Saté Spice Blend by Le Servan and Double Dragon

Saté Spice Blend by Le Servan and Double Dragon
Ingredients: *Peanuts, brown sugar, paprika, *sesame, ginger, cayenne chilli pepper, coriander, cumin, fennel, garlic, spices, salt.
A combination of crushed peanuts and spices to season marinades, vegetable skewers, and meats.
€11.00 100 g


Use this satay blend to flavor mayonnaise, vinaigrettes, scrambled or deviled eggs, and vegetable veloutés.
Combine the Saté Spice Blend with vegetable oil, a little soy sauce, some lemon juice or tamarind to make a marinade for meat and vegetables.
  • Allergens Peanuts, sesame, soy.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Creation
  • Storage / Use In a cool, dark, dry place.
€110 / kg

The words of Mathilde Rœllinger

Le Servan and the Double Dragon, two Parisian restaurants founded by French-Filipino sisters Katia and Tatiana Levha, are among my favorite restaurants. 

Katia is the restaurants’ sommelier and oversees a joyous experience in the front of the house that includes a lively wine list. In the kitchen, Tatiana carefully selects ingredients for her Southeast Asian-inspired cuisine, which is delicious, daring, and elegant. 

I know how passionate Tatiana is about using peanuts in her cuisine, so I naturally thought of her when I was working on this Satay Blend. 

Katia and Tatiana grew up in Bangkok and Manila, where satays can be found everywhere. The dish plays a big part in the flavors of their childhood.  

We source our peanuts from a women’s cooperative in Cameroun, where they use sustainable agriculture practices and roast the peanuts according to traditional methods. 


Saté or satay can refer to both satay sauce and the Southeast Asian dish of seasoned, marinated meat, seafood or vegetable kebabs of the same name. Satay sauce is a salty-sweet condiment that pairs a subtle combination of spices (hot chiles, ginger, coriander, cumin, fennel, lemongrass, galanga root…) with crushed peanuts. These ingredients are combined with lemon juice, tamarind and sometimes soy sauce for a marinade used on the skewered ingredients before they get grilled over a wood fire. Satay is the national dish of both Indonesia and Malaysia, where the savory kebabs can be enjoyed both on the street and in restaurants. 

Street merchants on the island of Java were the first to come up with the recipe for satay. From there, the popular street food spread from Indonesia and Malaysia to other countries in Southeast Asia. Today it’s a popular dish in the cuisines of Thailand and the Philippines.