A pure pleasure for this creamy and addictive cheese. see less

Des oeufs BIO gros calibre d'une ferme de Namur provenant de poules élevées en plein air. Ils sont bons, ils sont ultra-frais ! see less

Oeufs belges bio plein air , Origine: Belgique see less

Crème de normandie
Type de lait: Vache Cru, Origine: France see less

Bleu de Gex is a blue-veined cheese with a firm consistency, made from raw cow's milk and produced in the Gex region of the Ain department in France. Produced by 3 Comté cooperatives, Bleu de Gex is rather mild and has a slight vegetal bitterness. It can be eaten with a knife at the table or melted in a sauce or raclette. see less

Chips de qualité, aux saveurs authentique, façonnée en circuit court. Les pommes de terres sont issue d'une agriculture respectueuse de l'environnement. Cuites au chaudron, elles sont épaisses et croquantes : sans colorant, sans conservateur, sans OGM. 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 delicious homemade blend of hard cheeses. Ideal for pasta, soups or gratins! see less

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

Une délicieuse tomme de vache au lait cru fabriquée dans le condroz. 
Fondante et cremeuse comme on aime. 
Lait Cru 
Belgique  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

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The latest syrup made with 100% pears and apples from the Herve region, guaranteed to be succulent and without colouring! see less

An emblematic and deliciously regressive Swiss cheese: rediscover the taste of your childhood! see less

A delicate taste of fresh milk and straw for this PDO cheese made by the Dongé family. The maturing process at La Fruitière gives it a superb creaminess that it would be a shame to ignore by eating it too cold. So take it out of the fridge at least 1 hour (or 2, or 3...) before eating it. see less

Tomme de savoie IGP, farmhouse production, deliciously creamy and tasty see less

A gouda made from Jersey milk, a high quality product for one of the most consumed cheeses in Belgium. see less

The famous Italian washed crust, delicate and creamy see less

De véritables morilles de Haute Savoie, déshydratée. Le trésor des bois. Pour la cuisine du légendaire coq aux morilles par exemple. Pensez à les réhydrater la veille, à bien les rincer. Comptez 10g par personne environ see less

A legendary creamy cow's cheese. The creaminess is due to rinsing with water and not to the addition of cream: it is therefore a low-fat cheese, contrary to popular belief. On the other hand, you can enjoy it with a spoon! see less

A blue-veined cheese made from raw milk, a smooth and tasty cheese. A classic 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. Avec des morceaux entiers de noisettes pour croquer sous la dent! see less

Un joli assortiment de charcuteries sélectionné par La Fruitière selon leur inspiration. 100g par portion (1 personne!). La photo est l'illustration de l'un de leur assortiment précédent! 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

Craquez pour la saveur unique de l'authentique chips cuite au chaudron pour toujours plus de croustillant. 
Élaborées avec beaucoup de gourmandise en Bretagne, délicatement salées et mélangé à un mix truffé dont nous avons le secret, nos chips saveur truffe au packaging qui dénote seront vos alliées pour vos pique nique ou apéritifs improvisés see less

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

Terrine de Porc  see less

Abondance AOP is a natural cheese from the Alps, in Haute-Savoie. Its supple and melting paste, ivory to pale yellow in colour, offers a fruity flavour, resulting from a clever blend of pineapple, apricot, citrus and hazelnut flavours. Abondance has been produced since the beginning of the 19th century from cow's milk collected in the pasture. The rind gives it its special appearance and also allows this deliciously fresh cheese to be kept for a long time. see less

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

Le Trèfle du Perche est un fromage fermier au lait cru et entier de chèvre à pâte molle et à croûte naturelle et cendrée
C'est un fromage, moulé à la louche, qui a la forme d'un trèfle à quatre feuilles,  see less

Croute lavée emblematic of Alsace see less

Pure pork smoked in the mountains of the Jura for that characteristic taste see less

La Maison Rullier reproduit la véritable recette ancestrale datant du XVIIème siècle, où jadis, la semoule n’était pas utilisée. Véritable trésor culinaire de Savoie, nous avons voulu conserver l’esprit de la tradition en utilisant comme seules matières premières, celles utilisées à l’époque, à savoir : farine, œufs entiers frais, eau et sel. see less

The cousin of the Herve, washed in beer and syrup see less

A pure pork sausage in which we add large cubes of comté cheese for more deliciousness see less

The last raw milk Herve AOP, always matured to perfection. A cheese to be rediscovered absolutely. see less

Tomme de chevre onctueuse fabrication artisanale et affinage en grotte en Suisse 
Type de lait: Chèvre pasteurisé, Origine: Suisse see less

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

Un Parmesan AOC d'exception de la maison Valserena qui depuis 1879 produit son fromage uniquement à partir de lait cru de vache "Brune Italienne". Les bêtes sont nourries avec les aliments de la ferme pour un contrôle à 100% de la chaîne et garanti sans OGM ! Difficile à couper, on vous oriente vers le rapé si vous souhaitez une plus petite quantité!
Type de lait: Vache Cru, Origine: Italie
Affinage: 36 mois see less

Mimolette extra old, extra delicious for the apero see less

This is the only raw milk Cheddar that has been matured for 24 months (even rarer) for this very fruity cheese with a supple paste as we like it! see less

Belgian organic pressed semi-cooked cheese, soft and fruity see less

One of France's least known PDO cheeses, a washed rind, a biscornu shape for a creamy and unctuous texture added to the power of a cheese rubbed for several weeks see less

Sauce Piquante made In Brussels
La saveur intensément fumée de la Fumado vient du Pimentón de la Vera, ce piment est séché avec de la fumée de chêne vert pendant deux semaines, juste après la récolte, ce qui lui donne un goût si riche. Contrairement au chipotle, il ne contient pas d'arômes artificiels, c'est de la fumée pure. Cette sauce est élaborée à Bruxelles. see less

A triple cream cheese made with raw milk and a bloomy crust, an incomparable sweetness from Burgundy for this cheese whose name is a tribute to the famous gastronome of the same name. see less

Between the creaminess of a Brie and the taste of a Normandy camembert, Coulommier is to be rediscovered in a home-made maturing process. see less

A Belgian cheese like you don't find many, with an extremely creamy washed crust. 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

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

The last Herve PDO cheese made from raw milk, still matured to perfection. A cheese to be rediscovered. Here in its saltier and more powerful version, known as "piquante". see less

A Comté AOP from November 2017 with a firm, almost brittle texture and a roasted taste. see less

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

Vient en sachet - Pas en plateau. Assortiment de fromages variés, idéal pour après le repas! Sélection faite en fonction de l'affinage et des envies du fromager.
Prix par personne  see less

la fameuse bière de Bruxelles, brassée dans la plus pure tradition depuis 1901 à Anderlecht see less

A farmhouse tomme, half goat, half sheep. A rare delicacy see less

a little sweeter than a brie, creamier than a camembert, it is sprinkled with black pepper see less

A goat cheese from the Poitou region matured on a chestnut leaf which gives it a little tannic aroma that goes perfectly with its creaminess see less

Ewe's milk, Sicilian saffron, the emblematic recipe for making pasta alla norma see less

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

A delicious, salty hug from Burgundy for this soft cheese with a bloomy crust and creamy flavours and notes of wild mushrooms. see less

Une selection sublime de février 2019, la quintessence de l'affinage à l'ancienne, reservant des arômes de noix uniques et une texture incroyablement beurée pour son âge.
Type de lait: Vache Cru, Origine: France
Affinage: fevrier 2019 see less

A well matured tomme which reveals a firm, almost brittle paste with a roasted taste. A PDO from the Basque Country made from raw sheep's milk. 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

Le fameux pecorino romain pour la Cacio e pepe
Type de lait: Brebis Pasteurisé, Origine: Italie see less

Raclette made from raw Swiss milk, this one is made with truffles. Refined for a long time to reveal its character, without artificial flavours, it will delight gourmets. see less

A delicious homemade mixture, selected from Gruyère and Vacherin fribourgeois already grated and ready to melt. All that remains is to add the white wine! A little advice for the fondue wine: A dry white Chardonnay. 40ml per 500g of cheese! see less

This emblematic Swiss hard cheese is matured here for 2 years to give it its unique roasted and salty taste. see less

Bleu du Limbourg, marbled and creamy. see less

A raclette made with raw milk from the Jura and flavoured with wild garlic, a deliciously subtle and fragrant garlic flavour that will bring great diversity to this seasonal dish! see less

Organic farmhouse goat cheese from Limburg see less

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

Organic farm goat from Limburg with provence herbs see less

A farmhouse gouda made from raw milk, a high-quality product for one of the most widely consumed cheeses in Belgium. Crunchy & crisp to the bite, this old cheese is sold in blocks. see less

A creamy cheese, washed in salt water for a long period of time, Soumaintrain deserves to be known, it lives in the shadow of its cousin Epoisses. see less

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

Creamy cow's cheese, deliciously acidic. A treat from Switzerland see less

la fameuse bière de Bruxelles, brassée dans la plus pure tradition depuis 1901 à Anderlecht dans laquel on infuse des cerises fraiches see less

la fameuse bière de Bruxelles, brassée dans la plus pure tradition depuis 1901 à Anderlecht dans laquel on infuse des framboises fraiches see less

Assortment of various cheeses. Selection made according to the maturing process and the cheese maker's wishes see less

No, it is not a "bleu", its line in the centre is made of vegetable ash, "du charbon de bois". An unctuous cheese matured at the Fruitiere to gain in strength. The uncooked pressed cheeses are characterised by a cold pressing which allows the maximum amount of whey to be removed. see less

Farmhouse Reblochon ! To your tartiflettes see less

An AOP cheese from Burgundy, traditionally dry with a very smooth paste. Quite strong on the goat taste. A real amateur cheese! see less

Switzerland's legendary PDO cheese, made in the mountain pastures over a wood fire see less

Un assortiment de 6 bouteilles de 33cl de bières d'artisans Bruxellois, en fonction de l'humeur de Léo qui les sélectionnera pour vous! Laissez-vous surprendre. Micro brasseries bruxelloises uniquement ! see less

The legendary Tuscan Pecorino, matured for two years in a cave for an incomparable softness and taste. It is considered the best Pecorino in the world and has won many awards in world competitions. see less

A fatty paste and a fruity taste for this PDO cheese made in the Alps see less

A triple cream cheese, like a hug. A clever blend of homemade truffles and this is the ultimate pleasure cheese. see less

A real raw milk raclette from Savoie, carefully washed with Apremont wine see less

Grape Varieties: Chardonnay
Vintage: 2016
A Chardonnay from the Jura which will bring you tension and a minerality of great purity. Produced from a selection of parcels and a sorting of the finest grapes. The head of the cuvée of a remarkable domain! see less

4 bières de 33cl de la fameuse nouvelle brasserie de la Source réputée pour ses breuvages houblonnés ! see less

Varietal(s): Chardonnay
A Crémant du Jura using the Champagne method, aged on lath for 1 year.
Fine bubble, fresh, fruity and complex. see less

Grape Varieties: Pinot Noir
Vintage: 2017
A version aged in oak barrels of its little brother from the same domain: here you will have all the roundness and the signature reminiscent of neighbouring Burgundy. A Pinot Noir from the Jura and its clay-limestone soils. Maceration, fermentation and working of the must for 2 weeks, then maturing for a year and a half. The result is a structured wine with a strong tannic character, a taste of black fruits, a little wild. Ideal with cheese, but also with grilled meat! see less

Grape Varieties: Plousard
Vintage: 2017
The great cuvée of the estate, a parcel selection vinified in whole bunches, which renders here all the work of maturing in nobility and roundness. see less

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Grape Varieties: Savagnin
Vintage: NM
A real favourite! A blend of several vintages of Savagnin from marl soils. Aged under veil in a Burgundy room for 3 and 4 years. A dry wine with flavours of green apple, almond milk and spices. see less

Grape Varieties: Chardonnay, Savagnin
Vintage:
A particular wine, licorious with aromas of quince, dried apricots, a perfect balance and a light acidity. The wine is racked off the skins in the attics for about 3 months, then slowly fermented and aged in wood for 3 years. see less

Assemblage de 2/3 de jus de savagnin et chardonnay avec du vieux marc du jura. Le marc est préalablement vieilli en fût pendant 18 mois, puis l'assemblage est élevé en fût pendant environ 24 mois. Indispensable apéritif jurassien, vin muté sucré, arômes de coing, pruneau, raisin de corinthe. see less

Le Trousseau est le second cépage rouge propre au vignoble du jura, des tannins plus fondus, une robe plus violacée, on le compare à une syrah sans soleil. La Cuvée Bastard est issue d'une selection de deux parcelles sur le terroir de Montigny les Arsures, la selection massale de la varité du Trousseau à la Dame associé à l'elevage d'un an en cuve inox donne un vin puissant et fruité, dans l'esprit d'une Grenache. see less

Cépage(s): Savagnin
Millésime: 2015
Très typé "Jaune" sur des notes de fruits secs et de noix verte, de curry, de muscade. Grande complexité et longueur interminable...Idéal avec un vieux comté, ou une Poularde aux morilles. see less