Accueil

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

A mix of our favourite varieties to be eaten raw: Coeur de Boeuf, Marmande, Pineapple and Black Crimean! An absolute delight for colourful salads! 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 1kg pineapple, more or less, very fragrant and yellow, full of sunshine! Pineapple aids digestion with Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor properties! see less

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

Classic Pork Roast with rind see less

Une asperge pleine de caractère de près de 100g la pièce! Délicieuse en pleine saison, elle est aussi plus fine que les asperges classiques! see less

Shoulder and breast of veal, ideal for blanquette see less

La pièce la plus noble du cabillaud. Maigre, sans arrête, vous vous régalerez!
Conseils cuisson:A la poëlle, saisissez-le côté chair, puis baissez l'intensité et laissez cuire 3-5 minutes. Au four, l'idéal est de le cuire longtemps à moins de 100° pour que sa chair reste bien tendre!

Origine: Atlantique NE - Islande see less

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

A juicy, fibre-free and very sweet flesh! 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

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! 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

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 to accompany cheeses? 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

Skinless, ideal for stewed, baked or raw dishes! A tasty organic salmon caught in Scotland. Salmon is an oily fish, and so much the better as it is mainly composed of polyunsaturated fatty acids such as omega-3, which are good for the heart!
Origin: Scotland see less

A tasty organic salmon caught in Scotland. With skin on, ideal for grilling or one-sided eating! Salmon is an oily fish, and so much the better since it is essentially composed of polyunsaturated fatty acids such as omega-3, which are good for the heart!
Origin: Scotland 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

The "classic" pineapple, the most common: Acidic, less sweet than Victoria or Sugarloaf. Pineapple helps digestion thanks to Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor virtues! 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

La Sole est reconnue pour la finesse de sa chair. Meunière, coupé court ou en filets: vous choisissez, le poissonnier la découpera minute juste avant qu'on vous la livre!

Origine:Mer du Nord - Belgique see less

Generous flesh, delicately sweet flavours and an unrivalled length in the mouth, the Gillardeau house has been forced to put a cigle to each of its oysters as they are so copied! The oysters are bred for 4 years including 3 dives in deep waters rich in phytoplankton to give them their unique taste. see less

An assortment of ±4kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! Example of basket 250g yellow onions, 500g washed carrots, 1 broccoli, 500g courgettes, 500g sweet potatoes, 250g potatoes, 600g nutmeg squash. 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

La chair de la daurade est tout à fait exquise, ferme et pauvre en graisses. Elle est excellente frite ou grillée, par exemple au barbecue. Il est également possible de la pocher, faire frire ou braiser. Grillée ou en papillote, la daurade est parfaitement mise en valeur. La daurade figure souvent au menu dans le sud de l'Europe. C'est un poisson qui se prépare aussi très bien sous une croûte salée. 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

An assortment of ±6kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! see less

A basket with seasonal & ORGANIC vegetables filled according to the inspiration of the day by Silvia & Bruno from Bella Frutta. For example: Jerusalem artichokes, Butternut squash, Kohlrabi, Parsnips, Rutabaga, Parsley roots, Black radishes or Turnips, the autumn festival at your door! 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