The snails of Burgundy, dish so representative of our region, invite each other at your table. Their enormous shell will suit very well in the most developed appetites. We advise you the traditional butter sauce sprinkled with parsley which will come to make the papillae of shiver the greediest. Learn More

Created in 1901 in Burgundy, Cassissine is a tasty paste blackcurrant fruit oval, with his heart in the Cassis de Dijon liqueur Learn More

Nez très fin de fleur blanche, quelque fois citronné. Vin plaisant, belle rondeur, bel équilibre. Learn More

Créés l'année dernière par Corinne TOUSSAINT, les Bons Sablés sont fabriqués à partir de farine BIO venant d'un moulin de proximité, de beurre et d'oeufs, une petite pointe de sel de Vendée, directement acheté au saunier de la baie de Noirmoutier. Ce sont les Bons Sablés nature, ils viendront faire le petit bonheur d'un goûter ou accompagner une salade de fruit, une glace ou tout simplement un café. A découvrir dans sa jolie boîte... Learn More

A case of 48 snail shell empties to furnish sideboards, apéritifs and festive meals. We advise you the traditional butter sauce sprinkled with parsley which will come to make the papillae of shiver the greediest.

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Created last year by Corinne TOUSSAINT, Warrants Shortbreads are made from organic flour from a nearby mill, butter and eggs, a hint of salt Vendée directly purchased Saunier Bay Noirmoutier. These are the Good Shortbread nature, they will make small fortune to accompany a snack or a fruit salad, ice cream or just a coffee. To discover in its pretty box ...

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Created last year by Corinne TOUSSAINT, Shortbreads are made from organic flour from a nearby mill, butter and eggs, a hint of salt Vendée directly purchased Saunier Bay Noirmoutier. Also see: Bonds rosemary and parmesan shortbread, it is a sweet and savory, perfect with tea or small hunger in the afternoon, or even an aperitif accompanied by a wine slightly sweet. Rosemary is selected, fresh and dried by us then fold into the batter at the last moment to release its juices, parmesan on gives it a special texture to the delicious cookies. To discover in its pretty box ...

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Creamy snail is a preparation made from fresh cheese, garlic and herbs and Burgundy snails. Serve as an appetizer on bread lightly toasted and also ideal for garnish mini wind flights

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Created last year by Corinne TOUSSAINT, Shortbreads are made from organic flour from a nearby mill, butter and eggs, a hint of salt Vendée directly purchased Saunier Bay Noirmoutier. To discover in its pretty box ...

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Créés l'année dernière par Corinne TOUSSAINT, les Bons Sablés sont fabriqués à partir de farine BIO venant d'un moulin de proximité, de beurre et d'oeufs, une petite pointe de sel de Vendée, directement acheté au saunier de la baie de Noirmoutier. A découvrir : Les Spéculoos maison, c'est le clin d'oeil de Corinne Toussaint à ses origines : le Nord. Les épices elle connaît déjà avec la fabrication des pains d'épices Toussaint ! Alors c'est un subtil nouveau mélange qui fera le goût si particulier de ces biscuits croustillants au sucre brun venu de Belgique. A découvrir dans sa jolie boîte...

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This onion confit is a quality product. Spread on a slice of gingerbread and topped with foie gras, it will highlight these exceptional products.

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Burgundy truffles preserved in alcohol are an exceptional product. Preserved in alcohol, fruit, truffles and retain their flavor and delicate aroma. Preserved in alcohol, truffles further support the cooking and keep a long time. The alcohol can then be used in cooking to prepare a sauce.

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