Summer flavours jam 320g

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

Traditionally, foie gras is eaten on country bread with a pepper mill, which is a flavour enhancer.
In a more modern way, with a specific bread and add a chutney of fig, onion or other fruit.

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

The quality of the ducks and the duck fat guarantee a firm and melting meat. 2 legs of confit.

Morbier is a raw cow's milk cheese, made in the Jura Mountains in France, and named after the Jura town of Morbier.

Reblochon is a cheese made from raw, whole cow's milk with a pressed, uncooked paste and washed rind. It is made from the raw milk of mountain breeds of cattle.

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.

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.