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A farmhouse gouda made from raw milk, a high-quality product for one of the most widely consumed cheeses in Belgium. Crunchy & crisp to the bite, this old cheese is sold in blocks. see less

A creamy cheese, washed in salt water for a long period of time, Soumaintrain deserves to be known, it lives in the shadow of its cousin Epoisses. 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

Fresh goat's cheese and lemon stuffed ravioli with a red & green pepper sauce. Fresh ravioli made in the Bella Italia workshops daily.
Allergens:Gluten, Lactose
Preparation: 15 to 20 minutes at 180° in the oven see less

Bella Italia's salmon lasagnette strikes the right balance between smoked and fresh salmon. Accompanied by a fresh salmon cream sauce. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain any bechamelle.

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

Ingredients: Fresh and smoked salmon, olive oil, cream, butter, onion, white wine, flour, salt, pepper. Fresh pasta: flour, eggs, semolina, water. Sauce: cream, fresh salmon, olive oil, maizena, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in oven. see less

Accompanied by its Neapolitan tomato sauce, this lasagnette sublimates the classic marriage between rciotta and Parma ham. The fresh pasta is homemade, with love, every day. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain bechamella.

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

Ingredients: Ricotta, parmesan, emmental, pecorino, basil, eggs, Parma ham.
Napolitan sauce: tomatoes, carrots, celery, onions, olive oil, basil, salt, pepper. see less

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in the oven. see less

Lasagnette version of the classic Parmigiana. Accompanied by a Neapolitan tomato sauce. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain bechamelle.

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

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

Allergens: Gluten, Lactose
Preparation: 30 minutes at 180° in the oven. see less

A lasagnette with black truffles is accompanied by a truffle cream sauce. The fresh pasta is home made, daily. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, per portion and does not contain any bechamelle.

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

Ingredients: Black truffles, black olives, parmesan, pecorino, olive oil, cream, emmental.
Sauce: cream, black truffles, black olives, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

The cep lasagnette will delight mushroom lovers with its oyster mushrooms and yellow bollets to add depth. Accompanied by a mushroom cream sauce. The fresh pasta is homemade, with love, every day. The lasagnette is different and more refined in taste than the classic lasagna: It is prepared individually, by portion, and does not contain bechamelle.

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: Cèpes, oyster mushrooms, yellow bollet, olive oil, cream, pecorino, parmesan, emmental,salt, pepper. Sauce: Cream, oyster mushrooms, yellow boletus, olive oil, maizena, salt, pepper. Fresh pasta: flour, eggs, semolina, water. see less

4 pralinés, 4 ganaches, 3 mendiants (1 lait, 2 noirs) sucrés-salés avec pistache grillée salée.
Les gôuts pralinés et les ganaches varient en fonction des humeurs du chef :-)

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 raw milk raclette from the Jura, the softest and most lactic available. see less

Deux sachets proposés. Photo non contractuelle (Voir description, choix en fonction des options!) Sachet à 14,50€ : Un poussin cocotte (creux en chocolat noir ou lait), ses 6 œufs (mix de saveurs : praliné, blanc, feuilletine, ...) , 1 double biscuit chocolat noir fourré au caramel beurre salé et 1 mendiant.
Sachet à 18,50€ : Une maman cocotte (creux en chocolat noir ou lait), ses 8 œufs (mix de saveurs : praliné, matcha, blanc, feuilletine, ...), 1 grand biscuit Oeuf de Pâques trempé dans le chocolat/fleur séchées et 1 mendiant. see less

Creamy cow's cheese, deliciously acidic. A treat from Switzerland see less

A truffle oil with real pieces of dehydrated black truffle
Producer:Giuliano Tartufi see less

Assortment of various cheeses. Selection made according to the maturing process and the cheese maker's wishes see less

No, it is not a "bleu", its line in the centre is made of vegetable ash, "du charbon de bois". An unctuous cheese matured at the Fruitiere to gain in strength. The uncooked pressed cheeses are characterised by a cold pressing which allows the maximum amount of whey to be removed. see less

Farmhouse Reblochon ! To your tartiflettes see less

Extra virgin oil, first cold pressed from the house of Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera see less

An AOP cheese from Burgundy, traditionally dry with a very smooth paste. Quite strong on the goat taste. A real amateur cheese! see less

Switzerland's legendary PDO cheese, made in the mountain pastures over a wood fire see less

3 ganaches, 3 pralinés, 4 mendiants sucré salés, 1 pâte de fruit et 4 fèves de cacao de madagascar torréfiée et 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

Aged for 4 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, and not by alcoholic fermentation (like all other vinegars!). see less

The legendary Tuscan Pecorino, matured for two years in a cave for an incomparable softness and taste. It is considered the best Pecorino in the world and has won many awards in world competitions. see less

A fatty paste and a fruity taste for this PDO cheese made in the Alps see less

A truffle oil with real pieces of dehydrated white truffles
Producer:Giuliano Tartufi see less

A triple cream cheese, like a hug. A clever blend of homemade truffles and this is the ultimate pleasure cheese. 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

Une huile d'olive extra vierge de Sicile douce et fruitée, pas trop prononcée, directement importée par Silvia & Bruno !  see less

A real raw milk raclette from Savoie, carefully washed with Apremont wine 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

Aged for 6 years in wooden barrels selected for their essence. Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, and not by alcoholic fermentation (like all other vinegars!). see less

C’est un praliné artisanal fait à base de noisettes du Piémont (nord de l’Italie), les meilleures noisettes sur terre (!), c’est aussi le best seller de la boutique. Il n’y a que 10% de sucre et aussi un peu de noix de cajou grillées salées pour le côté addictif. Cela fait penser à un Ferrero Rocher, sauf que celui-ci est vraiment servi par nos ambassadeurs ;-)

Noisettes, peuvent également 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

Bottarga is an exceptional, rare and subtle delicacy: an iodine, salty and slightly smoky flavour that brings a unique taste to your dishes. The poutargue is a double pouch of mullet roe, salted then dried, before being wrapped in a thin layer of wax to stop its maturation. see less

Dried ceps are a rediscovery of the mushroom. Some people even prefer them to fresh ceps, so aromatic are they! Count 10 to 20g per person. see less

Extra virgin oil, first cold pressed from Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera see less

Aged for 8 years in wooden barrels selected for their essence. This complex Aceto Balsamico is close to perfection and you won't waste a drop! Balsamic vinegar is obtained from the cooking of Lambrusco and Trebbiano grape must, not from alcoholic fermentation (like all other vinegars!). see less