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

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

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

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

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

Des oeufs BIO gros calibre d'une ferme de Namur provenant de poules élevées en plein air. Ils sont bons, ils sont ultra-frais ! see less

Red label chicken breast see less

Le classique de la pâtisserie portugaise : une pâte feuilletée croustillante qui abrite une petite tarte à la crème, ici dans sa forme la plus classique: citron, vanille, canelle
Allergènes: gluten, lactose see less

The sweet, creamy taste of bananas is a reflection of their high nutritional value. Bananas are very rich in potassium and pectin, a fibre that contributes to the proper functioning of our digestive system. They are also rich in magnesium and vitamins C and B. 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

A premium black angus burger with an 80/20 meat to fat ratio ensuring a juicy, full flavoured burger.
Contains traces or elements of: Paprika see less

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

A mixture of minced lamb and beef with Moroccan spices, red onion and fresh parsley. To be browned in a pan or baked in the oven for 15 minutes at 180°. see less

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

A fruit with an exceptional flavour thanks to its small seeds coated with the aril, a translucent, fragrant orange pulp. Very rich in vitamin C, carotene, minerals, iron and fibre! Caution for allergy sufferers: Passion fruit is associated with latex allergy! see less

Open ribs, rich in flesh, ideal for grilling, with herbs of Provence and a simple seasoning. Or why not in a sauce, green pepper, cream and mushrooms? see less

Un des fruits les moins caloriques du marché à la densité minérale élevée. Les framboises, c'est plein de potassium, de calcium, de magnesium et de fer, sans oublier la vitamine C et P, qui favorise la circulation sanguine! A consommer dans les 2-3 jours! see less

Large unpeeled scampi, available daily from the North Sea! 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

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

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

La Palourde, c'est LE coquillage nécessaire pour des Pasta Alla Vongole, mais aussi pour une Clam Chowder. A consommer rapidement, et bien laver avant! L'idéal est de les laisser tremper dans une eau bien froide au moins 20 minutes. Comptez 200 à 250g de palourdes par personnes pour des pâtes ! see less

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

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

A pure pleasure for this creamy and addictive cheese. 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

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

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

Black Angus beef hamburger, the mythical Irish breed. see less

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

Assortment of various cheeses. Selection made according to the maturing process and the cheese maker's wishes see less

Red label chicken leg see less

An ideal addition to your salads, with all the benefits of spinach: Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach aids digestion, which is why it's nicknamed "the broom of the stomach"! Unlike sprouts (soybeans, alfalfa, etc), in young shoots, only the stem and young leaves are eaten. Leaving the root and the base of the stem allows the plant to grow back. see less

A nice alternative to the cherry tomato, a little more acidic but with a more refined taste, we highly recommend it! see less

Much better than chicory in "aquaponics", the chicon pleine terre is a pillar of Belgian gastronomic culture. Raw in a salad, cooked in a purée, or caramelised in a pan, chicon can also be served as a tapas by garnishing its raw leaves with grey shrimp or cod liver, for example! see less

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

Delicious pink grapes with a less pronounced taste than black grapes, more aromatic than white grapes, a seedless delight! see less

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The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

Juicy, sweet and tangy, oranges have been cultivated for thousands of years in Asia. Imported into Europe in the 15th century, it is a delight to our taste buds and can be used in any number of ways! see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less

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

A delicately fruity PDO cheese with a buttery texture and a pressed cooked paste. see less

Faites maison, ces emblêmes de la gastronomie belge se dégustent sans modération, tant qu'on les accompagne de persil frit et d'un filet de citron! A cuire dans l'huile la plus chaude possible (min. 180°) see less

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

A fine, melt-in-the-mouth, very juicy and fragrant taste, both tangy and sweet, which will delight connoisseurs! 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

A raw milk raclette from the Jura, smoked in a tuyé, for an incomparable animal taste see less

Un délicieux saumon issu d'un élevage non-intensif, fumé en France et pêché en Atlantique-Nord ! see less

Noix de Saint-Jacques Française fraîchement nettoyée avec le corail. Un goût fin et délicat, la praline de la mer se déguste simplement, cuites dans du beurre bien chaud, agrémentée de ciboulette fraîchement coupée ou d'échalottes. Comptez 4 à 6 par personnes. Le secret réside dans la cuisson: Déposez-les dans une poêle bien chaude, de préférence en inox, et retournez-les souvent. Pas plus de 5-7 minutes! see less

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

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

Fennel, the best friend of fish, for stuffing, or to accompany it in papillotte. Try it also simply grated on pasta with olive oil and parmesan, or with salmon tagliatelle. Simply grilled, it can be the star of fish barbecues! see less

A burger of 100% lamb mince with rosemary, garlic and lemon. see less

The essential cheese for the morning, noon and evening, with a supple paste and a slightly sweet taste, cut into slices. Made from raw milk. see less

This is the back part of the lamb ribs, just before the leg. The bone does not protrude like on the chop, there is more meat and it is more tender. see less

La pièce la plus noble du cabillaud. Maigre, sans arrête, vous vous régalerez!
Conseils cuisson:A la poëlle, saisissez-le côté chair, puis baissez l'intensité et laissez cuire 3-5 minutes. Au four, l'idéal est de le cuire longtemps à moins de 100° pour que sa chair reste bien tendre!

Origine: Atlantique NE - Islande 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

A Comté AOP from November 2017 with a firm, almost brittle texture and a roasted taste. see less

An emblematic and deliciously regressive Swiss cheese: rediscover the taste of your childhood! see less

Savoureuses et juteuses, une sélection de fraises à plus petit calibre, idéal à manger entières! Les fraises sont très riches en vitamine C et en antioxydants. see less

A legendary creamy cow's cheese. The creaminess is due to rinsing with water and not to the addition of cream: it is therefore a low-fat cheese, contrary to popular belief. On the other hand, you can enjoy it with a spoon! 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 medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

Environ 4 tranches pour 150g
De la poitrine de boeuf marinée dans une saumure royale suivie d'une cuisson lente à 20% d'humidité. see less

Tomme de savoie IGP, farmhouse production, deliciously creamy and tasty see less

About 4 slices per 150g
A delicious artisan ham roasted in honey for a long time for a great taste! see less

A delicate taste of fresh milk and straw for this PDO cheese made by the Dongé family. The maturing process at La Fruitière gives it a superb creaminess that it would be a shame to ignore by eating it too cold. So take it out of the fridge at least 1 hour (or 2, or 3...) before eating it. see less

Un Parmesan AOC d'exception de la maison Valserena qui depuis 1879 produit son fromage uniquement à partir de lait cru de vache "Brune Italienne". Les bêtes sont nourries avec les aliments de la ferme pour un contrôle à 100% de la chaîne et garanti sans OGM ! Difficile à couper, on vous oriente vers le rapé si vous souhaitez une plus petite quantité!
Type de lait: Vache Cru, Origine: Italie
Affinage: 36 mois see less

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

A tasty, slightly sweet taste reminiscent of carrots. The sweet potato has nothing in common with the potato despite its name! The sweet potato is the basis of many tropical dishes. It also has less glycemic value than the potato. There are many ways to prepare it: boiled, sautéed, baked or fried. see less

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

A tasty organic salmon caught in Scotland. With skin on, ideal for grilling or one-sided eating! Salmon is an oily fish, and so much the better since it is essentially composed of polyunsaturated fatty acids such as omega-3, which are good for the heart!
Origin: Scotland 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 coppery-orange bronze skin that protects a fine, melting, sweet and very aromatic flesh! see less