A rustic apple like the reinette, tart, perfect for chewing or in a pie. see less

The cherry tomato is much sought after for its slightly sweeter taste than its larger sisters. see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

The famous St marcelin of the Richard mother with its incomparable creaminess see less

The ham sausage is made from finely chopped pork and homemade spices! 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

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

The last artisanal Roquefort AOP, a firm paste, a powerful and salty taste, incomparable see less

A crisp, reddish salad. see less

Beurre de Normandie fabriqué dans la tradition de la maturation longue des crèmes de premier choix Type de lait: Vache Cru, Origine: France 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

A very creamy, melting and deliciously balanced goat cheese from Poitiers. see less

Pork chops 100% of the day. see less

Very strong taste and sweeter than the "classic Annas"! 1kg +/- per Pineapple! Pineapple helps digestion thanks to Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor properties! see less

Plus petit qu'une sole, avec un peu moins de chair et au goût plus léger dont certain raffolent!
Origine: Mer du Nord - Belgique see less

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

Orange tomatoes contain betacarotene, which is excellent for the skin! This medium-sized variety is fleshy and soft, not too bitter, with a slightly sweet taste! see less

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

Un poisson à chair tendre, texture fondante et ultra frais. Délicieux en tartare, sashimi ou encore poelé. 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

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

A delicious pork & veal meatloaf made daily in Roland's workshop, spicy and ready to cook. Allow 40 minutes at 200° in the oven, or 60 minutes at 180 if you prefer a gentler cooking style!
Contains traces or elements of: Gluten, eggs see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. see less

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or as a garnish for cheese? 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

Do we still need to introduce this emblematic cheese of Italian cuisine? It is made only with milk from the Bufflone family, which can only come from five Italian provinces: Salerno, Lazio, Naples, Casente and Foggia. A mild, fragrant and slightly aged taste.
Milk type: Bufflone; Origin: Napoli
Maturing: A few days. see less

Whether it's Flemish style or fondue, carbonades can be cooked in all sorts of ways! This piece, selected by Wesley, comes from the part of the beef shoulder closest to the bone, which is the most stringy. see less

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

A fresh and slightly lemony flavour that blends divinely with olive oil, garlic and lemon, Basil is the king of Mediterranean cuisine. see less

A rustic variety with a medium-large size and a very pronounced, slightly acidic taste. This tomato contains a lot of flesh and no seeds. see less

the real cheese of orval for your visio-apéros ! see less

A raw milk raclette from the Jura, the softest and most lactic available. see less

Appreciated for both its leaves and its refined-tasting heart. It is a high source of fiber, minerals, and numerous vitamins. It has a strong antioxidant power that provides many health benefits. see less

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

A juicy, fibre-free and very sweet flesh! see less

A real artisanal feta cheese matured in a barrel. see less

Chocolat au lait origine Equateur pour une délicieuse longueur en bouche mariée à une pointe de fleur de sel de Guérande, l’addiction assurée!

Peut contenir des traces de fruits secs, de noix, de gluten et de protéines de lait. see less

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

"Le secret le mieux gardé de Suisse" c'est comme ça que l'on presente ce fromage qui ne peut se résumer à un mini gruyère, frotté pendant de longs mois avec un melange secret d'herbes de la montagne, ce fromage corsé et bien gras en bouche vous ravira !
Type de lait: Vache Cru, Origine: Suisse
Affinage: 9 Mois see less

Delicious, tender and not too fatty: Flank steak can't be explained, it has to be tasted! Free-range, grass-fed beef, matured between 3 and 5 weeks on the carcass. see less