Confit of duck from the perigord, MASSE

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.

Rocamadour belongs to a family of goat cheeses called Cabécous from the southwest of France (Lot region).

This hard cheese with a washed rind must mature for 4 to 6 months before it can be sold and consumed. It is made exclusively from raw sheep's milk.

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.

Made mainly from apricots from Roussillon and Provence, our sweet and slightly tangy jam is also a good student in our quest for French fruits.

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

Beaufort is a firm, raw cow's milk cheese associated with the gruyère family. Produced in Savoie. It is meaty with caramel, and buttery flavors. Also has floral and herbal notes.

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.