French onion soup is a soup based on vegetable stock and onions, and served gratinée with croutons and emmental cheese. Preparation: Heat the soup in a saucepan and pour it into a bowl. pour three to four croutons and some of the grated cheese. Gratinate with a salamander or with the help of a torch. Arrange the rest of the croutons and grated cheese in small ramekins and serve.

This wonderful salad is to be found on most menus in France Preparation: remove the goat cheese toasts from their packaging, place them on a baking tray and put in a hot oven until the color changes. meanwhile pour the salad in the middle of a plate and pour the vinaigrette on top. when the toasts are ready place them on top of the salad and sprinkle with parsley

12 snails cooked in garlic butter served with a mini sourdough bread. Preparation: remove the plastic wrapping and place the dish in a hot oven at 180 degrees Celsius and cook for about five minutes. place the tray on a plate covered with a napkin and place the bread on its side

Served with gherkins and sourdough bread.

Rillettes is a preservation method similar to confit where meat is seasoned then slow cooked served with gherkins and sourdough bread

Crayfish tails salad with cocktail sauce Preparation: put the salad first on a plate then put the cocktail sauce on top, then the crayfish. Arrange the lemon slices and chives for decoration

leeks and potatoes soup served with sourdough bread Preparation: Put the soup in a saucepan and gently reheat it for five minutes. serve in a bowl.

A simple recipe for the classic French dish of pork belly and Morteaux Sausage and served with puy lentils. Preparation: reheat the vaccum bag in a bain-marie for 8 minutes and pour into a warm plate . If you decide to freeze it, keep it up to 2 months in the freezer. consume within 1 day after defrosting.

Tartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. Preparation: remove the plastic wrapping and put the dish in the oven at 180 degrees celcius for 10 minutes.

Cassoulet is a rich, slow-cooked casserole containing confit duck, Toulouse saucisse and white beans, originating in southern France. Preparation: Empty the cassoulet in a baking dish, sprinkle the top with breadcrumbs and bake at 180 degrees celcius for 10 minutes.

Wild boar marinated and slow cooked in red wine Preparation: Reheat the wild boar in a pan for 5 minutes, stirring occasionally then pour into a hot plate

Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. preparation: reheat the meat in a saucepan for 5 minutes on low heat then add the sauce on top. Remove from the heat as soon as boiling begins and serve immediately.

Beef stew with red wine carrots and onions. instructions: Reheat the Bourgignon in a pan for 5 minutes, stirring occasionally then pour into a hot plate

The process gives meat the most fabulous texture and flavour. Confit duck legs are particularly worth the wait – cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. preparation: Remove the leg from the packaging and place it in an ovenproof plate. cook in the oven for 10 minutes at 180 degrees Celcius until the skin is crispy.

Saumon in a creamy wine and mustard sauce. preparation: reheat the salmon over low heat for 2 minutes on each side then add the sauce directly on top of the salmon. remove from the heat as soon as the sauce begins to boil and serve immediately.

Fresh mussels steamed in the sauce of your choice Preparation: Place the sauce in a large saucepan and bring to a boil. Pour the mussels into the saucepan and put the lid on. cook for 5 minutes, stirring once or twice to allow mussels to open. Pour the mussels in a large warm bowl and sprinkle generously with the parsley

Small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. TIP: Warm them in the oven before to eat them.

Attention blowtorch needed. Preparation: remove the packaging. sprinkle the sugar on top and caramelize it with a blowtorch

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream Preparation: cut the bag of cream on the side then use it as a pocket to fill the base of the choux pastry then place the upper part on it. sprinkle with icing sugar for decoration

pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon Preparation: reheat the pear in its packaging in a water bath for 5 minutes. cut the packaging and carefully remove the pear and spice it up in a warm plate and pour the juice over it

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Cointreau Preparation: pour the sauce into a saucepan with the crepe, as soon as the sauce boils, pour everything into a hot plate. Pour the cointreau on top and flambé with the help of a lighter

THE WINE : Our Beaujolais-Villages is fleshy and supple, with a lightly tannic structure, meaning that it can be enjoyed at any time of the day. Red fruit, mainly black currant and raspberry, aromas are at the fore. SERVING TEMPERATURE : 14 to 16°C FOOD AND WINE MATCHES : Ideal with delicatessen meats, patés, savoury tarts or simply as an aperitif. CELLARING : 3 to 4 years.

CORBIERES 2018 CHATEAU DURFORT SYRAH/GRENACHE 14.5%

COTES DU RHONE AROMANES 2017 13.5%

CHATEAU JEAN DE MARCEAU BORDEAUX 2017 12.5%

Freshness, fruit, juice and the drinkability of the Pinot Noir Bourguignon is in this gold-medal-winning wine. 12.5%VOL 2018

Ripe and red fruits, notes of soft and ample tannins. Good aromatic persistence in the mouth. 13.5%VOL 2018

Slightly woody without being too strong, it offers rare complexity and is ideal for an impromptu appetizer, barbecue... or just for fun! 14%VOL 2019

We love everything about this old-vine rosé, from its beautiful salmon pink colour to the lush strawberry and raspberry aromas and crisp, refreshing finish. 12%VOL

Bright, vivid pink-salmon colour, crisp and with good and balanced acidity. In the nose, citrus, tree fruit, as peach, and some herbal. In the mouth, grapefruit, peach, some minerality with a note of strawberries. 13.5%VOL 2019

Vibrant and generous, with citrus, white blossom and fresh bay leaves on the nose and a textured palate suffused with quince, lemon and a briney, grapefruit-zest finish. A good partner for fish and seafood in general. 13%VOL

This delicious marriage of Colombard and Sauvignon offers a cuvée full of freshness and elegance, a sublime expression of fruit. With notes of white citrus flowers and exotic fruits, it is perfect as an aperitif or with fish, shellfish and crustaceans. 11.5%VOL 2019

Reveals fruity aromas of peach and pear with a beautiful length in the mouth. This aromatic wine will go perfectly with a fish dish. 12.5%VOL 2019

Offers freshness delicacy and harmony. The Domaine de Vaugondy once again astounds us with its expertise. You've found the wine to go with your apéritifs and desserts. 12.5%VOL 2016

The Cidre Breton Brut is a soft full-flavoured cider born under the warm Brittany skies. Made from fully ripened Breton cidre apple varieties. 5.5%?VOL

Creamy mashed potatoes with butter. instructions: Reheat the mashed in the bag in bain-marie for 5 minutes. open the bag and served the mashed into a plate with a spoon.

the camargue red rice long grain has an intense somewhat nutty taste and a naturally chewy texture Preparation: reheat the rice in its bag in a bain-marie for 5 minutes.

The flageolet bean is a variety of the common bean originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked Preparation: reheat the flageolets in their bag in a bain-marie for 5 minutes.

Pan fried potatoes Preparation: Empty the potatoes and their butter in a skillet and heat over low heat for a few minutes, stirring occasionally.

seasonal fried vegetable preparation: Pour the vegetables into a skillet and reheat over low heat for a few minutes, stirring occasionally.

This ripened goat’s cheese is delicious creamy, with a sharp tanginess that melts into sweet caramel. The bloomy, chewy and very yummy rind gives way to flakes of cream and a gorgeously soft middle. Made from pasteurised goat’s milk, this is one of the most exquisite chevres you will ever taste.

It seems only fitting that the beauty of the Massif du Jura would match that of its most treasured produce, Comté. Fruity and savoury notes take turns caressing your palate, with sweet and salty undertones bursting through in waves. Like the conversion of woods to countryside, the texture transforms from dense to open as it lingers, while aromas of roasted hazelnuts and caramelised butter spread like clouds on a clear sky. The flavours are clean and greatly influenced by their surroundings. Dotted with charming villages and luscious pastures, the mountains of Jura in eastern France provide fresh grass for the Montbéliarde and French Simmental cows during the summer. From their milk, the local creameries produce the iconic flavours and aromas that characterise Comté.

Roquefort is a popular French cheese, reported to be a favourite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb). The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice. Raclette also is a Swiss dish, also very popular in Savoie (France), based on heating the cheese and scraping off (from French: racler) the melted part.

Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.

Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history. Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.

Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region

farm butter 1/2 salted per 500g

Reblochon AOC Lait Cru 450g. Reblochon is a Cheese from the Alps region of Haute-Savoie and has been granted the AOC title. It is made with Cow's milk and has a Nutty, full-flavoured, buttery / creamy taste.

A 250g whole pure pork saucisson made to an old recipe (Ancienne). Label Rouge guarantees that the product you purchase is superior to standard products because they are produced using traditional, free-range farming methods that ensure the animals welfare and protects the environment.

Rosette is a cured saucisson ( French pork sausage) made from leg of pork, with the skin covered with black pepper.

Rillettes is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at a grandmotherly pace for several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat.

The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free-flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape

Pâté de campagne is a meat dish of French cuisine . It is a simple meat pie wrapped in fat. The farce usually consists mainly of pork, including a small proportion of pork liver. Occasionally, some veal is added to the farce. The traditional spices of a pâté de campagne are also brandy, garlic, quatre épices , thyme, laurel, salt and pepper. It is usually prepared in an oven water bath. Most French butchers make their own pâté de campagne. In the meantime, this dish has also become part of the standard range of French supermarkets.

Merguez is a red, spicy mutton and beef based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and in France

Made from traditional French flour sourced from 3 regions in South West of France, using bespoke 5 day sourdough levain, which produces bread with a more golden crumb and a subtle sourdough flavour. A light flour dusting and two decorative cuts.

Bloc de Foie Gras is a pâté made from minced up foie gras and seasoning.

Lucien Georgelin, the jam manufacturer for over 30 years ! Lucien Georgelin started his business by going to local markets and small grocery stores. He then successfully expanded with the collaboration of a daring banker who felt passionate for these local jam products, on the hills of the town Marmande. His favorite of all was a strawberry jam, that later went on to win medals. Only in the heart of a small county in the south west of France, on a sunny land generous in flavors and colors, that the Family confectionery Lucien Georgelin could begin its story.

Unfold the golden wrapping. Unwind the dentelle and take in its gentle aroma. Fell the dentelle break into flakes against your tongue. But make sure you don't lose any crumbs, and if you do ... devour them !

Bright, mellow and creamy - a perfect Breakfast coffee. Your cup begins as a green, unroasted bean. We roast them whereupon they are heat treated until their inner moisture begins to steam out of the bean. Our beans shed their protective coating, known as silverskin and then we roast to an even colour, not too light so its bitter or too dark for first thing in the morning.

Patets Bretons 'Rochambeau' 125g made with fresh eggs and fresh butter

45% Strawberry /15% Apple Jam Made in France

50% Figues Made in France

Rasberry and Apple Jam 320g Lucien Georgelin.

Blackberry jam 320g

15 Chai With Pieces in Pyramid Tea Bags.

15 Lemon And Ginger Pyramid Tea Bags.

15 Peppermint Pyramid Tea Bags.

15 Red Berry Pyramid Tea Bags.