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.

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.

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

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.

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.

Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The cheese is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell.

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.

farm butter 1/2 salted per 500g

Farm butter 1/2 salted 250g

farm butter unsalted 250g

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.

Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status.

Saucisse de Toulouse or "Toulouse Sausage" is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, and usually various additives, has a natural casing of about 3cm in diameter and is usually sold in a coil (like Cumberland Sausage).

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

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.

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.

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.

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

Chorizo 'hot' made in Spain

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice.

Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, flavoured with carrots, onions, garlic, and a bouquet garni

A version of the famous petit sale aux lentilles made with the cured ham from Bayonne and Morteaux sausage. for 1 person. (+500g)

A version of the famous petit sale aux lentilles made with the cured ham from Bayonne and Morteaux sausage. for 2 persons. (+1000g)

Duck confit cassoulet with Toulouse sausage in jar for 1 person. (+500g)

Duck confit cassoulet with Toulouse sausage in jar for 2 persons. (+1000g)

Salmon baked in a tomato and pepper sauce with 4 epices. For 1 portion

Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade. AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. They are harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out.[2] An annual pepper festival organized by Confrérie du Piment d'Espelette, held since 1968 on the last weekend in October, attracts some 20,000 tourists.

“Flower of salt” is harvested in the Guérande salt marshes, late in the afternoon during very dry weather. Under the combined effect of the sun and a dry east wind, a fine skin of crystals forms on the surface of the œillets. This skin, which is a pure white as it has never touched clay, is carefully gathered by the salt workers using a special rake known as the lousse à fleur. The special weather conditions and the small quantity produced make it a rare and popular product. In the last few years, flower of salt has gained a celebrated reputation among food lovers. Very white, with fine, snow-like crystals and a very slight hint of violet, it enhances meals by bringing out the taste of even the finest dishes. Only a small amount should be used on raw or cooked food.

Composed of distinctive salt crystals and slightly damp, fleur de sel de Camargue is a unique salt that gently enhances any dish. Finishing salt can be used at the table or added at the end of cooking for meats, fish, and vegetables.

Traditional Alsatian pasta maker Val Fleuri, founded in 1922, remains family-owned and run to this day. Three generations and counting! Enjoy this signature Alsatian golden pasta sautéed in butter and served with meat dishes and/or vegetables.

Traditional Alsatian pasta maker Val Fleuri, founded in 1922, remains family-owned and run to this day. Three generations and counting! Enjoy this signature Alsatian golden pasta sautéed in butter and served with meat dishes and/or vegetables.

Apple Cider Vinegar. Born out of 268 years of creative tradition, the Maille kitchen cleverly combined sparkling cider and honey in this elegant recipe that will add piquancy to slow-braised pork, onions and apples. Add a fruity sweetness to a simple slaw, such as an apple white cabbage and carrot.

An ingenious combination from the Maille kitchen pairs vinegar with raspberry to deliver a daring condiment that will open new doors of flavour for the passionate home cook. Stir into fresh mixed raspberries for a sweet and sour sensation or add a tablespoon to a fruit coulis and serve with roasted duck breast. Try folding into fruit sorbets.

Maille Walnut Vinegar 50cl

Puy lentils have a peppery flavour and hold their texture better than other lentils. Serve them with sausages or in a salad with roasted vegetables.

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.

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.

Camargue Rice Indication Geographique Protege Packed in our premises.

Buckwheat floor 350g Packed in our premises

green lentille 'du Puy' 250g Packed in our premises. The term "Le Puy green lentil" is an AOC. These lentils have been grown in the region for over 2,000 years and it is said that they have gastronomic qualities that come from the terroir(in this case attributed to the area's volcanic soil). They are praised for their unique peppery flavor and the ability to retain their shape after cooking.

The Biscuit Factory Louis Le Goff, located in Guiscriff since 1967, is specialized in the manufacture and marketing of yellow cakes (madeleines, stars, mellows ...) in individual portions or sachet and recently biscuits (small butters, buckwheat pancakes ...). Although part of a modern industrial and commercial logic, traditional methods of work have been preserved. Sale of Breton cakes, pound cakes, madeleines, cakes, Breton pucks ..

With irs amber colore, its warm notes of caraamel and vanilla and its unique flavour, Maple Joe syrop is the perfect accompaniment for food, from breakfast to snack time.

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 !

Mini Palet Gavottes pur beurre Sachet individuel Petit Palet nature pur beurre Gavottes Sans Huile de Palme

Pain d' epices au miel 'Brossard'

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

Hot chocolate 'Poulain' 450g Chocolat Francais since 1848

Soft Waffles from LOTUS 28g X 8 individual pack

45% Strawberry /15% Apple Jam Made in France

50% Figues Made in France

Rasberry and Apple Jam 320g Lucien Georgelin.

Wild blackberry jam 320g

Parisian Baguette 430g

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.

demi baguette 140g