Protected from dehydration by an earthen envelope, they retain their nutritional properties better and are tastier. Do not spell it out! see less

A soft and tender tomato with a sweet and not too acidic taste see less

Very tasty (between onion and chives) and widely used in Asian cuisine. see less

A red apple with firm flesh and a perfect balance of sweet and sour! A delicious crunchy apple, grown in France only organically! see less

This tasty yellow apple with freckles is very aromatic and slightly acidic. see less

This is Wesley's signature sausage with a wonderful balance of chilli and coriander. A real treat. see less

Tuna, eggs, chives, Natura mayonnaise (organic) see less

Raped the same day at La Fruitière! An exceptional AOC Parmesan from Valserena, which has been producing its cheese since 1879 using only raw milk from "Brune Italian" cows. The animals are fed with feed from the farm for 100% control of the chain and guaranteed GMO-free! see less

A condensed version of the Loire in a small Crottin. see less

Italian sausages with fennel and hot spices, a re-equal made by Wesley Butcher! see less

A variety of passion fruit, slightly acidic and very rich in vitamin C. A very juicy pulp with an exceptional aroma, the Grenadilla is also rich in fibre! To be eaten plain, opened in half and eaten with a spoon. Don't hesitate to use it to garnish a salad, or even a fish! see less

A rustic apple with a fine, particularly fragrant flesh! Ideal for a crumble! see less

Wild arugula has a very strong taste, reminiscent of hot mustard (not as strong as white arugula, its flavour is somewhat different), it will enhance your salad with a unique character! see less

Olives from Gaeta (Naples region) are the most prized in Italy: matured in fresh water and then in brine for 6 months, they give off incomparable aromas! A delightful aperitif. see less

Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you are on your way to heaven! To be enjoyed without moderation, with a spoon. see less

A tangy, juicy and crunchy apple that is worth the diversions! see less

This is the real Camembert, ladled by hand. A soft Normandy PDO cheese with a bloomy rind. see less

Milder than the yellow onion, it is also delicious raw, in a salad for example. see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers have a more pronounced taste than red peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

An artisanal fromage blanc from Isigny, made on the canvas as before! see less

Similar to the red onion, but with a finer and more complex taste. see less

The sweetest clementine on the market. see less

A fresh cheese seasoned with chives and other fresh herbs. Ideal as an aperitif or on good bread! see less

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

La Sole est reconnue pour la finesse de sa chair. Meunière, coupé court ou en filets: vous choisissez, le poissonnier la découpera minute juste avant qu'on vous la livre!

Origine:Mer du Nord - Belgique see less

Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less

Two-coloured, red on a yellow background, the Juliet comes from the south west of France. Crunchy, juicy and sweet. see less

Pure butter PDO croissant from Poitou Charente and made with our homemade sourdough! Our sourdough improves the taste and preservation. Beware, once you taste it, you won't be able to do without it!
Allergens: Gluten, Eggs and Milk see less

White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less

A highly sought-after texture and flavor, eggplant is essential for ratatouille but is also delicious sautéed, grilled, or baked! see less

A round eggplant from Sicily, ideal for gratins, for example, Sicilian-style with a slice of onion, a slice of tomato, mozzarella, a little chives, and olive oil! see less

About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork. see less

Light, creamy and smooth, Tzatziki is a Greek speciality made with yoghurt, cucumber and aromatic herbs (thyme, dill, chives, whatever you like!). A light and creamy delight that you can't get enough of. Add a few red radishes and you have a toast of a thousand delights! see less

A soft cheese, a flowery crust on which flowers and spices are added. It's fresh, it's sweet, it's organic. It is a delight. see less

Fresh coriander is often used to sprinkle over dishes to enhance their flavour and can be mixed with many spices, such as cumin, turmeric or ginger. Indispensable for green curries but also for chutneys! see less

This coffee is grown in the southern Mexican state of Chiapas, in the Tapachula region. Close to the Guatemalan border, it can rival the finest coffees from Guatemala. An Arabica variety grown between 1100 and 1800 metres above sea level on shady volcanic soil. Harvested by hand in three passes, the coffee is wet-processed and fermented for 15 hours.

100% Arabica, mild aroma, hints of caramel and nuts, chocolate; light to medium body; light, delicate acidity. see less

Approximately 4 slices per 150g
A plain ham without nitrite and without additives, preserved with sea salt: It will be less pink than the others, but with a preserved taste that evolves with time without diminishing its quality! A raw happiness. Beware, it will not keep as long. see less

The classic white grapes, juicy and fruity! see less

Melting flesh, quite thin and a little floury, becoming slightly flaky during cooking. The flesh is white and firm, not very floury and has a good texture.

Cooking : Frying, steaming, gratinating or baking see less

A rustic apple like the reinette, tart, perfect for chewing or in a pie. see less

The cherry tomato is much sought after for its slightly sweeter taste than its larger sisters. see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

The famous St marcelin of the Richard mother with its incomparable creaminess see less

The ham sausage is made from finely chopped pork and homemade spices! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

The last artisanal Roquefort AOP, a firm paste, a powerful and salty taste, incomparable see less

A crisp, reddish salad. see less

Beurre de Normandie fabriqué dans la tradition de la maturation longue des crèmes de premier choix Type de lait: Vache Cru, Origine: France see less

Sandwich made with churned butter from Brittany. It takes more than an hour of kneading at slow speed in order to obtain airy sandwiches. Children love it. It goes equally well with savoury and sweet dishes.
Allergens: Gluten, Eggs and Milk see less

A very creamy, melting and deliciously balanced goat cheese from Poitiers. see less

Pork chops 100% of the day. see less

Very strong taste and sweeter than the "classic Annas"! 1kg +/- per Pineapple! Pineapple helps digestion thanks to Bromelain, an enzyme that splits proteins and has anti-inflammatory, cardiovascular, and anti-tumor properties! see less

Plus petit qu'une sole, avec un peu moins de chair et au goût plus léger dont certain raffolent!
Origine: Mer du Nord - Belgique see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

Orange tomatoes contain betacarotene, which is excellent for the skin! This medium-sized variety is fleshy and soft, not too bitter, with a slightly sweet taste! see less

French farmhouse red label duck breast, suitable for 2 people see less

Un poisson à chair tendre, texture fondante et ultra frais. Délicieux en tartare, sashimi ou encore poelé. see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

A delicious pork & veal meatloaf made daily in Roland's workshop, spicy and ready to cook. Allow 40 minutes at 200° in the oven, or 60 minutes at 180 if you prefer a gentler cooking style!
Contains traces or elements of: Gluten, eggs see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. see less

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or as a garnish for cheese? see less

Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less

Do we still need to introduce this emblematic cheese of Italian cuisine? It is made only with milk from the Bufflone family, which can only come from five Italian provinces: Salerno, Lazio, Naples, Casente and Foggia. A mild, fragrant and slightly aged taste.
Milk type: Bufflone; Origin: Napoli
Maturing: A few days. see less

Whether it's Flemish style or fondue, carbonades can be cooked in all sorts of ways! This piece, selected by Wesley, comes from the part of the beef shoulder closest to the bone, which is the most stringy. see less

An unconventional form of courgette that will diversify your dishes, or why not stuff it? see less

A fresh and slightly lemony flavour that blends divinely with olive oil, garlic and lemon, Basil is the king of Mediterranean cuisine. see less

A rustic variety with a medium-large size and a very pronounced, slightly acidic taste. This tomato contains a lot of flesh and no seeds. see less

the real cheese of orval for your visio-apéros ! see less

A raw milk raclette from the Jura, the softest and most lactic available. see less

Appreciated for both its leaves and its refined-tasting heart. It is a high source of fiber, minerals, and numerous vitamins. It has a strong antioxidant power that provides many health benefits. see less

Red label chicken, free-range (with space!), minimum 81 days old and fed on corn. Slightly sweet taste. see less

A juicy, fibre-free and very sweet flesh! see less

A real artisanal feta cheese matured in a barrel. see less

Chocolat au lait origine Equateur pour une délicieuse longueur en bouche mariée à une pointe de fleur de sel de Guérande, l’addiction assurée!

Peut contenir des traces de fruits secs, de noix, de gluten et de protéines de lait. see less

A perfect balance between acidity and sweetness, more tonic than other varieties of clementines. see less

"Le secret le mieux gardé de Suisse" c'est comme ça que l'on presente ce fromage qui ne peut se résumer à un mini gruyère, frotté pendant de longs mois avec un melange secret d'herbes de la montagne, ce fromage corsé et bien gras en bouche vous ravira !
Type de lait: Vache Cru, Origine: Suisse
Affinage: 9 Mois see less

Delicious, tender and not too fatty: Flank steak can't be explained, it has to be tasted! Free-range, grass-fed beef, matured between 3 and 5 weeks on the carcass. see less