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Belgian organic pressed semi-cooked cheese, soft and fruity 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

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

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

Round with white flesh and a little sweet. It holds up well in the oven, ideal for roasting. 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

Not very fleshy, it owes its strong iodine taste to its maturing in the claires, the shallow clay basins of the island of Oleron. It is one of the most appreciated varieties. see less

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

Large unpeeled scampi, available daily from the North Sea! 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

Une chair blanche qui s'apparente à celle de la morue, mais avec un goût nettement plus raffiné, l'Aiglefin est préféré au cabillaud par les Ecossais et les canadiens pour les Fish&Chips par exemple!
Origine: Atlantique NE - Islande see less

Le monde entier nous envie nos crevettes grises!
Origine: Pays-Bas see less

Un délicieux saumon issu d'un élevage non-intensif, fumé en France et pêché en Atlantique-Nord ! see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less

C'est notre coup-de-coeur des poissons fumés. Ces anguilles sont juste délicieuses, et présenteront une belle alternative à la truite fumée. Un peu plus croustillante et menue, avec une longueur en bouche exceptionnelle. Vient emballée par 100g. 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

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 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

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

The Belgians do not have a monopoly on the meatball with tomato sauce! With these fresh, homemade tagliatelle, made with love, every day, you won't be able to stop.

Preparation: Heat in the oven 20-25 min at 180 degrees. Be sure to remove the cling film, and change ravioli if you prefer microwave cooking.

Ingredients: Pork and beef meatballs, tomatoes, parmesan, pecorino, carrots, onions, salt, pepper. Tomato sauce: tomatoes, olive oil, basil, carrot, celery, onions. Fresh pasta: flour, eggs, semolina, water. see less

Fresh tortellini, and ricotta in Neapolitan sauce. The simplest vices are the best.

Preparation: Heat in the preheated oven for about 10 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer microwave cooking.

Ingredients: Ricotta, parmesan, emmental, pecorino, basil, eggs. Neapolitan sauce: tomatoes, carrots, celery, onions, olive oil, basil, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

The children's favourite dish, Lino, the owner of Bella Italia, will tell you! Tortellini stuffed with pork and beef in an al ragu sauce. The fresh pasta is homemade, with love, every day.

Preparation: Heat in the preheated oven for about 10 minutes at 180 degrees. Be sure to remove the cling film, and change racks if you prefer microwave cooking.

Ingredients: Pork and beef pie. Tomato sauce, pork and beef, parmesan, pecorino, carrots, celery, onions, olive oil, salt, pepper. Fresh pasta: flour, eggs, semolina, water. 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 delicious, salty hug from Burgundy for this soft cheese with a bloomy crust and creamy flavours and notes of wild mushrooms. 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

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

Une selection sublime de février 2019, la quintessence de l'affinage à l'ancienne, reservant des arômes de noix uniques et une texture incroyablement beurée pour son âge.
Type de lait: Vache Cru, Origine: France
Affinage: fevrier 2019 see less

A well matured tomme which reveals a firm, almost brittle paste with a roasted taste. A PDO from the Basque Country made from raw sheep's milk. see less

"Le secret le mieux gardé de Suisse" c'est comme ça que l'on presente ce fromage qui ne peut se résumer à un mini gruyère, frotté pendant de longs mois avec un melange secret d'herbes de la montagne, ce fromage corsé et bien gras en bouche vous ravira !
Type de lait: Vache Cru, Origine: Suisse
Affinage: 9 Mois see less

A juicy, fibre-free and very sweet flesh! see less

Le fameux pecorino romain pour la Cacio e pepe
Type de lait: Brebis Pasteurisé, Origine: Italie see less

A delicious homemade mixture, selected from Gruyère and Vacherin fribourgeois already grated and ready to melt. All that remains is to add the white wine! A little advice for the fondue wine: A dry white Chardonnay. 40ml per 500g of cheese! see less

Raclette made from raw Swiss milk, this one is made with truffles. Refined for a long time to reveal its character, without artificial flavours, it will delight gourmets. see less

This emblematic Swiss hard cheese is matured here for 2 years to give it its unique roasted and salty taste. see less

Bleu du Limbourg, marbled and creamy. see less