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- French Mirabelle Plum - End of the Season $169
- Nouvelle Potatoes - Laurent Berrurier $135 by kg
- Beef Ribeye Entrecote- 400g - Order before Monday 4pm $239
- Wild Brittany European Pollock Loin $460 by kg
- Organic Purple Mini Artichoke $169 by piece
Bigorre Black Pork 36 months Flakes – 50g
Bigorre Black Pig’s Ham is considered to be the best French ham. Its tender and soft flesh, its rich and persistent aromas make the Bigorre Black Pig’s Ham a great ham with an inimitable character.
The refining of Bigorre Black Pig’s Ham is made in the same area as the breeding, at the foot of the Pyrenees. It is done in four steps:
Corsican Coppa – 100g$99
The protected designation of origin “Coppa de Corse is characterized by an range of aroma rich and complex, a soft flavor with a light taste of hazelnut, a soft texture and and incredible smoothness.
Origin : France, Corsica
Animal : Nustrale black Pork born and raised in Corsica and fed with chestnut
Portion of 100g sliced
Eat by date: 4 days after the delivery
Comté “Extra Reserve” Marcel Petite 30 months DOP- 250g$205
Comté 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. This Millesime version is aged for 36 months !
Slice of 250g
Best before: 10 days after the delivery
Valencay – 220g$129
Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
Piece of 220g
Best before: 1 week after the delivery