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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

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

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

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

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

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

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

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

An artisanal fromage blanc from Isigny, made on the canvas as before! 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

This is the back part of the lamb ribs, just before the leg. The bone does not protrude like on the chop, there is more meat and it is more tender. see less

The secreto is a cut similar to the beef flank steak. 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

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

Pure veal tenderloin is basted to give it a slightly smoky flavour and to give the organoleptic benefits of the fat during cooking. 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

Sideline Chops / the beginning of the ham, more tender than a rack (between rack & ham). Like a steak, without bone. 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

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

Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less

Cutting 300g: in ribs. Cutting more than 300g: roast see less

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

Un poisson à chair tendre, texture fondante et ultra frais. Délicieux en tartare, sashimi ou encore poelé. 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

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

Pork chops 100% of the day. 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

Who can imagine a barbecue without spare ribs? Here in a marinade made by Wesley, with barbecue & honey. see less