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Delicatessen

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Cold Cuts Assortment – 100g

$69 per portion

For raclette or Fondue

Origin : France, Savoie
Animal : Pork, Beef
Eat by date: 4 days  after the delivery

Portion of 100g (per person)

Saint-Marcelin La mère Richard – 80g

$57

It 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

Six Grain Sourdough – 800g

$94

Six Grain Bread 400g, 800g. Reap the benefits of flaxseed, sesame seeds, oat, sunflower seeds, wheat and rye in this nutritiously dense and delicious six grain bread. This is baked in a stone hearth oven, making it more aromatic than its pan bread equivalent.

 

Storage: sourdough can last at room temperature for 3 days and keeps well in fridge for a week or freezer for a month.

Ingredients: wheat, rye, salt, sourdough, oat, flaxseed, sunflower seed, sesame

Le Chistera – 200 g

$99

Made 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

Best before: 1 week after the delivery

Sheep Tomme from Sardinia with Summer Truffle – 150g

$125

Hard or semi hard sheep’s milk cheese, the taste of the Moliterno is exalted by the gustative notes of the truffle. The paste is white with a marbling of truffles (tuber aestivum vitt à 3% and truffle flavour). The crust has the typical signs of the reed baskets with the Central trademarked on the site of the wheel.

 

Slice of 150g

Best before: 1 week after the delivery

Fierbois Yogurt Vanilla – 6 jars of 180g

$279

One of the best yogourt ever.

Sucess story of the traditional yogourt, the Fierbois is produced in the fierbois dairy farm, Fierbois Tradition in CHédigny, Touraine. Creamy, with delicate aroman the Fierbois is a gourmet yougourt with a fresh milk taste. Well balanced between the sour and the sweet, it has an amazing texture with a touch of sugar.

 

Sold by 6 reusable glass jar of 180g

Lomo Embuchado – Dry Cured Pork Loin – 100g

$58

Among Spain’s most treasured cured meats, Lomo Embuchado is carefully dried for 2 months, seasoned with smoked paprika, garlic and spices. Lomo embuchado is simply a whole pork loin, solid meat with no fillers. Because of this, many prefer lomo to chorizo or salchichón sausages.

Each thinly cut slice has a light marbling of fat which adds significantly to the texture of the meat. The lomo is sometimes smoked with charcoal and wood and slow cured in natural drying houses. There are three types of lomo – from normal ‘serrano’ pork, from Ibérico, or “pata-negra” pork, or finally from Ibérico pork from free range, acorn fed pigs, also known as “bellota”.

Portion of 100g

Origin : Spain
Animal : pork

Eat by date: 4 days  after the delivery

Duck Liver Terrine with Girolles – 200g

$89

ingredients: duck liver (20%), pork meat, pork liver, pork fat, mix power (starch, salt, milk proteins, natural aroma, spices, antioxidants E301), egg white, water, duck fat, denatured cognac, denatured wine, girolles mushroom (1.7%), salt, preservatives (E250, lactose, milk proteins)

ingredients: foie gras de canard (20%), viande de porc, foie de volaille, viande de dinde, gras de porc, mix poudre (amidon, sel, protéines de lait, arômes naturels, épices, antioxydants: E301), blanc d’oeufs, eau, graisse de canard, cognac dénaturé, apéritif à base de vin dénaturé, girolles (1,7%), sel, conservateurs (E250, lactose, proteine de lait)

Reblochon Fermier DOP – 250g

$100

Produced in Haute-Savoie and in Val d’Arly in Savoie from Abondance, Tarine and Montbéliarde moutain cow race, the Reblochon is a creamy cheese, whith a yellow-orange rind covered with a thin “froth” which is a guaranty of a great maturation process.When sliced, it reveals a creamy, soft, ivory-colored paste. Reblochon is a classic ingredient in one of the Alps’ famous dish, the Tartiflette.

Portion of 250g or 500g.

Best before: 1 week after the delivery

Pistachio Mortadella – 100g

$38

Mortadella is a very versatile sausage that lends itself to all sorts of meals, from appetizers to main courses. Served with walnuts, cheeses and tart berries, or used as base for a delicious creamy spread mortadella makes a delicious ingredient to antipasti. Mortadella can also lend its flavor to eggs as an ingredient to an Italian omelet known as a frittata.

Portion of 100g thing slices

Origin : Italy
Animal : Pork
Eat by date: 3 days  after the delivery

Pont L’évêque – piece of 180g

$70

Pont l’Évêque is a soft-ripened, washed-rind cheese made from cow’s milk.
The cheese, which takes its name from the small town of Pont- l’Évêque situated between Lisieux and Deauville, was already very appreciated in medieval times in Normandy. It was first called “angelon”, “angelot”, and then “augelot” in the 16th century. It has been known as Pont-l’Evêque since the 17th century. It obtained a registered designation of origin (AOC) in 1972 and a protected designation of origin (AOP) in 1996.It possesses a thin, pinkish, cross-ruled rind covered with powdery white down. The paste is smooth, shiny and sprinkled with small holes.

Piece of 180g

Best before: 1 week after the delivery

Raclette Fermiere from Savoie – 200g

$86

Portion of 200g

Eat by date: 7 days  after the delivery

Toast for Cheese – Dates, Hazelnuts and Pumpkin Seeds

$68

Toast’ is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so – well ‘seedy’! For Lush Creamy Cheeses such as Chaource, Brillat-Savarin, Brie de Meaux & Vacherin Mont D’Or.

 

Box of 100g

Sesame Burger Bun – 80g

$16

Perfect to prepare homemade burgers

Croutons – 75g

$32

With those croutons made in les Sables d’Olonne, spice up your seafood soups!

Tip:

  • A pinch of shredded gruyere
  • a spoon of rouille
  • the final touch: a bunch of croutons

Wheat flour,sun seed oil, wheat gluten, sugar, yeast

Allergen; gluten, nuts, milk, sesame, soy

Energy : 2070 kJ / 494 kcal – Fat : 24g including saturated fat : 2,2g – Glucids : 58g including sugar : 3,9g – Proteins : 10g -Salt : 2,5g

Parma Ham 30 months – by 100g

$75

The Prosciutto di Parma DOP or Parma Ham dates back to ancient times whose qualities render it a unique in its genre.

Origin : Italy
Animal : Pork
Eat by date: 4 days  after the delivery

portion of about 100g

Guémené Andouille – 100g

$85

Andouille 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

Txirula / Baton Basque – 200g

$143

Txirula 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

Dry-cured Beef – 100g

$83

ENjoy this delicate cold cut, similar to Grisons type.

Allergenes: non (no lactose)

Price is per 100g minimum

Pelardon Fermier – 60g

$21

Pelardon is a traditional, unpasteurised, fresh table cheese made from goat’s milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat’s milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region.

Piece of 60g

Best before: 1 week after the delivery

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