Black pepper of Madagascar 70g

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.

Goat cheese whose ashes form marbling in the heart of the dough. Its texture is firm to crumbly depending on the ripening with an intense goat flavor.

Round uncooked pressed cheese of traditional production. The rind is washed, slightly flowery and the soft dough is sprinkled with Espelette pepper

Caramelized apples with Calvados, which evaporates throughout cooking. Sweet and tender memory of Normandy. Invitation to the tarte tatin.

Crumbled mackerel with lemon vegetable confit. Perfect for the aperitif!

Farmer Saint-Nectaire cheese is always made from raw milk. 13 to 14 liters of cow's milk are needed for this cheese with its inimitable hazelnut taste.

Roquefort is a French blue-veined cheese made exclusively from raw sheep's milk.