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Oeufs belges bio plein air , Origine: Belgique 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

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

La Coppa est une échine de porc désossée et mise en salaison. Ici en version piquante ! see less

In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) 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

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

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

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

A crunchy salad with a hint of bitterness! - Big frisée = big frises! see less

A variety of chicory that can be eaten as a salad, with a mild taste tinged with bitterness. see less

The star of soups and stews, don't forget it in your couscous either. Prefer slow cooking after peeling, or use it raw, simply grated like a carrot. see less

Coppa is a boned and salted pork loin. see less

Coppa is a boned and cured pork loin. Here in a spicy version! see less

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

Dense, firm, white and very fragrant, it releases a woody, earthy flavour when cooked. Ideal in soups and noodle dishes. see less

A soft and tender tomato with a sweet and not too acidic taste see less

Orange tomatoes contain betacarotene, which is excellent for the skin! This medium-sized variety is fleshy and soft, not too bitter, with a slightly sweet taste! 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

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or as a garnish for cheese? see less

Bleu de Gex is a blue-veined cheese with a firm consistency, made from raw cow's milk and produced in the Gex region of the Ain department in France. Produced by 3 Comté cooperatives, Bleu de Gex is rather mild and has a slight vegetal bitterness. It can be eaten with a knife at the table or melted in a sauce or raclette. 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

A delicious combination of sultanas, hazelnuts, almonds and cashews! see less

Raped the same day at La Fruitière! An exceptional AOC Parmesan from Valserena, which has been producing its cheese since 1879 using only raw milk from "Brune Italian" cows. The animals are fed with feed from the farm for 100% control of the chain and guaranteed GMO-free! 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

Delicious nuts selected by Silvia & Bruno. One of the dried fruits with the most antioxidants and omega-3. Excellent for the blood circulation. 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

Ideal to be candied, simmered or to accompany meat or poultry! see less

A delicious homemade blend of hard cheeses. Ideal for pasta, soups or gratins! 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

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

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