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

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

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

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

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

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 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

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

Tuna, eggs, chives, Natura mayonnaise (organic) 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

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

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

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

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

As a grenailles see less

The ham sausage is made from finely chopped pork and homemade spices! 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

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

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

The secreto is a cut similar to the beef flank steak. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces a tender meat with a very pronounced 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

Cabillaud, tomate, ciboulette, citron, mayonnaise Natura see less

Salmon, chives, lemon, Natura mayonnaise 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

Cutting 300g: in ribs. Cutting more than 300g: roast see less

A green tomato with orange stripes (a sign of its primeur status) with a slightly acidic taste and firm, melting flesh. A delight, ideal for multicoloured salads, or for variation :) see less

A rustic variety with a medium-large size and a very pronounced, slightly acidic taste. This tomato contains a lot of flesh and no seeds. see less

A sweet, long-lasting fruit with a thousand benefits. see less

Pork chops 100% of the day. see less