Under €10

Organic Roussillon Red Apricot Jam, made with the emblematic variety from the South of France, renowned for its bright orange colour and rounded flavour. Slow cooked in copper cauldrons, a traditional artisanal method that preserves the fruit pulp and its aroma. 350g glass jar. Perfect for breakfast on a brioche, for glazing a thin apricot tart or as a filling for financiers and macarons. No artificial flavours, no colourings, no added preservatives. Certified Organic Farming. Origin France, Roussillon.

Muroise® Organic Jam made from wild blackberries picked at full ripeness. Traditional French recipe, slow cooked in a copper cauldron, a traditional artisan method that preserves the fruit pulp and its aroma. The slow cooking concentrates the woody aromas and the characteristic tart note of wild blackberries. 350g glass jar. Ideal on a slice of country bread, with fresh goat cheese, or to flavor Greek yogurt. No artificial flavors, no colorings, no added preservatives. Certified Organic Farming.

Organic sour cherry jam, cauldron-cooked, made from ripe, selected tart sour cherries. Deep red color, subtle balance between sugar and the fruit's natural acidity. 350g glass jar. Perfect pairing with aged sheep's cheese, for filling Breton shortbread cookies, or for glazing duck breast. No artificial flavors, no colorings, no added preservatives. Certified Organic Farming.

Organic Plougastel Strawberry Jam made from Finistère's emblematic fragrant and juicy strawberry. Kettle-cooked, preserving whole pieces and the fruit's aromatic intensity. 350g glass jar. Sublime on toast, as a mille-feuille filling, for stuffing a layer cake, or as a topping for panna cotta. No artificial flavourings, no colourings, no added preservatives. Certified Organic Farming. Origin France, Finistère.

Blueberry Jam Les Confitures d'Amatxi (320 g), 80% fruit, generous Basque recipe. Spread on toast or serve with cheese and desserts.

Edmond Fallot Dijon Mustard in a stoneware jar (250g), made with 100% French stone-ground mustard seeds. Strong and pungent, perfect with meats and sauerkraut.

Artisanal walnut vinegar, made in France from walnuts infused in traditional wine vinegar. Amber color, deep nutty notes, balanced acidity. 50 cl bottle. Essential for endive vinaigrettes, gizzard salads, smoked duck breast, or to deglaze a mushroom stir-fry.

Organic Kalamansi pulp vinegar, made from the Philippine citrus fruit Kalamansi, a cross between a mandarin and a kumquat. Intense and complex citrus notes, refined acidity. Tasting format 100 ml bottle. Ideal as a finishing touch for raw fish, ceviches, scallop tartare, or in signature cocktails. Certified Organic Farming.

Normandy cider vinegar, made in Normandy from farm cider from Normandy cider apples. Golden color, round profile, notes of ripe apple, mild acidity. 50 cl bottle. Ideal for black pudding and apple marinades, vinaigrette for warm goat cheese salads, deglazing poultry, or cider mayonnaise.

Orleans Raspberry Vinegar, traditional Orleans method infused with raspberry pulp. Vinegar fermented in oak barrels then naturally flavoured. Pink colour, intense raspberry notes, rounded acidity. 50 cl bottle. Ideal as a vinaigrette for smoked duck breast or warm goat's cheese salads, deglazing duck breast, finishing foie gras.

Traditional-style red wine vinegar, made in France using the traditional slow fermentation method in oak barrels. Selected red wine, deep color, full-bodied profile, woody and fruity notes. 75 cl bottle. Essential for classic French cuisine: deglazing, marinades for red meats, full-bodied vinaigrettes, beurre rouge sauces.

Pavé de bœuf nacré HÉRITAGE × Maison Polmard, races patrimoniales françaises, surgelé en pièce 200-700g vendue au poids — la maturation Polmard signature.