Epicerie

Olive Cream developed from olives and aoc olive oil. Simply on toast, it is an aperitif as light as delicious. In your meals, it will reveal all the aroma of southern France.

The Green olives [of the variety Picholine] which, thanks to a recipe of our grandparents, retain a surprising crunchy and hazelnut taste.

The organic chickpeas  paste   can be eaten   on toast   as an appetizer ,  an accompaniment   of seasonal vegetables   in   pie shell   salted  <span...

Olive Cream developed from olives and aoc olive oil. Simply on toast, it is an aperitif as light as delicious. In your meals, it will reveal all the aroma of southern France.

The organic chickpeas  paste   can be eaten   on toast   as an appetizer ,  an accompaniment   of seasonal vegetables   in   pie shell   salted  <span...

Olive cream made from olives and A.O.P olive oil from DOMAINE SALVATOR 180g jar

Terrine with PDO Banon goat cheese. 200g jar   <div...

Olive Cream developed from olives and aoc olive oil. Simply on toast, it is an aperitif as light as delicious. In your meals, it will reveal all the aroma of southern France.

Terrine with Nyons PDO olives 200g jar

Duck terrine with Figs from Solliès-Pont PDO 200g jar

Mustard, shallots, peppers, tomatoes, carrots, black pepper, salt, sesame, celery, lemon zest, salt Camargue. Mix the formula with olive oil, baste the meat with a brush, let marinate for a few hours.

Panier découverte. 4 bidons métalliques de 80ml d'huile d'olive 100% française cultivée et fabriquée en Provence. Chaque huile d'olive possède des arômes et des parfums particuliers. Ce panier découverte d'huile d'olive sera l'occasion de les essayer dans vos plats et préparations.

Tapenade &amp; Sun-dried tomatoes 90g jar

Terrine with pastis from Provence 200g jar

Terrine with Foie Gras and Morels 200g jar

The organic chickpeas  paste   can be eaten   on toast   as an appetizer ,  an accompaniment   of seasonal vegetables   in   pie shell   salted  <span...

Sesame, coriander, dill, parsley, pink peppercorns, onion, cardamom, lemon zest, salt Camargue. Mix the formula with olive oil, brush the fish with a brush, let marinate for a few hours.

Terrine with candied lemons from Menton 200g jar

You will find in   this terrine   multiple   flavors   of star anise , herbs  and spices contained in   a vintage   product   of pastis   in...