Gourmet Food

As a nice complement to cheeses our range of Dry Fruits and Nuts selection comes for your convenience in hundred grams package.

Maison Heritage breads are "Made in France" with fine French ingredients as an eco-friendly wheat flour. Slow mixing and gentle shaping are techniques, inspired by years of French Bakery know-how, that respect the dough.

Traditional French beef soup in clear broth. Contain: Beef brisket, beef tongue, ox tail, vegetables, beef consommé.

Easy to warm and conveniently packed. 500g/pkt

Black Cherry Confit is a recommended association with Hard and Semi-hard Sheep milk cheese type. It is Produced in France using only cane and fruit sugars.

Exclusive Fresh French winter black truffle from the Perigord region whole piece. 40gr per piece

Traditonal red wine beef stew. Contain: Beef meat, red wine, mushroom, carrot, onion

Easy to warm and conveniently packed. 350g/Jar

The village of Echiré owes its international reputation to the fine butters produced by its cooperative dairy. This salted butter and a soft texture with a subtle and delicate taste inheritated from its local soil and traditional production process.

European-style butter made in Normandy, France. It is perfect for fine cooking or baking.

Enjoy one of each of the three following type of sauce: Red Wine (recommended with red meat), White Wine (recommended with seafood and fish), Orange Sauce (recommended with duck or white meat).

200ml/Jar x3

Sauerkraut requires patience as it needs to cook slowly over a long period of time, adding step by step the different pieces of meat and carefully monitoring their doneness. It results in moist, tender and juicy pieces of meat and a flavourful cabbage.

Pour the sauerkraut in a pot with a lid, warm gently until warm and the meat soft.

180gr per pack

After being marinated in red wine with bacon, onion and mushroom the leg are seared and slowly braised with the marinade and a flavourful chicken stock until perfect tenderness.

Open the bag and pour the Coq au vin in the pot, warm gently until the meat is warm and soft.

One leg per pack

Our cold cuts selection is only sliced and packed on order to offer you the best of both convenience and quality.

Maison Heritage breads are "Made in France" with fine French ingredients as an eco-friendly wheat flour. Slow mixing and gentle shaping are techniques, inspired by years of French Bakery know-how, that respect the dough.

Croquets are savouries biscuits made in Provence and directly imported to you from there - Pistou, a traditional preparation that includes basil, parmesan and olive oil, is giving its flavour to it.

A long process is needed to make Duck legs Confit. Duck legs are first seasoned and cured; later slowly poached in their own fat until melting tenderness. They are then packed in their fat for full flavour to develop.

Open the bag place its contain in a roasting dish and bake in a preheated oven at 180 degrees for 10 to 15mn.

One leg per pack

This chopped black truffle dressing with balsamic vinegar is based on olive olive oil including a 35% Truffle oil and comes in a vintage-style acrilyc jar. 80ml per jar

Nyons was the first ever officially protected olive oil production in France.

Degustation reveals aromas of green apple and cut grass. Slightly buttery with almond and hazelnuts flavours. No bitterness. Produce no strong odors if used for cooking.

The cheese is considered a soft cheese but has a firm texture with small holes and no rind. Its salty and tangy taste is sweetened by olive oil and rosemary that bring together with the cheese and dried tomatoes typical Mediterranean flavours.

180gr per pack

Foie gras slices are first pan seared with apple dices then deglazed using fine Champagne vinegar and home-made poultry stock is added achieving a slightly sweet and sour mouth-watering dish.

Pre-heat a pan on moderate heat, open the bag with scissors, pour the sauce and foie gras slices together, stir and turn over the slice ten seconds on each side.

One slice - 120gr per pack

Cheese fondue consists in a blend of different grated cheeses cooked together with white wine and seasonings. It is served in a communal pot, usually kept warm by a spirit lamp, and eaten by dipping bread into the melted cheese using long-stemmed forks.

Open the bag and pour contain in a pot, warm the pot over medium heat stirring thoroughly until warm, melted and a smooth texture is achieved.

280gr per pack

Now in their prime spring freshness, air flown from Provence, they are best eaten simply dressed with a vinaigrette. However they can be cooked in many different way as a side, with scrambled eggs or in a quiche to tell a few options only. Ready to eat.

As a nice complement to cheeses our range of Dry Fruits and Nuts selection comes for your convenience in hundred grams package.

Pre-sliced fine Iberico de Bellota ham from Laudes in Salamaca, a traditional familly firm. From pata negra pigs raised on acorns, this ham has a wonderful nutty and creamy taste.

This Spanish dry cured sausage is produced using 100% Spanish Iberico meat (pata negra pigs). Simply slice and serve!

This lamb shank is slow cooked for many hours with rosemary and garlic using fine professional slow-cooking technology. Such technique allows flavours to combine and brings out great tenderness from this specific cut of lamb.

Place the bag in simmering water for 15mn. Open the bag and roast the shank in a preheated oven at 180º for 5 minutes.

One whole piece per pack (around 500gr)

A fork tender lamb cooked in French style curry sauce. With curry Madras, apple, pineapple and just a bit of coconut milk. It is to be enjoyed with rice or anything else you like, steamed potatoes, fresh pasta, sauteed vegetables.

350gr per Jar

Based on fine home-made veal stock, this non-cream Madera and Black truffle sauce is recommended with any type of roast as well as to enhance your own sauce recipes. 330ml per jar

Our cold cuts selection is only sliced and packed on order to offer you the best of both convenience and quality.

Obtained from a range of olive varieties, predominantly from the Picholine. A fiery oil with a bitter note, a flavor of artichoke and greenery, with scents of berries and Provencal highland shrubbery.

All of the olive trees are carefully tended by using craft methods, in order to warrant the prestigious protected designation of origin: AOP.

Tapenade is a traditionnal olive paste that can be used over pasta, canapes or salad dressing. It is conveniently packed in tube for better conservation after opening.

A gourmet pairing with natural rind goat cheeses. Nyons black olive paste slightly sweetened with honey. It can also be used for canapes or snacking.

Pre cooked pan-seared foie gras with slowly caramelised onions. One 40gr slice per pack.

Pre-heat a pan on moderate heat, open the bag with scissors, pour the sauce and foie gras slices together, stir and turn over the slice ten seconds on each side.

Maison Heritage breads are "Made in France" with fine French ingredients as an eco-friendly wheat flour. Slow mixing and gentle shaping are techniques, inspired by years of French Bakery know-how, that respect the dough.

Sweet Espelette chili are a wonderfully tasty and not so hot chili. It is very typical from South-West France especially from the village of Espelette.

35gr per jar

A well balanced mix of the four main aromatic herbs from Provence: Thyme, Rosemary Oregano & Savory. It is grown and gathered in Provence in the respect of organical agriculture procedures.

Quince Paste is a recommended association with Manchego or Hard sheep milk cheeses. It is Produced in France using only cane and fruit sugars.

Fruity, juicy and packed with extreme natural flavors those rasberry from France are wonderfull on themselve and will enhance any recipe with their natural goodness.

This recipe is a blend of flavourful chicken stock, orange, and aromatic ingredients slowly cooked together in order to achieve a rich and flavourful sauce.

Pour contents of the jar in a sauce pan and bring to a boil.

200ml per jar

A creamy green peppercorn sauce recipe by Multi-awards winning Chef Julien fron the renowned Le Saint Julien restaurant.

333ml per jar

This red wine sauce is suitable to accompany many types of meat, should it be a pan seared piece of beef or a grilled cut of pork. It can also be used to create or enhance your own dishes.

Pour contents of the jar in a sauce pan and bring to a boil.

200ml per jar

Saucisson is a very traditional and popular French dry-cured air-aged pork sausage. Slice it to your taste, accompanies it with condiments like gherkins and enjoy it with some French Baguette bread.

Our home made signature cheese. A Brie de Meaux AOC layered with triple cream cheese and Black Truffles. While black truffle infuses the Brie with its unique flavors the triple cream cheese brings a delightfully creamy finish. 250gr per portion

Traditionally this soup is served in ramequin topped with slices of bread and grated Gruyere or Comte cheese, it is then placed under a broiler until the cheese is bubbly and golden-browned.

Open the bag and pour the soup in the pot, heat gently until warm.

340ml per pack

Ideal for stews, poaching brothes or on the grill Thyme is also traditonally used in infusion to relieve colds & flu. It is grown and gathered in Provence in the respect of organical agriculture procedures.

As a nice complement to cheeses our range of Dry Fruits and Nuts selection comes for your convenience in hundred grams package.

Now in their prime season freshness, grown in the sands of the Landes region and air-flown to you, they are best eaten simply dressed with a vinaigrette. However they can be cooked in many different way. Ready to eat.

Our cold cuts selection is only sliced and packed on order to offer you the best of both convenience and quality.

With a 3.5% fat content this whole milk is perfect for cooking, pastry or drinking.