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

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

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

Dried figs, ideal for salads or as a snack. 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

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

Savoureuses et juteuses, une sélection de fraises à plus petit calibre, idéal à manger entières! Les fraises sont très riches en vitamine C et en antioxydants. see less

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

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

On les appelle les "Aubergines chinoises", une variété d'aubergine longues (jusqu'à 30 cm!) délicieuses sautées en Wok, mais rôties entières au four. Une belle variété qui fera jouer votre imagination! see less

An explosion of flavours in the mouth. Made with artichoke hearts, parmesan, extra virgin olive oil, salt, pepper and garlic, this cream has a smooth texture and a rich, intense flavour. The salty, slightly acidic notes of the artichoke hearts are perfectly balanced with the umami flavour of the parmesan and the spicy touch of the garlic. The creamy texture of this preparation is perfect with fresh bread, raw vegetables or as a sauce for your pasta or vegetable dishes. see less

An ideal addition to your salads, with all the benefits of spinach: Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach aids digestion, which is why it's nicknamed "the broom of the stomach"! Unlike sprouts (soybeans, alfalfa, etc), in young shoots, only the stem and young leaves are eaten. Leaving the root and the base of the stem allows the plant to grow back. see less

As a grenailles see less

A dark variety with soft, sweet and juicy flesh with a hint of acidity. see less

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

The Tropea onion is a sweet and mild variety of onion, often considered one of the best in the world. It is characterised by its dark red skin and juicy, tender flesh. It is particularly suitable for salads, sauces and marinades, but can also be used for cooking and frying. The Tropea onion variety is often associated with Italian cuisine and is particularly popular in the Calabria region. Its mild, sweet flavour makes it an ideal ingredient for sweet and sour dishes and spice blends. 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

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) 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

Homemade marinated and seasoned green olives! Aside from the appetizer, their slightly bitter taste and crunchy texture make them perfect for adding texture and flavour to your favourite dishes. In addition, these olives are rich in vitamins and minerals, making them a healthy and delicious choice. see less

Homemade marinated and seasoned black olives! Add a touch of flavour to your salads, pizzas, or simply enjoy them as an aperitif. Their rich, slightly salty taste is perfectly balanced, while their meaty, melt-in-the-mouth texture is irresistible. These olives are also a source of health-promoting vitamins and antioxidants. see less

The star of soups and stews, don't forget it in your couscous either. Prefer slow cooking after peeling, or use it raw, simply grated like a carrot. see less

A variety of chicory that can be eaten as a salad, with a mild taste tinged with bitterness. see less

This preparation offers a melting texture and a slightly sweet and sour flavour that goes perfectly with foie gras of course, but also with your meat or cheese dishes. Onion confit is also delicious in sandwiches and burgers. see less

A crunchy salad with a hint of bitterness! - Big frisée = big frises! see less

A recipe created by Clément Faugier in 1885 in Privas. see less

A company from Ardeche specialising in chestnuts since 1882 in the pure French tradition! A delicious chestnut purée that is easy to use: add milk, water or stock and you will obtain a purée that will enhance all your dishes! see less

The sweetness of the cooked figs is perfectly balanced with a peps of black pepper, giving a smooth and delicious confit! 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

In the Italian aperitivo, eaten raw with pecorino. But also in salads. see less

Dense, firm, white and very fragrant, it releases a woody, earthy flavour when cooked. Ideal in soups and noodle dishes. see less

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

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

A delicious onion and raspberry confit to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal house! see less

A delicious apricot confit spiced with cumin to accompany foie gras, cheese or any other inspiration! A delight from Maison Lambert, an exceptional artisanal company! 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

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! see less

Strawberry jam from Belberry, a Belgian company (from Kortrijk) founded in 1956. Fruit chosen from around the world for its exceptional flavour, slow cooking in an open cauldron and the passionate touch of a master jam maker. see less