Products

Artisanal Black Tapenade (210g jar), Les Délices du Luberon, with 80% local black olives, capers, and anchovy cream. Intense flavor for toasts, meats, and fish.

Traditional black tapenade (500g jar), Méditéa, a Provencal specialty made with selected olives. Large format for aperitifs, appetizers, and Mediterranean recipes.

Artisanal black tapenade (100g jar), rich in olives (76%) and extra virgin olive oil, gluten-free. Intense flavor for toasts, pasta, fish, and white meats.

Traditional green tapenade (500g jar), Méditéa, with a subtle and slightly tangy taste. Large format ideal for appetizers and buffets, perfect with white wine.

Artisanal green tapenade (90g jar), Au Bec Fin, with green olives, anchovies and capers, preservative-free, made in Cogolin. For toast, stuffings and pasta sauces.

Garlic and fine herb tartare (1 kg tray), garlic cream cheese. For toast, sauces, stuffings, and verrines.

Seasoned beef tartare, FOODHUB "Infiniment Bistrot" selection. Already seasoned in a bistro style, ready to eat, in a 200g frozen tray.

Minced beef tartare, FOODHUB "Infiniment" selection. The classic tartare, ready to season, in a 200g frozen tray.

Caramelized apple Tatin tart in a verrine (130 g), ready to serve. For plated dessert or buffet.

Sweet pastry tartlets 11 cm (x96), crispy pastry and good hold when filled. Ideal for filling with cream and fresh fruit. Signed Jean Ducourtieux.

Shortbread tartlets 8.5 cm (x144), crispy pastry and good hold when filling. Ideal for filling with cream and fresh fruit. By Jean Ducourtieux.

Wild duck terrine (45%) Raboliot L'Atelier du Loup style (200g jar), smoked bacon, chicken livers, smoked paprika, honey, and herbs. A Sologne specialty, served on toast.

Wild venison (50%), pork and chicken liver terrine by L'Atelier du Loup (200g jar), 4% Touraine dried pear, flavored with Port wine. For room service and delicatessens.

French Wild Deer Terrine with Morels (8%) Nemrod (180g jar), sustainable Vosges venison aged with Alsace wines. For aperitifs and charcuterie boards.

Wild roe deer terrine (45%), pork and quince jelly (9%) L'Atelier du Loup (200g jar), Sologne game flavored with Armagnac. On toasted country bread.

Wild pheasant (35%), pork, and chestnut (8%) terrine L'Atelier du Loup (200g jar), Sologne game flavored with white wine and whisky. Serve on toast as a gourmet appetizer.

Black Bigorre Padouen pork terrine (180g), an intense and melting artisanal recipe with a Pyrenean terroir taste. Best enjoyed on country bread.

French wild boar terrine with summer truffle (1.3%) Nemrod (180g jar), sustainable venison from the Vosges. Wild boar enhanced with truffle, perfect for aperitifs and platters.

French wild boar terrine with pears and Miclo Nemrod chestnut liqueur (180g jar), sustainable game from the Vosges. Authentic Alsatian recipe.

Tête de Moine AOP (by the kilo), for scraping into rosettes with a girolle. For cheese boards, appetizers, and plate garnishes.