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Champagne vinegar full of finesse with a woody bouquet.
All the fragrance of the lavender fields of Provence in a bottle!
Fresh mint infusion syrup.
A nice and elegant pepper from Madagascar!
The Roll's Royce of white peppers
Cambodia's elegance and sophistication.
Grade 1, that's the rolls-royce of pink berries!
A wild pepper from Madagascar!
Wild red pepper from Madagascar, rare and aromatic. Notes of citrus, red fruit and wood. Enhances savory and sweet dishes with elegance.
Long pepper with sweet, spicy notes (licorice, cinnamon). Grate or infuse. Great in stews, sauces, or desserts.
This very mild, non-acidic tomato sauce goes perfectly with fresh, handprocessed sardines!
The traditional Breton recipe is sardines preserved in pure peanut oil, a particular oil chosen because it enhances the good taste of the sardine!
Chocolat au lait fondant délicatement de la région du Périgord
Chocolat au lait fondant délicatement de la région du Périgord
Recipe with a seaweeds and a very high quality butter!
Liquid, slightly bitter, with strong cheese
Spread it on your pancakes or waffles or heat it in a bain-marie as a coulis on your ice creams and desserts.
Very fresh, lively rosé; as an aperitif or with fish, white meat.
Typical anchovi sauce from the sunny South of France, the perfect spread for your aperitive!
This is the best choice for the salad! Seasonal fish from the North East Atlantic prepared and packed by hand.
Prepared with white wine and delicious spices.
Very aromatic, fruity, fine bubbles; to crepes, apple or butter cake
A fruity red, l'Esprit is tasted everywhere and all the time.
mustard with wasabi, sesame and soy savor
Honey from Provence, IGP certified quality product, flowery and creamy
llustrated by Frank Margerin, here is the Breizh Joker for the Queen of Sardines. A recipe for warned consumers who appreciate spicy sensations!
Very fresh, lively rosé; as an aperitif or with fish, white meat.
Soft nougat generously prepared with almonds and pistachios
Enjoy this delicious veal blanquette with its melting potatoes, which can be heated up in just a few minutes.
Deep purple colour, powerful and silky tannins; with beef.
Château Bréhat is a wine of character, full-bodied with a fine tannic structure.
A fruity red, l'Esprit is tasted everywhere and all the time.
Bright white color, fine and fruity nose, fresh finish; with fish and sea-food.
Centifolia roses turned into a jam!
