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A light, omega-3 rich salad that can be complemented with apples, nuts, beetroot, hard-boiled eggs, etc. see less

A small-sized variety of this vegetable that is rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: Cucumbers are healthy and delicious! see less

Turmeric has 1000 health benefits and is increasingly being used for its anti-cancer properties! It can be used in the same way as ginger (grated, chopped, blended) and is indispensable in all kinds of curries! In addition to giving a beautiful pigmentation to your dishes, it corrects the acidity and perfumes them deliciously. Combined with pepper, it is better assimilated by our body, to benefit from all its advantages. It is said to be one of the most antioxidant spices. see less

Fresh coriander is often used to sprinkle over dishes to enhance their flavour and can be mixed with many spices, such as cumin, turmeric or ginger. Indispensable for green curries but also for chutneys! see less

Known as "pig's grass" because it goes well with pork, it is also suitable for any white meat or game, and is delicious to enhance a salad. Sage has a very pronounced flavour and is best used on its own, as it will coat your entire dish. see less

A tasty fruit that combines the flavours of banana, strawberry and pineapple. A very important source of vitamin C and antioxidants, also rich in vitamins K, B and E, as well as copper and potassium. see less

A fresh, peppery-sweet flavour, ideal for teas and desserts, mint flavours meats such as lamb and game deliciously and is an essential ingredient in tabbouleh. Mint goes very well with cumin, coriander and cinnamon. see less

Wild arugula has a very strong taste, reminiscent of hot mustard (not as strong as white arugula, its flavour is somewhat different), it will enhance your salad with a unique character! see less

Very fragrant, eat it raw or add it at the end of cooking to preserve its flavour. It is essential to chop it to release its aromas. see less

Fresh ginger has a more subtle and less pungent taste than powdered ginger. Peel, grate or mince it and it will give a deliciously oriental flavour to any dish! It is an essential ingredient in all Indian curries. Use it to season fish, to combine with garlic, or to infuse with mineral water or in your juices. Ginger aids digestion, cleanses the palate between meals (that's why it's eaten between different sushi or sashimi!).

By mixing it with garlic and/or onion, a synergy is created between the different antioxidant compounds, which reinforce each other! see less

A camphorated scent and a slightly spicy taste, rosemary goes very well with thyme, bay leaves or tarragon. It will spice up lamb, rabbit, game, pork or poultry brilliantly. It is also the ideal companion for courgettes, aubergines and mushrooms. see less

A slightly aniseed flavour and freshness. Ideal for your fish, but also for sour cream-based dishes. Dill has a strong but delicate flavour and is not recommended for use with garlic or hot spices, which mask its taste. see less

A fine herb with a very pronounced flavour. Tarragon is delicious with chicken, but also in vinaigrette (mustard-tarragon, we love it!). Its fragrance resists well to cooking, which gives it a nice place in garnished bouquests. see less

A more subtle aroma than flat-leaf parsley, but less strong. It does not stand up well to cooking, unless you grill it quickly to sprinkle on shrimp croquettes, for example! see less

It has a more intense aroma than curly parsley and is also better suited to cooking. Keep it in the refrigerator in a glass of water, you will keep it longer! Parsley is also a concentrate of vitamins and minerals! see less

A slightly alliaceous flavour, chives are reminiscent of shallots, but in a more subtle way. It adds a delicate touch to cream-based dishes, but also to fish and vegetables. see less

A vegetable so rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: the cucumber is the healthy and delicious food par excellence! see less

The essential ingredients of the bouquet garni! see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs are enjoyed like a vegetable. The young shoots are ideal for salads and go wonderfully well with tomatoes! see less

A crisp, reddish salad. see less

An organic lettuce selected by La Bella Frutta from a small producer see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

A refined flavour that makes it the most popular salad, available all year round, its large leaves are easy to detach! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

A beautiful local lettuce, the basis of the salad! see less

Very tasty (between onion and chives) and widely used in Asian cuisine. see less

A conical shape with slender leaves. The outer leaves are rather hard and are suitable for steaming. The core is pale and tender, ready to be eaten as is. see less

A cross between head and oak leaf lettuce, this is a crunchy and tasty salad! see less

Tuna, eggs, chives, Natura mayonnaise (organic) see less

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

Tuna, red pepper, cayenne pepper, Tabasco, Natura cocktail sauce see less

Approx. 8 slices per 100g
100% pure pork, garlic free, fine chopped salami. see less

Approx. 8 slices per 100g
A fine chopped salami without garlic, 100% pure pork with pepper. see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

A fresh and slightly lemony flavour that blends divinely with olive oil, garlic and lemon, Basil is the king of Mediterranean cuisine. see less

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

Savoureuses et juteuses, une sélection de fraises à plus petit calibre, idéal à manger entières! Les fraises sont très riches en vitamine C et en antioxydants. see less

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

An ideal addition to your salads, with all the benefits of spinach: Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach aids digestion, which is why it's nicknamed "the broom of the stomach"! Unlike sprouts (soybeans, alfalfa, etc), in young shoots, only the stem and young leaves are eaten. Leaving the root and the base of the stem allows the plant to grow back. see less