Black Angus marrow bone lengthwise ±300g
Nous n'acceptons plus de commandes pour l'instant.
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
Organic green beans 200g
Nous n'acceptons plus de commandes pour l'instant.
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
Chipolata sausages per 2 ±130g
Nous n'acceptons plus de commandes pour l'instant.
Artisanal knife-ground pork sausages in a chipolatas version! see less
Fresh Bear's garlic 100g
Nous n'acceptons plus de commandes pour l'instant.
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
Marinated Turkey Brochette with Curry ±180g
Nous n'acceptons plus de commandes pour l'instant.
A turkey skewer marinated in curry, ideal for the barbecue and a good alternative to chicken. see less
Organic Ravier Raisins 200g
Nous n'acceptons plus de commandes pour l'instant.
In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) see less
Shi Take 200g
Nous n'acceptons plus de commandes pour l'instant.
Dense, firm, white and very fragrant, it releases a woody, earthy flavour when cooked. Ideal in soups and noodle dishes. see less
Black Angus Tenderloin
Nous n'acceptons plus de commandes pour l'instant.
Perfect for the grill, an extremely tender meat, similar to flank steak. Free-range, grass-fed beef, matured between 3 and 5 weeks on carcass. see less
Blanquette of veal
Nous n'acceptons plus de commandes pour l'instant.
Shoulder and breast of veal, ideal for blanquette see less
Tenderloin Black Angus
Nous n'acceptons plus de commandes pour l'instant.
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