Delivered in less than 3 hours
Crozets Buckwheat-Comptoir Des Ducs
In the high valleys of the Alps, “Crozet” has always been produced.
Shaped by hand with buckwheat and soft wheat flour, and then decorated with high mountain cheeses and bacon, Crozet was then a hearty dish for the inhabitants of the mountain valleys of Savoy.
Even today, our artisanal Crozet is present on our tables, au gratin or as an accompaniment to meat in sauce, a rabbit stew for example, it will delight young and old, as in the past!400 gDelivered in less than 3 hours
Crozets Plain-Comptoir Des Ducs400 grDelivered in less than 3 hours
Yoghurt Plain Natural-Ferme Des Peupliers
Behind its silky appearance, natural yoghurt holds many sensory surprises. Its sour notes titillate the palate to ultimately enhance its creamy texture. All the generosity of good Normandy milk whose length in the mouth is a delight.125 grDelivered in less than 3 hours
Yoghurt Apricot-Ferme Des Peupliers
The yoghurt subtly coats the crunchy flesh of the fruit, and leaves a subtle note of apricot on the finish.125 grDelivered in less than 3 hours
Chili Pepper Oil-Fernando Pensato
A spicy combination of Peranzana olives infused with Calabrian chilis.
Both harvested by hand, the olives are cold pressed in the traditional pink granite mills. We subsequently infuse fresh chili peppers to this delicate extra virgin olive oil, this process captures the taste of chili and spices up the our extra virgin olive oil250 mlDelivered in less than 3 hours
Abondance Cheese AOP
The name of Abondance cheese comes from the main town where the market took place, situated in the region of Thonon-les-Bains (Haute-Savoie). Its history is the same as the one of all mountain cheeses. This cheese from Savoie is made with whole milk of the cows of the breed called “Abondance”, coagulated very slowly at a temperature between 45 and 50 °C. AOC since 1990.
This cheese takes the form of small wheels because of the relatively low production of milk, due to the small size of each herd. It is currently very rare. The cheese takes the form of cylindrical wheel with a straight bead, from 38 to 43cm in diameter and 8cm in thickness. Its weight varies between 7 and 10kg. The refining lasts 4 to 6 months in a cool and humid cellar with washes. The production of Abondance is handcrafted by some sixty farmers and by small workshops, “the Fruitières”, which include the milk of several farmers. All production and refining sites must be located within the geographical area defined by the DOP180 to 220 grDelivered in less than 3 hours
The appenzeller is a Swiss cheese, a specialty of the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. One finds its trace in a document of 1282. The monks of the cloister of St. Gall already appreciated at that time that cheese that they received from the Appenzells in payment of the tithe.
It is produced by about 80 village cheese factories in the canton of Appenzell and partly in the cantons of St. Gallen and Thurgau. The cheese is refined for at least three months. It takes its taste after numerous brushings, two to three times a week, with an herbal brine, called sulz, and whose recipe is kept secret (salt, yeast, white wine, pepper and a mixture of about twenty to forty plants). Only two people per generation know the recipe and can access the bank vault where it is kept. Appenzeller wheels weigh between 6 and 8 kilograms and have a diameter of 30 to 33 cm for about 80 l of milk.220 to 250 grDelivered in less than 3 hours
The ultimate Périgord cheese, Trappe Echourgnac is a cheese made by the nuns of the Abbey of Echourgnac.
It is a soft, creamy, melting dough that can be enjoyed both cold and hot in the kitchen. The particularity of this cheese is that it is refined with walnut liqueur, which also comes from the Périgord Distillery in Sarlat.
This gives it a powerful scent, very original, and all the more easy to combine with the cuisine of our region.300 gDelivered in less than 3 hours
Munster petit mignon-Petit Fermier
Soft cheese that is strong-smelling with a subtle taste.220 gDelivered in less than 3 hours
It is said that Coulommiers (pronounced “KOO-lohm-yay”)is the ancestor of all Brie cheeses. That would be an amazing heritage given the immense, worldwide popularity of this genre of cheese. Coulommiers, named after the town of the same name, is a soft-ripened cheese made from rich cow’s milk. Beneath its bloomy, edible white rind, it has an extra-rich, creamy body. Not for those who are counting calories, Coulommiers has an allure you will find irresistible. Don’t blame us for those midnight trips to the fridge!
400 grDelivered in less than 3 hours
- Best when eaten at room temperature.
- Best enjoyed within seven days of delivery.
- Produced in the rich pastures of Normandy.
- Made from pasteurized cow’s milk.
- Photo depicts whole 14 oz. form of cheese.
Le Sanglé Cheese
Tough with a tender heart!
A nod to the sapwood that subtly blends with the cheese to incense the dough with a typical taste with aromas of undergrowth. The pleasure it provides is due to its manufacturing secrets, slowly matured in the cellar, it is washed and turned regularly. This mountain and rural cheese shelters under its natural rind a supple paste with rich and complex aromas appreciated by the most delicate palates.250 grDelivered in less than 3 hours
Mini Brillat Savarin-AOP
Rouzaire Brillat Savarin is made from whole milk with added crème fraîche. Brillat Savarin is a classic and original triple-cream cheese, and is lusciously creamy and sinfully rich.
The name ‘Brillat Savarin’ comes from the early 18th century gastronome Jean Anthelme Brillat-Savarin.
Predominant flavors are of butter & cream, accompanied by hints of mushrooms, hazelnuts100 gDelivered in less than 3 hours
Coming from the market-town of Banon, just north of Aix in southern France, Banon is a soft unpasteurised cheese made from goat’s milk. Granted AOC status in 2003, Banon is a very old, traditional cheese said to date back to the Gallo-Roman era.
The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Cheese makers gather the leaves in autumn when they fall off the trees. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavour to the cheese.
Banon is aged for a minimum of two weeks. As it ages further, the soft & sticky cheese develops blue and gray moulds on and under the leaves, leading to a strong and intense flavour. The casing of leaves protects the washed-rind disc and allows the young, slightly acidic cheese to remain moist.100 gDelivered in less than 3 hours
Frais des Garrigues
This fresh goat’s cheese has a marked scent of lemon and thyme. On the palate, this summer bouquet is striking, refreshing and is accompanied by a lactic touch.72 gDelivered in less than 3 hours
A lactic goat cheese from the Loire Valley, an area renowned for this style of cheese. The surface-ripened cheese is coated in a layer of ash and a mix of moulds and yeasts. The paste is both acidic and salty, with caprine notes and a sometimes hint of spiciness, especially on the rind. The texture ranges from mousse when young to fudgy as it ages.150 gDelivered in less than 3 hours
Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.220 g
AED 60.00Delivered in less than 3 hours
Coeur du Berry Cheese
The “Coeur du Berry” is only produced in a small natural area located south of Loire river, in the hearth of France, where the climate is mild.
This cheese strikes throught two particular points :
- a special shape, dedicated to a near-by village unique in France : “St Valentin”, whose tradition is celebrated around the world
- a special taste, very smooth, which recalls hazelnuts
All the cheeses are prepared with particular care, following a traditionnal process170 gDelivered in less than 3 hours
Cream Fresh ThickSale!
“A delicate taste associated with very good resistance to cooking.
Perfect to sublimate all your cooked dishes.»250 g
AED 18.50Delivered within 24 hours
A fine Scottish smoked salmon, who’s taste is so unique and delicate. Cured with brown sugar and sea salt, and gently smoked over oak shavings to obtain a perfect smoked salmon.7 to 9 250 gramDelivered within 24 hours
Homemade Duck Foie Gras Terrine (200gr)
This homemade foie gras terrine is a masterpiece, Chef Thomas signature ! We also make truffle foie gras… don’t miss it !3 to 4 170 to 210 gram
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