The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

Juicy, sweet and tangy, oranges have been cultivated for thousands of years in Asia. Imported into Europe in the 15th century, it is a delight to our taste buds and can be used in any number of ways! see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less

Artisanal pork sausages minced with a knife - salt pepper & nutmeg see less

Firm white flesh with little flouriness and a good texture that holds up well to cooking.

Cooking: Salads, Steamed, Field Dressed, Sautéed or Baked see less

A delicately fruity PDO cheese with a buttery texture and a pressed cooked paste. see less

Faites maison, ces emblêmes de la gastronomie belge se dégustent sans modération, tant qu'on les accompagne de persil frit et d'un filet de citron! A cuire dans l'huile la plus chaude possible (min. 180°) see less

Very sweet, melting and juicy, the Williams pear releases musky aromas enriched with a few acidic points. see less

A fine, melt-in-the-mouth, very juicy and fragrant taste, both tangy and sweet, which will delight connoisseurs! see less

The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. see less

A raw milk raclette from the Jura, smoked in a tuyé, for an incomparable animal taste see less

Un délicieux saumon issu d'un élevage non-intensif, fumé en France et pêché en Atlantique-Nord ! see less

Noix de Saint-Jacques Française fraîchement nettoyée avec le corail. Un goût fin et délicat, la praline de la mer se déguste simplement, cuites dans du beurre bien chaud, agrémentée de ciboulette fraîchement coupée ou d'échalottes. Comptez 4 à 6 par personnes. Le secret réside dans la cuisson: Déposez-les dans une poêle bien chaude, de préférence en inox, et retournez-les souvent. Pas plus de 5-7 minutes! see less

Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less

Fresh ginger has a more subtle and less pungent taste than powdered ginger. Peel, grate or mince it and it will give a deliciously oriental flavour to any dish! It is an essential ingredient in all Indian curries. Use it to season fish, to combine with garlic, or to infuse with mineral water or in your juices. Ginger aids digestion, cleanses the palate between meals (that's why it's eaten between different sushi or sashimi!).

By mixing it with garlic and/or onion, a synergy is created between the different antioxidant compounds, which reinforce each other! see less

Burgers made by Wesley Butcher that will hold up perfectly on the barbecue (or grill), with bits of bacon and caramelised onions. Beware, you will eat more than you expect! see less

Fennel, the best friend of fish, for stuffing, or to accompany it in papillotte. Try it also simply grated on pasta with olive oil and parmesan, or with salmon tagliatelle. Simply grilled, it can be the star of fish barbecues! see less

A burger of 100% lamb mince with rosemary, garlic and lemon. see less

The essential cheese for the morning, noon and evening, with a supple paste and a slightly sweet taste, cut into slices. Made from raw milk. see less