Cider confit with apple and calvados 125g

Black Tellichery pepper comes from India. Under its vegetable stock aromas, discover a delicate but intense and hot pepper.

Use without moderation on roast beef, sardines or braised salmon.

It owes its finesse and characteristic taste to the top-quality raw milk from cows fed on grass in summer and hay in winter, delivered twice a day by producers in Belfaux and the surrounding area, and to the know-how of our master cheese makers and ripeners.

Valançay is a soft, white, homogeneous, fine and smooth goat's milk cheese.

Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy).

Whole goose liver from Périgord

Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord goose foie gras.

This confit of figs with walnuts will go perfectly with a goat's cheese, a Maroilles cheese or blue-veined pasta.

It can also be enjoyed as a less sweet jam.

You are certainly familiar with the English "marmalade", the one you taste with a cup of tea at the end of the afternoon. It is none other than the juice and zest of the fruit. And if our Bitter Orange jam is full of zest like its neighbor from across the Channel, it is made up of twice as much fruit and its consistency is more supple and delicious.

Saint Félicien is a cheese made from cow's milk and has a soft, bloomy rind.