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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 delicious onion and raspberry confit to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal house! see less

A delicious apricot confit spiced with cumin to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal company! 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

Olives from Gaeta (Naples region) are the most prized in Italy: matured in fresh water and then in brine for 6 months, they give off incomparable aromas! A delightful aperitif. see less

These spicy olives are perfect for those who love bold and zesty flavours. Their unique blend of spices and premium olive oil gives them a deep, spicy flavour, while their meaty, crunchy texture is irresistible. These olives are perfect for spicing up salads, pizzas, or simply to enjoy as an appetizer. In addition, they are rich in antioxidants and vitamins that promote good health. see less

Tarralli from Bonta di Nonna, quite a story for this centuries-old biscuit from the southern tip of Italy.
Producer:La Bonta di Nonna Rosa
Allergens:Gluten, Sesame, Soy see less

Tarralli from Bonta di Nonna, a whole history for this centuries-old biscuit from the southern tip of Italy.
Producer:La Bonta di Nonna Rosa
Allergens:Gluten, Sesame, Soy 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 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

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

A green tomato with orange stripes (a sign of its primeur status) with a slightly acidic taste and firm, melting flesh. A delight, ideal for multicoloured salads, or for variation :) see less

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

A culinary gem, brown stock is prepared by simmering beef bones with vegetables and spices for hours. This stock is ideal for adding flavour to stews, casseroles, soups and beef-based sauces. Its rich, deep flavour is achieved through slow cooking and careful reduction. see less

It is the meat of the Grisons in the Italian way: a raw and smoked pork meat with a spicy taste that will sublimate your pasta dishes, but also vegetables, or as a cold cut or to accompany cheeses! In carpaccio it is also delicious, with a little olive oil and lemon! see less

Two-coloured, red on a yellow background, the Juliet comes from the south west of France. Crunchy, juicy and sweet. see less

Very popular in Spain, this spicy and smoked sausage has a firm and dense texture. Chorizo can be eaten as an aperitif, starter or main course, and goes well with cheese, olives and fresh bread. But also with pasta, just grilled or in sauce! It is ideal for adding flavour and colour to your recipes, and for bringing an exotic touch to your table. see less

A very tight, upright variety of lettuce with wavy, very fleshy, very green leaves, resembling a small Romaine lettuce. The core remains compact. The taste is slightly sweet, hence the name, and reminiscent of hazelnuts. It is a good substitute for iceberg, but also delicious pan-fried or braised. see less

A rustic variety with a medium-large size and a very pronounced, slightly acidic taste. This tomato contains a lot of flesh and no seeds. see less

The famous St marcelin of the Richard mother with its incomparable creaminess see less

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

Real black morels. The treasure of the woods. For cooking the legendary coq aux morilles, for example. Remember to rehydrate them the day before and rinse them well. Count 10g per person approximately see less

Une délicieuse tomme de vache au lait cru fabriquée dans le condroz. 
Fondante et cremeuse comme on aime. 
Lait Cru 
Belgique  see less

Un des fruits les moins caloriques du marché à la densité minérale élevée. Les framboises, c'est plein de potassium, de calcium, de magnesium et de fer, sans oublier la vitamine C et P, qui favorise la circulation sanguine! A consommer dans les 2-3 jours! see less