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Go to the shopComplimentary
Galettes de sarrasin
£4.40
Traditionally made with buckwheat flour, these savoury crepes from Brittany are made in Machecoul workshop. Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueAllergens : eggs (lysozym), possible tracks of gluten
Crêpes de froment
£4.40
Traditional French sweet crepes made in Machecoul workshop. Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueAllergens : milk, gluten, eggs
French Crackers
£4.04
Crispy French crackers for your favourite cheese board. 95g Producer : Pâtisserie des FlandresOrigin: NordAllergens : gluten
Cheese curl
£20.50
This tool allow to make small flowers shapes for your cheese. Perfect to use with : Tête de Moine Tomme brulée Fleur d'Espelette
Cheese Slicer
£7.00
This slicer allow you to cut thin slice of cheese. Work with semi hard cheese such as Raclette, Morbier or tommes.
Confiture de figue
£1.90
This jam is soft and sweet with hints of honey. From the Sollies or Roussillon region, the figs we use will bring sunshine to your meals. Ingredients : Fig 64% ,sugar, lemon, gelling agent: locust bean gum and carrageenan (seaweed). Prepared with 64g of fruit per 100g. Total sugar content 55%. 250g or 30g Producer : Les confitures de RaphaëlOrigin: Ille et Villaine...
Confiture de Cerise Noire
£6.60
The black cherry jam is cooked over a low heat for eight hours. This "traditional" recipe, inspired by our grandmothers, is the perfect accompaniment to Basque ewe's milk cheese. Ingredient : Whole black cherries, cane sugar, honey, lemon, pectin. 200g Producer : LoreztiaOrigin: Nouvelle Aquitaine - Pyrénées Atlantique
Miel infused thyme
£1.90
Homemade honey infused with thyme, try a few drops on goat's cheese to make it even more delicious. 30g Producer : BeillevaireOrigin: Loire-Atlantique
Pain de figues
£5.50
This home-made fig and almond bread from Spain is a pure, tasty tradition, also known as ‘Pan de Higo’. Made with just 90% dried figs and 10% almonds, this bread can accompany your ewe's milk, Comté and pressed cheeses, or be served as a snack on a dessert buffet with coffee, or diced and served with foie gras or in...