (maybe Savuer, Food Arts, Edible Manhattan - who knows?).  And I distinctly remember reading that he made special spice mixes for Ripert.

 

Pretty cool. And I will get there.



#2 Sneakeater

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Posted 08 April 2013 - 07:55 PM

Given his ridiculous hours, I'm just gonna order on the net.

 

It's funny, because I was just thinking this was a big gap in my current kitchen.


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#3 aek

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Posted 08 April 2013 - 08:01 PM

If you just email him, he responds pretty quickly and ships super fast. The shop probably isn't really worth visiting, unless you happen to be in the area at whatever hours he's open. I have the complete product list somewhere (including whole spices/pepper varieties). If I find it I'll add it to the La Boite thread if there is one, or start one. 



#4 Sneakeater

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Posted 08 April 2013 - 08:07 PM

This really should be in its own thread, but now La Boite's website links to this online seller.


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#5 aek

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Posted 09 April 2013 - 12:15 PM

But the only place you can really buy stuff of similar quality is Epices Roellinger, which is more expensive still, and charges like 30 euros to ship 40 grams of pepper to the US. 

 

ETA Holy F, I just looked at that link. Those pepper prices are insane, and I think I was extended wholesale pricing because I paid like $ 11-16/lb for pepper. 



#6 bloviatrix

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Posted 27 May 2013 - 06:23 PM

Given his ridiculous hours, I'm just gonna order on the net.
 
It's funny, because I was just thinking this was a big gap in my current kitchen.

You can't even complain that the flavors are too subtle anymore. Chef Ripert is in a pretty in-your-face (for him) place right now.

Do you think this has anything to do with it?
http://www.nytimes.c...html?ref=dining

It's funny - I've had this in my NYC food things to do for a while now (but still haven't); can't remember where I first read about the shop (maybe Savuer, Food Arts, Edible Manhattan - who knows?).  And I distinctly remember reading that he made special spice mixes for Ripert.
 
Pretty cool. And I will get there.

Given his ridiculous hours, I'm just gonna order on the net.
 
It's funny, because I was just thinking this was a big gap in my current kitchen.


ABC sells a selection of his spice blends if it's too inconvenient to make it to the shop.
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#7 Sneakeater

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Posted 27 May 2013 - 06:25 PM

I bought a bunch on the 'net. They have transformed the food I eat at home.
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#8 bloviatrix

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Posted 27 May 2013 - 06:35 PM

Which ones did you order? I bought the Cataluna.
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#9 Suzanne F

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Posted 27 May 2013 - 06:51 PM

I have Isphahan, Borneo, and Galil, bought when I went to an event at the shop about a year ago. Would have gotten more Cataluna except I had some that I bought at Sofra in Cambridge, MA and had it long enough to be able to ID components. I really wanted the one he (Lior Lev Sercarz) makes for Paul Leibrandt, but that's not available retail, afaik. I don't remember seeing one for Eric, but maybe that's since?


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#10 Sneakeater

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Posted 27 May 2013 - 06:52 PM

Amber, Luberon, Breeeze, Pierre Poivre, Smoked Salt, Iris, Yemen, Cancale, Blue Grass, Galil, Sri Lanka, Ayala, Moruno, Cataluna, Tangier, Coquelicot, Chios, Vadouvan, Mousa, Mishmish, Ana, Izak, O.M.G.
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#11 joethefoodie

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Posted 27 May 2013 - 08:17 PM

Amber, Luberon, Breeeze, Pierre Poivre, Smoked Salt, Iris, Yemen, Cancale, Blue Grass, Galil, Sri Lanka, Ayala, Moruno, Cataluna, Tangier, Coquelicot, Chios, Vadouvan, Mousa, Mishmish, Ana, Izak, O.M.G.

 

Wow - you spent almost as much on that spice assortment as you would have on dinner at Carbone.

 

But do use them often - I can't imagine ground spices, no matter whose grinding them, staying super fresh for more than 6 months!



#12 Sneakeater

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Posted 27 May 2013 - 08:32 PM

I use them almost every time I cook dinner.
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#13 Sneakeater

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Posted 27 May 2013 - 08:34 PM

Ayala on tonight's lamb chop!
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#14 joethefoodie

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Posted 27 May 2013 - 11:23 PM

Ayala on tonight's lamb chop!

 

Here's what's most surprising about this - not Ayala. A lamb choP?



#15 Sneakeater

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Posted 27 May 2013 - 11:29 PM

Sorry. "s"
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