The Private Market
for Premium Surplus
Fine dining restaurants liquidate high-end surplus ingredients — foie gras, wagyu, aged balsamic, caviar — at 40–60% off. Exclusively for Michelin-caliber kitchens.
For Both Sides of the Kitchen
Turn surplus into
revenue, not waste.
Clear your walk-in in hours, not weeks. Get paid for product that would otherwise be a loss. List excess inventory in minutes — we handle the rest.
- —List surplus in under 5 minutes
- —Receive payment within 48 hours
- —Confidential — your peers never know
Premium ingredients
at a fraction of cost.
Access premium ingredients at 40–60% below wholesale. Sourced from the finest kitchens — guaranteed freshness, traceable provenance.
- —Curated listings from vetted restaurants
- —Real-time alerts for your categories
- —Full provenance and freshness certification
Ingredients on the Market
The Process
Simple by design
Apply & Get Verified
We verify your restaurant's credentials. This isn't a public marketplace — it's a private network of serious operators.
List or Browse
Sellers list surplus inventory in minutes. Buyers receive real-time notifications when coveted ingredients become available.
Transact with Confidence
Secure payment, cold-chain coordinated logistics, and freshness guarantees on every transaction.
We lose thousands every month on surplus foie gras and truffle alone. A private channel to move it fast — that changes everything.— Executive Chef, 3-Michelin-Star Restaurant, New York
Limited Availability
Secure Your Place
Before We Open
We’re onboarding a select group of restaurants in New York, Los Angeles, Chicago, and San Francisco. Join the waitlist to be first in your market.
By joining, you agree to be contacted by Florge about early access. No spam, ever.