Cendré de Niort

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.

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

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!

This pepper, raspberry and cayenne pepper confit will go perfectly with Roquefort, blue cheese or ash goat cheese. It can also be tasted with semi-cooked foie gras, duck breast, in the base of a pie or in the production of a sorbet.

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.

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.

Gruyère d'Alpage is made from the milk of cows fed only on grass. It is also called "Fribourg". The milk does not undergo any heat treatment before being made into cheese, which gives it its specific Swiss taste.