France

The taste of oregano is described as spicy, spicy and slightly bitter. Delicious with pasta, pizza and sauces. Read more

Orgeat syrup is a sweet, nutty syrup made from almonds, often used in refreshing drinks and cocktails. Read more

Chestnut puree by Roger Descours. You only have to heat it up for a few minutes and then this puree is ready to use. To make the puree extra creamy, you can add a little milk or cream. Read more

Wild burgundy snails from Romanzini. Read more

An authentic French dish, prepared with slow-cooked duck breast and foie gras, seasoned with aromatic herbs and spices. • Classic French recipe • Made with duck breast and foie gras • Rich in proteins • Aromatically seasoned Read more

100% goose fat. Use this, for example, to prepare Confit d'Oie and Cassoulet, baked potatoes, sauerkraut and roast poultry. Allow the fat to heat up well during preparation. Read more

Dijon mustard extra strong. Read more

Mustard with garden herbs. Read more

Chestnut Cream from Roger Descours is a dessert in itself. You can use it as a spread on toast, with pancakes or as a side dish with ice cream. Read more

Capers are very good in all your dishes. Use them in wok dishes or pasta sauces Read more

Pueblo Orgeade Lemonade syrup with almond flavor. Mix 1 part Pueblo orgeade lemonade syrup with 7 parts water. Read more

Pure Duck fat for perfect roasted meats and vegetables. Read more

A traditional French delicacy made from slow cooked pork. Perfectly spread on a crispy baguette for an authentic dining experience. • Made from 100% pork • Authentic recipe direct from France Read more

Mayonnaise with dijon mustard. Read more

Pure goose fat for perfect roasted meats and vegetables. Read more

A mixture of dried herbs often used to enrich the taste of French dishes and Mediterranean cuisine. Read more

Thyme is especially delicious with vegetables, fish or a piece of steak. It is a basic spice in French cuisine thanks to its strong spicy taste. Read more

Clement Faugier chestnut puree, puree de marrons - top quality cooked chestnuts from the Ardèche in France, mashed with the addition of a little water. An essential ingredient in chestnut filling for Christmas. Read more

Caraway seeds have a unique taste, warm and spicy with a slightly sweet nuance, and a hint of citrus and anise. It is often used in bread, cheese, vegetables and stews. Read more

Clement Faugier whole peeled & boiled chestnuts are a healthy and delicious ingredient all year round. Simply serve as a vegetable, hot or cold. Read more

Ancienne mustard coarse. Read more

These are delicious meaty French chestnuts from Ardeche, in southeast France, by Clement Faugier. Drain the water and use these whole peeled chestnuts for stuffings or other preparations. Read more