A Matter of Taste

Back to the roots

Pauline REYNAUD born SALVAI (known as Paulette from her earliest years until her death) was born of Italian parents on July 21, 1903 in Marseille.

Fleeing an unloving husband, Mrs Beltramone decided to leave the marital home and to open a small restaurant on the port of Marseille, helped by her 2 daughters still young children, Paulette and Marie Claire, her older sister.

The mitigated success of Mrs Beltramone’s business pushed Paulette from her 15 years old to develop a strong desire to go up to Paris; the beautiful life in the city ! Seeing herself offered a job in the insurance industry in Lyon at the age of 16, she saw it as a great opportunity to get closer to the capital and accepted. Persuasive, she embarked her mother and her sister in new adventures in Lyon. At 16, she also met Georges REYNAUD, got married and at the same age, became pregnant at 17 and gave birth to Henri REYNAUD. Nothing could stop Paulette who always showed strong convictions in her choices and in her life.

Her ambition to move to Paris being intact, she quickly chose to join the capital to break through in her profession of insurer not without having previously invited her companion Georges REYNAUD to not approach her and her son as they were already no longer in love. There again, she took along in her journey her brave mother and her sister Marie Claire.

The 3 women arrived in Paris and settled in Rue Sébastopol, a few meters from “Les Halles Centrales” and “Le Pavilion 9” - Fish Section Paulette REYNAUD quickly expressed a pronounced interest in the bustling life of the Parisian pavilions of Les Halles. Her ambitions lead her to propose to one of the tenants a rather surprising challenge: she volunteered to work for 3 months on the salted / smoked department without any salary in the absence of one of the employees and took the bet that he would want to hire her at the end of this period.

What were the results? She never left her stall at the “Marée”, bought back the shares of her employer (150,000 Fr at that time) and brought in whole wagons of salting/smoking equipment, quickly becoming the largest fish department in pavilion 9.

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Reynaud® gives the ultimate guarantee that the flavours and textures it provides will satisfy the most demanding gourmet. Reynaud, with its gastronomic selection, has an experience of nearly a century in the service of culinary delight.

Reynaud®, the brand of Seafood Haute Cuisine.

Pioneer of organic agriculture with shrimps from Madagascar, OSO® is well known as a major player in responsible fishing, sustainable aquaculture and social integration.

OSO®, the brand of Sustainable and Responsible Seafood Gastronomy

The French leader in seafood distribution Seafood specialist for nearly a century A vertical player, from production to distribution 30 000 tons of product each year A 255 million € turnover 1,400 employees worldwide

Message from the Managing Director Dear clients, The time for a fresh transitioning phase is finally here and is at our doorstep. The continuously evolving situation of the Covid-19 around the world and locally despite impacting us all has shone some light onto some prospective benefits. With many lessons learnt through the harsh reality check inflicted upon us by this virus, we had no choice but to think differently and reinvent ourselves by bringing a game changer to the table (literally)!

None of us has been left unscathed by the pandemic but we are ready to come back more resilient than ever thanks to the esteemed support of our employees and our clients. Facing this crisis has enabled us in rethinking our old ways and we are now predisposed to reinforce our valued relationship with the hotel industry’s food and beverage professionals in order to make you discover our wonderful and premium range of food solutions.

Our marvelously dedicated team is impatient to hit the road to meeting you again, to get roaming around those enchanting aromas of your kitchen corridors so as to propose their service, expertise and useful advice, always in your best interests.

Standing firm in our values, the primary focus of our company shall remain about respecting the client and constantly putting forward quality of the product, as well as a personalised service and adapted solutions for your business post-crisis with full transparency and sharp assistance.

Reynaud Les Halles Limited through this catalogue aims to proudly present not only our long-standing loyal partners and suppliers of exceptional and prime quality but also some cutting-edge solutions entirely adapted to your needs ; less time, smaller teams, stock control and unstable occupancy rate, fluctuating currencies and costs of ingredients and (raw) materials, consistency in quality and tailor-made portioning.

Our commitment is unflinching and we believe that working together to drive the best outcomes possible, deciding and acting in a way that makes an impact is the key to adjusting to this new way of life.

The new goals of Reynaud Les Halles Limited are to permit us to have a different perspective and vision on the long term to being able to successfully tackle current challenges while ensuring our clients’ progress and business continuity.

We remain confident in the power of our people and of our collective ability to come out stronger to achieve greater things that are paved on the path ahead of us.

Thank you for your trust, Dominique Grel Managing Director of Reynaud Les Halles

CONTENTS

05

TEAMS

07-17

A PREMIUM MEAT-ING from Australia

35-39

40-44

18-28

29

THE BIG TEAMS CATCH from Pacific to the Indian Ocean THE BIG CATCH

30-33

A GASTRONOMY “GRAS” AVOCADOS from France IN THE WILD TEAMS from South Africa

53-65

FIELDS OF GOLD a wheat story

45

66-71

MIXOLOGY

by Monin

34

TEAMS

46-52

“OMAKASE” the chef’s recommendation

72-73

THE ARTISTS

Lavin ia

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ow r a m At

A dream does not become reality through magic; it takes love, determination, and hard work.

-Colin Powell

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I Never Lose, I either Win or Learn.

-Nelson Mandela

Selv

M en

ACTING SALES MANAGER selven.munisamy@rno.fr +230 59 19 17 17

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nis amy

SALES EXECUTIVE lavinia.atmarow@rno.fr +230 59 19 24 02

SALES & MARKETING EXECUTIVE zareen.bandhoo@rno.fr

e régoir

Zareen

“

Nature does not hurry, yet everything is accomplished.

-Lao TTzu

“

C’est jus­te­ment la pos­si­bi­lité de réa­li­ser un rêve qui rend la vie in­té­res­sante.

-L’alchimiste - Paulo Coelho

Fabri c

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Ban d

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MONIN BRAND AMBASSADOR & BEVERAGE SPECIALISTS fabrice.gregoire@rno.fr +230 59 19 17 06

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A PREMIUM MEAT-ING

from Australia

6

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WESTERN AUSTRALIAN BEEF Our premium beef is of the highest quality with a delicious flavour, exclusively raised in Western Australia.

For over 100 years we have been supplying Western Australian beef. From humble beginnings in 1919 and now proudly owned by a sixth generation WA farming family, we work with a specially selected group of local cattle farmers who share our commitment to outstanding quality, exceptional taste and sustainability from paddock to plate.

OUR HERITAGE Head 140 km down south from Perth and you’ll find us in the farming town of Harvey. We work in partnership with a community of handpicked local farmers who share our commitment to sustainability, animal welfare and exceptional produce to create a beef with a delicious taste and unique character.

SUSTAINABILITY Harvey Beef is committed to ensuring that our operations are environmentally sustainable.

We demonstrate the highest standard of environmental performance that complies with or exceeds the relevant domestic and international environmental legislation. As a leading corporate citizen, we make environmental accountability a key priority.

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Grilled beef rib on sugar cane & charcoal, pickles of muscovado and caramelised onion

HARVEY BEEF PRODUCES THE FINEST QUALITY BEEF SUSTAINABLY RAISED IN THE PRISTINE NATURAL ENVIRONMENT OF WESTERN AUSTRALIA.

HARVEY 100 DAYS CUBEROLL Situated under the front section of the backbone and used primarily for support.

Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

COOKING METHODS

Grilling

Oven Roasting

Smoking

Broiling

HARVEY 100 DAYS TENDERLOIN The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks.

Loin cuts are great prepared on the grill or under a broiler.

COOKING METHODS

HARVEY 100 DAYS RIBS Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.

COOKING METHODS

Grilling

Oven Roasting Broiling Grilling

Skillet-to-Oven

Broiling

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9

F1- A WAGYU RACE

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HARVEY F1 TOMAHAWK Situated under the front section of the backbone and used primarily for support.

Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Tender bone-in steak from the Rib with a long bone and marbling that adds flavor.

Simply season and grill.

COOKING METHODS

Grilling

Skillet-to-Oven

Broiling

HARVEY F1 STRIPLOIN Slow roast with trimmed fat side upper most to allow basting during cooking.

Roast medium-rare to medium to prevent dryness. Ideal for portion control steaks.

COOKING METHODS

HARVEY F1 TENDERLOIN Baste during cooking. Roast mediumrare. Avoid over cooking for maximum tenderness. Rest 10-15 minutes before carving to allow juices and fibres to settle.

COOKING METHODS

Grilling

Oven Roasting Broiling Grilling

Oven Roasting Broiling

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WAMMCO INTERNATIONAL In a unique corner of the southern hemisphere, thousands of kilometers away from the world’s major heavy industrial areas lies Western Australia. It is a land of unspoiled beauty, famous for its vast open spaces, rich farmlands and ideal climate.

Western Australia has an enviable reputation for growing the world’s finest quality lambs that are naturally raised and free of disease and chemicals.

WAMMCO’s production systems ensure stringent humane treatment of all livestock and the IN THE BEGINNING The Western Australian Meat Marketing Co-operative Limited (WAMMCO) has its origins in December 1971 when its predecessor, the Western Australian Lamb Marketing Board (WALMB), was established by the Government of Western Australia.

WALMB was evolved out of pressures for a system of orderly marketing from lamb producers exerted mainly through the WA farmer body - the 10,000 member Farmer’s Union of WA, now known as WA Farmers.

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highest quality standards for our finished product.

KEY ATTRIBUTES OF WESTERN AUSTRALIAN LAMB All production is free range and naturally produced.Our quality management systems ensure that all products are hygienic and safe.

Our lamb is always of the highest eating quality.

Western Australia is blessed with the finest natural farmlands, highly competent producers and a processing industry that ranks alongside the very best in the world.

WORLD’S BEST LAMB

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THE MIDFIELD GROUP A multi-faceted meat processing company built on solid farming foundations and embracing the values of life on the land.

It was these core values, an eye for livestock and faith in the fertile farmland of south-west Victoria which prompted Midfield founder Colin McKenna to enter into an arrangement with a local abattoir to process his livestock and offer it for sale in Melbourne in 1975.

This original arrangement proved fruitful and when the opportunity arose to purchase the At The Midfield Group we are committed to providing you with superior products at all times.

Our meat and associated products will always be of the highest standard, with stringent quality assurance principles in place and regular reviewing of the methods we use across all facets of our business.

We are committed to reducing our environmental footprint, through the development of new technologies and the use of sustainable farming initiatives. Animal health and wellbeing is at the forefront of our day-to-day work ethic and sustainability is integral to our business ethos; we reinvest in education, training and the long-term future of our community on a daily basis.

At The Midfield Group we will continue to grasp and actively seek out new domestic and export opportunities, to maximise our success and enhance the secure environment we offer our employees and their families.

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municipal abattoir in 1988, Colin took a punt on the business.

Fast forward almost 40 years and The Midfield Group has grown to a company with multiple divisions and a major player in the domestic and export market, with beef, lamb, veal, mutton, goat and their by-products traversing Australia and the globe.

Taking wholesome Aussie beef and lamb to the world since 1975 for more than 30 years, the Midfield brand has been processing and distributing meat and associated products to local and international markets.

THE RUMP Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender.

Often sold as roasts, steaks for marinating or Ground Beef.

COOKING METHODS

Oven Roasting

Braising

THE STRIPLOIN This well-marbled boneless roast comes from the Short Loin, near the Tenderloin.

The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.

COOKING METHODS

Grilling

Oven Roasting Broiling

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THE LAMB LEG Trim excess fat cover before roasting. Baste during cooking to keep moist. Avoid over cooking. Sear and slow roast until medium rare.

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THE LAMB SHOULDER

THE LAMB RACK

Boneless cuts are recommended to facilitate carving, value add with savoury farces. Sear in a hot modest oven and slow roast to tenderise and prevent excess weight loss.

Serve medium rare and baste during cooking. Boneless cuts are recommended to facilitate carving, value adding, portion and cost control.

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p il d w d k an n i p with Beef r ibs, sof tly smoked orders.reynaudleshalles@rno.fr

17

THE BIG CATCH

from the Pacific to the Indian Ocean

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OSO®, EXCEPTIONAL SHRIMPS BECAUSE NATURE SETS STANDARDS OSO®, The Organic Shrimp of Madagascar, is undoubtedly the best shrimp of the world. Its crunchy and juicy texture, its orange-red color and its subtle taste make it unique. Raised on a preserved site in the North-West of Madagascar, Gambas Bio OSO® enjoys an exceptional environment and biodiversity. Regarding sea products derived from aquaculture, the OSO® brand is the guarantee that the rearing conditions are officially certified according to the rules of biological agriculture.

The seafood gastronomy brand is certified as sustainable and responsible.

When seafood products are aquaculture based, the brand name OSO is the guarantee that the breeding conditions are officially certified as complying with the rules of Organic Farming.

(AB*). The same applies to the OSO wild species which are captured according to our “responsible fishing” standards or certified by the MSC (Marine Stewardship Council).

The brand of Quality Gastronomy seafood, is the ultimate guarantee that flavors and textures will satisfy the most demanding gourmets.

REYNAUD, for its gastronomical selection, draws on nearly 90 years of culinary experience that engage the eyes and taste buds.

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INCOMPARABLE QUALITY THANKS TO • An ecological sanctuary preserved and suited to the species • A low stocking density • An organic feeding free from hormones, GMO and land animal meal EXTREME FRESHNESS: 30 MINUTES MAXIMUM FROM THE FISH FARM TO THE CERTIFIED FACTORY ORGANIC BY INDEPENDANT OFFICIAL ORGANISATION

OSO® WHOLE HEAD & SHELL ON IQF Available in weight: 15/20g 20/25g

COOKING METHODS Raw

Grilling

OSO® PEELED & DEVEINED IQF

Pan

Available in weight: 20/30g 30/40g

COOKING METHODS

OSO® WHOLE IQF (PEELED BODY, HEAD AND TAIL SHELL ON)

Raw

Grilling

Pan

24 pcs 800g 20/30g

COOKING METHODS Raw

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Grilling Pan

OSO® BROCHETTES 24 brochettes x 4 pcs (40/60) 800g

COOKING METHODS

Grilling

Pan orders.reynaudleshalles@rno.fr 21

MOWI PREMIUM SUSTAINABLE SALMON At Mowi, we work with the ocean to produce nutritious, delicious and supreme-quality seafood.

We fulfill one fifth of global demand for farmraised Atlantic salmon and are constantly driven by innovation and the desire to achieve the highest standards of sustainability.

At Mowi, we care for every aspect of our salmon.

We are the only salmon producer with full internal control of our own genetics, feed, farming operations, harvesting, processing, logistics, sales and marketing.

HEALTHY AND DELICIOUS SEAFOOD More than 6 million Mowi meals are enjoyed around the world every day. Thanks to our world-leading, innovative and sustainable approach, we offer a wide selection of healthy, delicious seafood. Our customers can choose from a range of products, including whole gutted fish, fillets and steaks, to ready-to-eat items like smoked salmon and portioned fish.

OUR PRODUCTS At Mowi, our goal is to create a unique culinary experience for our valued customers. We produce the highest-quality salmon: our products range from whole fish, to plain or marinated fillets and steaks, to hot- and cold-smoked salmon, all the way through to succulent burgers and delicate tartars.

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FROM BACKYARD BEGINNINGS TO WORLD LEADERSHIP Since the Mowi adventure started in 1964 the company has grown and changed in many ways.

From its humble beginnings, when a few pioneers started farming fish in their back yards, through to the present day, Mowi has become a global leader in its field. As the company has grown, both organically and as a result of mergers and acquisitions, Mowi has maintained its leading position at the forefront of the aquaculture industry.

IQF

Fresh Fillets 100% Scottish Salmon Fillets that not only taste incredible – they’re oh-so-easy to get restaurant worthy results.

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SALMON FILLET/LOIN

READY TO COOK FILLETS Portion of 1.2 - 1.5/kg

SALMON STEAK

SALMON TARTARE

From the pristine yet wild waters of Scotland’s west coast, to your kitchen. Pan fried to perfection in a mere 12 minutes.

Delicious yet simple way to enjoy raw fish with simple herbs and lemon juice.

IQF

Portion of 200g

IQF

Available in: Marinate “Deux Saumon” St Jacques and Mango Portion of 80g

Simply marinated salmon fillet with wild harvest Tamarin salt orders.reynaudleshalles@rno.fr 23

WE ARE QWEHLI Renowned as the fishmonger of the chefs, we have been supplying seafood to elegant tables throughout the world for over 12 years.

Based in the port of Lorient in Brittany, France, we are a family business from the world of fishing and aquaculture. We put our expertise and know-how at the service of the most elegant tables around the world for over 12 years.

FOCUS ON OUR IN-HOUSE TECHNOLOGY: THE CAS FRESH® SYSTEM Seafood loses its freshness within 48 hours of leaving the water. Thanks to our innovative technologies we preserve the products ‘as fresh’ without compromising texture, taste and nutrients.

SASHIMI GRADE CERTIFIED All Qwehli products are Sashimi Grade Certified Guaranteed Freshness!

RECOMMENDED BY MICHELINSTARRED CHEFS Serving top chefs in Hong Kong and around the world for over 12 years!

SUSTAINABLE FROZEN SEAFOOD Caught at the right season, produced & packaged in France.

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CAS Fresh® blends deep-freezing and proprietary magnetic resonance technologies to offer a solution to preserve tissues for a very long time and in perfect condition.

The effect of CAS Fresh® on cell membrane is visible under electronic microscope: the integrity of cells is preserved rather than ‘mashed up’. There is no loss of taste and no alteration of texture during the cooking and tasting.

At the end, we guarantee your favorite seafood all year long, sustainably fished and extra fresh even on the other side of the world!

PAVÉ DE TURBOT IQF

200/250G We choose to only catch our turbot before they lay their eggs, when the fish is at its fattest. You will be surprised to see the fish twisting like a fresh product as it is cooked!

Cooking Tips: Pan-fried: 4-5 minutes per side, depending on the thickness of the fish.

You can cook it with or wirhout the skin.

Baked: around 20 minutes at 190°C until fish is golden brown and flakes easily when tested with a fork.

FILET DE LOTTE IQF

300-500G It is skillfully hand-filleted with a unique know-how. Renowned for its firm white fish, monkfish is also appreciated for its refined delicate texture.

Cooking Tips: Roasted: Fry for 2 mins to just brown the monkfish, then carefully turn it over and fry for a further 2 mins. Then transfer the fillet in a baking tray and roast it for 10-30 minutes at 220°C (around 10min for a portion of 300g) until the flesh is opaque and flake easily when pressed with a fork.

WHOLE GUTTED SEABASS IQF

3/4KG

This fine fish with a firm delicate flesh is particularly appreciated for its very low level of fat.

Cooking Tips; BBQ: Wrap in silver foil or place directly onto a clean barbecue. Cook the fish for 10 minutes on each side, the fish is cooked when the flesh comes easily away from the bone. orders.reynaudleshalles@rno.fr 25

5 DEGRÉS OUEST Created by Alexis Taugis in 2010, the company is located in the port of Lorient with a 2500m2 workshop entirely dedicated to the production and development of innovative and ever more qualitative products.

WHO ARE WE? 5DO is a Breton company that helps chefs around the world to create innovative gastronomy around blue lobster, shellfish and crustaceans.

HPP FROZEN RAW PROCESS We have developed a unique know-how for cold shelling and freezing seafood. Our innovative technology does not shock the animal and protects it from stress. We thus obtain an incomparable quality of meat.

HPP PROCESS 5DO is the pioneer in high pressure seafood processing in France and Europe. Cinq Degrés Ouest specializes in the extraction of raw shellfish meat and its criogenization (nitrogen freezing).

Lobster “sashimi” turmeric and Espelette chilly oil

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HOW? By providing raw seafood meat of a quality “as it comes out of the water”, thanks to its unique know-how combining cold WHAT IS OUR MISSION? Prove to chefs that 5DO frozen food is more qualitative, more ecological, more innovative in uses than living products.

CANADIAN LOBSTER IQF

Our Canadian lobsters are fished from traps on the New Brunswick and Nova Scotia coasts, and then supplied by our local partner. They are carefully packaged and kept in tanks to minimise their stress.

“Demi homard Canadien pince décortiquée” 133g “Queue de homard Canadien décortiquée” 100g “Tete de homard Canadien”

OYSTERS NO 3 x48 IQF

Our fine oysters from Brittany are therefore mainly sourced from the Cadoret oyster farm. Cultivated in Brittany in the waters off northern Finistère, the oysters are then harvested and refined in the Bélon River. They are recognised for their slightly salty, briny taste and their balanced flesh.

COCKLES MEAT x1KG IQF

Our cockles are hand-fished on the French coast and then passed on to our supplier, who transports them to our processing workshop. Traditional cockle fishing means cockles are a very sustainable resource. The provenance of our cockles gives their juice and meat unparalleled flavour qualities.

MUSSELS MEAT x1KG IQF

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SENIOR SALES EXECUTIVE meliina.troubat @rno.fr +230 55 00 66 75

e are

Koow

SALES & BUTCHERY SPECIALIST christophe.gerlache@rno.fr +230 55 00 64 72

“

Magic is believing in yourself, if you can do that, you can make anything happen.

-Johann Wolfgang Von Goether SENIOR SALES SPECIALIST stephane.koowaree@rno.fr +230 55 00 49 91

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phe G

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“

Ce n’est pas la force mais la persévérance qui fait les grandes oeuvres.

-Samuel Johnson

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On a beau manger sa viande jusqu’aux os, la gourmandise ne disparaît jamais.

-De Proverbe téké

h p é t S

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CRAB PHILLIPS In 1956, the Phillips family created an outlet for their surplus crab by opening a simple “crab shack” in the famous seaside resort of Ocean City, Maryland. So there it was, over 60 years ago, that the first of the Phillips Seafood Restaurants collection acquainted new generations with flavorful memories of the family’s fresh, delicious seafood delights. The Phillips family tradition, now in its fourth generation, continues to expand and refresh its culinary offerings.

A FAMILY AFFAIR After 100 years, Phillips Seafood remains

family-owned and family-operated. Just as Brice and Shirley passed down their dedication to their business to their sons, so has the next generation become an integral part of the company’s future, fulfilling a wide variety of roles at Phillips.

Yet there is another “Phillips Family” that Brice and Shirley always spoke of: their loyal family of employees. In an industry with a high rate of turnover, Phillips has been lucky to hold on to many of those who contributed to the company’s success over the years. Phillips’ family-style management and promote-from-within policy have resulted in many employees who have 20 or more years of service with Phillips Seafood.

ENSURING FOOD SAFETY Quality and safety go hand in hand when you are producing crab meat and seafood products. We live by two mottos: •You must start with the best raw ingredients to end up with the best products.

•Safety always comes first.

STEAMING AND HAND-PICKING The crabs are steamed immediately upon receipt at the mini plant, then cooled and debacked. The meat is immediately extracted by an individual picker or a team of pickers. At this point, it is separated into the grades of crab meat. This picking is done over ice in a cooled room to keep the crab meat at the proper temperature. Once this initial pick is completed, the crab meat is ready for transport to one of our main plants.

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Recipe : Five-cheese crab and artichoke dip

PREP: 5 MIN COOK: 15 MIN SERVE: 4 PAX

Ingredients CRAB MEAT SPECIAL & CRAB CLAW 454G Often considered the most versatile grade for the widest range of recipes, Phillips Special Crab Meat consists of the smaller pieces of white meat from the body of the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.

8 oz. Phillips Crab Meat, 4 oz. cream cheese, ¼ cup Monterey Jack cheese, finely shredded, 2 Tbsp. Romano Cheese, finely shredded, 2 Tbsp.Parmesan Cheese, finely shredded, ¼ cup mozzarella Cheese, low-moisture, part skim, shredded, ¼ cup mayonnaise, 2 Tbsp. white wine, 1 cup artichoke hearts, canned, drained, chopped, ¼ tsp.

Phillips Seafood Seasoning pinch each white, red, black pepper (optional)

Cooking Instructions In a medium saucepot, heat all cheeses, mayonnaise and white wine together, stirring constantly over low heat until cheeses are melted and well blended.

Gently stir in artichoke hearts, seafood seasoning and crab meat, then mix until well blended.

Add pepper to taste (optional). Heat until hot throughout, but do not boil.

Serve in fondue-style pot with low flame underneath or bake in a casserole dish in a preheated 450°F oven until bubbly and top is lightly browned.

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If you’re looking for a more creative presentation, try serving inside a hollowed-out cooked artichoke!

OSO® Organic shrimp in two ways, Mist of Rova caviar from Madagascar, shadow of Taro root under Mauritian sunlight By: Chef Harrish Mungur

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CHIEF FINANCIAL OFFICER salman.jawaheer@rno.fr eer +230 52 54 41 01

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SALES OFFICER chaseta.ramrichia@rno.fr +230 59 19 24 01

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Price is what you pay. Value is what you get -Warren Buffett

m S al

“

La première étape est de dire que tu peux.

-Will Smith HEAD OF PURCHASING a n amberlea.jouana@rno.fr +230 59 19 17 14

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“

Quality performance starts with a positive attitude -Jeffrey Gitomer

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A GASTRONOMY “GRAS”

from France

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FOR ROUGIÉ, DUCKS ARE QUITE A STORY! It all started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s. Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go.

THE SECRET OF OUR SUCCESS? A PASSIONATE TEAM AND PAMPERED DUCKS! After 12 weeks of free-range growing, our ducks are individually hand-fed 2 meals a day for 10 to 11 days. The feed is local-grown corn, without hormone or antibiotics allowing us to offer the tastiest and healthiest moulard duck products to high-end restaurants.

ROUGIÉ’S PHILOSOPHY IS BASED ON SUSTAINABLE FAMILY FARMING, INNOVATION AND A GREAT PASSION FOR DETAILS SHARED

BY ITS TEAM.

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QUALITY & INNOVATION • Gently hand-fed with 100% corn • Air-chilled • Superfreezing pioneer • Portion control SUSTAINABLE FAMILY FARMING • CLT welfare certified for handling and transport • Sustainable farming • Hormone-free • No antibiotics

MAGRET DE CANARD CRU SURGELÉ In order to guarantee optimal quality, Rougié has complete control over the fattened duck sector origin France.

oie Gras...

Sautéed F

Advice for use: To be cooked.

Packing: ± 380/480g Duck breast, mango puree, nougat and crispy ginger

FOIE GRAS DE CANARD CRU SURGELÉ A first choice quality foie gras rigorously selected, which benefits from all the advantages of deep-freezing.

Advice for use: To be cooked.

Do not refreeze a defrosted product.

Packing: ± 550/700g

...baked An n

le a style potatoes with Granny Smith app

FOIE GRAS DE CANARD CRU EN ESCALOPES PRÉMARQUÉES SURGELÉES Already marked, but without pre-cooking, these raw cutlets are the perfect service product par excellence to be worked on in complete safety. Ideal for banqueting activities, they will save you precious time.

Packing: 20 slices of 25/40g 20 slices of 40/60g

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FOIE GRAS DE CANARD CRU ÉVEINÉ SURGELÉ A ready-to-cook product that offers you great freedom of creation with all the added benefits of freezing.

Advice for use: To be cooked.

Do not refreeze a defrosted product.

Packing: Tray of 500g Duck Foie Gras Terrine, sesame seeds biscuits fruits and pepper condiments

MAGRET DE CANARD FUMÉ SURGELÉ All our duck breasts are smoked with real beech wood. This packaging in a tray under a protective atmosphere allows you to peel off your slices easily. In order to guarantee you the best quality, Rougié has a complete control over the Foie Gras Industry.

Packing: ± 230g

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AVOCADOS IN THE WILD

from South Africa

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- Exceptional! Look ! This seafood came already with avocado spread.

- Westfalia avocado, mind you. What a treat!

WESTFALIA AVOCADO Our founder, Dr Hans Merensky, was born on 16 March 1871 and became a famous prospector and geologist, humanitarian, devotee of nature, afforestation and agriculture, and a visionary of his time.

In a brilliant career of close on 50 years of active field work, Dr Merensky achieved an international reputation as an outstanding analytical geologist.

Westfalia Fruit is a leading multinational supplier of fresh fruit and related​products to international markets.

RECOGNISED AS THE AVOCADO EXPERTS, WESTFALIA FRUIT IS A MULTINATIONAL ORGANISATION WITH THE LARGEST AVOCADO-GROWING FOOTPRINT IN THE WORLD. We not only grow our own fruit but also source, ripen, pack, process and market quality avocados year-round - all in a sustainable manner. Our vertically-integrated supply chain enables us to market a comprehensive range of quality fruit from across the globe, meeting and exceeding our customers’ expectations.

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Through our vertically-integrated supply chain we grow, source and ripen, pack, process and market quality avocados and other produce – across the year and across the globe.

Processed products on offer in specificmarkets include flavoured and plain avocado oils, avocado puree and guacamole, IQF avocado pieces, HPP products and dried fruit.

Diced avocado

Puree avocado

Westfalia’s guacamole or avocado purée has a typical fresh, buttery avocado flavour, with a natural, light-green colour.

Minimal or no preservatives are added. We have both standard recipes and can produce according to a specific requirement or specification.

Individually quick frozen (IQF) avocado products are prepared from sound, properly-ripened fruit that has been sorted, washed, peeled and de-stoned. The avocado is then cut into slices or diced, with the pieces dipped in a mixture of ascorbic acid and citric acid before being blast frozen. The product is then filled into bags.

PACK OF 1 KG

PACK OF 1 KG

Sliced avocado

Frozen avocado is prepared from sound, properly ripened fruit which has been sorted, washed,peeled and de-stoned.It is cut into slices,dipped in the appropriate mix of sodium metabisulphite and cryogenically frozen.

Gluten free bread toasted, avocado and lime guacamole, crab Phillips salsa

PACK OF 1 KG

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Always at the service of our customers. +230 59 44 64 24

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“OMAKASE”

-the chef’s recommendation

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BLACK COD

Tasting notes: Colour: Pearly white fillets when raw and golden-yellow when smoked.

Texture: Smooth, velvety texture and large, yet delicate, flakes.

Flavour: Rich, satiny sweet, buttery taste courtesy of the high oil content.

Perfect serve: The high oil content of sablefish makes it ideal for smoking – it won’t lose its flavour or texture in the process. For this same reason, sablefish is ideal for making dips, mousses and fillings.

CHILEAN SEABASS

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless.

Packing: 5/6kg

HAMACHI-SERIOLE FILLET

A young fish, very luscious and buttery in texture, almost oily, possessing a desirable bold flavor, some say with a tangy finish.

Packing: 1.5-2kg

“UNI” SEA URCHIN GRADE B+

Sea urchins are full of sugar, salt, and amino acids, giving them an umami-salty sweetness. Buttery, melt-in-your-mouth texture and a complex, unique flavor that has been compared to eggs, lobster, foie gras, and fish roe.

Packing: 100g Black cod poached in coconut milk, sea urchin, basil and Sarawak pepper oil

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TOBIKO ORANGE

Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi.

Packing: 500g

SHRIMP SUSHI EBI

Ebi refers to a style of preparing shrimp in Japan.

Traditionally, you prepare the shrimp by “butterflying” them- that means that they are split open from the bottom and laid out flat.

Packing: 20 bundles

WAKAME

Wakame is a species of edible seaweed. It has a subtly sweet, but distinctive and strong flavor and texture. It is most often served in soups and salads.

Packing: 1.5kg

EDAMAME

With a sweet buttery taste, these lightly boiled or steamed soybeans are not only delicious, but they’re also fun to munch on while waiting for the rice bowl, ramen or sushi platter to be served.

Packing: 400g

GRILLED UNAGI-GRILLED EEL

Unagi no kabayaki is usually served with freshly steamed white rice.

Packing: 1kg

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KOMBU SALAD

Japanese dashi is always made with kombu, which is a dried kelp full of glutamic acids. The kombu gives dashi and every dish made from it a rich umami flavor.

Packing: 20 bundles

TAMAGO YAKI-SUSHI OMELETTE

The omelette is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping.

Packing: 1kg

TAKO SUSHI TOPPING

Tako Sushi topping are small octopus slices. The octopus slices are cooked and have the right size for nigiris.

Packing: 160g

SNOW CRAB MEAT

Snow crab is named for its meat, which turns from red to snowy white when cooked and boasts a sweet, subtly briny flavor.

Packing: 160g

WASABI

A paste made from its ground rhizomes is used as a pungent condiment for sushi.

Packing: 500g

SURIMI WITHOUT GLUTEN

A paste made from fish or other meat. It can also refer to a number of east Asian foods that use that paste as their primary ingredient.

Packing: 500g 50 orders.reynaudleshalles@rno.fr

GYOZA

These delicious treats are Japanese dumplings, made with a variety of different fillings such as: Gyoza Vegetables 600g (30 pieces) Gyoza Pork (30 pieces) Gyoza Chicken and Vegetables (30 pieces) Gyoza Shrimp (50 pieces) Gyoza Edamame Gyoza Vegetables and Tofu

“KOMUGIKO” - FLOUR Gyoza dough sheet 200g - 35 sheets Wheat Tortillas frozen 15cm x 16 packets

When eating Gyoza, they shouldn’t be eaten on their own, a good dipping sauce is essential.

If you wanted to be a little more adventurous you could pick a Ponzu sauce (availabe on special request) for an additional citrus tang.

MOCHI

Mochi ice cream is a popular Japanese dessert made from a sweet pounded rice dough wrapped around ice cream.

Mochi Caramel (6 pieces) Mochi Lychee (6 pieces) Mochi Mango (6 pieces) Mochi Yuzu (6 pieces) Mochi Vanilla (6 pieces) Mochi Triple Chocolate (6 pieces) Mochi Cacao Coco (6 or 100 pieces) Mochi Green Tea (6 or 100 pieces) Mochi Pistachio (6 or 100 pieces) Mochi Passion Fruit (100 pieces) orders.reynaudleshalles@rno.fr 51

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FIELDS OF GOLD

a wheat story

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MASDEU SPECIALISTS IN QUALITY FOOD BASES At Masdeu we are dedicated to the production and commercialisation of a wide and creative variety of food bases designed to be filled, such as tartlets, vol-au-vents, wafers and mini waffle cones.

Our product portfolio is aimed at serving sector professionals, and on an international scale, an area of specialisation in which we have years of experience.

IN PERSPECTIVE Our origins are thoroughly artisanal: a story that goes back to 1945 at a family bakery in the town of Puigdàlber, about 40 km from Barcelona. Years later, the company evolved towards the production of food bases marketed to hospitality customers.

Finally, the third generation in charge took a third step by acquiring the company Mariebel in France in 2016.

With this move Masdeu came to have two production plants and an increased capacity and expertise in the production of puff pastries, the most characteristic type of product among those used to produce fillable bases.

A DEDICATION TO SERVICE For the food service sector professionals that we serve, the use of our bases for fillings minimises the necessary handling times and guarantees quality, hygiene, and the control of production costs.

Working for a long time in close collaboration with our customers has allowed us to understand their concerns when it comes to the preparation of pastry and confectionery products, by, for example, supplying a catering service in the shortest possible time, offering quality and healthy menus on a daily basis, or surprising consumers when presenting appetisers.

Our success depends on that of our customers, which is why we are willing and flexible to find effective responses to the needs and demands of their markets. We can adapt in terms of products, formats, and packaging, and even develop customised solutions to meet their needs.

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Premium Mini Cones Waffle

25 mm

75 mm

Vol-au-vents Puff pastry

25 mm

DIS201 Vol-au-vent 70mm

30

m

m

DIS206 Mini Vol-au-vent Squared

Usage: Cocktails, appetizers, meals.

DIS231 Éclair

Usage: Early preparation, especially for big events/functions which must be prepared in advance.

Cocktails, catering, hotels and restaurant functions. Bakeries and pastry shops.

Serving suggestions: Filling with custard, crème fraiche, etc.

Use compound chocolate, fondant or glaze as a topping on choux pastry.

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75 mm

75 mm

130 mm

76 mm

DIS272 Profiterol

75 mm

51 mm

Profiterols and Éclairs Choux

34 mm

Serving suggestions: Hot fillings like bechamel, creams, vegetables, seafood, escargots, etc.

Cold fillings like cream cheese, olive tapenade, foie gras, crab chocolate ganache, jam, etc.

25 mm

DIS581 Mini Cocoa Cone

25 mm

DIS570 Mini Cone Biscuit Coating Non-Moisture

25 mm

DIS582 Mini Nutty Cocoa Cone

Usage: Dessert, ice cream stations, hotel/restaurant functions.

Serving suggestions: Chocolate ganache, ice cream, fruit mousse, crème brûlée, fruit salad, etc.

Macarons

35 mm

DIS603 Orange Macaron

DIS601 Cocoa Macaron

35 mm

DIS602 Berries Macaron

35 mm

DIS606 Lemon Macaron

Macaron display Cake decoration Ice cream stations Early preparation, especially for big events/functions which have to be prepared in advance Instructions: 1. Pipe the filling on the inner part of the macaron shells.

2. Cover the shells with the other half macaron.

3. Use also the same plastic tray to cover the macarons and wrap them up with plastic foil or use the same plastic bag where they were packed.

4. Store the macarons in the fridge during 5-6 hours so that the shells get the moist of the filling.

They can also be kept in the freezer and take them out before serving.

In case the shells don’t get soft as expected, the filling should be more humid/liquid. Simple syrup can also be sprayed on the inner parts of the shells before filling the macarons to speed up the process.

Another tip is to keep the macarons at a room temperature so that the humidity makes them moisten.

On the other side, if the macarons are too soft and chewy, they should be kept in the fridge without any plastic protection or foil. The fridge will dehydrate them again after some time.

21 mm

DIS601 Natural Macaron

35 mm

20 mm

35 mm

Tartlets Shortcrust

56 mm 38 mm

DIS401 Straight-Edge Mini Tartlet, Neutral 38mm

DIS249 Mini Tartlet, Cocoa 40mm

Usage: Cocktails, appetizers, meals, desserts.

Catering purposes.Hotels, restaurants.

Serving suggestions: Hot fillings like creams, seafood, rice, chicken, cream cheese, etc.

Cold fillings like chocolate ganache, olive tapenade, foie gras, mushroom mousse, fruit mousse, jam, crème brûlée.

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- Are you sure all have been tested negative? We want to ensure that...

- Definitely, Sir. None of these bread contain gluten.

GLUTEN-FREE BREADS AND DELICACIES BY CLEMENTINE OLIVER Each of my gluten-free breads and delicacies is made by hand. Belonging to a line of cooks, my grandfather Raymond Oliver (Le Grand Véfour), my father and associate Michel Oliver (Le Bistrot de Paris, Bistrot de la Gare etc.) who shaped my palate and having discovered my intolerance to gluten at the age of 37, I have since sought to rediscover the taste and appearance of real bread but without gluten.

My gluten-free breads have the particularity of being shaped by hand one by one and I bake each All the flours we use are organic and guaranteed to be gluten-free, we only use natural products, no flavor enhancers, no coloring.

Being highly intolerant to gluten, I control each of the products that enter my manufacturing laboratory and analyze the technical data sheet of all products before purchase to ensure that there is no gluten. To be recognized as gluten-free, the analysis must indicate a gluten threshold lower than 20 mg / Kg, the analysis of our products indicate a gluten threshold lower than the traceability threshold, i.e. below 3 mg / Kg, there is no such thing. Lower threshold, which guarantees complete safety even for someone with a high gluten intolerance.

All my products are taken down to freezing cold at the end of cooking, packaged and sealed, a simple reheating gives the product an oven freshness and allows stocks to be managed without making the slightest loss.

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of my breads myself, all these steps are done with a technique that took me 4 years of research to succeed in baking my gluten-free breads directly on the hearth of my bread oven, a natural stone hearth, whereas all the other other gluten-free bakers bake their breads in moulds.

This very particular technique takes much longer than baking bread in molds but it also allows the result you will appreciate; a crust that cracks and an airy crumb like a real bread with gluten.

LA MICHE GOURMANDE AUX RAISINS DE CORINTHE ET AUX ABRICOTS

G luten -fre e br eads

Defrosting directly (without defrosting): baking oven (ventilated) preheated to 180°C: 20 min or natural temperature recovery then preheated (fan assisted) baking oven 180°C: 10 min The roundness of the currants and the pep of the apricot go perfectly with foie gras, cheese and charcuterie.

Packing: Unit of 500g

LA BOULE AUX GRAINES Direct defrosting (without defrosting) : Baking oven (ventilated) preheated to 150°C: 12 min This little ball of bread can be eaten plain or with salted butter to accompany a cheese or a meal.

Thanks to its small, elegant format, which is almost identical to a gluten-free bread, it allows you to to adjust to the needs of the service as closely as possible.

Packing: Unit of 70g

LA FICELLE Direct defrosting (without defrosting) : Baking oven (ventilated) preheated to 180°C: 8 min Created for Guy Savoy, this small individual string can be used to accompany all meals.

Packing: Unit of 500g

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“Pain au chocolat”

The pain au chocolat is an essential part of any tasty snack or breakfast. Try our delicious yeast puff pastry dough with two bars of chocolate inside – pure pleasure guaranteed!

Notable ingredients: Butter, wheat flour and chocolate Packing: 70g & 30g

“Croissant au beurre”

Viennoiseries

For true connoisseurs, our mini viennoiserie range (croissant, pain au chocolat, pain aux raisins) is a real treat. The golden colour and delicious flavours are a feast for both the eyes and the taste buds!

“chausson à la compote de pommes”

Frozen pre-browned apple compote mini chausson, made from pure butter puff pastry and apple compote.

“Suisses aux pépites de chocolat”

Made from pure butter puff pastry.

“Pains aux raisins” Packing: 85g

Packing: 100g

Packing: 90g & 30g

Notable ingredients: Butter and wheat flour Packing: 60g & 20g

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THE KØN: THE NOMADIC SANDWICH EXCLUSIVE TO LA CIGALE

Caesar sandwich

Kon “Mozz”

Tuna Tartare “cornet”

Cheese and smoked Duck “cornical”

Description: KØN combines the gourmet potential of bread dough with the universal pleasure of an ice cream cone.

Easy to hold and eat, it can be garnished in an instant with all the preparations: hot or cold (salad), liquid (soup) or solid (pizza, chicken, burger…).

Quick to implement, you will love it!

Heats up quickly in the microwave with its reusable holder.

Easy to eat and does not require packaging to be consumed.

Recipe idea: KØN pizza.

Information: • Quantity / package: 30 units • Shelf-life: 1 year • Weight: 68g • Preservation method: frozen -18°C Using advice: To enjoy with a cold preparation: Heat the frozen KØN for 20 seconds in the microwave 1200W, then garnish it.

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To enjoy with a hot preparation: Fill the KØN with its cold preparation. Heat it 45 seconds at 1200W.

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MIXOLOGY

by Monin

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- Impressive! Everyone is pretty tipsy except madame. Would you share your secret?

- Hum, and also a glass of Monin for monsieur, please.

MONIN World’s leading producer of the finest flavored syrups, gourmet sauces, fruit purees and cocktail mixes available. With over 200 products from premium and authentic ingredients, MONIN ensures ultimate taste and creativity. As the trusted brand of choice among bartenders and baristas worldwide, MONIN is the leader in premium flavorings for cocktails, coffees, culinary applications and more. From a large range of syrups to fruit preparations, gourmet sauces and beverage concentrates, more than 200 flavors are available to create extraordinary food and beverage.

MILLIONS DRINKS/DAY made with MONIN products 650 employees worldwide including 300 in France 70 millions bottles sold 8 State-of-the-Art MONIN STUDIOS Made with the finest ingredients sourced from around the world. Shelf stable, requiring no refrigeration. Highly concentrated for exceptional flavor in beverages.Versatile for multiple beverage applications. Available year-round, no limitations on seasonality.

• Premium Syrups • Fruit Mixes • Gourmet Sauces • Frappe powder • Latte art topping

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“MONIN heritage, more than a century of traditional artisanal beverage know-how” A French family-owned company founded in 1912 by Georges MONIN. The 3rd generation, Olivier MONIN is now heading the company.

“A dynamic market leader on the international stage of the drinks industry with 150 flavours spread across 150 countries”

With more than 100 flavours, Le Sirop de MONIN is the largest range in the syrup market meeting the requirements and tastes of bar and coffee professionals. It offers endless possibilities: from cocktails and hot beverages, as well as culinary applications.

Pure Sugar aroma enhancer and better shelf stability

Long Shelf Life from 18 to 36 months

Economic Use Unlimited Applications Available in 2kg

Available in 75cl & 100cl

Innovative concepts for endless applications and taste possibilities.

Bars: Easily twist all your cocktails from classics to more elaborated creations.

Restaurants: Simple aperitifs can be created based on wine, prosecco, beer and cider.

Coffee shops: For hot beverages, some flavours are perfect in hot chocolate.

Available in 1l

Natural flavour: Authentic taste from the best fruits.

UP TO 66 DRINKS PER BOTTLE

Specially designed to complement the entire MONIN flavourings range to create a perfectly balanced drink. Incredibly easy to use, it’s ideal for unlimited indulgent applications in a few seconds.

To Complement the entire monin flavourings range to create a perfectly balanced drink

Quick Preparation create a perfect drink in an instant

Low Cost Per Serving use 1 scoop with MONIN flavour & 2 scoops without added flavour

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Made with the finest ingredients, La Sauce de MONIN brings an authentic and memorable taste. Its creamy, perfectly balanced taste is the perfect to complement cold and hot beverages as well as desserts applications.

Available in 500ml & 1.89l

Authentic And Multi-Uses cocktails, hot Memorable drinks, Taste milkshakes, toppings and Smooth, desserts Creamy And applications Shiny Texture

Easy To Handle Or Squeeze for quick preparation

Available in 150ml

In an elegant bottle which has great stand-out on any back bar, the MONIN Liqueur range is perfect for mixologists looking to add an intense burst of flavour and colour to their cocktail creations. There are 25 flavours to choose from, from classics to unusual varieties.

Historical Product 25 Flavours

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Available in 1l

Multiple Applications hot or cold

Intense Tastes & Colours Highly Concentrated

L’Artiste de MONIN is the first topping solution specially designed for latte art and culinary applications. High quality, effective, easy-to-use and value adding, this new range comes in two flavours: Cocoa and Caramel. Several very simple designs can be achieved on a daily basis.

Smooth And Shiny Product Texture Stable On Foam for at least 20 minutes

Multi-Uses lattes, mochas, cappucinos, hot chocolates, chai teas, emulsified cocktails, culinary applications

High Accuracy for elegant designs Quick Preparation less than 10 seconds to create a design

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THE ARTISTS BEHIND

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Laval Ng was born in 1972 in Port-Louis, Mauritius. Starting to develop an interest in his early teenage years, he began and started to learn how to draw with some trials of small comics and by copying Michaelangelo, while studying.

Laval Ng

John Paul Koo

At that time he discovered other Mauritian artists who shared the same passion as him. He then decided to continue his little path as a comic artist. In 2008 he finished his tertiary studies in graphic design and became a full time graphic designer.

He debuted his career as animator and storyboarder in animated cartoons. He then pursued his studies in America where he picked up 3D animation, but to finally revert to comics again, his main passion, since he took more pleasure narrating stories through drawings and exploring new techniques.

William Rasoanaivo

Having had an unconditional passion for drawing since his childhood, he decided, at the age of 17, to take part in the comic book competition organised by the Alliance Française.

Unfortunately this did not allow him to draw as much anymore.

After 7 years as a graphic designer, he decided to study in Malaysia as a Concept Artist for games and movies at The One Academy.

William Rasoanaivo, aka Pov, was born in Antananarivo, Madagascar, on 12 January 1975.

A self-taught cartoonist, he began his career as a press cartoonist in the daily Midi Madagasikara in 1997, after studying natural sciences.

At the same time, he pursued training in journalism and worked as a journalist for the same daily newspaper.

In 2006, Pov moved to Mauritius.

His drawings can be found in various local and international publications, notably in the Mauritian daily L’Express.

Enzo Yeung Sik Yuen

Enzo Yeung Sik Yuen, has studied at the Lycée Labourdonnais and went to continue his studies in Bordeaux He’s doing his 3rd year in B3ia (Bachelor in Illustration and animation) but he prefers by far illustration.

He has been drawing since he was little. He didn’t have a very good level in drawing until he was 16-17 years old.

For the last 3 years he has been working hard to get a decent level.

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Reynaud Les Halles Limited +230 427 58 41

Photo credits: Zareen Bandhoo