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Exceptional Ingredients, Extraordinary Stories

Curated directly from our exclusive suppliers

Maison del Gusto curates a restrained selection of remarkable ingredients and wines for clients who value provenance, craft, and supplier relationships as much as the final plate.
Our Suppliers

The makers behind every exceptional product

b.culture
Oslo, Norway

b.culture

Oslo fermentation company turning Nordic ingredients and selected kitchen by-products into precise garums, shoyus, vinegars and miso-style seasonings.

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Gelateria Artigianale DAI DAI
Castiglioncello, Tuscany

Gelateria Artigianale DAI DAI

Tuscan family gelateria preserving the cassatina tradition through hand-finished Bocconcini and frozen desserts made in Castiglioncello.

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Bivrost
Lyngen, Arctic Norway

Bivrost

Aurora Spirit's Arctic spirits house, working at 69°N with glacial meltwater, northern botanicals, Nordic grain and cold-climate maturation.

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Refined sourcing,
quietly presented.

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Living Cultures of Oslo

b.culture

In Oslo, Norway, b.culture transforms selected kitchen by-products and Nordic ingredients through koji fermentation into garums, shoyus, vinegars and miso-style seasonings, creating precise, deeply savoury tools for professional kitchens.

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The Spirit of Arctic Norway

Bivrost

At 69°N beneath the Lyngen Alps, Bivrost makes gin, aquavit, vodka, liqueurs and whisky with glacial meltwater, northern botanicals and a deep sense of Norse place.

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Cacao, Craft and Consistency

Friis-Holm Chocolate

In Herslev, Denmark, Mikkel Friis-Holm transforms directly sourced, single-variety cacao into precise, expressive chocolate, preserving the distinctive character of each origin for chefs who take ingredients seriously.

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Tradition, Reimagined

Vasak

Rooted in a Kimbugak tradition passed down through three generations, VASAK preserves its essence while thoughtfully reinterpreting it for today's table.

A Tuscan Story in One Bite

Gelateria Artigianale DAI DAI

In Castiglioncello, Dai Dai preserves a late-1920s cassatina tradition through hand-finished frozen desserts, including the 10-gram Bocconcino made for precise hospitality service.

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Stories

Stories from our suppliers

Encounters • 01 Sep 2026

From Bean to Plate: Chocolate as Craft with Mikkel Friis-Holm

Maison del Gusto welcomes Mikkel Friis-Holm to Monaco Yacht Show 2026 for a masterclass in cacao, single-variety chocolate and craft.

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Experience Excellence | Italy | 2025

Provisioning support for chefs, yachts and villas

For trade clients and private chefs, Maison del Gusto offers a dedicated B2B ordering experience.

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