Nina Compton Compère Lapin Chef Winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017" St. Lucia

Chef Nina Compton was born and raised in beautiful St. Lucia, the daughter of the Prime Minister.

After attending secondary school in the U.K., Compton decided she wanted to study to become a chef, and so she headed to NYC to attend the Culinary Institute of America. Compton graduated in 2001 and quickly launched her professional culinary career at one of the city’s most prestigious French kitchens, Daniel.

Compton went on to hone her craft and build a reputation at the likes of Fontainebleau Miami Beach, where she worked her way up from Sous Chef to Chef de Cuisine. After competing on Season 11 of BRAVO’s acclaimed cooking competition show, “Top Chef,” where she placed as a finalist and was voted “fan favorite,” Compton moved to New Orleans to open her flagship restaurant, Compère Lapin.

Compton was named a “Best New Chef” in 2017 by Food and Wine, and In 2018, she won the acclaimed James Beard Award for “Best Chef: South.” Both Compère Lapin and Compton’s second restaurant, Bywater American Bistro, have received critical acclaim and national accolades.

Recreate Chef Nina's recipes with her favorite Regalis ingredients. 
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Best Norwegian Red King Crab Leg Clusters photos by Regalis Foods - item 1
Norwegian Red King Crab Leg Clusters

King Crabs are massive in size, formidably clawed, and ten-legged, with an undeniably regal presence that perfectly suits their name. These Norwegian Red King leg clusters are flash frozen just after being caught, offering the most scrumptious and densely loaded expression of crab flavor in a convenient, easily utilized format. A bit more intense and assertive in flavor than Blue Kings, these Norwegian Reds are a wonderful distillation of the iconic crab flavor profile when prepared simply.

Ready to eat with just fifteen minutes of steaming, these are also lovely when grilled or broiled.

At Regalis, we proudly carry several varieties of King Crab that come into season at different points throughout the year. Though we can’t quite reach a consensus favorite, the intense, pronounced flavor of Norwegian Red Leg Clusters make them an impressive crowd pleaser.

This item is raw.

$285.00
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Best Blue Crystal Prawns - 1kg box photos by Regalis Foods - item 1
Blue Crystal Prawns - 1kg box

These sushi-grade Blue Crystal Prawns are best enjoyed raw, with sweet and succulent meat tucked beneath deep, brilliant blue coloring caused by their diet of wild plankton.

Protected by a thousand-mile long barrier reef, these prawns are caught from the lagoons surrounding the Pacific's French New Caledonia, and are flash frozen within hours of harvest to preserve their incredible texture and flavor. In tandem with the region's temperate climate, this environment is able to nurture extensive marine life, with these prawns among the finest culinary examples.

Contains 1 kilo of prawns per tray

$85.00
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Best Black Maitake photos by Regalis Foods - item 1
Black Maitake

Prized for their woodsy character, feathery appearance, and umami intensity, Maitake mushrooms are a favorite of foragers, chefs, and diners around the world. Despite their proliferance in the wild, however, controlled cultivation of maitakes has scarcely yielded comparable quality. The glaring exception to this is Shogun Maitake, based in Ontario, Canada. Led by Yoshinbu Odaira, who brings decades of experience and enthusiasm from the food manufacturing industry in Japan, Shogun Maitake has managed to effectively adapt the conditions of a temperate Japanese forest to their Canadian facility. While it is undeniable that this feat is whimsically charming, a more apt assessment is that it is technologically astounding and tactically brilliant. Nurtured by changes in light, temperature, and humidity that mimic forest conditions, the mushrooms grow from spores in organic oak debris to fully plumed cabbage-sized clusters in roughly hundred day cycles. In the end, these Maitakes are larger than other cultivated strains, with a firmer texture, making them a significantly superior option to the majority of flimsy, waterlogged cultivated Maitakes found elsewhere on the market.

In addition to meticulously replicating an ideal environment, Shogun plants black “kuro” maitakes genetically faithful to those found in the Japanese wilderness. This exhaustive obsession with detail makes for the best and most consistent cultivated Maitake we’ve ever experienced.

Clusters are approximately 1 - 1.5 lbs each, offered in 1lb or 3lb increments

London, Ontario, Canada

from $15.00