Organic shallots 250g
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The taste is more subtle, less pronounced than the onion, the shallot is also more appreciated raw! see less
Ariane Organic Apples 600g
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Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less
Organic grape tomatoes 550g
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For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less
Pork head ribs ±250g
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Sideline Chops / the beginning of the ham, more tender than a rack (between rack & ham). Like a steak, without bone. see less
Yellow onions 250g
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Ideal to be candied, simmered or to accompany meat or poultry! see less
Lamb chops ±250g each
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Lamb short ribs are tasty and can easily be combined with a variety of dishes see less
Black Angus Flank Steak
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Delicious, tender and not too fatty: Flank steak can't be explained, it has to be tasted! Free-range, grass-fed beef, matured between 3 and 5 weeks on the carcass. see less
T-bone Black Angus
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In steak or roast, the Black Spot is the back part of the beef leg, also called "Gîte à la Noix" or Rumsteak. It is as tender as the tenderloin, a little more stringy and tastier! Ideal for braises and roasts or steak! see less
Late season treviso 250g
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With a slightly bitter taste, as the name suggests, it originates from Treviso in Italy. It is excellent grilled or thinly sliced and seasoned with extra virgin olive oil, salt, pepper and balsamic vinegar! see less
Veal chop ±250g
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White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less
Picanha Black Angus
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Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less
Pork shoulder without bone
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Like a knuckle of ham, but without the bone! A tender meat that should never be overcooked, otherwise you will lose the juice and the fine taste! see less
Pork belly
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Also known as lean bacon, pork belly lends itself to many recipes. It is often used in Asian cuisine, in broths or with noodles, but also to accompany great dishes with a little meaty and salty touch, less fatty than bacon. see less
Pork Spirengue roast
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The joy of a pork roast, with bone & ribs. These are the first ribs joined together, ideal for baking! see less
Rack of pork with rind and bone
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Classic pork roast with rind, with the added taste of the bone see less
T-bone Black Angus
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Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less
Pork chop Iberico 1pc ±250g
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Iberian pork chop. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces tender meat with a very pronounced taste. see less
Rack of pork with rind
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Classic Pork Roast with rind see less
Black Angus ribeye, matured
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Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less
Hazelnut of Lamb ±650g
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Located on the back of the animal, the lamb nut is a prime rib separated from its bone. The nut of flesh is surrounded by a thin layer of fat, giving it a tasty taste. see less
T-bone Black Angus Matured
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The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less