Our spices

At Marcel Senchou, we believe that flavour is life. We believe that we should be able to spoil ourselves every day, not just on special occasions, and that you don’t have to be a Michelin star chef to create stunning dishes!

In short, everyone should be able to put a bit of soul in their cooking, without putting too much pressure on themselves.

That’s why we offer a range of colourful spices, peppers, quality herbs and creative and super useful spice blends. Our range includes both the classics and some modern twists, allowing everyone to start their own culinary revolution. Are you ready? Soon, we’ll have you saying “we love you Senchou!”

our products

ONCE UPON A TIME THERE WAS A MAN CALLED... MARCEL SENCHOU

We don’t compromise when it comes to cooking! Our recipes are made with love, using quality and carefully selected ingredients.

A collective adventure since 1891

roudly produced in the south-west of France

CREATIVE RECIPES

No spiel without a good product to back it up

EVEN MORE INSPO ...

From our classic ketchup made with regional heirloom tomatoes to our spicy Espelette pepper version, our oak-smoked Ketchup that we smoke in-house, or our amazing BBQ sauce, we’ve got more than enough to whet your appetite. Still have room for more? We also offer surprisingly tasty Beetroot Ketch’Up and Carrot Ketch’Up, great for more adventurous diners, and delicious Onion, Fig or Shallot Confits for lovers of sweet-and-savoury flavours.
With a dollop of our ketchup on the side of your plate, you’ll notice the difference (we’re counting on you to provide the home-made fries). The perfect addition to your most indulgent dishes, Marcel Senchou ketchups and confits work wonderfully on barbecued meat, in a burger or on crispy fried chicken, in a classic New York-style hot dog, and so much more! When used as an ingredient, the sky’s the limit. We are particularly fond of using them as a base layer for a baby vegetable tart, in filo parcels, as a sauce base for a pasta dish with just a sprinkling (loads) of cheese, as a glaze for fish cooked “a la plancha” or even incorporated into a devilled eggs recipe!