The traditional paté from the Pyrénées, mildly spicy
A classic of South-West France's gastronomy. Melting and tasty.
Spicy and tasty by nature: a nice way to savour game meat
The king of pigs from Gascogne in a terrine full of character with sprinkled with parsley
To season your dish with a mist of olive oil or vinegar (or sauce)!
The combination of the roundness of balsamic vinegar combined with the sweetness of the delicately carved fig
The authentic Anglo-Indian recipe, spiced up with a hint of chilli
A great classic revisited with sweet onions, simmered and lightly sweetened.
Both sweet and spicy: a thrill for your palate
The most popular Chutney in the North of India. A red colour with just the right amount of spice and pleasantly sour.
A taste of the balmy Andalusia to dazzle Mediterranean dishes
Made like in the old days. The fruity taste of childhood, of grandparents' houses, on the shores of the Mediterranean.
A fresh note to energise fish, vegetables and starch
Crunchy, yet melting in the mouth, to serve with tapas like in Spain
So tiny and cute, with an enchanting aroma of sesame and olive