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 282 results
Parisian Ham – by 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, Paris Animal : Pork Eat by date: 4 days after the delivery Price is per slice of 100 to 200g depending of the thickness
Emmental de Savoie IGP – 200g
$7675kg, 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
Best before: 1 week after the delivery
Raw Butter “de baratte” demi-sel
$71This 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.
Raw Butter “de baratte” Doux – 250g
$72This 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. 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.
Piece of 250g
Organic Farm Eggs
$69 Per box of 6Rediscover the real taste of eggs.Raised outdoor in La Ferme de Champignolles, in Serifontaine, Oise, France, Anne-Sophie et Christophe are the 3rd generation of farmers in this farm. They have started to produce organic product since 2000.
In the EU, organic eggs are identified by the number 0 🥚 It means they come from free-range hens, or cage-free hens that have access to outdoors, raised only with organic chicken feed and with minimal use of antibiotics 🐔
Storage: Keep cool and eat as fresh as possible.
Eat by date: about 5 days at least
Roccamadour Fermier – 35g
$27Rocamadour 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.
Sold by 2 pieces of 35g
Best before: 1 week after the delivery
Epire Feta DOP -200g
Feta 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
Packed in a plastic box to avoid leakage
Portion of 200g
Saltufo
$50 by pc/ min 6 pcsThe 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: at least 2 weeks after the delivery, once open, please eat within 15 days and keep refrigerated.
Piece of 80g
Mozzarella di Bufala – 250g
$113This Mozzarella Di Bufala 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 Packed in a plastic box to avoid leakage Eat by date: 4 days after the delivery
Buckwheat Chips – 100g
$72Ingredients: buckwheat flour, water, Guerance salt,
No preservative, naturally gluten free
Comté fruity” 18 months DOP – 250g
$145Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
Slice of 250g
Best before: 10 days after the delivery
Fresh Goat Cheese – 200g
$80Discover this fresh goat cheese from Berry.
Piece of 200g
Best before: 1 week after the delivery
Cold Cuts Assortment – 100g
$69 per portionFor raclette or Fondue
Origin : France, Savoie
Animal : Pork, Beef
Eat by date: 4 days after the delivery
Portion of 100g (per person)
Brie with Summer Truffle – 200g
$199This 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
Saint Nectaire Fermier – 200g
$61Beneath its rind, which has a rustic appearance, this traditional cheese from the Auvergne conceals a soft, mild, creamy cheese that was already a favorite of Louis XVI. It was introduced to the royal court by the Marshal of France, Henri de la Ferté-Sennecterre, for whom the cheese is named.
Portion of 150g.
Best before: 1 week after the delivery
Parmezan (parmegiano reggiano) 24 months DOP – 200g
$96The long slow ageing process helps the cheese develop and evenly disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the rind is brine-bathed and slowly matured on wood shelves under strict supervision, in keeping with tradition. Only cheeses with the Consorzio markings are the true Parmigiano and we hand pick ours from the premier quality section, aged at least 2 years.
Origin: Italy, Reggio Emilia
Slice of 200g
Best before: 1 week after the delivery
Comté “Reserve” 24 months DOP – 250g
$145Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
Slice of 250g
Best before: 10 days after the delivery
Dry-cured Beef – 100g
$83ENjoy this delicate cold cut, similar to Grisons type.
Allergenes: non (no lactose)
Price is per 100g minimum
Saint-Marcelin La mère Richard – 80g
$57It 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
Best before: 1 week after the delivery