Since , in the cellars with stone vaults, a succulent cheese has been matured: the Trappe Echourgnac. The Abondance valley in Haute-Savoie gave birth to this cheese with a fruity taste that seduces young and old.
You will never forget your first box! Acquerello is easy to cook like white rice and as nutritious as brown rice. 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. Agrimontana, high-end candied and nut fruits. 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. 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. Alimad SA was founded in Brussels in Its main business sector is flavored waters.
In , Jean-Christophe Chassaigne left his executive position to become an activist producer for healthy and sustainable food. 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 hectare finca. Alsa offers preparations for making desserts and creams with ease. Since , Amand Terroir has been making Andouille de Vire with recognized know-how , specializing in andouille and andouillette sausages made with respect for tradition.
Bringing an iodized and umami touch, these plant-based preparations with refined marine flavors are an innovative alternative towards the food transition. 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.
