Louis Francois is a third-generation family business with a passion for culinary innovation. They use natural ingredients to make products for modernist and molecular cuisine.
At Sous Chef, you’ll find a range of Louis Francois ingredients in large pack sizes that are ideal for restaurants and caterers. Like sodium alginate and calcium chloride, which are essential to the spherification technique. There’s also gelling agents such as pork gelatin and yellow pectin, and dextrose for a smoother ice cream texture.