Le Bon Magot  

Lawrenceville Township,  NJ 
United States
  • Booth: 1468

unusual.innovative.all-natural. mă-gō′|as brilliant as jewels

Each of our creations take clients on a culinary journey to a different part of the Spice Route; offering distinctive flavors created from unique spice blends, unusual ingredients and innovative treatments of traditional recipes. Our crafted preserves and relishes, are made in small batches from Heritage Recipes using High-Quality Seasonal Produce, Custom-Blended Aromatics and No Preservatives. They have the added benefit of being gluten-free and vegan friendly. In addition to the distinctive look and taste of the products, a notable feature of our condiments is an Enduring Shelf-Life, which has been achieved through classical, proven cooking and preserving techniques (e.g. pickling, temperature control, oil, sugar). Our creations pair beautifully with all types of proteins and vegetables cooked or raw in a variety of applications – e.g. pair with cheeses, flavor a stew, drizzle on roasted vegetables, swirl into a purée or slather onto a pizza. Our retailers, fine food purveyors, chefs and food service clients nationwide, use our products in numerous and versatile ways.

Brands: A woman-owned specialty food producer based in greater NYC, Le Bon Magot (mă-gō′), the hidden treasure, specializes in African/Middle Eastern/South Asian inspired condiments and culinary ingredients.


Le Bon Magot Original Collection

 Show Specials


  • Tomato and White Sultana Chutney
    With Ginger and Garam Masala, julienne of ginger and diced garlic along with the vivid crimson color of dried Kashmiri red chilis, this relish of fresh red vine tomatoes is a celebration of texture and color. Our #1 seller will make you chuck the ketchup!...

  • The chutney has been an important part of Indian cuisine since before 500 B.C., with each region relying on a distinctive spice blend to preserve locally cultivated or foraged produce. "Chutney" or chatṭnī, in Hindi means “to lick”, which is precisely what diners will be doing as they lick their plates clean – not wanting to waste a single syrupy morsel! Tomatoes have also been a ubiquitous part of Indian cuisine since the 1600s and a mainstay of our larders today. When the sweet fruitiness of tomato is married to piquant Kashmiri chilies in this versatile chatṭnī, you will not feel the need to reach for ketchup. Perfect spread in sandwiches, it is a flavorful accompaniment to soft cream and goat cheeses. This crimson compote dresses up a simple roast chicken and we particularly love it dolloped next to a hunk of quiche or frittata. Whether jazzing up charcuterie or simply applied on toasted ciabatta, this chutney can become a plate-side companion at every meal.

  • Lemon-Sultana Marmalata
    With Caraway and Saffron, this dried fruit and citrus marmalade, is an unusual addition to any cheeseboard or dessert. Pair with nut butters for a “grown-up” PB&J. Elevate any fish or poultry. Pairs easily with IPAs, ciders and white wines....

  • You can never have too much of a good thing! Fragrant Afghan saffron, licorice-scented caraway, citrusy lemon and Wölffer Estate Vineyard’s verjus all conspire to produce an evocative marmalade reminiscent of the dried fruit preserves of Turkey. Particularly good with medium-hard to soft goat and sheep’s milk cheeses (e.g. Monte Enebro) and champagne, pork, smoked chicken or white fish. Drizzle it on cheesecake or a pavlova for an unusual dessert, use it in a classic bread pudding or stuff it in a crêpe with mascarpone cream. Alongside a rubble of toasted pistachios or your favorite granola in a creamy yogurt, this dried fruit marmalade lends a perfectly sweet start to a day or dribble on a slab of country toast with tahini for a late afternoon snack.

  • Sour Cherry and Pomegranate Conserve
    Deep burgundy hued conserve with whole Oregon sour cherries spiced with Cocoa, Mahlab & Orange Flower. Versatile in sweet and savory beverage, culinary and dessert applications. Pairs effortlessly with a variety of dairy and proteins....

  • The Sour Cherry Pomegranate Conserve with Cocoa, Mahlab & Orange Flower is a love-letter to the traditional Persian preserves of the Jam Maker’s childhood, paying homage to the best produce of the region – pomegranates, the symbol of beauty, fertility and eternal life in Persian folklore; Shiraz sour cherries with their inherent sensuality; and, apples – the ultimate temptation. This rich conserve is notable for its deep cherry and almond flavor balanced by tart notes of Granny Smith apples and pomegranate juice. Orange flower and lemon lend delicate citrusy notes. Cocoa, black pepper and clove add further complexity and interest. Pair with cheeses and charcuterie; serve alongside roasted game, poultry and pork; sandwich with nut butters; shake into a cocktail; blend into a smoothie; drizzle on vanilla ice cream; flavor rice pudding, crème brulée, clafoutis; or, bake into pastries.

  • Brinjal Caponata
    Purple Aubergine with Curry Leaves and Cumin, this eggplant relish has a rich golden hue with a balance of sweet and sour elements that has broad base appeal. Compliments a number of cuisines and savory applications. Sublime when topping hummus!...

  • “Brinjal”, “Baingan”, “Aubergine” or “Eggplant”, with its hearty flesh, gleaming purple skin and caviar-like seeds, is considered the “King of Vegetables” in the Middle East and South Asia.  Revered in Indian folklore, it is said to attract untold prosperity and treasure. So too, this treasure of a pickle has its origins in Western India and, much like its Provençal, Sicilian and Spanish sisters, its sweet-and-sour taste has a natural affinity to oil-rich grilled fish, lamb, nutty alpine cheeses and breads. Paired with hummus, ricotta cheese or Greek yogurt, it crowns the humble pita chip. Swirled into a traditional mashed potato, it serves as an outstanding base for an Asian-inspired meatloaf. Roasted carrots come alive when roasted with the Caponata. Use as a stew base, adding chickpeas and chicken. Rolled into a flatbread under a “masala” (spiced) omelet, you have breakfast on-the-go.

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