Whole goose foie gras from the Périgord, MASSE

We have a surprise for you. A jam full of pretty little berries that are very present in the mouth. No need for words to describe it. A pure delight for those who love little fruit balls that burst under their teeth.

On grilled meat, with radishes or potatoes, it will be soft and crunchy. Delicately scented, Noirmoutier's fleur de sel brings a note of subtlety to a dish. It is often used as the "finishing touch" of a dish to preserve al its subtlety.

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

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

Taste of apricots, pistachios, and sesame seeds.

For delicate goat's cheeses such as Valencay, Crottin de Chavignol and Ragstone.

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.

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.

A high quality pepper with a definite heat beneath its earthy notes.

Casseroles and stews, strong cheeses and strong meat are all the better for it!