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

A delicious fish soup from the Mediterranean, mainly Rascasses, Girelles, Sarrans, Rouquié...etc. Made in Provence.
Advice for use:Reheat over a low heat, without boiling, and serve with croutons topped with our Fisherman's Rust and sprinkled with grated Gruyère cheese. Our soup can also be used in cooking as a base for Bouillabaisse, Marmite du Pêcheur or with fish dumplings... see less

Organic farm goat from Limburg with provence herbs see less

A farmhouse gouda made from raw milk, a high-quality product for one of the most widely consumed cheeses in Belgium. Crunchy & crisp to the bite, this old cheese is sold in blocks. see less

A creamy cheese, washed in salt water for a long period of time, Soumaintrain deserves to be known, it lives in the shadow of its cousin Epoisses. 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, the softest and most lactic available. see less

Creamy cow's cheese, deliciously acidic. A treat from Switzerland see less

A truffle oil with real pieces of dehydrated black truffle
Producer:Giuliano Tartufi 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

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

No, it is not a "bleu", its line in the centre is made of vegetable ash, "du charbon de bois". An unctuous cheese matured at the Fruitiere to gain in strength. The uncooked pressed cheeses are characterised by a cold pressing which allows the maximum amount of whey to be removed. see less

Farmhouse Reblochon ! To your tartiflettes see less

Extra virgin oil, first cold pressed from the house of Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera see less

An AOP cheese from Burgundy, traditionally dry with a very smooth paste. Quite strong on the goat taste. A real amateur cheese! see less

The "classic" pineapple, the most common: Acidic, less sweet than Victoria or Sugarloaf. Pineapple helps digestion thanks to Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor virtues! see less

Switzerland's legendary PDO cheese, made in the mountain pastures over a wood fire 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

Aged for 4 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, and not by alcoholic fermentation (like all other vinegars!). see less

The legendary Tuscan Pecorino, matured for two years in a cave for an incomparable softness and taste. It is considered the best Pecorino in the world and has won many awards in world competitions. see less

A fatty paste and a fruity taste for this PDO cheese made in the Alps see less

A truffle oil with real pieces of dehydrated white truffles
Producer:Giuliano Tartufi see less

A triple cream cheese, like a hug. A clever blend of homemade truffles and this is the ultimate pleasure cheese. 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

Une huile d'olive extra vierge de Sicile douce et fruitée, pas trop prononcée, directement importée par Silvia & Bruno !  see less

A real raw milk raclette from Savoie, carefully washed with Apremont wine 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

Aged for 6 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, and not by alcoholic fermentation (like all other vinegars!). see less

An assortment of ±4kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! Example of basket 250g yellow onions, 500g washed carrots, 1 broccoli, 500g courgettes, 500g sweet potatoes, 250g potatoes, 600g nutmeg squash. see less

Bottarga is an exceptional, rare and subtle delicacy: an iodine, salty and slightly smoky flavour that brings a unique taste to your dishes. The poutargue is a double pouch of mullet roe, salted then dried, before being wrapped in a thin layer of wax to stop its maturation. 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

Dried ceps are a rediscovery of the mushroom. Some people even prefer them to fresh ceps, so aromatic are they! Count 10 to 20g per person. see less

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

Extra virgin oil, first cold pressed from Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera 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

Aged for 8 years in wooden barrels selected for their essence. This complex Aceto Balsamico is close to perfection and you won't waste a drop! Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, not from alcoholic fermentation (like all other vinegars!). 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