Le Must prestige condiments aim to heighten the passenger experience
A new brand of prestige condiments has been launched to target a gap in the market for upscale products.
Moshe Cohen, who has worked in the luxury food and beverage sector for 20 years, created Le Must all-natural and organic condiments after traveling the world for business to promote some of the finest brands in gourmet foods.
Cohen, whose career has been focused on propelling luxury brands: “Throughout this exciting journey, I realized that an important category in food service is void of any serious luxury alternative: condiments. Whether at the Ritz-Carlton, Mandarin Oriental or McDonald's, a guest will be typically be served Heinz and Hellmann's.
“I always felt there had to be a better solution for luxury hospitality. I could not find one, so I created it.”
Le Must aims to be the premier luxury condiment brand of choice to five-star hotels and prestige venues around the world. The collection is single-portioned and organic.
Combining classic culinary techniques with a contemporary enthusiasm for innovation, the maîtres artisans of Le Must craft all-natural and organic balanced blends of condiments, produced in small batches, to deliver a taste and texture that seek to set the brand apart.
The uniquely shaped signature presentation of Le Must’s signature curved glass bottles promises to make dining a memorable experience.
The range includes Chef’s Classic Ketchup, Artisan’s Mayonnaise, French Tartar Sauce, Gourmet Yellow Mustard and Authentic Dijon Mustard.
The brand has taken off quickly, and Le Must has already begun serving dozens of private aviation companies. Le Must condiments are now featured on over 100 private jets in the US and Caribbean.
Le Must condiments are also served by premier properties such as JW Marriott Marquis Miami, Loews Hotel South Beach, Ritz Carlton Dorado Reserve and The Waldorf Astoria Boca Raton.