Toast for cheese, Dates

Used in Basque gastronomy, it reveals and flavors all your culinary preparations.

An unusually shaped peppercorn, it comes from Indonesia. Its subtle flavours, piquant and with a hint of cloves can be used alone or with other pepper to highlight sweet and sour dishes, compotes or chutneys.

A very hot black pepper that surprises with its woody and fruity notes.

Ideal for white meat, gratins, pasta dishes or a simple tomato salad!

Taste of cherries, almonds and linseeds.

For rich blue cheeses such as Fourme d'Ambert, Gorgonzola Dolce and Stilton.

During the hottest days of summer, fine crystals form on the surface of the water in the salt marshes. This is known as Fleur de sel. Fleur de sel is still harvested by hand, according to age-old methods and dried in the sun with no additional treatment.

Grown along the Malabar coast in the South West of India, where many spices originate from, this pepper offers sweet and roasted delicate aromas that will enhance the true flavor of scallops, fish, vegetables and desserts.

Fished at dawn off the Spanish coast, these sardines, chosen in the ports for their small size and quality, are prepared with the greatest care. They are steamed to improve their texture and firm up their flesh, and then delicately canned with olive oil.  It goes without saying that they are excellent!

Small size, delicacy and intense taste: all in one exceptional product.

Half-salt butter made from raw milk.