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Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you are on your way to heaven! To be enjoyed without moderation, with a spoon. see less

The unripe pod of the common bean, the green bean can be eaten hot as a side dish, perhaps fried in butter with onions and bacon, but also cooked and cooled to enhance a salad, including the famous Liège salad for example. see less

Excellent sweetness and beautiful red colour. It's an exotic gem, full of water, with proven antioxidant properties, as well as being delicious! The little berries, or "arils", are delectable on their own, but they can also be used to garnish a multitude of dishes, from appetizers to desserts: green salad, rice, tabbouleh, legume salad, sauce for poultry, fish or grilled meat, fruit salad, etc. Think about it, they will add flavour to any dish. Think about it, they will add flavour, colour and health to your dishes! see less

Approximately 4 slices per 150g
A plain ham without nitrite and without additives, preserved with sea salt: It will be less pink than the others, but with a preserved taste that evolves with time without diminishing its quality! A raw happiness. Beware, it will not keep as long. see less

Quite rare on our shelves, and yet so good! Bear's garlic is a wild plant that resembles lily of the valley and can be eaten raw or cooked (we prefer it raw!) to liven up salads, pizza, pasta or any other dish. In pesto, it is magical! In short, we love it. see less

A turkey skewer marinated in curry, ideal for the barbecue and a good alternative to chicken. see less

In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) see less

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

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

Approximately 4 slices for 150g
A cooked and smoked ham for that little extra taste. see less

About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork. see less

About 4 slices per 150g
A delicious artisan ham roasted in honey for a long time for a great taste! see less

Roasted pistachios still in their shell. see less

The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. see less