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Pâte à choux vanillée fourée d'une crème infiniment pistache, recouvert d'un craquelin pistache
Allergènes: see less

Pâte à choux vanillée fourée d'une crème infiniment café, recouvert d'un craquelin au café
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Quite rare on our shelves, and yet so good! Bear's garlic is a wild plant that resembles lily of the valley and can be eaten raw or cooked (we prefer it raw!) to liven up salads, pizza, pasta or any other dish. In pesto, it is magical! In short, we love it. see less

Approx. 8 slices per 100g
A fine chopped salami without garlic, 100% pure pork with pepper. see less

Tender, white, mealy flesh with a good texture, ideal for frying or mashing. Better than Bintjes!

Cooking: Fried, baked, mashed or fried! see less

Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! 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

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

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 white courgette, slightly crunchier and smaller than the green ones. see less

Pancetta is made in Emilia Romagna at high altitude, dry salted and stuffed into a natural gut. It is dried for 5 months, eaten raw or cooked, in cold cuts or in sauces: the choice is yours! Let's not forget that Pancetta is one of the ingredients of the traditional Bolognese! see less

Similar to the red onion, but with a finer and more complex taste. see less

Milder than the yellow onion, it is also delicious raw, in a salad for example. 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

A real ciabatta with a crumb flavoured with olive oil. An unparalleled softness in the mouth with a thin crust. The olive oil in the bread helps to preserve it longer.A must try!
Allergens: Gluten" see less

A variety of passion fruit, slightly acidic and very rich in vitamin C. A very juicy pulp with an exceptional aroma, the Grenadilla is also rich in fibre! To be eaten plain, opened in half and eaten with a spoon. Don't hesitate to use it to garnish a salad, or even a fish! see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. 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

Dried figs, ideal for salads or as a snack. see less

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

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

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

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

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

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

Délicieuses carottes lavées non traitées, calibre plutôt fin ! 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

On les appelle les "Aubergines chinoises", une variété d'aubergine longues (jusqu'à 30 cm!) délicieuses sautées en Wok, mais rôties entières au four. Une belle variété qui fera jouer votre imagination! see less

A dark variety with soft, sweet and juicy flesh with a hint of acidity. see less

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

As a grenailles see less

The Tropea onion is a sweet and mild variety of onion, often considered one of the best in the world. It is characterised by its dark red skin and juicy, tender flesh. It is particularly suitable for salads, sauces and marinades, but can also be used for cooking and frying. The Tropea onion variety is often associated with Italian cuisine and is particularly popular in the Calabria region. Its mild, sweet flavour makes it an ideal ingredient for sweet and sour dishes and spice blends. 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

A round eggplant from Sicily, ideal for gratins, for example, Sicilian-style with a slice of onion, a slice of tomato, mozzarella, a little chives, and olive oil! 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