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Prélevé sur la partie dorsale (longe), ce bacon est préparé en utlisant une méthode traditionnelle de fumage ainsi qu'un enrobage de sel marin et de sucre. Il est ensuite cuit lentement sous un feu de chêne. Un goût unique, introuvable en supermarché! Idéal pour le petit déjeuner! Comptez 250g par 6 tranches!  see less

Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less

Iberian pork chop. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces tender meat with a very pronounced taste. see less

Classic Pork Roast with rind see less

Shoulder and breast of veal, ideal for blanquette see less

Marinées au romarin et à l'huile d'olive see less

From one of the best parts of the lamb, here in a boned and defatted version, ideal for simmered dishes, this piece will hold up well to long, slow cooking. A quality meat, slightly marbled but not too fatty. see less

Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less

The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. see less

Veal jaret, an essential ingredient in Osso Buco. Tender and soft, smooth with its bone that will bring body to this splendid stewed dish! MINIMUM 600G / 2 see less

French farmhouse red label duck breast, suitable for 2 people see less

Completely boned and opened flat, marinated in rosemary, lemon zest, garlic and olive oil. Ideal for the bbq & oven, much quicker as it is flat. see less

This delicious chocolate chip cake will make you melt. A salted butter caramel icing adds a little addictive note, a must have for your children's snacks!
Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. see less

The subtle scent of Orange Blossom, combined with the fresh notes of yellow lemon for a soft cake with a crispy golden crust
Composition & Allergens: Flour, eggs, sugar, butter, almonds, yeast, orange blossom, candied lemon zest and pieces see less

This cake with Australian origins will be perfect with your tea or coffee! A soft texture, crunchy nuts and a chocolate ganache...A 4 hour favourite!
Composition & Allergens: Flour, sugar, banana, eggs, oil, milk, nuts, dark chocolate, yeast, salt see less

A rack of Iberian chops tied together, ideal for slow cooking or baking! The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces a tender meat with a very pronounced taste. see less

Red label chicken, free-range (with space!), minimum 81 days old and fed on corn. Slightly sweet taste. see less

A selection according to the seasons and Anaïs' inspiration of artisanal macaroons!
You will find a mix of the following flavours, available according to the seasons:
*Dark chocolate - ginger / Dark chocolate - pink orange berry / Milk and dark chocolate - Thai basil and chilli / Dark chocolate - violet - blackcurrant / Dark chocolate - peppermint - anise / Milk chocolate - passion
*coffee / vanilla / salted butter caramel / raspberry heart pistachio / praline / green tea sobacha
*bergamot tangerine heart / violet blackcurrant / raspberry white chocolate / lemon verbena listed / coconut lime / Jasmine apricot heart
Composition & Allergens: nuts, eggs, lactose see less

The most important part of the lamb, certainly the most tender, ideal for the oven, why not with honey and thyme? Be careful, never prick your leg of lamb before putting it in the oven: The cooking juices will run out and it will lose its tenderness and its delicate taste. see less

Located on the back of the animal, the lamb nut is a prime rib separated from its bone. The nut of flesh is surrounded by a thin layer of fat, giving it a tasty taste. see less

The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less

De-boned, cleaned and assembled prime rib from Irish lamb. A delight to make in the oven or casserole, long cooking time! A delight! see less

When roasted, it melts under the tongue. In the leg -- An incredible delight, tender and lean, fine and tasty meat for this free-range veal in Belgium. You can also choose a thinner cut and fry it on the grill or in a pan! see less

Un Poulet Fermier BIO de la Loire, élevé en toute liberté et nourri avec de la nourriture Bio des fermes avoisinantes ! Il est entier chez le boucher, donc on vous conseille de prendre les abats avec ! C'est un régal absolu ! see less

The most important part of the lamb, certainly the most tender, is ideal for the oven, but not only, in this boneless and re-sliced version. You will be able to cut it up more easily, and get off the beaten track with an innovative recipe! see less

The shoulder of lamb is generally less coveted than the leg of lamb: And that is a mistake! It is one of the most tender parts of the animal. You can enjoy it in long, low temperature or simmered dishes! A very nice alternative to the leg of lamb. see less

Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less

Savoureuse et beurrée, plus grasse que la moyenne grâce à un régime au grain de 100 jours après avoir gambadé dans les grandes plaines irlandaises.
La découpe la plus marbrée et persillée, du boeuf, élevé en plein air et nourri au gazon, maturé entre 3 et 5 semaines sur carcasse.Saisissez le sur un grill très chaud, puis terminez la cuisson au four. Laissez reposer la viande dans de l'alluminium après la cuisson pour un aspect tendre et juteux.

Plusieurs découpes (poids) disponibles, comme en magasin!
Maturation: Viande maturée entre 4 et 6 semaine en boucherie! see less