Organic lemon - 1pc ±190g
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Juicy, less acidic than the lime and with infinite uses, the Lemon is rich in vitamin C and antioxidants. see less
Organic Lime - 1pc ±80g
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Less juicy than the yellow lemon, the Lime is a more fragrant variety with a more pronounced acidity. see less
Organic Red Cornetto Pepper - 1pc ±110g
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They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers are less sweet than yellow peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less
Black Angus marrow bone lengthwise ±300g
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Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you are on your way to heaven! To be enjoyed without moderation, with a spoon. see less
Organic green beans 200g
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The unripe pod of the common bean, the green bean can be eaten hot as a side dish, perhaps fried in butter with onions and bacon, but also cooked and cooled to enhance a salad, including the famous Liège salad for example. see less
Fresh Bear's garlic 100g
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Quite rare on our shelves, and yet so good! Bear's garlic is a wild plant that resembles lily of the valley and can be eaten raw or cooked (we prefer it raw!) to liven up salads, pizza, pasta or any other dish. In pesto, it is magical! In short, we love it. see less
Marinated Turkey Brochette with Curry ±180g
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A turkey skewer marinated in curry, ideal for the barbecue and a good alternative to chicken. see less
Organic Ravier Raisins 200g
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In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) see less
Shi Take 200g
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Dense, firm, white and very fragrant, it releases a woody, earthy flavour when cooked. Ideal in soups and noodle dishes. see less
Huitres Fines de Claires d'Oléron n°3 par 6
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Not very fleshy, it owes its strong iodine taste to its maturing in the claires, the shallow clay basins of the island of Oleron. It is one of the most appreciated varieties. see less
Tenderloin Black Angus
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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