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Sweetened ricotta pastry stuffing, pistachios
Allergens: Milk, Gluten, Nuts
Preparation: 3-4 days in the fridge
Storage: 3-4 days in the fridge see less

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

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

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. 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

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

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

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

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

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

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

In the Italian aperitivo, eaten raw with pecorino. But also in salads. 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

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! 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

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

Traditional French bread with natural sourdough enhanced with flaxseed and wheat bran.The flax seeds are rich in omega 3 and omega 6. The wheat bran will give you more dietary fibre.This is a bread rich in taste and good for your health!
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're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less

Cutting 300g: in ribs. Cutting more than 300g: roast see less

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

An excellent snack, delicious with fish and chicken (grilled, in butter!). Almonds also help to reduce bad cholesterol and are excellent for the bones thanks to their high mineral concentration. see less

A sweet, long-lasting fruit with a thousand benefits. see less

Pork chops 100% of the day. see less

Who can imagine a barbecue without spare ribs? Here in a marinade made by Wesley, with barbecue & honey. see less

About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork. see less

Ultra light sandwich bread very moist with a thin crust.Children and parents love it. Ideal for sandwiches and toasts.
Allergens: Gluten, Eggs and Milk see less

100% small spelt bread with small spelt sourdough.This is a strong tasting bread, which is well suited for people who have small concerns with gluten.Very good in the morning, it is a wholemeal bread rich in fibre that goes very well with many jams.
Allergens: Gluten and Small Spelt see less

Grey bread made with 3 flours: rye, buckwheat and traditional.The crust is fine and crispy. The crumb is tight. Perfect for sandwiches or dishes with sauce.It is named after the place where it was created: on the Place Saint-Job in Uccle!
Allergens: Gluten, Rye and Buckwheat see less

Bread with whole black olives. The crumb is oily and smells of olive oil.This bread is perfect as an aperitif with tapenade, tomato or fresh cheese.
Allergens: Gluten and Sulfites see less

Half-grey bread made with wheat flour crushed on a stone millstone and with natural leaven.It is a bread with a light crumb and a thick, well toasted crust. This is the bread where the leaven is most noticeable.It goes wonderfully with your dishes with sauces, cheeses and cold cuts.
Allergens: Gluten see less

A bread with a crisp crust and a dense, fragrant crumb! This bread has a long shelf life: over a week unsliced! It was the bread that sailors traditionally took with them on their long voyages.The fibre-rich wholemeal rye will provide you with energy all day long. It is truly an exceptional bread!Don't miss out on it!
Allergens: Gluten and Rye see less

Organic dried apricots from France, organic farming. These are the timeless fruits we all know and love. Delicately sweet and delicious. Excellent as a snack or delicious in a salad with chicken, they can be enjoyed in many ways. Naturally rich in fibre, vitamins and antioxidants. see less

Bread with currants and Piedmont hazelnuts. This bread is your breakfast friend. It also goes wonderfully with many cheeses.
Allergens: Gluten, Sulphites and Hazelnuts see less

The flesh of the butternut squash is much more tender than that of other squashes. It can be boiled, steamed or baked. Butternut can be stored for several months! see less

Lamb short ribs are tasty and can easily be combined with a variety of dishes see less

Red label chicken leg see less

Red label chicken breast see less

One of the best oleaginous fruits: The perfect combination of crunchiness, monounsaturated fats (= good for your health), and a host of vitamins and minerals. see less

The classic barbecued beef skewer! Here marinated in paprika & chilli by Wesley Butcher shop! 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 dense grey bread with grains.Wholemeal spelt, wholemeal rye and wholemeal wheat flour with 5 grains: brown flax, yellow flax, sesame millet and poppy! A delicious treat!
Allergens: Gluten, Rye and Spelt see less

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

Half-grey bread enhanced with walnuts from Périgord (AOC), hazelnuts from Piedmont (IGP) and acacia honey.It is a richly flavoured bread that goes perfectly with fresh or hard cheeses.
Allergens: Gluten, Sulphites, Nuts and Hazelnuts see less

Very dark bread made with 5 flours ( wheat, barley, rye, buckwheat and oats) and 5 seeds (brown flax, yellow flax, sesame, millet and pumpkin seed) with natural sourdough.A very typical and complete bread that will accompany all your meals during the day.Toasted and chicory aromas come out of this bread.
Allergens: Gluten, Rye and Buckwheat see less

Crackers made with Beurre de Baratte de Bretagne and pearl sugar. Add to this 1 hour of kneading at slow speed with homemade sourdough and you will obtain an exceptional cracker that will keep for 4/5 days without any problem!
Allergens: Gluten, Eggs and Milk see less

This cracker is made with Brittany churned butter and currants. Add to this 1 hour of kneading at slow speed with homemade sourdough and you will obtain an exceptional cramique that will keep for 4/5 days without any problem!
Allergens: Gluten, Sulfites, Eggs and Milk 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

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

Red label chicken thighs marinated with herbs and garlic, by Wesley! see less

The best pine nuts on the market. Indispensable for making Pestos, ideal in salads but also to garnish meat and fish (try it!), Pine nuts are also an excellent source of vegetable protein and "good fat", as well as Magnesium, Zinc, Manganese, Copper... 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

A very thin slice, ideal for escalopes (you can cut them in two) or simply sautéed to brown and serve as veal. see less

In steak or roast, the Black Spot is the back part of the beef leg, also called "Gîte à la Noix" or Rumsteak. It is as tender as the tenderloin, a little more stringy and tastier! Ideal for braises and roasts or steak! see less

Roasted pistachios still in their shell. see less

White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less

Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less

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

Like a knuckle of ham, but without the bone! A tender meat that should never be overcooked, otherwise you will lose the juice and the fine taste! see less

An ideal piece for simmered dishes, the shank is the piece around the shin of the animal. Its more gelatinous meat and marrow bone provide the creaminess needed for a successful Osso Bucco or pot-au-feu! see less

Also known as lean bacon, pork belly lends itself to many recipes. It is often used in Asian cuisine, in broths or with noodles, but also to accompany great dishes with a little meaty and salty touch, less fatty than bacon. see less

It is the jaret without the bone, ideal as a slightly less stringy alternative to carbonade, for simmered dishes or... boiled dishes! 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 ideal piece for 2 people (or a big eater ;-) ) of Duroc pork, a breed much appreciated by amateurs for its tender and juicy taste. In short, it is the "Black Angus" of pork! see less