Sardines in spicy olive oil

This cider confit with apple and calvados will go perfectly with Camembert, Pont l'Evêque or Livarot.

The Laguiole AOP is characterized by its supple and melting paste, its intense but balanced taste exhaling the scent of fresh hay and floral notes from raw cow's milk and the richness of the Aubrac vegetation.

Crottin de chèvre is a soft cheese made from raw or pasteurised goat's milk with a natural rind that is produced throughout France.

Duck liver block from Périgord

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

This protected geographical indication certifies that the ducks are reared in Périgord and force-fed with corn.

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.

Original and decorative mustard seed bran cover, in brown and yellow color. The mustard bran gives the cheese the characteristic taste of mustard, which blends perfectly with the acidity of the cheese, and brings out the nutty flavors of the cheese fat.

Red mullet spread with tomato rougail. Perfect for the aperitif!