Brands
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ABBAYE D'ECHOURGNAC
Since 1868, in the cellars with stone vaults, a succulent cheese has been matured: the Trappe Echourgnac.
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ABBAYE DE SEPT-FONS
The Abbey of Sept-Fons is located at the confluence of the Loire and the Besbre (Allier).
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ABONDANCE
The Abondance valley in Haute-Savoie gave birth to this cheese with a fruity taste that seduces young and old.
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ACQUERELLO
You will never forget your first box!
Acquerello is easy to cook like white rice and as nutritious as brown rice.
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AFG FOIE GRAS
Since 1982, the AFG Foie Gras family home has been preparing gourmet specialties produced in Aveyron for us.
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AGNEAU FERMIER DU QUERCY
Lamb from Quercy, raised by funny ewes with black-rimmed eyes, free-range Quercy lambs are distinguished by the discreet taste of their tender meat. They were the first labeled in France.
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AIZPURU
Emblematic of Basque gastronomy, the Espelette pepper enhances and flavors all culinary preparations. Recognizable by its fruity flavors and its hot spiciness, it can be used in all dishes from aperitif to dessert.
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ALFIERI
Alfieri is a company born in the seventies thanks to the will of the Massucco family. It immediately positioned itself in the selection and distribution of high quality regional products.
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ALGAÉ GASTRONOMIE
Algaé Gastronomie offers a wide variety of recipes prepared by hand from the best seaweeds we have selected, for you, in Brittany and in all the seas around the globe!
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ALIMAD FOOD
Alimad SA was founded in Brussels in 1985. Its main business sector is flavored waters.
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ALIX & SAKURA
Alix & Sakura is a young tea house with the desire to offer its know-how in the service of taste to create a tea with new colors.
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ALLIANCE BIO
In 2010, Jean-Christophe Chassaigne left his executive position to become an activist producer for healthy and sustainable food.
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ALMONDELI
Almondeli is based in the southeast of Spain in Alicante and harvests its superb almonds in the small village of Hellin, not far from the Mediterranean Sea, in a 200 hectare finca.
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ALSA
Alsa offers preparations for making desserts and creams with ease.
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AMAND TERROIR
Since 1947, Amand Terroir has been making Andouille de Vire with recognized know-how , specializing in andouille and andouillette sausages made with respect for tradition.
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ANDRÉ LAURENT
Since 1945 the André Laurent family has been growing cabbage in Blignicourt, in the heart of Champagne, in a preserved environment.
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ANDRESY CONFITURES
Maison Andrésy, your jam maker since 1952, selects the best fruits from the best terroirs in France and Europe.
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AOSTE
The history of Aoste ham is intertwined with that of the eponymous village – Aoste (in Isère) – and the passion of one man, Roger Reybier, a lover of good French cuisine.
Curious to discover other cuisines, he travels to Europe. In Parma, he was seduced by raw ham which he absolutely wanted to introduce into the daily lives of the French.
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APPENNINO FOOD
Appennino Food carefully selects high quality gourmet products to offer unforgettable tastes and flavors.
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ARDBEG
Founded in 1815, the Ardbeg Distillery prides itself on producing the finest single malt on the Isle of Islay. Appreciated by connoisseurs around the world for its very pronounced peat taste and smoky notes, Ardbeg's whiskey is nonetheless renowned for its smoothness, a phenomenon nicknamed the "peaty paradox".
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ARIAKE
100% authentic cooking aids and soups
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ASPASIA
A family business specializing in the manufacture and distribution of fresh products since 1984!
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ATELIERS DE FUMAISON SAFA
In 1926, SAFA made smoked salmon its specialty. This was born by chance when, bringing salmon from Eastern Europe, a Polish family had the idea of salting and smoking the salmon in order to guarantee greater preservation. One day, the fire went out but the sawdust continued to burn slowly, it was the beginning of a beautiful story...
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AZEITE VACINATA
Lagar Ramos, owner of the olive groves and the Vacinata brand, the mill is modern and seeks excellence. From October to January, it becomes a place of life where families, friends and strangers meet, with the same objective: to transform the work of the land into the green gold that we all know.
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BAHIER
Drawing on the know-how of its men and women, Bahier relies on the expertise acquired over more than 75 years to build the present and adapts its traditional recipes to its modern tools.
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BARON & CHASSAING
A rich and varied range of square and long crackers to enjoy alone as an aperitif or garnished with a spread and more according to your desires.
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BARON DE SIGOGNAC
The Armagnac Baron de Sigognac is the fruit of the momentum and passion that has animated the soul of Gascony for centuries. The Guasch family, whose vineyard of Ugni Blanc and Baco is exclusively dedicated to the production of Bas-Armagnac, invites you to enter the heart of this place out of time with the Baron de Sigognac.
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BCR La vinaigrette
This gourmet vinaigrette was developed by chef Thierry Baucher, Meilleur Ouvrier de France.
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BEILLEVAIRE
La Fromagerie Beillevaire is the adventure of a passion for milk and cheese.
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BENEDETTO CAVALIERI
It is since 1800 that the Cavalieri family has been engaged in the cultivation of wheat in deliberately chosen fields in the heart of Puglia. The agricultural crisis that followed the unification of Italy (1861) did not provide the Family with the usual comforts derived until then from the cultivation of durum wheat, hence the need to venture first into the foreign trade of this particular wheat, then in the construction of the millstones provided for the best grinding of durum wheat. It was in 1872 that Andrea Cavalieri launched this commercial enterprise.
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BERTAGNI
Bertagni is known as the oldest producer of stuffed pasta in Italy. Since 1882, our OBSESSION has been to preserve the authentic taste of filled pasta around the world.
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BERTRAND PÈRE & FILS
Camembert de Normandie - Bertrand - is a PDO cheese made from raw cow's milk, with a soft paste which has the particularity of being smooth, supple and white in color; its bloomy rind is downy white, even brown to reddish, if the ripening is prolonged.
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BIOFOURNIL
Biofournil®, the leader in organic bread in France, works with old-fashioned sourdough. This process allows our artisan bakers to produce a full range of products with a pronounced taste.
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BIPIA
100% Basque artisanal production, without preservatives for a gourmet and original cuisine
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BISCUITERIE DE BOURGOGNE
A French family business, manufacturer of biscuits available in different flavors.
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BISCUITERIE GROBOST
Eugène GROBOST , chef at the CARLTON at the beginning of the last century, created a biscuit with a spoon that delighted the greats of this world.
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BISCUITERIE GUÉGUEN & FILS
Located in Brittany, on the banks of the Blavet in Hennebont, the Gueguen et fils biscuit factory was founded in September 2005 with Martine and Daniel Gueguen and their children.
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BISCUITERIE MERCIER
In their fine biscuit-chocolate factory in the heart of Berry, Daniel Mercier and his son Julien make artisanal biscuits and delicate chocolates resulting from a know-how passed down for 4 generations.
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BISCUITERIE SAVOUR'MIEL
The Biscuiterie Savour'Miel was founded in 1989 by Marc Reynès, whose grandfather was already producing honey in 1921.
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BLACK ANGUS
Black Angus beef, an exceptional product.
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BLACK NATURE
The “Black Nature” Ibérico Pork! The black Iberian pig is an indigenous breed of Mediterranean origin from southwestern Spain.
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BLONDE DE GALICE
The Blonde de Galice or Rubia Gallega is an exceptional meat breed originating from the Galicia region in northwestern Spain. Cousin of the Blonde d'Aquitaine, it was voted the best meat in the world by Beef® magazine and the magnificent film Steak (R) volution.
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BLUVER
Bluver has been working in the food industry for over 30 years.
Thanks to a very meticulous craftsmanship, we have established ourselves on the market as a high quality manufacturer of seafood products and vegetables packaged in oil. -
BOEUF SALERS
Meat from Salers: exceptional beef
Surely you have heard of it. Maybe you even tasted it during your meals. Salers beef is a special meat from Cantal.
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BONNY
We are in 1934, André Bonny's workshop in Saint-Maur-des-Fossés smells good of spices and broth, enough to make a typically Ile-de-France artisanal charcuterie.
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BORDE
The Borde house has been established for almost a century in Saugues on the heights of Gévaudan.
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BOUTARGUE MEMMI
Bottarga or Bottarga?
None. Two different terms to designate the same exceptional product, thousands of salted and dried mullet eggs. At Gérard Memmi, originally from Tunisia, it will be Boutargue with a "B" because the letter "P" does not exist in the Arabic alphabet.
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BROCELIANDE
Brocéliande, is a brand of 256 co-operators of the Great West, engaged in a process of quality and progress in livestock that engage on transparency, traceability, taste, quality and respect for animals and men.
Brocéliande is proud to offer to consumers products from our "high sleeves without antibiotic", "pesticide-free and high sleeves without antibiotic", "organic corks".
Brocéliande products are manufactured by employees of the cooperative in the workshops in France. All for what? The desire to immerse a better world, that is, to offer you products of better quality and that have GOSTT, thanks to a more respectful animal farming mode. The whole, of course, by making the farmers and employees of the cooperative live dignified.
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BROVER
Since 1979, BROVER has been the benchmark French brand for canned and dry ingredients for bakery and pastry professionals.
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BUHLER
Founded in 1919, specializing in "fine bricelets" to accompany ice cream, Biscuiterie Buhler makes Franche-Comté cigarettes, waffle fans, chocolate-coated pancakes, gavottes... but also Breton shortbread! Indeed, Buhler is part of a Breton group...
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CACAO BARRY
Quality, terroir and sustainable cocoa are at the heart of our brand's know-how. Cacao Barry® carefully selects the best beans and is committed to innovation.
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CALVISIUS
Calvisius Caviar, a unique caviar made in Italy, created in the search for perfection to offer an authentic taste.
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CANASUC
Creator and manufacturer of exceptional sugar, Canasuc opens the doors to a universe filled with finesse.
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CARAMBAR & CO
Fondant bar and printed jokes, no childhood without Carambar!
Have you crunched it, sucked it, chewed it, pulled it until it forms a loop or melted it to better savor it?
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CASA LEONARDO
What a magic word that the word "PATES"! They are eaten all over the world and arouse an imagination filled with manufacturing secrets, ancestral recipes, tips and tricks from our grandmothers.
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CASPIAN TRADITION
It was in 1995 that Arya and Ahmad Razavi founded the company CASPIAN TRADITION. Established in Belgium in 1987, both had first attended the Brussels campuses.
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CASTILLO DE CANENA
Heir to an olive-growing tradition that began in 1780, our company takes its name from the family castle located on the hill in the municipality of Canena, in the province of Jaén (Andalusia).
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CAVIAR DE FRANCE
Caviar producer since 1993. Our aquaculture farm located at the Moulin de la Cassadote on the edge of the Bassin d'Arcachon was the first site chosen in the mid-1980s to continue the caviar adventure in Gironde.
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CAVIAROLI
CAVIAROLI is a young family business that has combined the technological capabilities of its entrepreneurs in order to produce products of high gastronomic value.
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CEMOI
Created in 1920 in Grenoble, the CÉMOI brand was acquired by the Poirrier family in the early 1980s : she then joined a family group whose origins and know-how date back to 1814.
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CHAMPILAND
Champiland started its activity in 1986. Its operation is located in Herm, in Aquitaine.
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CHAPOUTIER
Chapoutier, a domain where the vine has been a family affair for more than two centuries!
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CHARCUTERIE BERNI
BERNI, THE CHARCUTERIE TRADITION!
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CHARCUTERIE RUEL
A Sarthoise charcuterie company on a human scale, working quality meats manually as in the past.
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CHARRIER
Charrier gold leaf. Gold beater from the 17th century, taken over by Robert Charrier in 1930, we have been able to cross the ages and guarantee the most demanding users in the arts and food trades, an irreproachable and always unequaled quality.
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CHÂTEAU BELGRAVE
A renowned hunting lodge under Louis XIV, the vineyard developed particularly in the 19th century. The name "Bellegrave" appeared in 1845, when Bruno Devès, a Bordeaux merchant, restructured the property, favoring the development of the vine on the best gravelly terroirs. Ranked 5th growth in 1855 in the Haut-Médoc appellation, Château Belgrave expresses all the finesse and personality of this great terroir.
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CHÂTEAU BOUSCAUT
It is in the commune of Cadaujac, a few kilometers upstream from Bordeaux, that the 40 hectares of vines that Château Bouscaut dedicates to the production of its first wine are found. They occupy a typical terroir of the Pessac-Léognan appellation, gravel carried from the Pyrenees on a clay-limestone substrate.
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CHÂTEAU DU CHAMP DU MOULIN
Organic estate wine in Fossès and Baleyssac in the Entre-Deux-Mers region on the right bank of the Bordeaux region producing red wine under the Bordeaux AOC.
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CHÂTEAU DU GLANA
In 1961, the property was bought, without its castle dating from 1870, by a renowned nurseryman from Vaucluse, Gabriel Meffre. If historically, the vineyard had been made up with plots of Saint-Pierre, Gabriel Meffre gradually increased its surface area with plots from neighboring Château Lagrange , bringing it to 43 hectares.
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CHÂTEAU L'ECOLE
The Vignobles Gonet-Médeville present a wide range of wine spread over several estates.
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CHÂTEAU LES JUSTICES
Château Les Justices is an 8.5 hectare property located in Preignac in the north of Sauternes , between Garonne and Ciron, in the heart of clay-limestone soil on rocky subsoil. The owners of the place are the Gonet-Medeville vineyards which also own the Champagnes of the same name, the Cru Monplaisir or the Château Respide-Medeville in the Graves appellation.
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CHÂTEAU LYNCH BAGES
Located at the gates of Pauillac , a few hundred meters from the town, Château Lynch-Bages takes its name from the old hamlet of Bages where generations of winegrowers lived. In the middle of the 18th century, the Lynch family became masters of the place and extended the efforts of the former owners, who raised the quality of the wines over the years.
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CHÂTEAU LYNCH MOUSSAS
Château Lynch-Moussas is a Grand Cru Classé Pauillac, owned by the Castéja family for a century. Jean Castéja acquired it in 1919 before passing it on to his son Emile who bequeathed it to his own daughter Chantal. Today, it is Philippe Castéja, Chantal's brother, who is in charge of Château Lynch-Moussas. Each generation has been keen to respect the family heritage while developing and modernizing the estate.
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CHÂTEAU MAUCAILLOU
Château Maucaillou takes its name from an old expression, a contraction of bad and pebble. It designates the grave Garonne of Guntz, an ice age. If these soils are not favorable to cereals and other crops, for the vine, it is a treat.
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CHÂTEAU PICHON LONGUEVILLE BARON
Producer of one of the most famous wines in Pauillac today, Château Pichon-Longueville Baron was owned by the Pichon de Longueville family for a very long time.
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CHÂTEAU QUINTUS
Perched on a limestone promontory culminating at 62 meters above sea level, Château Quintus offers a majestic 360° view of the Dordogne valley. Its north, west and south-facing plateau overlooks an incredible wealth of microclimates and clay-limestone soils conducive to the finest expressions of the Merlot and Cabernet Franc grape varieties.
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CHÂTEAU RESPIDE MEDEVILLE
Château Respide-Medeville is the property of the Gonet-Medeville vineyards, which own many wine estates. Let us quote for example the champagnes of the same name, the castle Gillette in Sauternes or the castle of Eyrins in Margaux.
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CHATEAU SAINTE ROSELINE
Classified growth, classified site : Sainte Roseline don't do half measures ! In less than fifteen years, Bernard Teillaud has made Sainte-Roseline, a former abbey where the bishops of Fréjus stayed, one of the jewels of the Côtes de Provence appellation, with its gastronomy wines with recognizable packaging between all.
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CLAUDE ARZAGOT
Arzagot is a company with more than 60 years of experience in wild strawberries and edible flowers.
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CLEARSPRING
High quality organic products from Japan.
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CLEMENT FAUGIER
The saga of the Clément Faugier Establishments or how two families linked their history to that of the Ardèche chestnut.
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COLLECTION GOURMET
The result of a unique know-how since 1992.
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COMPAGNIE FERMIÈRE DE ROTHSCHILD
The Compagnie Fermière Rothschild, or Domaine des 30 Arpents, is part of the nature division of Benjamin and Edmond de Rothschild Héritage. Located in Favières (Seine-et-Marne), the farm covers 1 600 hectares and has more than 250 cows.
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CONFISERIE D'ENTRECASTEAUX
130 YEARS OF HISTORY: La Confiserie d'Entrecasteaux is one of the oldest confectioneries and calissons factories in the region.
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CONSERVERIE AU BEC FIN
The AU BEC FIN cannery, craftsman of Provençal flavors.
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CONSERVERIE DES SAVEURS
In the heart of the Nantes vineyard, La Conserverie des Saveurs has been creating delicious recipes in pretty individual jars since 2007.
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CONSERVERIE GROIX & NATURE
The cannery is located on the island of Groix, in southern Brittany, Morbihan, off the coast of Lorient. It is a family business that participates in the development of its island.
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COOPÉRATIVE DU HARICOT TARBAIS
It is a company created by farmers, which belongs to them collectively and which they govern together in order to promote the products of their farms. Agricultural cooperatives are a pillar of the French economy.
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COOPERATIVE LAITIERE DES ENTREMONTS
Built in 1935, the Entremonts Cooperative has been completely renovated to perpetuate the artisanal production of raw milk cheeses.
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CORSIGLIA
Founded in 1896, the family confectionery business, located in the Bouches du Rhône, is now run by son Jean-Louis Corsiglia after André Corsiglia. This House, synonymous with a certain French excellence, is a real family affair.
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COULEURS QUEBEC
The essential maple syrup, produced by the sap of the best sugar maple trees.
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COUTURIER FROMAGER
The COUTURIER brand signs a wide range of cow and goat cheeses from the region, with the guarantee of know-how that meets the highest quality requirements.
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CRUZILLES
Creator of flavors since 1880.
The pride and commitment of Cruzilles is to maintain the exceptional quality of its products.
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DACO BELLO
Discover all Daco Bello products and find your happiness among dried fruits, dried fruits, seeds and mixes.
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DALWHINNIE
Dalwhinnie is a distillery created during the Victorian era in 1897 under the name of Strathspey. It was founded by Alexander Mackenzie, John Grant and George Sellar.
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DAMMANN FRERES
Although the history of the Dammann Frères company began several centuries ago, it was in the middle of the 20th century with the arrival of the Jumeau-Lafond family at the head of the company that the activity was devoted exclusively to trade in tea and herbal teas.
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DEL GAUDIO GOURMET
The Del Gaudio family, for two generations, has developed a real know-how in the selection of quality Italian products, by seeking producers and partners of excellence to offer the daily supply of fresh products.
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DELACRE
For more than 130 years, Delacre has invited itself with a gourmet conviviality around festive tables or simply around a cup of coffee.
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DENOIX
Once upon a time there was a beautiful family story, right in the heart of Brive-la-Gaillarde. Since the 19th century, plants have been distilled, fruits macerated, green walnuts pressed and always with the same gestures, the same recipes taken from an old grimoire. The Denoix Distillery is a real institution registered with the Living Heritage Companies which is passed down from generation to generation.
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DEUTZ
Between the banks of the Marne and the slopes of the Montagne de Reims, Aÿ is the oldest famous vineyard in Champagne.
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DISTILLERIE GLENFARCIAS
Since 1865 the history of Glenfarclas has been intertwined with that of the Grant family. On June 8, 1865, John Grant became tenant of the Rechlerich farm and purchased the Glenfarclas distillery , founded in 1836.
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DISTILLERIE GLENKINCHIE
Located near Edinburgh, Glenkinchie is with Auchentoshan one of the last working distilleries in the Lowlands. The distillery was originally called Milton Distillery and was founded between 1825 and 1833.
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DISTILLERIE HEPP
Located 30 km northwest of Strasbourg, in the village of Uberach, in Alsace, the Hepp distillery brings more than 40 years of family traditions to life.
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DISTILLERIE LEMERCIER FRÈRES
Launched in 2017, Pastis 1811 is a traditional pastis obtained by maceration and distillation (under controlled temperature) of various rigorously selected seeds and plants (wormwood, mugwort, gentian, liquorice, star anise, etc.).
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DISTILLERIE LOUIS ROQUE
The Louis Roque Distillery was founded in 1905 in Souillac by Louis Roque, the third generation of burners.
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DOM PACELLO
Creator of the first royal orangery at Château-Gaillard (in Amboise) for Charles VIII, the "Leonardo da Vinci of the Gardens" Pacello Mazzarotta (1453-1534) known as Dom Pacello da Mercogliano inspired the name of this new liqueur.
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DOMAINE DE BAUDRY
At the Domaine de Baudry, jams, fruit jellies, compotes, organic jams, low-fat jams and other delicacies are handcrafted.
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DOMAINE DES BERNARDINS
Like many villages in the region, Beaumes de Venise has been producing wines since Roman times, but its particularity comes from the production of a natural sweet wine.
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DOMAINE DOURTHE
The Cave Dourthe, showcase of our know-how, is a unique opportunity to discover the richness and diversity of the terroirs of the Bordeaux region.
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DOMAINE PAUL CHERRIER
The Paul Cherrier estate is a family property of 14 hectares, located mainly in the town of Verdigny, which produces Sancerre wines.
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DOMAINES OTT*
Particularity unique in Provence, under the emblematic name of Domaines Ott* are united three domains : Château de Selle and Clos Mireille in AOC Coasts of Provence as well as the Château Romassan in AOC Bandol.
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DON BOCARTE
For centuries, artisan producers in the Bay of Biscay have been salting and preserving anchovies by hand. Don Bocarte is renowned for using only the finest Cantabrian anchovies along with an advanced drying process to achieve a truly breathtaking result. This is how the Cantabrian anchovy is known as the best in the world.
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EDELMONT
Refiner of Savoyard cheeses, Jean Le Gléour created the Edelmont company in 1982. He then designed Brézain, a smoked cheese to be melted and shared.
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EDMOND FALLOT
La Moutarderie Fallot is an independent Burgundian and family house since 1840. Equipped with a powerful industrial tool, it has preserved the know-how of the mustard maker.
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EKIOLA
EKIOLA is an uncooked pressed farmhouse cheese. We scrupulously respect the manufacturing steps inherited from traditional know-how.
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EMILY FOODS
Since 1949, Membrillo EMILY, SL has been a pioneer in the production of artisanal quince products.
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EMMANUELLE BAILLARD
In 2004, Emmanuelle Baillard created Nectars de Bourgogne. This oenologist by training specializes in this small black berry and very typical of the Burgundian terroir, black currant.
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ERMITAGE
Almost 90 years of cheese history.
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ESPIG
The Espig brand has been, since its launch in 1876, the flagship brand of the CEPASCO group. Espig brand products are mainly intended for individuals and professionals in the catering trade.
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ESPRI RESTAURATION
ESPRI Restauration, cooking lover and expert in sous-vide cooking for 35 years.
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ESTERLIN
In a building inspired by Palladio's villas in Veneto, in the heart of the town of Epernay on the famous Avenue de Champagne.
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ÉTOILE DU QUERCY
The Etoile du Quercy cheese dairy. Is the heart of the Causses du Quercy cradle of Rocamadour AOP that Francis Verdier took over the family business and created the L'Étoile du Quercy cheese dairy in 1986.
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EVA
To sublimate your meat and fish but also pasta and vegetables… EVA offers you a range of marinades with varied and bewitching flavours.
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FAZENDA SOLEDADE
La Fazenda Soledade, family property of the Bastos Ribeiro brothers since 1977, is a unique Brazilian estate, classified as a Biosphere Reserve and located in the region of Nova Friburgo, 150 km west of Rio and at an altitude of 1200 meters.
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FERME DES BAHARDES
Of all French cheeses, Maroilles is the one with the oldest history. Its method of manufacture has been faithfully transmitted to the present day. Véronique and Pierre-Marie products recognized as protected designation of origin are the expression of an intimate link between a production and a region.
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FIORUCCI
The Fiorucci brand is the benchmark for Italian cured meats, which has grown steadily over 160 years, thanks to the authenticity and superb flavor of its products.
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FLORELLI
The real Italian cuisine at home. All the flavors of Italy brought together on your table thanks to products cooked and made with ease in the heart of Italy.
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FOODBIOTIC - SAFRANEO
The saffron tradition is a link between several generations for the family of the founder of Foodbiotic.
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FOUR O'CLOCK
It all started in 1992, during a trip to London, Johanne Dion, sitting on the terrace of a tea house, heard Big Ben strike 4 o'clock. Four O'Clock was born! Driven by the desire to introduce Canadians to unique and avant-garde recipes, Johanne and her team have been busy developing teas and herbal teas.
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FOURNIER
It was in 1943 that the story of the Fournier family and cider began. On the southern borders of Normandy, in the heart of the country of the Dukes of Alençon, the reliefs offer landscapes of solid hills interspersed with verdant valleys.
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FRANCE D'OLONA
Salaisons des Olonnes specializes in the manufacture and sale of delicatessen meats and cured meats.
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FRANCOIS DOUCET
The philosophy at François Doucet Confiseur is as follows: to make a good fruit paste, you must first obtain the best fruit.
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FROMAGE DE BELLELAY
“Tête de Moine” has been known since 1790. But this cheese has a much older history.
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FROMAGERIE DE L'ÉTOILE
It is in the Etoile du Sud artisanal cheese dairy located in Saint Christophe sur Guiers in the heart of the Chartreuse Regional Natural Park that around ten people work every day to make Le Saint Marcellin with its sweet and consensual taste.
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FROMAGERIE DELIN
Fromagerie Delin located in Gilly-lès-Cîteaux, in the heart of the Côte de Nuits, has been making typical cheeses from the Bourgogne-Franche-Comté region for 50 years. It now brings together around it the cheese dairies of Chevillon (52), Juchy (77), Montbéliard (25) and La Laitière de Bourgogne Franche-Comté (21).
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FROMAGERIE DES MONTS DU CANTAL
Located at an altitude of 1,000 meters in the heart of the Auvergne territory in the regional natural park of the volcanoes of Auvergne. The FROMAGERIE DES MONTS DU CANTAL has been producing raw milk cheese since 1928.
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FROMAGERIE GILLOT
Located in the heart of the Ornais bocage, the Gillot cheese dairy has specialized in the production of Norman cheeses since 1912. She collects 53 million liters of milk from 126 producers, which allows it to manufacture more than 3 600 tons per year.
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FROMAGERIE JACQUIN & FILS
The Jacquin family cheese dairy specializes in the production, maturing and sale of around thirty goat cheeses from the Center region.
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FROMAGERIE LINCET
Fromagerie Lincet specializes in the production of authentic Burgundian cheeses, such as Délice de Bourgogne, Chaource AOP, Brillat-Savarin IGP, Epoisses AOP and Soumaintrain IGP.
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FROMAGERIE SCHERTENLEIB
From Switzerland Werner and Jeanne Schertenleib took over the SAULXURES cheese dairy in 1950 and at that time produced Emmental and Munster.
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FROMAGES AGOUR
Since its creation, Maison Agour, L'Etxe in Basque, has defended a certain conception of gastronomy and agriculture. The shepherds have always been closely associated with the development of the cheese dairy.
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FRUITIERE VINICOLE ARBOIS
La Fruitière Vinicole d'Arbois is one of the first cooperative wine cellars in France, created under the leadership of 26 Arbois winegrowers on January 4, 1906.
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GAEC LE VENT DES CIMES
“Le vent des cimes” is a farm located in Haute-Savoie at the foot of Mont Charvin. The farm produces farmer's reblochon, tomme and other cheeses from the milk of cows and goats.
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GASTRONOME
Gastronome Professionnels is the brand that has become the partner brand for catering professionals, dedicated to professionals in the catering trades, offering a very wide range of products.
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GAUGRY FROMAGERIE
For three generations, the Gaugry cheese dairy has been offering quality products, made using authentic Burgundian methods and know-how.
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GAVOTTE
Gavottes, biscuit maker since 1920. Made in Dinan, the Gavottes crepe lace crisps in all lightness. Still the same feeling. The brilliance in the mouth and the inimitable crispness, obtained thanks to the famous process of rolling the crepe into a figure of eight.
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GEL MANCHE GASTRONOMIE
Find all the know-how of Gel Manche Gastronomie in appetizing catering dishes and an impressive variety of salads.
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GEORGELIN
Lucien Georgelin, jam maker since the early 80s, has always been rooted in the rich terroir of the South West and more particularly that of Lot-et-Garonne.
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GEORGES BRUCK
Artisanal & Family Production from Strasbourg since 1852. Geese and Ducks reared in the open air with a natural diet without GMOs.
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GEORGES DUBOEUF
Located in the Saône-et-Loire department in the Bourgogne-Franche-Comté region, Georges Dubœuf wines are known by the great prestigious restaurateurs: the Haeberlin brothers, Gaston Brazier and Paul Bocuse. The bottling of wines allows the expansion of the family activity and the development of a proximity between the winegrowers of the region.
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GERARD TREMBLAY
5th generation family of winegrowers - Exceptional terroirs!
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GRAND MARNIER
A major French brand, Grand Marnier produces a flagship liqueur based on Cognac and bitter oranges, close to curaçao in terms of taste but not color.
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GRANDES DISTILLERIES PEUREUX
The family business, Les Distilleries Peureux, is a benchmark in the market for fruit brandies, creams and liqueurs, with brands such as Griottines and Massenez.
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GUÉNARD
House founded in 1824 in Vierzon in Berry, Les Huileries du Berry have been developing gourmet oils since their creation. Originally, only walnut oil was made seasonally with the contribution of kernels from producers in the region. This production was also intended for an exclusively local trade.
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GUINTINI
Ludovic GUINTINI is our oyster farmer with over 33 years of experience in breeding and producing oysters. Over the years, we have developed a rare professionalism that makes us the preferred partner of our most demanding customers.
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GUY LHERAUD
In 1680, Alexandre Lhéraud began to cultivate his vineyard in the small village of Lasdoux, located in the heart of the cognac region, Petite Champagne, near the town of Châteauneuf. In 1800, the Lhéraud family began the first distillation, and by tradition the following generations continued to increase the vineyard until Guy Lhéraud decided to sell his cognacs under his own brand in 1970.
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GUYADER GASTRONOMIE
Guyader gastronomy, authentic Breton products, between land and sea. Anchored in Brittany since 1930.
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HAFNER
The history of HAFNER has been written since 1929, the year when Joannès Hafner, a watchmaker by profession, had to change jobs for health reasons. He will choose the pastry…
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HARENGA
Harenga (or Arënkha, or Avruga) herring pearls look just like caviar. Those little black pearls are actually made from herring, but no, they're not her eggs.
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HARIBO
Haribo, a family story.
Tagada, Carensac, Dragibus, Golden Bear, Crocodile, Happy Cola, Marshmallows, liquorice...
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HARRYS
The day after the Liberation, Paul Picard, the son of a baker, met the Americans based in Châteauroux.
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HAUT MARIN
The Prataviera-Jegerlehner family have been working the vineyards in Gascony for nearly a century.
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HEINZ
It all started in 1869 when a certain Henry-John Heinz, son of a German immigrant from Pittsburgh, Pennsylvania, decided to go into business. He is 25 years old and has the idea of selling horseradish-based sauces that were cooked by his mother. Very quickly he will expand his business with ranges of vinegars and pickles, then he will have the idea of creating his own ketchup.
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HENAFF
Discover Hénaff, a family business based in Pouldreuzic in Finistère: quality Breton products.
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HENRI RAFFIN
The Henri Raffin company A key player in Savoyard charcuterie.
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HERBORISTE DU VELAY
PAGES, a French house created in 1859, is the oldest brand of infusions in France, located in Puy-en-Velay, in the heart of Auvergne.
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HUGO REITZEL
Hugo Reitzel is the historic Swiss brand of the group, named after the company's founder! Hugo Reitzel brings together a wide range of condiments ranging from traditional pickles to antipasti, mustards, cold sauces and salad dressings.
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HUILERIE D'AIGUEVIVE
In the heart of the Périgord Noir, the Domaine de Vielcroze perpetuates the know-how of walnuts and truffles, emblems of a Périgord region that we celebrate.
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HUITRES FONTENEAU
Created 40 years ago by François Fonteneau, the oyster farm taken over by his daughter and son-in-law is located in the Marennes Oléron basin on the island of the same name.
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ISIGNY SAINTE-MÈRE
The Isigny Sainte-Mère cooperative is the symbol of dairy production in Bessin.
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JACOT BILLEY
Maison Jacot Billey is an artisanal cannery based in Fesches le Chatel in the Doubs. Specialized in Snail.
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JACQUES CHAPUIS
A regional roaster in Saint-Etienne since 1945, Les Cafés Chapuis, a family business, has always prioritized the respect and quality of its products.
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JACQUES SABLERY
Milk producers since 1974. Established in Cambremer in the Pays d'Auge, we have been milk producers for more than fifty years now and our desire to enhance the milk of our Normandy cows has led us to transform this one in Teurgoule the typical dessert of Normandy.
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JARDINS DU MIDI
For more than 30 years, the Jardins du Midi brand has been helping you to cook easily like a Chef and to choose the right products and the right use.
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JC DAVID
In the heart of the Côte d'Opale, lulled by the sea spray of La Manche, Madame Marcelle David began her career in 1922 in a maritime salting operation in Boulogne-sur-Mer. In this port of Pas-de-Calais, located opposite the English coast, herring is deliciously decked out with the nickname “Poisson Roi”.
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JEAN BRIENT
Brient is a company born in the post-war years. Starting from the artisan shop of a traditional butcher, Jean Brient gradually developed his business to adapt it to the evolution of the market and consumer demand.
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JEAN CHAPIN
Jean Chapin, specialist in veal, beef, sausages and cooked meats.
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JEAN PABIOT
Son and grandson of Jean Pabiot, Alain and Jérôme operate the Domaine des Fines Caillottes.
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JEAN ROUTHIAU
Jean Routhiau, is the specialist in processed meats, located in Saint Fulgent in Vendée.
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JEAN-LOUIS AMIOTTE
Know-how and tradition of the Franc-Comtois region since 1939.
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JEUNE MONTAGNE
An independent Cheese Cooperative. A cooperative founded in 1960 at the instigation of a group of young milk producers gathered around André Valadier, Jeune Montagne perpetuates the production of Aubrac cheese specialties from raw milk.
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JR
JR takes your taste buds on a journey with all kinds of ethnic pasta dedicated to gourmet, playful and convivial cuisine.
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JULHES
Since 1979, Julhes strives to perpetuate its traditional and artisanal recipe to offer a Tripoux d'Auvergne according to an authentic recipe.
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KALOGERAKI
It all started in 1949, by an active and busy man, the grandfather of the family Emmanouil Kalogerakis. His passion and love for cheese led him to cheese making.
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KALTBACH
Our masterpieces are born only thanks to the unique alchemy between man and nature. It takes a lot of patience, careful care and real passion.
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KISOONDO
360 YEARS OF HISTORY - Perpetuating the know-how of traditional fermented dough (Jang), Ki Soondo transmits an authentic taste to future generations. Daughter-in-law of an inheriting family branch, Ki Soondo continues to make her traditional fermented dough in a small village in Damyang, in the south of the Korean peninsula.
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KOPPERT CRESS
Located in Wateringen, the Netherlands, the family business Koppert Cress has produced, since 1987, more than 30 varieties of cress. Cress are micro-plants rich in flavors and vitamins. Market leader, Rob Baan, the manager owns 17,000m2 of greenhouses that run on green energy.
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KYS MARINE
Based in Carnac, in Morbihan, the KYS Marine company markets exceptional special oysters all over the world.
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L'APICULTEUR D'ITXASSOU
"Artisanal jams from the Basque country 80% whole fruit without pectin."
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L'ARMOIRE À CONSERVES
It is from the passion for cooking that was born "L'Armoire à Conserves”, a traditional cannery that transforms regional products while preserving their tastes and the authenticity of recipes from South-West France.
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L'ATELIER COLLET
La Maison Collet specializes in the preparation of dishes made from beef, pork and fish.
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L'ATELIER DES SAVEURS
L'Atelier des Saveurs is located in Bénodet in southern Finistère on my family's former farm: The Letty Farm.
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L'ATELU CORSU
The family business specializing in Corsican charcuterie is based in Ajaccio. Its objective is to restore its letters of nobility to charcuterie in Corsica by combining artisanal know-how and new technologies.
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LA BOX REPAS
Small 100% biodegradable wooden boxes containing cooked dishes au gratin in the oven.
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LA BRESSE
Founded in 1925 in an old mill, LA BRESSE is located in the village of Servas, in Ain, 10km south of Bourg-en-Bresse.
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LA BRUJULA
For several decades, La Brújula has been established in Galicia, in the heart of the kingdom of fish, molluscs and crustaceans of excellent quality thanks to the ecosystem created by the peaceful waters of its rias - long inlets that sink into the land - and the nutritious richness of the Atlantic Ocean.
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LA CATEDRAL DE NAVARRA
The Cathedral of Navarra has been dedicated for more than 70 years to the development of premium quality vegetable preserves.
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LA CHAISERONNE
La Chaiseronne created in 1980, based in Brécey in the south of Manche (50) in the heart of a green breeding basin near Mont Saint-Michel.
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LA CHAMPENOISE
Created in 1970 in Jully sur Sarce (Aube), La Champenoise is the true specialist of Andouillette de Troyes, the company is positioned in the high-end niche.
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LA CHEVRE DOREE
The specialist in cheeses from emblematic goat cheese regions.
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LA CIGOGNE
Produits de la Cigogne develops Alsatian specialties and cooked dishes of artisanal quality in Sainte-Marie-aux-Mines, respecting regional culinary traditions.
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LA COMPAGNIE BRETONNE
La Compagnie Bretonne, fish cannery with traditional know-how.
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LA FERME DE LA VIEILLE ABBAYE
Dairy Products Farmers "milk of the day", made on the family farm in the heart of Normandy. The real flavor of fresh farm milk.
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LA FERME DE VILTAIN
La Ferme de Viltain is part of the landscape of the Saclay plateau and its cultivated land extends over the communes of Jouy-en-Josas, Buc, Les Loges-en-Josas, Bièvres, Villebon and Saclay.
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LA FERME DU BOUYSSOU
La Ferme du Bouyssou located in Mézens in the Tarn is a producer of vegetables, chickens and lambs.
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LA HULOTTE
La Hulotte is a craft company created 30 years ago founded by the craftsman Christian Braud who has developed delicious desserts "just like at home".
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LA LACAUNAISE
Lacaune is located in the heart of the Haut Languedoc regional park.
The region has been particularly known as an area conducive to salting since Gallo-Roman times.
This is also its main economic strength today.
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LA LAITERIE VERNEUIL
The breeders of the Laiterie Verneuil are above all farmers living to the rhythm of nature and the seasons, 365 days a year.
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LA MAISON DES ÉPICES
Exceptional spices from around the world for the most gourmet and for a world cuisine that brings people together.
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LA PASTOURELLE
The La Pastourelle cooperative has been working for many years to develop a high quality Roquefort, according to the respect and traditional know-how of the AOP Roquefort.
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LA PATELIÈRE
La Pâtelière: healthy and natural products for all pastry chefs.
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LA RÉTAISE
Treat yourself to the flavors of Ile de Ré! The reference of the Atlantic coast with balanced flavors and a gastronomic requirement.
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LA ROYALE
La Royale supreme soufflés and soufflettes quenelles: local products made according to artisanal know-how in the pure Lyon tradition.
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LA SALAISON DU CONDROZ
For more than a century, this family-run Salaison has been offering you products made with passion and according to ancestral know-how.
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LAFITTE
True foie gras specialist of traditional Landes duck the long history of the LAFITTE company has its source in MONTAUT, a small picturesque village in the Landes in the South West of France, backed by the hills of Chalosse, to which the company is intimately linked.
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LAGAVULIN
Lagavulin is the emblematic distillery of Islay, an island in western Scotland renowned for the power of its peated whiskies.
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LAITERIE D'ÉCHIRÉ
The dairy has been located in Echiré, in Deux-Sèvres since 1894. It was installed next to a flour mill with an abundant and very pure source of water.
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LAITERIE SEVRE & BELLE
Founded in 1893, Sèvre & Belle traditionally produces its Charentes-Poitou AOP goat cheese and butter from exceptional milk.
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LAPALISSE
Since 1898 the Chervier family has been producing oil. The Huilerie de Lapalisse is a family business that is the pride of the region.
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LATTE CASEIFICIO 3B
Producer of goat cheese, buffalo cheese, lactose-free cheese, organic cheese. Caseificio Bergamasco in the name of the tradition of the territory.
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LE BOEUF ARGENTIN
Argentine meat is considered one of the best in the world. This reputation owes nothing to chance.
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LE BORVO
For more than forty years, Le Borvo, created and directed by Daniel Raymond, former starred chef, has possessed and maintained unique know-how in the production of smoked salmon, resulting from a traditional family process.
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LE CAPELIN
Mountain pork is raised in the heart of the Monts du Cantal and Margeride.
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LE CAYROLAIS
Charcuterie from Cantal Le Cayrolais. A century of experience for this traditional Cantal charcuterie working with pigs raised in the region.
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LE COMPTOIR COLONIAL
Cooking allows us all to travel, to discover new cultures and recipes. It is enough to smell the perfume of a dish to recall memories, to have the impression of being elsewhere.
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LE COMTE DES CLOS
This dense wine has an intense purple color. The nose is powerful and reveals aromas of red fruits.
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LE COQ NOIR
Manufacturer of condiments, sauces and culinary aids inspired by the world since 1979, LE COQ NOIR is a story of transmission of values and love of products.
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LE GUILLOU
René Le Guillou, artisan baker in Roudouallec, makes biscuits and pastries from the culinary heritage of the Breton country.
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LE PALUDIER DE GUÉRANDE
For generations, the Salt workers of Guérande have been harvesting salt according to ancestral know-how.
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LE PAULMIER
Maison LE PAULMIER is an artisanal vinegar factory nestled between the Camembert and Livarot valleys, in the heart of Normandy.
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LE PÈRE BENOÎT
Founded in 1894, the SIBERT charcuterie specializes in the production of blood sausage.
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LE PHARE DU CAP BON
The company "Le Phare du Cap Bon" has specialized in harissa since 1946. It continues to be made according to the recipe of the grandmother of its founder.
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LE PIC - La Maison de la Choucroute
What a long way since the Muller family ensured the natural fermentation of their cabbages in 5 vats located at the back of their house.
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LE PORC NOIR DE BIGORRE
The Porc Noir de Bigorre called Porc Noir Gascon, the breed it is from must be 100% from. The Gascon pig is one of the last 6 rustic and local breeds in France, including the Kintoa pig, the Limousin black cul and the Nustrale pig.
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LE SAUNIER DE CAMARGUE
Born from the sea, the sun and the mistral, Le Saunier de Camargue fleur de sel is the natural product of the south of France.
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LE VILI
With our own farm, we are able to offer a wide range of products.
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LEFEUVRE
For nearly 60 years, LEFEUVRE establishments have been making high quality buckwheat pancakes and pancakes.
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LEFORGEAIS
The Leforgeais have been settled in the Manche department for a long time. Their past is nourished by a story of artisan butchers from father to son (the 3rd generation joined the company in 2021).
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LES 3 CHOUETTES
Les 3 Chouettes are reinventing the condiment! Under their wings, a range of organic and local vegetable pickles, mezes & ketchups to add color and pep to appetizers, salads and sandwiches.
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LES ANIS DE FLAVIGNY
Since 1591, in the heart of the former Benedictine abbey in Flavigny, the very good candy ® has remained faithful to the same recipe: each anise seed is patiently wrapped in thin layers of syrup, delicately flavored.
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LES ASSAISONNEMENTS BRIARDS
The Vinaigreries du Lion, a company founded in Lagny-sur-Marne in 1865 by Mr Mathon passed into the hands of the Chamois family in 1890. It produced a quality vinegar, based on white alcohol.
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LES AULX DU SUD OUEST
Garlic marketing specialist since 1980! With more than 40 years of experience in the packaging of garlic, Les Aulx du Sud-Ouest asserts itself as a major French partner in the import – export – packaging – shipping of garlic.
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LES BERGERS DU LARZAC
Artisan sheep's milk cheeses. 35 producers from the Causse du Larzac and the Monts du Lévézou in Aveyron have come together to create a range of sheep's cheeses with character!
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LES CUISINÉS D'ARMOR
Les Cuisinés d'Armor specializes in fresh ready meals, with a wide choice of elaborate recipes, and a strong clean label commitment.
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LES DÉLICES DE SAINT ORENS
The Delights of Saint Orens. Traditional taste and quality for generations and generations.
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LES DÉLICES DU CHEF
Les Délices du Chef, a human adventure started more than 25 years ago!
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LES DÉLICES DU LUBERON
Born into a family where we have always cooked to share and pass on, our factory is recognized for its specialties from Provence and the Mediterranean. 100% imagined, manufactured and packaged by us, our range is unequaled in the diversity of the recipes offered. Between culinary heritage, original creations and innovative concepts, we distribute a wide range of fresh products, premium preserves and prepared meals.
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LES FROMAGERIES OCCITANES
Specialists in local cheeses, Les Fromageries Occitanes produce and mature Ossau-Iraty in the Pyrénées-Atlantiques.
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LES FROMAGERS D'ARMANÇON
If its terroir is also that of marvelous wines, the Chaource has taken the best of Burgundy and Champagne.
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LES JACQUEMARDES DE SAVOIE
The GUEZE company makes regions its main fight, after the Ardèche, Provence is in Savoie, which GUEZE has just invested in by taking over the Jacquemardes & Fumades de Savoie company, thus strengthening its position as a regional butcher.
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LES MIELS D'HECTOR ET PAUL
Honeys "Hector and Paul", a beekeeper established in Champagne for 15 years.
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LES MONTS DE JOUX
The Fromagerie des Monts de Joux is an independent dairy cooperative.
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LES NIÇOIS
Les Niçois is the aperitif made in Provence: tapenade, anchoïade, mini-focaccias, cashew nuts with Provence herbs, pétanque rosé… The South to share.
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LES SALAISONS DE KEYSER
Les saaisons de Keyser offers a wide selection of charcuterie.
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LES VOLAILLES MIERAL
Poultry from Bresse Miéral. Chicken poulard caponThe best poultry from Bresse AOP: Chicken, chicken, poulard, capon, turkey, turkey.
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LESCURE
Charentes-Poitou AOP butter, the flavor of a unique terroir and historical know-how.
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LOTUS
ALL AROUND THE WORLD, LOTUS BISCOFF IS LOVED FOR ITS UNIQUE TASTE.
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LOUIS ROEDERER
Maison Louis Roederer is one of the few remaining family champagne houses in France. It owns an area of 214 hectares located in the most crus of the Champagne region.
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LUNOR
It all started in Luneray, Normandy, on land rich in chalk, flint clay, marl and silt that make this part of France incredibly fertile. Today the family of farmers has grown throughout France, with the same know-how and the same desire to grow the best vegetables.
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LØGISMOSE
Løgismose was established in 1965 based on a vision of creating joie de vivre through eating.
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L’HIRONDELLE
Launched in 1895, L'hirondelle fresh yeast is undoubtedly Lesaffre's emblematic brand.
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MAFFREN
Located in the heart of Provence, Maffren Confiseur has been manufacturing top-of-the-range sweets since 1945, which have made it famous: calissons, nougats, marzipan, caramels and other confectionery.
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MAISON ARMORINE
The best candy in France.
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MAISON BARTHOUIL
Maison Barthouil producer from the Landes since 1929: Wild smoked salmon and farmed smoked salmon, tarama, Aquitaine caviar, salmon eggs.
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MAISON BOIZET
The Boizet company has existed since 1918. It is located in Saint Nizier sous Charlieu near Roanne.
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MAISON BOLARD
For 3 generations, Maison Bolard has been imagining and developing its pastry charcuterie specialties.
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MAISON BRAQUIER
More than any nation, France can be proud of its sweet specialties. Montélimar, Nancy, Cambrai, Aix en Provence, Vichy, etc... possess the title of nobility of mouth which contributes in part to their fame. Verdun has sugared almonds.
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MAISON DELOUIS
Innovation and respect for French gastronomic traditions are today as yesterday the two guiding principles of Maison Delouis for the production of mustards, mayonnaises, sauces, vinaigrettes and vinegars.
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MAISON DESSIS
It was in the 1950s, in Provence, that MAISON DESSIS was born.
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MAISON FOSSIER
Created in 1691, the Biscuit Rose de Reims is one of the jewels of the City of Reims. Always associated with champagne in the past, it is a symbol of celebration. Today it is also used in many recipes. In addition to its pink color, it is characterized by a crunchy and melting texture.
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MAISON GAST
Founded nearly 80 years ago by Mr. Franz Gast, a true Alsatian who wanted to popularize sauerkraut in Lyon, a must-see place in the capital of gastronomy.
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MAISON KALIOS
Supplier of gourmet restaurants and the finest delicatessens, the Kalios house produces single-variety olive oils and Kalamata olives in the southern Peloponnese, in Greece.
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MAISON KER YVEL
Gourmet pastries, cakes and biscuits of family tradition, produced in Brittany.
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MAISON KIRN
Butcher, charcuterie, caterer. For more than 115 years, Maison KIRN perpetuating its gastronomic heritage from generation to generation.
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MAISON LOSTE
Artisan butcher Maison Loste: the art of sausage and ham
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MAISON LOUIS JADOT
Solidly established in Beaune, Maison Louis Jadot is one of the historic jewels of Burgundy.
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MAISON MARTHE
Maison Marthe traditional canning factory in Oléron. Please find delicious desserts, seafood and charcuterie here!
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MAISON MICHEL CATUSSE
Michel Catusse, the craftsman of the South-West. In the village of Montdoumerc, Michel Catusse has specialized in foie gras and South-West gastronomy since 1980.
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MAISON PAUL BOCUSE
Born in 1926, Paul Bocuse was named Chef of the Century and then declared “Pope of gastronomy”.
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MAISON PÉCOU
The Dragées Pecou universe offers you a very wide choice of wedding and party dragées. From traditional dragees (Avola almond dragees) to original dragees and chocolate dragees.
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MAISON PELTIER
Beekeeper since 1946, Maison Peltier is committed to offering quality honeys through a wide range of monofloral honeys, with unique flavors, colors and textures.
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MAISON PETRICORENA
Maison Petricorena, an institution in the Basque Country for four generations.
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MAISON PRUNIER
Family and independent business since 1931!
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MAISON ROQUE
The Anchois Roque company offers canned fish, sea salts and regional specialties in Collioure in the Pyrénées-Orientales department.
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MAISON SCHRÖDER & SCHYLER
Since 1739, the House of Schröder and Schÿler has grown and acquired a strong reputation in France and abroad.
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MAISON SPRINGER
Backed by more than a century of know-how, Biospringer, a world leader in yeast ingredients of natural origin, innovates and offers new culinary solutions dedicated to gastronomy professionals.
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MAISON SUDRIE
La Maison Sudrie offers organic cooked and peeled chestnuts for a traditional and generous cuisine.
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MAISON TIREL
Artisanal production in the bay of Saint Brieuc of salted butter caramels
Salted butter caramel is the marriage of caramel and salted butter.
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MAISON VALENTIN
The passion for snails! Maison Valentin is a family business founded more than 50 years ago, whose current operators are snail growers from father to son.
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MAÎTRE JACQUES
Established in Rennes, in Ille-et-Vilaine, Maître Jacques is a Breton company specializing in the production of elaborate butchery products.
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MARCEL CHARRADE
Marcel Charrade specializes in maturing Auvergne cheeses. It has three sites, including a former railway tunnel at Chapelle Laurent, where it refines cantal and salers on board. She sells 5 000 tons of cheese per year.
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MARCEL PETITE
Since the 1880s, the Petites have been cheesemakers in the Jura Mountains.
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MARGUERITE
Because your art demands the best.
Since its creation in 1919, Marguerite, a pioneer in the supply of noble ingredients, has asserted itself as the reference partner of French pastry and has been able, over time, to understand and anticipate changes in the profession.
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MARMITES ET COMPAGNIE
Rich in local products, so many flavors to delight us.
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MARRENON
Vignobles Marrenon bring together producers from Provence in the AOC Côtes du Luberon and AOC Ventoux, in the Rhône valley.
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MATHEZ
The history of the Mathez chocolate factory dates back to the early 1930s, when Alaüs Mathez launched into the manufacture of high-end chocolate products, with one objective: quality.
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MATSUI
MATSUI whiskeys are produced by Matsui Shuzo at the Kurayoshi Distillery.
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MATTERHORN
Swiss fondue is a blend of 3 exceptional raw cow's milk cheeses: Gruyère des Grottes AOP, Appenzeller and Vacherin Fribourgeois AOP.
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MAURER
Born in Alsace in 1876, Maurer is the oldest butcher-caterer in Alsace.
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MER & SAVEUR
Seafood caterer located in Aquitaine, Morue France Cuisine prepares hot and cold dishes based on fish and shellfish in its workshops.
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MES BOISSONS MAISON
A desire for healthy, tasty and unique drinks? discover My Homemade Drinks, a range of soft drinks designed with chef Damien from the 750g restaurant.
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MEYVA
Find our range of nuts, dried and dehydrated fruits below.
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MICHEL CLUIZEL
Since 1948, the Manufacture CLUIZEL has sublimated chocolate and offered quality products thanks to expert know-how.
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MICHEL COUVREUR
Michel Couvreur was originally a producer and merchant of Burgundy wine. He bought the Molet cellars in Bouze-lès-Beaune in 1956, then worked in Scotland where he learned how to make whisky.
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MICHELANGELO
Born around the 7th century in Italy, Mozzarella Di Bufala Campana PDO is an Italian gastronomic product. It is made from the milk of buffaloes raised for centuries in Campania.
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MICOULEAU
A story in Lomagne...
It is love of gesture and seriousness that led a small Beaumont charcuterie, created in 1888 and run by Antoine Micouleau, to become La Maison Micouleau, an artisanal cannery.
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MIELS VILLENEUVE
Created in 1936 under the name of Miels Villeneuve, the company will become Culture Miel in a spirit of renewal in 2015.
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MOËT & CHANDON
Since 1743, the date of its creation, Moët & Chandon has passed on, from generation to generation, unequaled winemaking know-how and an innovative and pioneering spirit.
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MONBANA
France has a rich history of chocolate making, and the Monbana chocolate factory is a prime example.
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MONIN
Syrups for professional quality cocktails and drinks. Monin has been developing a range of top-of-the-range syrups for more than a century, intended for bar and catering professionals, but also for individuals looking for quality and originality.
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MONTANHAS DO BARAO
Montanhas do Barao: Beyond tradition, a real passion for coffee.
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MONTE NARO
The meat of the Grisons is a Swiss charcuterie, speciality of the canton of Grisons. It is made from dried beef meat to which salt, Alps herbs and spices were added.
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MORVANDELLES
Les Conserves Morvandelles was created in 1936. Its first activities took place in a workshop at the back of the courtyard of the Hôtel Saint-Louis.
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MOULIN CASTELAS
After living fifteen years in the United States, in the vast plain of Arizona, their southern accent has not aged a bit! Catherine and Jean-Benoît Hugues decide to go back to basics. They reconnect with their Provençal land to devote themselves to their passion: the olive tree.
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MOULIN DE LA VEYSSIÈRE
Virgin oils with character since 1857.
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MOZER
The real Alsatian sausage, smoked over beech wood, from the very famous Mozer house.
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MURGELLA
Since 1957 and for three generations, the cheeses of Caseificio Palazzo (Murgella) are the result of the history and culture of the region.
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MYMOUNÉ
Mymouné: A Lebanese fable
"On the long terrace shaded by a hundred-year-old mulberry tree, Youmna takes in the vertiginous slopes of the valley which descends towards the sea. "This land gives the most beautiful fruits in the world; tough people too, a bit like my sister and I ."
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N'OYE
N'oye, "little last" in Laotian, is Julie. Accustomed to making sauces from childhood, she created her brand in early 2019 with her husband Jean-Pierre.
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NATURE & BIO BY DGC
DGC offers an essentially organic range of coffees, teas, infusions, sugars, cocoas, and other delicacies such as original drinks and jams for gourmets.
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NESTLÉ
NESTLÉ Sweetened Condensed Milk is simply milk and sugar! It will allow you to make a multitude of simple and gourmet pastries thanks to its creamy texture.
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NORTINDAL
With over half a century of experience and success, Nortindal Sea Products SL is the world leader in the manufacture and distribution of squid ink.
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OBAN
Oban crafts a remarkable Single Malt in one of Scotland's oldest distilleries with official production authorisation.
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OH! LÉGUMES OUBLIÉS
Find the vegetable garden of our grandparents! this is how the brand Oh! forgotten vegetables perpetuates the family tradition of its creators (La Maison Duru). With a wide range of organic products from vegetable garden know-how.
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ONETIK
The Onetik cheese dairy is located in Macaye, a small village located in the heart of the Basque Country. It is here that Onetik transforms the milk of the breeders of the region into cheese. Sheep's tommes are made, including the famous Ossau-Iraty (to be consumed without moderation with Itxassou black cherry jam), but also cow's and goat's cheeses and mixed milk tommes.
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OPTIMA CARTA
Bresaola Optima Carta is a typical Italian sausage, more specifically Northern Italy, which is produced from beef and is typical of the Valtellina area and, recently, of Val D 'Osola.
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PADOUEN
The PADOUEN collective is a highly structured group of breeders, producers, associations and private bodies which aims to develop the Noir de Bigorre sector while keeping the authenticity of this breed of pig.
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PARIANI
Pariani is a family business that began its activity in 2010 with the production, thanks to an innovative cold pressing system in collaboration with the Faculty of Agriculture of Turin, of an award-winning hazelnut oil made exclusively with "Hazelnuts from Piedmont" PGI
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PASO TRAITEUR
A whole range to delight you as an aperitif! Préfous, focaccia, muffins, mini-burgers, mini-croqs, shuttles...
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PÂTE FEUILLETÉE FRANÇOIS
In Blancafort, at the gateway to Sologne and not far from Aubigny-sur-Nère, a small business has been making waves for over 30 years.
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PELLORCE & JULLIEN
For over 150 years, Pellorce & Jullien has been preparing a plump, soft and melt-in-the-mouth candied chestnut, free of artificial colors and flavours.
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PLANTIN
Since 1930, PLANTIN has been sublimating the art of truffles and the premium quality of dried mushrooms, respecting the noblest French gastronomic traditions.
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POCHAT & FILS
The story of the Pochat & Fils family business is a story of family, passion and know-how.
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POILÂNE
The Poilâne® adventure began in 1932 and since then its reputation has been second to none!
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PONTHIER
Maison Ponthier offers a range of fruit purées made in France.
The Ponthier teams select top-of-the-range raw materials in France and around the world, harvested at maturity once a year.
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POULE ET TOQUE
Poultry for all!
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PRESTIGE DE LA SARTHE
PRESTIGE DE LA SARTHE specializes in the manufacture of cooked meats.
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PROVA GOURMET
The story begins in 1946, when we perfected a new vanilla extraction technique capable of capturing the essence of this exceptional spice with finesse and precision.
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PROVINCES GASTRONOMIE
Find all our canned vegetables in jars: Tarbais beans, porcini mushrooms, pumpkin. Preserves of healthy products, with which you will enjoy.
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PROVOL & LACHENAL
For nearly 100 years, Provol et Lachenal has been delighting your taste buds with Lyon specialties and local products.
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PRUNEAUX DE MENET
Established in Villeneuve-sur-Lot since 1987, Pruneaux de Menet celebrated its 35th anniversary in 2022.
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PULCO
Created in 1973 in Marseille Pulco is the lemonade expert. With a careful selection of lemons and authentic know-how Pulco offers its consumers the best of lemons.
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RAIFALSA-ALELOR
It all started in 1873 with the Stumpf family, the mustard factory started. It will not become "ALéLOR" (Alsace and Lorraine) until 1939.
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RANDY
In 1903, Maison Randy was founded in Brignais, in the Rhône. Monsieur Randy slaughters his pigs and prepares his sausage to be cooked in the Lyon tradition. It is to his son Louis that he gives up his charcuterie but also all his know-how.
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RAVIFRUIT
At the origin of Ravifruit, two farmers from Drôme, near Valence, who wanted to enhance their fruit and preserve its authentic flavor for demanding professionals.
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REFEEL KOMBUCHA
French company manufacturing and distributing Kombucha with passion.
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REFLETS DE NOS TERROIRS
Reflets de nos Terroirs offers you catering products and ready meals, near Roanne.
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RENARD GILLARD
For more than 135 years, Fromagerie Renard Gillard has put all its know-how into making exceptional, quality cheeses.
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RÉO
The Réo cheese dairy, created in 1931 by the cheese maker Théodore Réaux, specializes in the production of dairy products including the famous Camembert de Normandie AOP made with raw milk molded with a ladle.
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REVILLON
Révillon is a company that loves good products.
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RHUM ABUELO
The history of Abuelo rum dates back to 1908 in Panama. The largest distillery in the country, Abuelo rums are sold all over the world.
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RHUM CLEMENT
Proud of a history of more than 125 years, L'Habitation Clément is a great classic of the Agricultural Rums of Martinique.
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ROCHES BLANCHES
For three generations now, Roches Blanches has been one of the only dry sausage companies that remains in France: completely independent, family-lined and handcrafted.
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ROGER DESCOURS
A specialist in chestnut processing in the Ardèche, Rogers Descours produces an original and innovative range of chestnut-based preparations.
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ROGER GROULT
It was in 1850 that the Groult family set up on the exploitation of the Clos de la Hurvanière, in Saint Cyr du Ronceray, between Orbec and Lisieux, in Calvados.
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RONSARD
It is in Losse, a small town at the gates of the Landes and the South-West, that the Ronsard company has been established since 1960.
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ROUGIÉ
Maison Rougier, a specialist in quality semi-cooked foie gras, combines passion and terroir to offer foie gras produced by hand and locally.
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ROY RENÉ
Founded in 1920 in Aix-en-Provence, Le Roy René is a family business specializing in the production of Provencal confectionery.
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RUCHER BILLARD
Jean-François Billard set up in 2008 with 400 hives placed in Eure-et-Loir in the spring and then moved in the summer in order to have different honeys depending on the location.
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RUE TRAVERSETTE
Artisans at heart, we invent new flavors every day by combining vegetables, fruits and flowers, preferably in a surprising way.
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RUINART
Founded in 1729, Maison Ruinart has become a benchmark for champagne and the French way of life.
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SABAROT
Sabarot was born in 1819 when Jean-Pierre Sabarot moved into a mill in Haute-Loire.
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SACRE WILLY
Based in the Hautes-Alpes, south of Gap, Sacré Willy has been making ultra-fresh dairy products and desserts since 1919, using fresh milk from the Alps collected exclusively within 25 km of its workshop.
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SAGET LA PERRIERE
It was in 1790 that the Saget family began its long history dedicated to vines and wine, placing it among the very small number of wine houses engaged in their third century of continuous activity.
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SAINT-HONORÉ MONACO
The reference in high-end aprons for professionals and gourmets of all kinds, the house of Saint-Honoré Monaco gives the apron its letters of nobility.
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SAINT-JEAN
For more than 80 years, Saint Jean has been making French-style pastry specialities.
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SALAISONS CROS
For 3 generations, Les Salaisons Cros have perpetuated their know-how in order to best satisfy their customers and future customers.
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SALAISONS JOUVIN
Jouvin cured meats, various products, Chorizo, coppa, merguez.
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SALAISONS PYRÉNÉENNES
Salaisons Pyrénéennes was founded almost a century ago, in 1927, in Bordères-sur-l'Echez, in the Hautes-Pyrénées department, at the foot of the Pyrenees. Thanks to the use of traditional methods and a rigorous selection of meats, the brand has been able to endure over time and win its place in the hearts of consumers.
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SALAISONS SABATIER
Antoine SABATIER, (born in 1846 in Fleurey-sur-Ouche near Dijon in Burgundy), learned the trade of butcher and settled in 1874 in the heart of Dijon under the brand new Halles designed by Gustave Eiffel.
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SALAISONS VALANSOT
Thanks to its history and its stability, Valansot has managed to preserve and pass on its know-how, in order to preserve the quality of its products.
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SALMODIS
Salmodis is a historical player in French aquaculture, particularly involved in the production of salmonids.
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SALOIR DE JOSSELIN
Josselin: andouille to conquer the West
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SAVEURS DES MAUGES
Located in Pin en Mauges, in the heart of Anjou, it specializes in the manufacture of artisanal charcuterie.
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SCHAAL
Authenticity, taste, generosity, proximity, so many values that make the Chocolaterie Schaal , the Chocolatier of Chocolatiers.
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SECRETS D'AFFINEURS
The best of cheese dairies and maturing cellars.
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SELDEVIN
Wine salt, AN INVENTION BORN FROM AN ACCIDENT
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SELECTAROME
Sélect aroma is a recognized and professional brand in the field of pastry utensils and pastry accessories with powder dyes, liquid dyes and also sweet and savory flavors.
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SENIATNA
Seniatna makes us discover the best Tunisian flavors thanks to authentic and handmade products.
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SENORIO DE MONTANERA
100% Iberian acorn-fed ham with designation of origin Dehesa de Extremadura. Homemade artisan products.
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SIMOS
Producer of classic and organic Feta PDO, Halloumi, Manouri and Saganaki.
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SITIA
Crete is one of the most fertile lands in all of Greece.
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SOBREVAL
Day after day, Sobreval brings you quality, precious and colorful cooking aids.
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SOIGNON
In 2020, Soignon celebrated its 125th anniversary. The adventure began in 1895 when 80 milk producers founded the Saint-Martin-Saint-Maixent dairy in Deux-Sèvres. For the record, it is the “Soignon” stream which flows at the foot of the dairy which will give its name to the famous log.
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SOTARONI
Sotaroni is the brand of products that was born in the Torrevella farm located in the Polop Valley of Alcoi and nestled between two natural parks.
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ST MORET
St Môret® is a cow's milk cheese specialty whose recipe has remained unchanged since its creation.
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STEPHANE OGIER
The Ogier family, originally from Côte-Rôtie, has lived on the lands of the property for more than 6 generations.
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SUDNSOL
SUD'N'SOL, the specialist in semi-dried or grilled marinated tomatoes and vegetables.
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TAEBAEK AGRICULTURAL CO.
Taebaek is an agricultural trading company that aims to optimize productivity and offer top-quality local agricultural products and specialties from Taebaek, a city in Gangwon-Do province.
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TAHITI VANILLE
The best of Tahitian Vanilla: Grand Cru Tahaa, Grand Cru Raiatea, Grand Cru Bora Bora...
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TALISKER
Talisker, the "craggy rock" in Nordic language, is the only distillery on the Isle of Skye, the northernmost of the Inner Hebrides barely protected from the storms of the Atlantic Ocean.
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TALLEC
Tallec is the specialist in the manufacture of old-fashioned charcuterie products under quality signs.
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TANTE FINE
Aunt Fine, creator of taste!
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TARTARE
Since its creation in 1964 in the Dordogne, Tartare® has been developing gourmet and unique recipes whose ingredients are selected and then mixed cold with the cheese to preserve all its freshness and intensity.
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TARTUFLANGHE
The creation of the "TartufLanghe" brand dates back to 1980. Its name is actually a play on words with Tartuffo - truffle in Italian - and Langhe, a region of Piedmont, famous for its truffles.
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TAVA HADA PIPELTA
The harissa made in Marseille that enhances your dishes. Selected peppers, Made in France, Original recipe.
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TCHIK TCHAK
To each his own madeleine. Like Proust, everyone has their own madeleine: the memory of a unique flavor that triggers emotion.
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TEMPÉ
The icon of Alsatian Charcuterie since 1910!
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TEMPI
The Tempi Valley is a mountainous valley in northern Thessaly, located south of Mount Olympus, home to the company of the same name since 1965.
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TENDRIADE
Tendriade the passion for veal since 1968.
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TIPIAK
The Tipiak brand was born in 1967, from the union of two century-old companies specializing in the packaging of culinary aids: Groult founded in 1830 in Paris and Billard in 1879 in Nantes.
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TOMME DE SAVOIE IGP
Formerly made by farmers for domestic use, Tomme de Savoie IGP is the oldest cheese in Savoie.
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TRADITION & GOURMANDISE
Artisan specialist in high-end half-cooked foie gras for more than 30 years.
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TRUFAROME
The oldest family truffle house.
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TY PLEUD
The Chipsenn Ty Pleud is a product of the company La galette de Pleudihen, located in the Côtes d'Armor.
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UMAMI PARIS
The best of Japanese gastronomy and local produce, direct from the craftsmen.
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VAL DE CÈRE
Val de Cère is a master caterer located in the Lot department.
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VAL DE LUCE
Val de Luce, House founded in 1981.
Val de Luce is a manufacturer and supplier of Vrai & Bon individual ready meals, produced in France, in Thennes in Picardy.
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VALCREST
Union Valcrest, based in Givors in the Rhône, produces both traditional cheeses (picodon AOP, fresh goat's cheese) and creative products (hot goat's cheese, cocktail goat's cheese).
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VALETTE
Valette, an exceptional foie gras, local products.
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VALFLEURI
Valfleuri is a French family business created in 1922 and originally specialized in the manufacture of Alsace pasta with 7 fresh eggs.
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VALMARTIN
Valmartin®, cheese maker since 1840, helps create moments of conviviality and pleasure by offering a range of cheeses.
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VALRHONA
Valrhona is a company specializing in cocoa processing.
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VERGERS DE GASCOGNE
Les Vergers de Gascogne is a fruit and vegetable cannery established in the heart of Gascony since 1946.
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VERRIÈRE TRAITEUR
Caterer from the Loire region, the Verrière house produces cooked dishes of very traditional invoice.
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VERY GOURMAND
Very Gourmand , the French grocery store invites you on a gastronomic journey where sweet, salty and spicy flavors blend harmoniously.
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VITALFA
Vitalfa has been specializing in the cultivation of sprouted seeds and microgreens since 1986.
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VOLAILLES DE CHALLANS
Challans poultry represents the know-how of passionate breeders & benefits from an exceptional terroir offered by the climate of the Vendée Breton marshes.
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WADAKYU
Japanese specialist "DASHI" " WADAKYU " started in 1925, located in the heart of Tsukiji, Tokyo, the largest wholesale seafood market in the world.
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WAGYU DU JAPON
Tasty, tender and expensive, the wagyu, which literally means "Japanese beef", refers to four breeds of cattle raised in Japan: the Japanese black coat, the Japanese red coat, the Japanese small horn and the Japanese without horns, as well as than their crossings.
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WAYFORT
Anna and Cormac are an atypical couple, their couple is qualified by 3 words: mixed love and commitment.
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WILD HIBISCUS
Beautiful edible hibiscus flowers, a unique and special product.
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XAVIER ABADIE
Le Chapon du Gers, “Best of” festive poultry.
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XAVIES' GRANOLA
Xavie makes her own granolas in her workshop. These are the healthiest granolas in Europe! It does not add oil, no fast sugars, no artificial flavors or preservatives, a pure product.
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ZACAPA
Ron Zacapa is a famous Guatemalan rum, which has become practically mythical.
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ZANETTI
Created more than a century ago, the Zanetti cheese dairy specializes in the production and ripening of Grana Padano and Parmigiano Reggiano, as well as other typical Italian cheeses.