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a marvellous honey in which we infuse beautiful black truffle shavings, a delight with hard pasta for example see less

Un concentré des essentiels dans ce plumier de 7 douceurs: 2 pralinés, 2 ganaches, 1 mendiant sucré salé, 1 abricot d’Afrique du Sud séché, acidulé et enrobé dans du chocolat noir 75% et 1 médaillon aux baies rouges de perse.
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 delicious, salty hug from Burgundy for this soft cheese with a bloomy crust and creamy flavours and notes of wild mushrooms. 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

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

A raclette made with raw milk from the Jura and flavoured with wild garlic, a deliciously subtle and fragrant garlic flavour that will bring great diversity to this seasonal dish! see less

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! see less

La pâte à tartiner dont tout le monde rêvait... Nous l'avons fait! Le praliné de notre bestseller la Gare aux Noisettes, disponible en pâte à tartiner pour parfaire vos brunchs, petits déjeuner et goûter. Un praliné artisanal fait à base de noisettes du Piémont et de noix de cajou grillées salées.

Chocolat noir. Vegan.
Allergènes: 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 pistache see less

La pâte à tartiner dont tout le monde rêvait... Nous l'avons fait! Ici en version "Chocolat au Lait", plus crémeuse que la version vegan chocolat noir! Le praliné de notre bestseller la Gare aux Noisettes, disponible en pâte à tartiner pour parfaire vos brunchs, petits déjeuner et goûter. Un praliné artisanal fait à base de noisettes du Piémont et de noix de cajou grillées salées. Allergènes: Lactose, 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 pistache see less

Arabica, rich, fruity aroma; full body; medium acidity.

A precise blend of 3 of the finest Grands Crus harvested in each of the 3 coffee-producing continents. Central America, Indonesia and Africa! The whole Ecuador line in your cup! The fine acidity of the first coffee softens that of the third. The silky body of one of the origins softens the power of the other 2. A fruity, full-bodied blend with a hint of acidity. see less

Organic farmhouse goat cheese from Limburg see less

The last artisanal Roquefort AOP, a firm paste, a powerful and salty taste, incomparable see less

Organic farm goat from Limburg with provence herbs see less

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

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

Arabica: Generous, wild and fruity aroma, with tangy notes of citrus and passion fruit. Slight white floral notes; intense body, complex but balanced, good persistence. Marked acidity (intensity 3/5).

Our story begins in Kivu (a province in the east of the DRC) where we had coffee plantations in the 1950s, so we are particularly pleased to be able to offer this origin direct from the producer. This exceptional coffee grows on the volcanic soil bordering Lake Kivu at an altitude of between 1800 and 2000 metres, and benefits from a remarkable location. The coffee is grown without the use of pesticides or chemical fertilisers, and the cherries are harvested by small-scale producers, enabling them to achieve real improvements in their quality of life. The marketing of this coffee and its return to the markets represent the rebirth of a great terroir. see less

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

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

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

This delicious chocolate chip cake will make you melt. A salted butter caramel icing adds a little addictive note, a must have for your children's snacks!
Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. Composition & Allergens: Flour, eggs, sugar, Dark Chocolate, butter, cocoa, yeast, salt. see less

The subtle scent of Orange Blossom, combined with the fresh notes of yellow lemon for a soft cake with a crispy golden crust
Composition & Allergens: Flour, eggs, sugar, butter, almonds, yeast, orange blossom, candied lemon zest and pieces see less