Inspired by flavors emanating from these
diverse regions, Le Bon Magot™ products are based on family recipes handed down from generations, shared with friends and honed through our travels. This collage of old and new, North and South, East and West makes Le Bon Magot a unique entry in the gourmet and specialty food industry.
Ingredients Stripped Bare
We produce only what our family likes to eat - 100% free of gluten, MSG and preservatives - using fresh produce and vibrant spices sourced from trusted partners. Le Bon Magot™ products are hand-made in small batches by artisans using tried-and-tested culinary techniques to ensure longevity, preservation and shelf-life stability without chemical additives.
Le Bon Magot is a unique entry in the gourmet and specialty food industry because it is inspired by the unusual flavors and pairings from South Asia, Middle East and Africa.
Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.
Based in the test-kitchen in Camden, Yotam spends much of his time creating and testing recipes for his column in the Guardian, on-going cookery books and programmes for television. When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of the shops and restaurant.
With a cooking style that is as inimitable as it has always been – vibrant and bold yet simple and honest – Sami holds the helm in the heat of the Ottolenghi kitchens since the first day we opened. Head chef, mentor to many, visionary behind so many of the longstanding and latest dishes, Sami’s precision, palate and panache is the heart and soul of the food we are renowned for.