To accompany pork ribs or tenderloin, black-pudding, also rabbit terrine, and also vanilla desserts, ice creams...

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  To accompany roast chicken, pan-fried calf sweetbreads, scrambled eggs, risotto with parmesan or baked sea bream.

Net weight: 130 g
Gross weight: 370 g
Price: 10 €
 
  Delicious with poached or pan-fried foie gras, raw cabbage salad, fried calf's liver, or pigeon.

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  A delight. I like to separate the petals and add them to meat juices.

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  Crushed between the fingertips, they produce a powder used for seasoning asparagus, artichokes, fennel or poached chicken. Whole, they are crispy and go well with raw fish such as finely sliced salmon, sea bass or John dory.

Net weight: 50 g
Gross weight: 370 g
Price: 10 €
 
  These beetroots go well with game terrine, country pâté, pot-roast chicken or pot au feu.

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  Diced finely the complement salads, pea soup, gaspacho... Also cheese in parsley pastry.

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  With Mediterranean grilled fish, langoustines, roast leg of lamb, rabbit fricassee.

Net weight: 140 g
Gross weight: 370 g
Price: 10 €
 
  Gherkins, salt, vinegar, thyme, laurel, white pepper. A classic.

Net weight: 190 g
Gross weight: 655 g
Price: 10 €
 
  Tomate d'enfer
It's my ketchup version. A condiment-sauce to go with a piece of grilled beef, a roasted or fried chicken, King prawns or aubergine crackers.

Net weight: 180 g
Gross weight: 370 g
Price: 10 €