Delicatessen
Our expert has selected among regional artisanal producers the best cheeses and cold cuts . Receive your favourite ones delivered straight away to your door.
Showing 1–20 of 213 results
Parisian Ham – 100g
$59The genuine “Ham from Paris”.This hand-crafted product is made from start to finish with a respect for an age-old know-how. The unique character and excellence of this products open doors for the finest restaurants, including those run by chefs Alain Ducasse and Yannick Alléno. This ham are also recommended by the famous butcher Hugo Desnoyer.
Origin : France, Ile de France
Animal : Pork
Eat by date: 4 days after the delivery
Price is per slice of 100 to 200g depending of the thickness
Saltufo
$95The saltufo is a piece of salami mixed with summer truffle (tuber Aestivum 3%) coated with real Parmigiano Reggiano AOP 24 months. It has a delicate and intense taste. The match between the refined pork with the truffle and with the cheese have created this wonderful bite.
Origin : Italy
Animal : Pork
Eat by date: 4 days after the delivery
Piece of 80g
Artisanal Farm Yogourts “Vanilla” – 4 pots
$89Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Brie with Summer Truffle – 100g
$99This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
Eat by date: 4 days after the delivery
Wheat Spelt Sourdough – 550g
$80Discover a Hong Kong baked 5 Grain Wheat Sourdough. All our breads are handcrafted, 100% vegan sourdough. Only natural handpicked ingredients, no chemicals or preservatives
Ingredients: Wheat Flour, Spelt, Sugar, Filtred Water
Piece of 550g
Storage: Shelf life is 3-5 days. We deliver them in plastic packaging for a longer shelf life. It freezes very well. Don’t keep it in the fridge as it will suck out all the moister. It can be kept on the counter in a plastic bread box or plastic zip bag.
Guémené Andouille – 100g
$85Andouille de Guémené is a pork speciality that may surprise your palate. The Andouille de Guémené is indeed a typical Breton sausage made from pork meat, chitterlings, pepper, onions, wine and seasonings. It can be served either hot or cold. If you like authentic French Charcuterie with pork, you will definitely enjoy it!
Portion of 100g
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 4 days after the delivery
Artisanal Farm Yogourts “Raspberry” – 4 pots
$89Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Raw Butter “de baratte” demi-sel
$69This raw butter naturally possesses an even, light yellow colour. Its firm and light texture makes it easily spreadable straight out of the fridge for quick and tasty morning snacks.This salty version comes with salt crystals from Ré Island. Pamplie Beurre Traditionnel des Deux-Sevres (France) Made since 1905 by a cooperative of dairy farmers in Poitou-Charentes, this is our favorite cultured butter. It’s marked by a floral scent and a sweet, clean taste redolent of hazelnuts.
Roccamadour Fermier – 35g
$26Rocamadour is a small cheese made with whole raw goat’s milk. It belongs to the illustrious cabécou family of cheeses. A 15th-century monograph cites Rocamadour as a measure of value applied to sharecropping and taxes.
Small, flat round cheese covered by a wrinkly, streaked, slightly velvety skin of a white or creamy ivory color. It generally has a very creamy paste with a very fine, white, chalky center.
Piece of 35g
Eat by date: 7 days after the delivery
Txirula / Baton Basque – 130g
$89Txirula means box tree small flute. This cured Sausage is made with Ibaïama pork lifted with Espelette Pepper. Delicious as a stater and un incomparable taste.
Piece of 130g
Origin : France, Basque Country
Animal : pork
Eat by date: 7 days after the delivery
Artisanal Farm Yogourts “Nature” – 4 pots
$89Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Mozzarella di Bufala – 250g
$105The Mozzarella Di Bufala Campana is an italian cheese from campanie region. Treccia mozzarella is one of the most beloved mozzarella variations, thanks to its braid shape, white color and shiny shell. It has a unique taste and completely different from the classic braids are produced and distributed by industry. Discover as well the smoked version. This unique cheese melts beautifully, with a delicious distinct, smoked flavor. Eat i with a pinch of salt and pepper or with a touch of Balsamic Vinegar and tomatoes.
Piece of 250g braided
Eat by date: 4 days after the delivery
Cured Bayonne Ibaïama Ham 21 months – 100g
$99This exceptional Ibaïama ham is made from pigs raised in Basque country without any GMO. They are then cured in the open air for 15 to 21 months and salted with a special salt (Salies from Bearn).
Origin : French Basque country
Animal : Ibaïama Pork
Eat by date: 4 days after the delivery
portion of about 100g
Le Chistera – 200 g
$99Made in Basque country, this cheese is made from goat milk 42% and sheep 58%. It is a variation from the Ossau Iraty and can be enjoyed nature or with black cherry jam.
Slice of about 200g
Eat by date: 10 days after the delivery
Emmental de Savoie IGP – 200g
$7575kg, 75cm of diameter, 1000 liters of milk to make 1 cheese: Emmental is the biggest French Cheese.
Portion of 200g
Eat by date: 10 days after the delivery
Sainte-Maure de Touraine – 250g
$149A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
Organic AOP Nyons Olives – 330g
$125This exclusive and exceptional product is the result of the passionate and hard work of a couple of nature lovers. Those organic olives are farmed in a very artisanal way and are from the “Tanche” variety.The Tanche olive is unique to southern part of the Drôme, and Nyons is the name given to the Tanche olives grown in and around the charming town of Nyons. Distinguished by their large pits, sweet meaty flavor, and lack of bitterness, Nyons olives are special enough to have earned their own AOC, or Appellation d’Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). The skin of Nyons olives is finely wrinkled, because they are harvested in December, after the ripe olives have begun to shrivel a bit with the cold.
Origin: France
Packaging: Vacuum pack
Storage:Keep away from the light. Once opened, store in the fridge. You can store it in a jar for more convenience.
Usage: You can eat them straight from the jar or use them to make a tapenade, an olive purée, or a variety of hot dishes.
Price is per 330g
Epire Feta -200g
$69Feta cheese is a brined curd cheese made from Sheep’s milk. Originally hailing from Greece, Feta is Greek means “slice”, Feta is packaged and sold in blocks. The crumbly bright coloured cheese is also made with a mixture of sheep and goat’s milk. Origins of Feta could be traced back to 8th Century B.C Greece. Homer’s Odyssey, in the section of Polyphemus’s cave, speaks in length about churning cheese out of goats milk. Making cheese out of goat’s milk was a popular tradition in Greek villages, locals would employ various techniques and technologies to do so. Traditionally and legally within Europe, feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s and sometimes cow’s milk. The legal limit is maximum of 30% goat’s milk. Most producers have now started using pasteurized milk which has a little salty and tangy flavor. The grainy, aged cheese is popularly used in salads, pastries, omelettes, sandwiches or as a garnish on meat and vegetable preparations. Feta is often touted to be a healthier cheese as compared to its other counterparts made wholly of cow’s milk.
Eat by date: 1 month after the delivery
Portion of 200g
Saint-Marcelin La mère Richard – 80g
$55It carries the name of its native town located in the Vercors area of Isère among walnut orchards that produce the famous Grenoble A.O.C. walnuts.
The first traces of Saint Marcellin cheese go back to the 15th century. At the time, it was exclusively made from goat’s milk.
Louis XI is said to have discovered it during a convalescence near Vercors after having a hunting accident there; during his stay, lumberjacks were said to have shared this local cheese with him. The king would later introduce Saint Marcellin to the royal table.
Beginning in the 18th century, goat breeding gradually lessened and cow breeding increased, and Saint Marcellin became a mixed-milk cheese before becoming a cow’s milk cheese.
Piece of 80g
Eat by date: 1 week after the delivery
