Whole duck foie gras from the perigord

Bleu de Queyras is an artisan thermised, blue, cow's milk cheese. It is produced using the same method as the classic blues, but salting takes place earlier which gives it a softer texture and milder flavour.

If you like strawberry jam, then you'll love Strawberry and Wild Strawberry Jam. It's got that extra something that brings back memories of picking strawberries in the woods. That tangy touch that makes it taste like you've come back for more.

Taste of apricots, pistachios, and sesame seeds.

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

Taste of dates, hazelnuts, and pumpkin seeds.

For lush creamy cheeses such as Brillat-Savarin, Brie de Meaux, and Vacherin Mont d'Or.

A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!

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.

Straight from Provence, our Bourjassotte Noire (or Violette de Solliès) fig looks great. It must be said that it was picked at perfect maturity according to strict specifications. Thus ripe, juicy, fleshy, it has everything to please. Our jam is fruity, not very sweet and full of textures…

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!