OUR PRODUCTS
We take responsibility at every step by carefully choosing our suppliers. Farmers provide animals with space and a balanced diet, ensuring respectful farming and outstanding quality on your plate.
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 | Originally from Africa, the guinea fowl was introduced to Western Europe in the 13th century. Its name comes from the Spanish word Pintado (‘well-painted’), a nod to its elegant plumage, blue casque, and bright red wattles. Raised free-range, this bird offers a distinctive, gamey flavor that chefs value for its depth and character. |
La Belle de France ducks are raised in Mayenne, in northwestern France and processed by a small, family owned slaughterhouse now run by the fifth generation. Here, the meat is always allowed to rest for about 24 hours before cutting carcasses, a method that enhances both tenderness and juiciness.
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Spring chicken (coquelet) is, contrary to popular belief, not a seasonal poultry but available all year round. They come from a slow growing breed, living for about 30 days and reaching a final weight of around 750 to 850 grams.
Quail, originally a wild poultry, has a sublime game-like flavour and a fine, firm texture.
Its beautifully marbled eggs (around 3.5 grams each) are considered a true delicacy and are known for their anti-inflammatory properties.
 | Ready-to-eat chicken saves time in the kitchen |
 | French beef is celebrated for its marbling, tenderness, and rich flavor. Our premium selection, La Réserve du Boucher, comes from Normandy and is dry-aged to perfection in our facility at Le Neubourg. This careful ageing process deepens the taste and ensures exceptional tenderness, making it a true delicacy for chefs and meat lovers worldwide. |
 | Porc Noir de Bigorre cured ham is regarded as one of the most exclusive in the world. Raised outdoors in a landscape of meadows and woodlands within the Bigorre region, the purebred black pigs roam in small herds and feed on the natural resources of their environment: grasses, acorns, chestnuts, and locally grown triticale, all GMO-free. This natural lifestyle shapes the exceptional qualities of the meat during the drying and ageing process and contributes to its refined, delicate flavour. It is certified under the prestigious Protected Designation of Origin (PDO). |
 | The French Bayonne ham, also known as Jambon de Bayonne, is a true delicacy — an air-dried ham originating from the town of Bayonne in southwestern France. Bayonne ham holds the Protected Geographical Indication (PGI) certification and may only be produced within a specific designated area. It undergoes a carefully monitored air-drying process and is aged for 12 months. The result is a ham with a perfectly balanced saltiness and a delightful, slightly nutty flavour. |
 | This traditional French pâté en croûte is made from a flavourful mix of veal and pork. The meat is finely sliced and marinated with wine, thyme, parsley, bay leaves, and shallots to create a rich and aromatic filling. The pâté is encased in a layer of shortcrust pastry which, when baked, forms a golden, crisp exterior while keeping the inside juicy and full of flavour. Traditionally served in small portions as an amuse-bouche, it is now also enjoyed slightly warm as a starter or even a main course, often accompanied by a fresh green salad. |
 |  Brioche is traditionally a French breakfast bread with roots in Vendée. It is kneaded for a long time and typically made with wheat flour, eggs, and generous amounts of room-temperature butter or margarine. Our hamburger buns are crafted with care using traditional artisanal methods and an extra dose of attention to detail. They deliver consistent excellence, combining a rich, buttery flavour with a soft texture — an ideal choice for customers who expect a superior product at a reasonable cost.
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