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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

A sweet and delicate taste with light floral notes, lighter than other honeys and less rich in pollen (therefore less allergenic!). A liquid texture, a light colour and recognised therapeutic properties: Soothing for the throat, helps relieve dry coughs and anti-bacterial and anti-inflammatory properties. A delicious acacia honey from a small producer in the Pontine Marshes (Lazio, Italy). see less

A honey with a floral and complex taste with nuances of different wild flowers, which gives it a complex and diverse fragrance. Flower honey is rich in antioxidants and has antibacterial, anti-inflammatory and antifungal properties. It is often used to boost the immune system, soothe sore throats, treat wounds and burns and relieve cough and cold symptoms. From a small producer in the Pontine Marshes (Lazio, Italy). see less

Red label chicken, free-range (with space!), minimum 81 days old and fed on corn. Slightly sweet taste. see less

A selection according to the seasons and Anaïs' inspiration of artisanal macaroons!
You will find a mix of the following flavours, available according to the seasons:
*Dark chocolate - ginger / Dark chocolate - pink orange berry / Milk and dark chocolate - Thai basil and chilli / Dark chocolate - violet - blackcurrant / Dark chocolate - peppermint - anise / Milk chocolate - passion
*coffee / vanilla / salted butter caramel / raspberry heart pistachio / praline / green tea sobacha
*bergamot tangerine heart / violet blackcurrant / raspberry white chocolate / lemon verbena listed / coconut lime / Jasmine apricot heart
Composition & Allergens: nuts, eggs, lactose 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

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

Homard Canadien, cuit en court bouillon chez Bord De Mer, disponible en plusieurs formats. Livré avec mayo et sauce cocktail ! see less

The most important part of the lamb, certainly the most tender, is ideal for the oven, but not only, in this boneless and re-sliced version. You will be able to cut it up more easily, and get off the beaten track with an innovative recipe! see less

The shoulder of lamb is generally less coveted than the leg of lamb: And that is a mistake! It is one of the most tender parts of the animal. You can enjoy it in long, low temperature or simmered dishes! A very nice alternative to the leg of lamb. see less

Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less

7 ganaches, 5 pralinés, 1 massepain, 5 mendiants sucré-salé, 4 pâtes de fruit, 3 orangettes et 2 citronettes (oranges & citrons confits de Sicile), 1 gingembrette (bâtonnet de gingembre confit de Guilin, dans le Sud de la Chine), 1 figue d'Izmir séchée et enrobée de chocolat Noir, 7 fèves (cacao madagascar enrobées de chocolat Noir)

Ensemble de plusieurs pralines, certaines peuvent contenir des traces ou éléments entiers de fruits secs, de noix, de gluten et de protéines de lait, de noix de cajou, d'amandes & de pistaches grillées salées ou de noisettes see less

A selection according to the seasons and Anaïs' inspiration of artisanal macaroons!
You will find a mix of the following flavours, available according to the seasons:
*Dark chocolate - ginger / Dark chocolate - pink orange berry / Milk and dark chocolate - Thai basil and chilli / Dark chocolate - violet - blackcurrant / Dark chocolate - peppermint - anise / Milk chocolate - passion
*coffee / vanilla / salted butter caramel / raspberry heart pistachio / praline / green tea sobacha
*bergamot tangerine heart / violet blackcurrant / raspberry white chocolate / lemon verbena listed / coconut lime / Jasmine apricot heart
Composition & Allergens: nuts, eggs, lactose see less

Poisson mythique, sa chair maigre, ferme, blanche et nacrée en fait un des grands classiques des belles tables. Si les petits bars de 1 à 2 kg sont les plus fréquents, les plus belles pièces peuvent approcher les 10 kg. Le bar de ligne peut être pêché à la canne, à la ligne de traîne ou à la palangre. Il est alors immédiatement saigné et traité à bord pour préserver la qualité de la chair. see less

Savoureuse et beurrée, plus grasse que la moyenne grâce à un régime au grain de 100 jours après avoir gambadé dans les grandes plaines irlandaises.
La découpe la plus marbrée et persillée, du boeuf, élevé en plein air et nourri au gazon, maturé entre 3 et 5 semaines sur carcasse.Saisissez le sur un grill très chaud, puis terminez la cuisson au four. Laissez reposer la viande dans de l'alluminium après la cuisson pour un aspect tendre et juteux.

Plusieurs découpes (poids) disponibles, comme en magasin!
Maturation: Viande maturée entre 4 et 6 semaine en boucherie! see less

Minute cut from the whole fish (1.2kg or so!), these fillets of Barbue will delight you with their white, lean and firm flesh, between Turbot and Sole. The Barbue lends itself to all types of cooking, grilled, fried, in court-bouillon or poached.
Origin: North Sea - Belgium see less

Minute-cut from the whole fish (about 1.2kg!), these fillets of Barbue will delight you with their white, lean and firm flesh, between Turbot and Sole. The Barbue lends itself to all types of cooking, grilled, fried, in court-bouillon or poached.
Origin: North Sea - Belgium see less

11 ganaches, 9 pralines, 12 médaillons sucrés-salés, 2 massepains, 2 pâtes de fruit, 2 mueslis, 14 fruits enrobés de chocolat Noir 75% (poire du Cap, gingembre de Guilin, figue d’Izmir, abricots Barrydale d’Afrique du Sud, oranges et citrons confits de Sicile), 13 fèves cacao

Ensemble de plusieurs pralines, certaines peuvent contenir des traces ou éléments entiers de fruits secs, de noix, de gluten et de protéines de lait, de noix de cajou, d'amandes & de pistaches grillées salées ou de noisettes see less