Our products

Originally from Africa, the guinea fowl arrived in Western Europe with the Portuguese voyages down the West African coast. 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.

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.

ECC corn-fed chicken is reared in a calm environment with room to move, natural light, perches and something to peck at, and come from a slow-growing breed.

Unlike our Label Rouge birds they are not reared outdoors. Every criterion is verified by an independent third party.

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.

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.