Accueil

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

Slices of lamb marinated with rosemary and olive oil. see less

The joy of a pork roast, with bone & ribs. These are the first ribs joined together, ideal for baking! see less

A real English lamb chop. A delicious alternative to minced beef for classics such as the mince pie, or for inspiration in keftas, dumplings and other delicacies! see less

La joue de bœuf Black Angus est un morceau de viande tendre et savoureux longtemps délaissé mais depuis quelques années à nouveau apprécié see less

A traditional Burrata preserved in a vine leaf. An Apulian cheese par excellence, Burrata was invented by a farmer who wanted to preserve his unsold mozzarella by adding milking cream to it! This is what gave this creamy cousin of Mozza its unique appearance!
Milk type: Cow; Origin: Puglia
Milling: No see less

The most tender and noble part of the veal, coming from the back, just next to the sirloin. When roasted, it melts under the tongue. An incredible delicacy, a tender and lean meat, fine and tasty for this veal raised in the open air in Belgium. You can also choose a finer cut and fry it on the grill or in the pan! see less

Classic pork roast with rind, with the added taste of the bone see less

A ricotta cheese made with buffalo milk which gives a stronger taste,
Milk type: Buffalo see less

Originating from Emilia Romagna, it is a dry-cured ham with a mild and delicate taste. It was one of Giuseppe Verdi's favourite hams! see less

Perfect for the grill, an extremely tender meat, similar to flank steak. Free-range, grass-fed beef, matured between 3 and 5 weeks on carcass. see less

Prélevé sur la partie dorsale (longe), ce bacon est préparé en utlisant une méthode traditionnelle de fumage ainsi qu'un enrobage de sel marin et de sucre. Il est ensuite cuit lentement sous un feu de chêne. Un goût unique, introuvable en supermarché! Idéal pour le petit déjeuner! Comptez 250g par 6 tranches!  see less

Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less

Ewe's milk, Sicilian saffron, the emblematic recipe for making pasta alla norma see less

Iberian pork chop. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces tender meat with a very pronounced taste. see less

A real artisanal feta cheese matured in a barrel. see less

Classic Pork Roast with rind see less

Shoulder and breast of veal, ideal for blanquette see less

Marinées au romarin et à l'huile d'olive see less

A Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Bufflonne. see less

A Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Buffaloni. see less

From one of the best parts of the lamb, here in a boned and defatted version, ideal for simmered dishes, this piece will hold up well to long, slow cooking. A quality meat, slightly marbled but not too fatty. see less

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

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

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

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

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

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

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

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

The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less

De-boned, cleaned and assembled prime rib from Irish lamb. A delight to make in the oven or casserole, long cooking time! A delight! see less

When roasted, it melts under the tongue. In the leg -- An incredible delight, tender and lean, fine and tasty meat for this free-range veal in Belgium. You can also choose a thinner cut and fry it on the grill or in a pan! see less

Un Poulet Fermier BIO de la Loire, élevé en toute liberté et nourri avec de la nourriture Bio des fermes avoisinantes ! Il est entier chez le boucher, donc on vous conseille de prendre les abats avec ! C'est un régal absolu ! see less