Accueil

With its incomparable sweetness and red or raspberry colour, the local and organic beetroot can be eaten in a variety of ways: in salads, cooked or prepared like the famous red beetroot with apples, you'll have a mouthful! see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

Firm white flesh with little flouriness and a good texture that holds up well to cooking.

Cooking: Salads, Steamed, Field Dressed, Sautéed or Baked see less

A perfect balance between acidity and sweetness, more tonic than other varieties of clementines. see less

Protected from dehydration by an earthen envelope, they retain their nutritional properties better and are tastier. Do not spell it out! see less

Melting flesh, quite thin and a little floury, becoming slightly flaky during cooking. The flesh is white and firm, not very floury and has a good texture.

Cooking : Frying, steaming, gratinating or baking see less

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

A more pronounced taste than yellow peppers, a little less sweet! Every pepper has its own colour, every colour has its own taste! From light to dark, from sweet to strong! Peppers can be enjoyed in many ways: fresh and crunchy, pickled, roasted, fried, stuffed, they are an excellent source of vitamin A and C, as well as antioxidants! 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

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers have a more pronounced taste than red peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

Crème aux oeufs à l'eau de cuisson de riz
Sans Lactose
Allergènes: Gluten see less

Le classique de la pâtisserie portugaise : une pâte feuilletée croustillante qui abrite une petite tarte à la crème, ici dans sa forme la plus classique: citron, vanille, canelle
Allergènes: gluten, lactose see less

Le classique de la pâtisserie portugaise revisité complètement au café
Allergènes: gluten, lactose see less

Le classique de la pâtisserie portugaise revisité complètement au chocolat
Allergènes: gluten, lactose see less

Le classique de la pâtisserie portugaise revisité au goût du moment
Allergènes: gluten, lactose see less

Gâteau moelleux et savoureux aux amandes & orange
Allergènes: fruits à coque see less

Le classique de la pâtisserie portugaise revisité complètement au spéculoos
Allergènes: gluten, lactose see less

Le classique de la pâtisserie portugaise revisité complètement au citron
Allergènes: gluten, lactose 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

Gateau croustillant avec des amandes effilées et caramélisées
Sans Gluten
Allergènes: fruits à coque see less

Similar to the red onion, but with a finer and more complex taste. see less

Création de la maison au fromage & canelle
Sans Gluten
Allergènes: Lactose see less

Milder than the yellow onion, it is also delicious raw, in a salad for example. see less

Gâteau moelleux & savoureux au chocolat, amandes, orange
Allergènes: fruits à coque see less

Much better than chicory in "aquaponics", the chicon pleine terre is a pillar of Belgian gastronomic culture. Raw in a salad, cooked in a purée, or caramelised in a pan, chicon can also be served as a tapas by garnishing its raw leaves with grey shrimp or cod liver, for example! see less

Gâteau moelleux et savoureux en édition limitée du moment
Allergènes: fruits à coque see less

Gâteau roulé à l'orange
Sans Gluten & Sans Lactose see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

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

A dark variety with soft, sweet and juicy flesh with a hint of acidity. see less

As a grenailles see less

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. 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

In the Italian aperitivo, eaten raw with pecorino. But also in salads. see less

A soft and tender tomato with a sweet and not too acidic taste see less

Orange tomatoes contain betacarotene, which is excellent for the skin! This medium-sized variety is fleshy and soft, not too bitter, with a slightly sweet taste! see less

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! see less

Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less