Dairy

Made from cod roe, breadcrumbs and cream, Tarama is an essential dish for Mezze (the Greek table), and ideal for an aperitif! Bread and Tarama: happiness! A little smoky taste, an aftertaste of haddock slightly salted, happiness! see less

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

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

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

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

Burrata's little sister, Burratina has only one ball! It is a spun cheese made from cow's milk and has a creamy centre.
Milk type: Cow; Origin: Puglia
Maturing: No see less

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

A traditional Burrata preserved in a vine leaf. An Apulian cheese par excellence, Burrata was invented by a farmer who wanted to preserve his unsold mozzarella by adding milking cream to it! This is what gave this creamy cousin of Mozza its unique appearance!
Milk type: Cow; Origin: Puglia
Milling: No see less

A ricotta cheese made with buffalo milk which gives a stronger taste,
Milk type: Buffalo 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 Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Bufflonne. see less

A Mozzarella-like cheese that is less familiar to the uninitiated, Scamorza, originally from Naples, is made from Bufflone milk and can be eaten raw, cooked, melted, rapped... And it keeps longer than Mozza! It's sweet, it's fresh, it's good!
Milk type: Buffaloni. see less