Delicatessen

You may find here more than 1000 products to make your taste buds dance with flavours from here and elsewhere.

Spices, products used in the restaurant, coffees, teas, and infusions offered at the bar are also available at the delicatessen.

We invite you to discover them in our shop. Our products list being long, we give you here a simple sample of our sections.

 

Spices and condiments

  • Peppers
    • Sarawak, Penja, Kampot, wild Voatsipenfery and others berries such as Timut or Sechouan...
  • Salts
    • Blue from Persia, Camargue, Viking...
  • Flavoured salts
    • Creole Fleur de sel, grilled spices, lemon zest...
  • Dried herbs
    • Rosemay, savory, thyme, basil, oregano...
  • Condiments
    • Onion confit, mango chutney, curry paste, ginger paste, horseradish paste, pistachio paste...
  • Mustards
    • Violet, Espelette's chili, citrus fruits, grilled vegetables, pastis...
  • Pickles
    • The only gherkins farmed in France (Yonne) Company Marc...
  • Sauces
    • Roadhouse, several Tabasco, Stockyard, Napa Jack's, Yuzu SLO, Tonton Kobe, yuzu Sesame, juices and bouillons Arrake...
  • Oils
    • grilled peanut, hazelnut, œillette, olives and ceps, toasted sesame, pistachio, pine nut, argan...
  • Uncommon oils
    • Lobster oil, excellent italian truffle oil...
  • Vinegars
    • Cider, calamansi, quince, date, mango, honey, blueberry, strawberry, tomato, real Modena balsamic

Tea, coffee, chocolate and sweets

  • Teas
    • All Georges CANNON's teas, boxes or teabags, such as herbal teas and Rooibos...
  • Coffees
    • A selection of PFAFF's coffees, as beans, milled, or as capsules (Nespresso compatible), including "The Secret of Joris" (best France expresso 2014)...
  • Chocolates
    • 85g tablets black, orange, tea, cinnamon flavoured, etc. 45g sticks, neapolitans, gift boxes...
  • Biscuits
    • From several places : England, Provence, Champagne, Brittany, Languedoc...
  • Sweets from the South-West of France
    • Francis Miot's 'coucougnettes', Margot's nipples, 'Damazelles' from Lozère...
  • Nougats
    • A nougat of the Languedoc mixed with several natural flavours : olives, chestnuts, apricots, lemon, truffle, ginger, strawberry, mandarin...

Ready-cooked dishes

  • Ready-cooked dishes
    • Cassoulet, confit of duck (wing and leg), garbure, sweetbread of calf, piquillos cod stuffed, meat stuffed, ceps stuffed, tripes from Brittany with prunes, bacon simmered with cider, little quails from Cornwall and its chili sauce, 'tripous' and knuckle of ham from Laguiole...
  • Potted vegetables
    • Leg of lamb, beans from Soissons' with goose fat, aubergine 'riste', lentils with goose fat, asparagus from Gascogne and Navarre, Judion bean, stews of chickpeas...
  • Soups
    • South-West of France vegetables, and specials from Brittany...
  • Sea velouté
    • With scallops, lobster, shrips, mussels...
  • Confit vegetables
    • Tomatoes and peppers...

Starters and fine dishes

  • Foie-gras
    • With Sechuan pepper, Espelette's chili, Madiran, regular...
  • Pork and poultry conserves
    • Foie-gras cream with apricots and pistachios, figs, balsamic, morels, candied onions...
  • Country-style pâté
    • Basque pâté, duck rillettes...
  • Terrines
    • Tapenade, pastis, truffle, with banon (french cheese), soft fruit...
  • Rices
    • Arborio Curnarolli, asparagus risottos, artichoke, ceps, truffles...
  • Pastas
    • Spaghettis with cuttlefish ink, rigatoni, linguine, portiglione, tagliatelle, penne rigate (Filotea, Faella), fettuccine, penne de la Dominica...
  • Dried mushrooms
    • Ceps, girolles, morels, St George's mushroom...
  • Tomato sauces
    • Puttanesca, arrabiata, al basilico, cuttlefish ink, tomato pulp...
  • Fish rillettes
    • Scallops with bacon, monkfish with lime, andouille from Vire, two salmons, sardines with candied tomatoes, langoustine, wild abalone...
  • Fish terrines
    • Spider crab, langoustine and porto, cuttlefish...
  • Mousses
    • Sardines with armagnac, tuna, curry mussels, mackerels with mustard, tuna with lemon...
  • Fish conserves
    • Vintage sardines, sardines à la provençale, à l'orientale, goat cheese, herbes de Provence, tomatoes and basil, à la créole, anchovies...
  • Syrups
    • A large part of Monin's syrups

Jams, honeys, pastry cooking

  • Honeys
    • All organic : rosemary, acacia, heather, sweet chestnut tree, eucalyptus tree, orange tree, lime tree...
  • Francis Miot's Jams
    • Several times best France jam maker, fruits simmered with sugar cane. Apricot, Corsican clementine, blackcurrant, cherry, bitter orange, rhubarb...
  • Francis Miot's special
    • 'Kiss' Jam, 'Angel arse', 'Witches'...
  • Pastry cooking
    • Vanilla, orange blossom water, rose water, agar agar, brown sugar with cinnamon, with ginger, with Tonka broad bean, coconut, with vanilla...
  • Syrup fruits or with alcohol
    • Apricots, pineapples, raspberries, litchi, figs, prunes, mandarins, grapes, mirabelle plum, pears, plums...
  • Soft dried fruits
    • Figs, grapes, peaches, prunes...

Aperitif

  • Spread
    • Onion cream, garlic cream, aubergine cream, olive cream, sweet pepper, tomato...
  • Carrot delight
    • With essential oils...
  • Dips
    • Aubergine, mint and ricotta, artichoke and philadelphia delight...
  • Tomato creams
    • With aubergine, celery, fennel, mustard, olive, Espelette's chili...
  • Antipasti
    • Grilled aubergines, sweet pepper stuffed with capers and tuna, marinated garlic cloves, grilled onions, grilled sweet peppers, grilled mushrooms, stuffed olives...
  • Pre-dinner biscuits
    • Salmon and saffron, nuts and roquefort, olives of Nyons and parmesan, green curry biscuits, colombo, tajine, tendoori...
  • Grissinos
    • With truffle, olive, rosemary...
  • Schiacciatine
    • Rosemary, olive...