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Ideal for an aperitif, or if you prefer to fry them quickly! 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

Gosette/chausson pure butter PDO from Poitou Charente with our homemade sourdough and apple sauce. Our sourdough improves the taste and preservation. The gosette is very tasty and not very sweet. The fruit is really highlighted.
Allergens: Gluten, Sulphites, Eggs and Milk see less

DROPS pure butter PDO from Poitou Charente with our sourdough, homemade pastry cream and grand cru chocolate. DROPS is an alternative version of the classic chocolate bread: it is more flaky, includes custard and contains more chocolate.
Allergens: Luten, Eggs and Milk see less

Pure butter PDO raisin breads from Poitou Charente with our homemade sourdough. The sourdough improves the taste and preservation. What else can we say, they are magnificent!
Allergens: Gluten, Sulphites, Eggs and Milk see less

Oeufs belges bio plein air , Origine: Belgique 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

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

Typical pastry from my home town (Finistère, Brittany). Kouign amann is a salted butter flaky cake with sugar. It smells and tastes like salted butter caramel.It should be eaten warm! Reheat it in the oven at 200° for 2/3 minutes or in the microwave for 20/30 seconds or on a low heat in a frying pan, turning it over +- every 20 seconds until it is lukewarm.
Allergens: Gluten, Eggs and Milk see less

Typical pastry from my home (Finistère, Brittany). Kouign amann is a salted butter flaky cake with sugar. It smells and tastes like salted butter caramel. I add a dark chocolate grand cru for chocolate lovers!It should be eaten warm! Reheat it in the oven at 200° for 2/3 minutes or in the microwave for 20/30 seconds or on a low heat in a frying pan, turning it over +- every 20 seconds until it is lukewarm.
Allergens: Gluten, Eggs and Milk see less

Crème de normandie
Type de lait: Vache Cru, Origine: France see less

Another typical pastry from my home town (Finistère, Brittany). This Breton cake is often confused with its little brother the Breton shortbread. It's the opposite of this one, it's still very soft despite its shortbread side.
Allergens: Gluten, Eggs and Milk see less

The quintessential almond croissant with generous almond cream to match!Viennese pastry to share because it is very generous!
Allergens: Gluten, Eggs, Milk and Almonds 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

Ham Mushroom & Mozzarella Pizza. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

A fresh tiramissu of the day made with Mascarpone, Boudoirs dipped in lemoncello
Allergens: Milk, Gluten
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

Rice croquette filled with Bolognese & mozzarella sauce.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 3-4 days in fridge see less

Ham & Mozzarella Pizza. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

A fresh tiramissu of the day made with Mascarpone and boudoir soaked in pistachio infused milk, with a pistachio and wild berry cream!
Allergens:Milk, Gluten, Nuts
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

The traditional Pizza Margherita, with a tomato base and mozzarella cheese. A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in the fridge see less

4 Seasons Pizza (Ham, Mozzarella, Mushrooms, Olives, Artichokes). A reheatable pizza, produced daily in the traditional Bella Italia oven.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 2-3 days in fridge see less

A fresh tiramissu of the day made with Mascarpone, Coffee, Boudoirs.
Allergens: Milk, Gluten
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

A fresh tiramissu of the day made with Mascarpone, Coffee, and Speculoos replace the boudoirs
Allergens: Milk, Gluten
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

Rice croquette filled with fresh tomato sauce, spinach and mozzarella.
Allergens: Lactose, Gluten
Preparation: 10-15 minutes at 180°
Storage: 3-4 days in fridge see less

An artisanal fromage blanc from Isigny, made on the canvas as before! see less

Traditional French white bread made with natural sourdough. Thin crust and light, well-cellular crumb.
Allergens: Gluten 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

The secreto is a cut similar to the beef flank steak. 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

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

Pure veal tenderloin is basted to give it a slightly smoky flavour and to give the organoleptic benefits of the fat during cooking. see less

Approximately 4 slices for 150g
Only prepared in the province of Luxembourg, Liège or Namur, the Jambon d'Ardennes is distinguished by a dry salting of the pork which is then soaked in a brine and dried in the air of the Belgian Ardennes. Yes, it is our national climate that gives it its unique and irreproducible taste! see less

Sideline Chops / the beginning of the ham, more tender than a rack (between rack & ham). Like a steak, without bone. see less

Prélevé sur la partie dorsale (longe), un bacon non fumé, simplement sêché et salé pendant deux semaines. C'est le classic de l'english breakfast! ll dégage une saveur douce à la cuisson. Comptez 250g pour 6 tranches. see less

Approximately 4 slices for 150g
A cooked and smoked ham for that little extra taste. see less

Pure butter churned brioche from Brittany with real whole eggs. It keeps for a long time thanks to slow kneading. Perfect for breakfast, it also goes wonderfully with foie gras. The must is to make French toast with !!!!
Allergens: Gluten, Eggs and Milk see less

A chocolate moelleux grand cru from Brazil with salted churned butter from Brittany! A unique combination!
Allergens: Gluten, Eggs and Milk see less

Whole fig bread! The flesh of the fig mixes with the crumb of the bread giving it a caramel brown appearance. The sugar in the figs caramelizes the crust.This bread is amazing with goat cheese!
Allergens: Gluten and Sulfites see less

Burrata's little sister, Burratina has only one ball! It is a spun cheese made from cow's milk and has a creamy centre.
Milk type: Cow; Origin: Puglia
Maturing: No see less

Traditional French bread with natural leavening accompanied by 5 seeds: brown flax, yellow flax, sesame, millet and poppy. Perfect for toasted toast in the morning!
Allergens: Gluten, Sesame see less

Wholemeal bread with a natural sourdough made with milk and a little honey to soften the rough side of wholemeal bread.This is a bread that children love contrary to what you might think. It is soft and perfect for toast with a denser crumb but still very tender.
Allergens: Gluten and Milk see less