Our product selection

Kalios Koroneiki extra virgin olive oil, Cuvée 02 Équilibre, mid-harvest from Crete. Medium fruity profile, perfect balance between roundness and pungency, delicate herbaceous notes and a fruity finish. 50 cl bottle. Versatile: carpaccios, mixed salads, grilled fish, pasta with oil. The go-to cuvée for all raw uses.

Kalios Koroneiki Cuvée 03 Extra Virgin Olive Oil, Mild, late harvest from Crete. Ripe fruity profile, round on the palate, delicate notes of dried fruit and almond, very slight pungency. 50 cl bottle. Perfect for delicate preparations: fine raw vegetables, raw fish, homemade mayonnaise, olive oil desserts (lemon-olive oil cake).

Abel 1898 Organic Virgin Coconut Oil | 300 ml: Virgin oil selected for the uniqueness of its aromas. Ideal as a raw dressing, on raw vegetables, vegetables and grilled fish.

Abel 1898 Artisan Cold-Pressed Walnut Oil | 50 cl: selection of quality nuts or seeds. Naturally delicious, perfect for snacking, in salads or in pastries.

Black Olive Oil AOC Provence Château de Panisse, made according to Provençal tradition: olives matured in silos before pressing to develop the black fruity notes. Notes of gingerbread, cocoa, candied fruits, a round and sweet finish without bitterness. 50 cl bottle. Sublime on a butternut squash soup, sautéed mushrooms, braised meat or a chocolate dessert. AOC Provence.

Extra virgin olive oil with character, produced using traditional methods. 50 cl bottle. Ideal for finishing dishes, salads and carpaccios.

Abel 1898 Special Pizza Oil | 25 cl: virgin oil selected for its unique aromas. Ideal as a raw seasoning for raw vegetables, grilled vegetables, and fish.

Castillo de Canena Smoked Arbequina Olive Oil, made in Andalusia by Canena. Arbequina variety, gently smoked with French oak to develop roasted notes without masking the fruity flavor. 250 ml bottle. Sublime on salmon tartare, pan-fried foie gras, scrambled eggs, or to glaze white meat. A unique gastronomic signature.

Castillo de Canena Family Reserve Picual olive oil, produced in Andalusia (Spain) from the Picual variety, the most common in the world for gourmet oils. Intense green fruity profile, notes of green tomato and fresh grass, powerful pungency. 500 ml bottle. Ideal as a finishing touch for strong dishes: red meats, grilled vegetables, Andalusian gazpacho, salmorejo.

Extra virgin olive oil with character, made using traditional methods. 50 cl bottle. Ideal for finishing dishes, salads, and carpaccios.

Extra virgin olive oil with character, produced using traditional methods. 250 ml bottle. Ideal for finishing dishes, salads and carpaccios.

Mussini White Balsamic Condiment, made in Modena (Italy) by Mussini, a historic Italian balsamic vinegar producer. Fresh grape must, clear and delicate finish, rounded acidity, natural sweetness. 50 cl bottle. Ideal for light sauces and dressings, finishing fish, fruit salads, and carpaccios that should not be discolored.

Artisanal raspberry pulp vinegar, made from fresh raspberries fermented with wine vinegar. Intense pink color, natural pulp, full raspberry notes, refined acidity. 20 cl bottle. Excellent with smoked duck breast, warm goat cheese salad, deglazing game pan-fries, or in a cocktail (raspberry gin and tonic).

Artisanal apricot pulp vinegar, made from fermented ripe apricots. Orange hue, intense fruity notes, round and fruity acidity. 20 cl bottle. Ideal for marinating white meats, apricot roasted chicken sauce, summer vinaigrette, or in a summer cocktail.

Artisanal Burgundy honey vinegar, made in France from slowly fermented white wine vinegar and sweetened with Burgundy flower honey. Round acidity, natural sweetness, floral notes. 20cl bottle. Ideal for spring salad dressings, delicate marinades, and deglazing scallops.

Artisanal tomato pulp vinegar, made from ripe tomatoes. Umami profile, sunny notes, sugar/acidity balance, orange hue. 20 cl bottle. Ideal for gazpacho, panzanella salads, chicken marinades, sauces for bruschetta and Mediterranean toasts.

Handcrafted citrus vinegar, made from a blend of citrus fruits (orange, lemon, mandarin, grapefruit) infused in wine vinegar. Complex and sunny notes, with a round and fruity acidity. 25 cl bottle. Ideal for fish marinades, octopus salad dressing, ceviche sauce, or to add a twist to a spritz cocktail.

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.

Fig balsamic condiment, made in Italy from Balsamic Vinegar of Modena and concentrated fig pulp. Dark color, syrupy texture, candied fig notes, sugar/acidity balance. 250 ml bottle. Superb with aged cheeses (goat, sheep, blue), foie gras, duck breast, or as a finishing touch on fig tarts.

Orléans walnut vinegar, made using the Orléans method (slow fermentation in oak barrels) and infused with French walnuts. Woody and oily notes, smooth acidity. 25 cl bottle. Excellent for endive vinaigrettes, warm goat cheese salad, game marinades, deglazing farm poultry.