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Poultry
Raised in the open air, our fine poultry comes from the Gers region, Label Rouge and Bresse farmhouse poultry known for its juiciness and taste.
- ChickenFree Range (Gers/Challans) - Corn fed (Gers) - Bresse - Corn Fed Baby Chicken - Filet - Bones - Wings - Legs - Drumstick
- Guinea FowlWhole Free Range - Whole Organic - Oven Ready Organic - Guinea Fowl Leg - Guinea Fowl Supreme
- Festive PoultryCapon - Turkey - Goose
- Squab PigeonAnjou - Bresse
- QuailWhole Jumbo Quail - Oven Ready Quail - Boneless Quail - Filet - Legs - Eggs
- DuckDuck Liver/Gizzard/Heart/Egg - Foie Gras - Magret - Heart - Fat - Leg Confit- Frozen Escallope - Foie Gras Terrine - Fresh Gizzard - Gizzard Confit - Fresh L eg
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Game
Most of the birds come from North of England (Lincolnshire or Yorkshire) and also from Scotland for the Grouse. Our venison is wild and comes from Scotland.
- GameWhole Grouse - Whole Red Leg Partridge - Pheasant - Mallard - Wood Pigeon Oven Ready - Whole Hare - Oven Ready Hare - Wild Rabbit - Venison - Game Pie Mix - Wild Boar
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Meat
The choice in the selection of our breeders is essential to highlight the origins and the taste of the best meats: respect of the land, the tradition and the well-being of the animals.
- VealFilet - Sirloin - Boneless Belly - Round Eye - Shank - Kidney with fat - Trotter - Tongue - Onglet - Cheeks - Rolled Veal Head Boneless - Liver - Brain - Veal Bone - Sweetbred - T-Bone - Osso Bucco - Cushion - Topside
- RabbitWhole - Legs - Saddle - Shoulder - Front - Kidney - Liver
- LambShort/Long Saddles - Chine + End (With No Chump) - Best End - Rack Of Lamb French Trimmed (with trimmings) - Leg On The Bone/Boneless (with trimmings) - Shoulder On The Bone/Boneless - Neck Fillet - Chump/Rump On The Bone/Boneless (with trimmings) - Diced Lamb - Shank - Belly - Neck On The Bone - Sweetbread - Lamb Trimmings - Milk Baby Lamb
- PorkPig Cheek - Pork Fillet - Barde - Caul Fat Crepine - Throat - Pork Neck - Boneless Pork Neck - Pig Trotter - Pork Shoulder - Sausage Meat Whole Pig - Pig Head - Boneless Pork Loin - Ham Hock - Fresh Lomo - Blood - Casing - Suckling Pig
- BeefCharolais - Limousines - Salers - Blonde d'Aquitaine Breed - Scottish - Irish - German - Dried Aged Beef (Simmental, Angus, Sirloin)
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Sausage / Charcuterie
We have a wide range of sausages, French or British. But also smoked sausages like famous Morteau and Montbelliard. All sort of charcuterie can be supplied (French, Spanish or Italian).
- SausagesToulouse - Merguez (Lamb & Beef ) - Chipolata - Cumberland - Morteau - Andouille De Guemene - Montbelliard - Francfort - Strasbourg - Andouillette de Troyes
- PuddingBlack Pudding - White Pudding
- Cooked HamWhite Ham "Troinoix" - Honey Roasted Ham - Honey Ropast Ham - White Ham With Herbs (Italy) - Italian White Ham
- Dry Cured MeatNoir de Bigorre - Rosette - Coppa - Serrano Ham - Figatelli - Lonzo - Chorizo - Iberico - Mortadella - Pancetta - Parma Ham - Finocchiona - Fiocco Delicato - Salame Abruzzese - Truffle Salame - Bresaola
- BaconAlsace Bacon - Smoked Diced Bacon - Unsmoked/Smocked Streacky Bacon
- Pate / RilletteDuck Mousse - Rillette Du Mans - Goose Rillette - Duck Rillette - Smoked Duck Rillette
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Snail
Our snails are the real Burgundy Snail - Helix Pomatia Linne, it is the only variety or species entitles to the appellation “escargot de Bourgogne”. They are pickep up in the wild, under natural conditions.
- SnailSnail - Snail Shell
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Dairy
Most of our cheeses come from famous French and Italian appellations. These cheeses are made from cow, ewe and goat milk. Only few examples are listed below.
- French Cheeses - CowBleu - Brie De Meaux - Brillat Savarin - Camembert Jort - Cantal Entre-Deux - Chaource - Comte - Coulommier - Emmental Block - Faisselle - Fourme D'Ambert - Fromages Des Clarines - Gruyere Savoie - Langre - Livarot - Maroilles - Morbier - Munster - Pont L'Eveque - Raclette - Reblochon - St Marcellin - St Nectaire Fermier - Tomme De Savoie -Vacherin Mont-d'Or
- French Cheeses - EweRoquefort Marival - Roquefort Papillon
- French Cheeses - GoatChabichou Du Poitou - Crottin De Chavignol - Goat Cheese Log - Rocamadour - Selles-Sur-Cher - Ste Maure
- Italian CheesesMascarpone - Gorgonzola - Grana Padano - Mozzarella Block/Burratina/Grated - Parmesan Reggiano - Pecorino - Ricotta - Scamorza White/Smoked
- ButterUnsalted Verneuil Butter - Salted / Unsalted Cotentin Butter - Salted / Unsalted Conviette Butter - Salted / Unsalted Lescure Butter - Crystal Salted Butter From Noirmoutier - Montaigu Butter
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Flour
Our flour comes from a French artisan miller in North of France who runs a family business since 1896.
- French FlourT55 Flour "Panifrance" - T45 Flour "Gruau Rouge" - T45 Flour "Farine des Chefs" - T65 Flour "Campteclair" - T170 Rye Flour - Gluten Free Flour
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Mushroom
- Fresh MushroomGirolles - Trompettes - Grey Chanterelles - Yellow Chanterelles - Morels - Mousserons - Saint Georges - Pied de Mouton - Ceps - Grey Oyster - Shiitake - Pied Bleu - Eryngi/King Oyster - White Shimeji - Enoke - Chestnut Mushroom - Button Mushroom - Mini Button - Portobello - Asparagus
- Dried MushroomTrompettes - Cep Powder - Ceps Standard - Morels - Mousseron - Shiitake - Mix Forest Mushroom
- Frozen MushroomSmall Ceps - Diced Ceps - Girolles - Morels
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Various Dried Products
- Spices, Salt & PepperEspelette Pepper Powder - Black Penja Pepper From Cameroon Red/Black/White Pepper From Kampot - Long Pepper From Java - Black Malabar Pepper - From India - Madras Curry - Yuzu Powder - Dukkah Spices - Satay Powder - Tasmania Pepper - Gomasio
- Staff FoodChicken - Cordon Bleu - Beef Burger - Lasagne Bolognaise - Pork Belly - Pork Loin - Cumberland Sausages - Merguez - Chipolatas - Lasagne Vegetable - Cannelloni
