Caramelized apple with calvados jam 320g

This confit of black cherries will go perfectly with a tomme de brebis.

It can also be eaten in a Comté sandwich, as a topping over ice cream or as jam.

Reblochon is a cheese made from raw, whole cow's milk with a pressed, uncooked paste and washed rind. It is made from the raw milk of mountain breeds of cattle.

Passing through Lorraine... Here are the Mirabelle plums! With their round shape and golden skin, they are fragrant to perfection. We make a jam that respects them and preserves their flavor, shine and texture. For everyone's pleasure.

As its name suggests, Trappe à la liqueur de noix is a cheese brushed with walnut liqueur. Thus, all the flavor is in the rind of the cheese which is therefore to be tasted entirely.

The creaminess of coconut and the pep of passion fruit. It's the favourite treat of many an epicurean. Even in the far north. In fact, it's so popular at the end of the year that it makes you wonder if Father Christmas isn't using it for his own personal consumption.

We have a surprise for you. A jam full of pretty little berries that are very present in the mouth. No need for words to describe it. A pure delight for those who love little fruit balls that burst under their teeth.

These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eaten as a salad.