This is the only raw milk Cheddar that has been matured for 24 months (even rarer) for this very fruity cheese with a supple paste as we like it! see less

Belgian organic pressed semi-cooked cheese, soft and fruity see less

One of France's least known PDO cheeses, a washed rind, a biscornu shape for a creamy and unctuous texture added to the power of a cheese rubbed for several weeks see less

Sauce Piquante made In Brussels
La saveur intensément fumée de la Fumado vient du Pimentón de la Vera, ce piment est séché avec de la fumée de chêne vert pendant deux semaines, juste après la récolte, ce qui lui donne un goût si riche. Contrairement au chipotle, il ne contient pas d'arômes artificiels, c'est de la fumée pure. Cette sauce est élaborée à Bruxelles. see less

A triple cream cheese made with raw milk and a bloomy crust, an incomparable sweetness from Burgundy for this cheese whose name is a tribute to the famous gastronome of the same name. see less

Between the creaminess of a Brie and the taste of a Normandy camembert, Coulommier is to be rediscovered in a home-made maturing process. see less

A Belgian cheese like you don't find many, with an extremely creamy washed crust. see less

A soft cheese, a flowery crust on which flowers and spices are added. It's fresh, it's sweet, it's organic. It is a delight. see less

A very creamy, melting and deliciously balanced goat cheese from Poitiers. see less

The last Herve PDO cheese made from raw milk, still matured to perfection. A cheese to be rediscovered. Here in its saltier and more powerful version, known as "piquante". see less

A Comté AOP from November 2017 with a firm, almost brittle texture and a roasted taste. see less

This is the real Camembert, ladled by hand. A soft Normandy PDO cheese with a bloomy rind. see less

Vient en sachet - Pas en plateau. Assortiment de fromages variés, idéal pour après le repas! Sélection faite en fonction de l'affinage et des envies du fromager.
Prix par personne  see less

la fameuse bière de Bruxelles, brassée dans la plus pure tradition depuis 1901 à Anderlecht see less

A farmhouse tomme, half goat, half sheep. A rare delicacy see less

a little sweeter than a brie, creamier than a camembert, it is sprinkled with black pepper see less

A goat cheese from the Poitou region matured on a chestnut leaf which gives it a little tannic aroma that goes perfectly with its creaminess see less

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

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

A delicious, salty hug from Burgundy for this soft cheese with a bloomy crust and creamy flavours and notes of wild mushrooms. see less