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Small mangoes, more acidic than the big ones see less

A variety of orange specially cultivated for its generous pulp and juicy flesh. see less

A light, omega-3 rich salad that can be complemented with apples, nuts, beetroot, hard-boiled eggs, etc. see less

Juicy, less acidic than the lime and with infinite uses, the Lemon is rich in vitamin C and antioxidants. see less

Less juicy than the yellow lemon, the Lime is a more fragrant variety with a more pronounced acidity. see less

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

A rustic apple with a fine, particularly fragrant flesh! Ideal for a crumble! see less

Turmeric has 1000 health benefits and is increasingly being used for its anti-cancer properties! It can be used in the same way as ginger (grated, chopped, blended) and is indispensable in all kinds of curries! In addition to giving a beautiful pigmentation to your dishes, it corrects the acidity and perfumes them deliciously. Combined with pepper, it is better assimilated by our body, to benefit from all its advantages. It is said to be one of the most antioxidant spices. see less

A small-sized variety of this vegetable that is rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: Cucumbers are healthy and delicious! see less

The crisp, tart apple par excellence with very firm flesh. see less

Known as "pig's grass" because it goes well with pork, it is also suitable for any white meat or game, and is delicious to enhance a salad. Sage has a very pronounced flavour and is best used on its own, as it will coat your entire dish. see less

Fresh ginger has a more subtle and less pungent taste than powdered ginger. Peel, grate or mince it and it will give a deliciously oriental flavour to any dish! It is an essential ingredient in all Indian curries. Use it to season fish, to combine with garlic, or to infuse with mineral water or in your juices. Ginger aids digestion, cleanses the palate between meals (that's why it's eaten between different sushi or sashimi!).

By mixing it with garlic and/or onion, a synergy is created between the different antioxidant compounds, which reinforce each other! see less

Wild arugula has a very strong taste, reminiscent of hot mustard (not as strong as white arugula, its flavour is somewhat different), it will enhance your salad with a unique character! see less

A tasty fruit that combines the flavours of banana, strawberry and pineapple. A very important source of vitamin C and antioxidants, also rich in vitamins K, B and E, as well as copper and potassium. see less

A tangy, juicy and crunchy apple that is worth the diversions! see less

A fresh, peppery-sweet flavour, ideal for teas and desserts, mint flavours meats such as lamb and game deliciously and is an essential ingredient in tabbouleh. Mint goes very well with cumin, coriander and cinnamon. see less

Very fragrant, eat it raw or add it at the end of cooking to preserve its flavour. It is essential to chop it to release its aromas. see less

Very sweet, melting and juicy, the Williams pear releases musky aromas enriched with a few acidic points. see less

Fresh coriander is often used to sprinkle over dishes to enhance their flavour and can be mixed with many spices, such as cumin, turmeric or ginger. Indispensable for green curries but also for chutneys! see less

Fragrant, crunchy and sweet, jazz is characterised by its slightly acidic appearance! see less

A camphorated scent and a slightly spicy taste, rosemary goes very well with thyme, bay leaves or tarragon. It will spice up lamb, rabbit, game, pork or poultry brilliantly. It is also the ideal companion for courgettes, aubergines and mushrooms. see less

Delicious, refreshing and just as low in calories as a tomato, courgette can be enjoyed without moderation! see less

Fragrant, very fruity, quite sweet and very crunchy, the Pink Lady will delight your taste buds from November to May. see less

A red apple with firm flesh and a perfect balance of sweet and sour! A delicious crunchy apple, grown in France only organically! see less

Wesley Butcher's home-made Irish lamb sausages: juicy as can be, generous with medium-grained meat: an uncompromising treat. see less

A slightly aniseed flavour and freshness. Ideal for your fish, but also for sour cream-based dishes. Dill has a strong but delicate flavour and is not recommended for use with garlic or hot spices, which mask its taste. see less

This tasty yellow apple with freckles is very aromatic and slightly acidic. see less

A fine herb with a very pronounced flavour. Tarragon is delicious with chicken, but also in vinaigrette (mustard-tarragon, we love it!). Its fragrance resists well to cooking, which gives it a nice place in garnished bouquests. see less

A more subtle aroma than flat-leaf parsley, but less strong. It does not stand up well to cooking, unless you grill it quickly to sprinkle on shrimp croquettes, for example! see less

A slightly alliaceous flavour, chives are reminiscent of shallots, but in a more subtle way. It adds a delicate touch to cream-based dishes, but also to fish and vegetables. see less

It has a more intense aroma than curly parsley and is also better suited to cooking. Keep it in the refrigerator in a glass of water, you will keep it longer! Parsley is also a concentrate of vitamins and minerals! see less

A finely striped purple robe, with a more delicate flavor than that of the classic eggplant, it retains much less oil when cooked. Ideal for a crisper vegetable or for making fritters! see less

Firm white flesh with little flouriness and a good texture that holds up well to cooking.

Cooking: Salads, Steamed, Field Dressed, Sautéed or Baked see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

With its incomparable sweetness and red or raspberry colour, the local and organic beetroot can be eaten in a variety of ways: in salads, cooked or prepared like the famous red beetroot with apples, you'll have a mouthful! see less

A vegetable so rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: the cucumber is the healthy and delicious food par excellence! see less

The essential ingredients of the bouquet garni! see less

A perfect balance between acidity and sweetness, more tonic than other varieties of clementines. see less

Protected from dehydration by an earthen envelope, they retain their nutritional properties better and are tastier. Do not spell it out! see less

Traditional French white bread with natural sourdough. Thin crust and dense crumb. Long shelf life.
Allergens: Gluten see less

An unconventional form of courgette that will diversify your dishes, or why not stuff it? see less

The taste is more subtle, less pronounced than the onion, the shallot is also more appreciated raw! see less

Melting flesh, quite thin and a little floury, becoming slightly flaky during cooking. The flesh is white and firm, not very floury and has a good texture.

Cooking : Frying, steaming, gratinating or baking see less

A coppery-orange bronze skin that protects a fine, melting, sweet and very aromatic flesh! see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs are enjoyed like a vegetable. The young shoots are ideal for salads and go wonderfully well with tomatoes! see less

An organic lettuce selected by La Bella Frutta from a small producer see less

A crisp, reddish salad. see less

Déjà cuites. Ces Crevettes géantes sont un délice! Une chair ferme et savoureuse. Elles sont déjà cuites et prêtes pour toutes vos préparations!
Origine: Madagascar see less

Traditional baguette with CRC (Culture Raisonnée Contrôlée) label, made with natural leaven and baked on stone.
Allergens: Gluten see less

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

Pure butter PDO croissant from Poitou Charente and made with our homemade sourdough! Our sourdough improves the taste and preservation. Beware, once you taste it, you won't be able to do without it!
Allergens: Gluten, Eggs and Milk see less

A more pronounced taste than yellow peppers, a little less sweet! Every pepper has its own colour, every colour has its own taste! From light to dark, from sweet to strong! Peppers can be enjoyed in many ways: fresh and crunchy, pickled, roasted, fried, stuffed, they are an excellent source of vitamin A and C, as well as antioxidants! see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

Sandwich made with churned butter from Brittany. It takes more than an hour of kneading at slow speed in order to obtain airy sandwiches. Children love it. It goes equally well with savoury and sweet dishes.
Allergens: Gluten, Eggs and Milk see less

This is a great way to make a delicious and tasty cake. It is a great way to make a delicious and tasty cake.A must-try treat!
Allergens: Gluten, Eggs, Milk and Almonds see less

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

Italian sausages with fennel and hot spices, a re-equal made by Wesley Butcher! see less

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 have a more pronounced taste than red peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

A refined flavour that makes it the most popular salad, available all year round, its large leaves are easy to detach! see less

Pure butter PDO chocolate bread from Poitou Charente with our homemade sourdough and grand cru chocolate. Our sourdough improves the taste and preservation. It is the benchmark for chocolate breads and my favourite pastry!
Allergens: Gluten, Eggs and Milk see less

With its white and bright pink rings, the Chioggia beetroot can be eaten raw, grated or cooked, usually cold in a salad, or sometimes hot as a garnish for game. Don't hesitate to make a soup, a purée or even crisps with it! see less

Artisanal knife-ground pork sausages in a chipolatas version! see less

Traditional English sausage made with minced pork, breadcrumbs, sage, black pepper & mustard powder Gluten, Mustard see less

Made from cod roe, breadcrumbs and cream, Tarama is an essential dish for Mezze (the Greek table), and ideal for an aperitif! Bread and Tarama: happiness! A little smoky taste, an aftertaste of haddock slightly salted, happiness! see less

A beautiful local lettuce, the basis of the salad! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

A fresh cheese seasoned with chives and other fresh herbs. Ideal as an aperitif or on good bread! see less

Burgers made by Wesley Butcher that will hold up perfectly on the barbecue (or grill), with bits of bacon and caramelised onions. Beware, you will eat more than you expect! see less

Light, creamy and smooth, Tzatziki is a Greek speciality made with yoghurt, cucumber and aromatic herbs (thyme, dill, chives, whatever you like!). A light and creamy delight that you can't get enough of. Add a few red radishes and you have a toast of a thousand delights! see less

Crème aux oeufs à l'eau de cuisson de riz
Sans Lactose
Allergènes: Gluten see less

Excellent sweetness and beautiful red colour. It's an exotic gem, full of water, with proven antioxidant properties, as well as being delicious! The little berries, or "arils", are delectable on their own, but they can also be used to garnish a multitude of dishes, from appetizers to desserts: green salad, rice, tabbouleh, legume salad, sauce for poultry, fish or grilled meat, fruit salad, etc. Think about it, they will add flavour to any dish. Think about it, they will add flavour, colour and health to your dishes! see less

Couque with two butters: churned butter from Brittany and tourage butter PDO Poitou Charentes! One for the creaminess and the other for the crispness... What more can be said...
Allergens: Gluten, Eggs and Milk see less

Artisanal pork sausages minced with a knife - salt pepper & nutmeg see less

Juicy chorizo sausages, thickly chopped and ideal for the barbecue! see less

Traditional English sausages made from minced pork with salt, pepper & fennel seeds. see less

Very tasty (between onion and chives) and widely used in Asian cuisine. see less

Lemongrass is very well known in Asian cuisine for its fresh, tangy, lemony flavour: it goes well with ginger, garlic, shallots or onions and enhances spicy or simmered dishes. But why not simply chop it up on grilled fish, with a little cardamom? see less

A highly sought-after texture and flavor, eggplant is essential for ratatouille but is also delicious sautéed, grilled, or baked! see less

Couque with two grape butters: churned butter from Brittany and tourage butter PDO Poitou Charentes! One for the creaminess and the other for the crispness...With currants! What more can be said...
Allergens: Gluten, Sulphites, Eggs and Milk see less