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Ingredients for cooking and baking

Aperitif     Broths and Bases     Condiments     Dried vegetables     Flour     
Meals     Noodles     Sauces & Mustards     Snails     Soups     
The Meat Market     
Click on the products names for details

 
Aperitif
 
  • TUC
  • Good salty biscuit
     
    Broths and Bases
     
  • Bouillon
  •  
  • Fonds
  • Good base for sauces; fabulous in broths
     
    Condiments
     
  • Bouillon de Pot au Feu au thym et au laurier
  •  
  • Envie de ....
  • french familial meal
     
  • Fleur de sel
  • Salt bloom
     
  • Herbes aromatiques
  • Aromatic herbs
     
  • Herbes de Provence
  • Spices of Provence
     
  • Jus de roti
  • for delicious sauce
  • Premiere Saveur-Fine Herbes
  • Herb mix for Fish, salad, omelette
     
  • Vinaigre de vin
  • Wine vinegar
     
    Dried vegetables
     
  • Graines de couscous
  • Couscous seeds, pre cooked
     
  • Lentilles vertes du Puy
  • Green lentils of Puy (Auvergne)
     
    Flour
     
  • Farine de ble noir de Bretagne
  • Black wheat flour of Brittany
     
    Meals
     
  • Bloc de Foie gras de canard
  • Foie gras of duck
     
  • Mousline
  • Puree of potatoes
     
  • Mousse de Canard
  • Froth of duck
     
  • Rillettes et terrines
  • Rillettes and terrines Mere Lalie
     
  • Taboule
  • A meal from Marocco, well know in France
     
  • Typical meals
  • Bourguignon, petit sale, choucroute, cassoulet
     
    Noodles
     
  • Crozets au sarrasin
  • Typical squared noodles of Savoie
     
  • Monschel d'Alsace
  • Typical noodles of Alsace
     
  • Nids d'Alsace
  • Typical long noodles of Alsace
     
  • Papillons à l'ancienne
  • Typical butterfly noodles of Savoie
     
  • Spaetzle d'Alsace
  • Typical long noodles of Alsace
     
  • Toupies d'Alsace
  • Typical noodles of Alsace
     
    Sauces & Mustards
  • 4 sauces
  • Cold sauces for meat
     
  • Aioli
  • Cold garlic sauce for fish, vegetables, fondue, red meats
     
  • Americaine
  • Cold sauce for red meats, crustaceans, quenelles
     
  • Bearnaise
  • A cold sauce for red meats or grilled salmon
     
  • Bourguignonne
  • Cold sauce for white meats, rib-steak, fillet
     
  • Maille a l Estragon
  • Estragon & white wine flavour mustard
     
  • Mayonnaise
  • Mayonnaise !
     
  • Moutarde fine de Dijon
  • A great mustard, full of flavors and a bit hot
     
  • Moutardes parfumees MAILLE (1/2)
  • 5 differents flavors : With red wine, black currant, pink berries, xeres, blue cheese
     
  • Moutardes parfumees MAILLE (2/2)
  • 5 differents flavors : With Cognac, Calvados, balsamic vinegar, nuts, red fruits
     
  • Piccalilli
  • A sweet mustard with cauliflower and small onions
     
  • Rouille
  • Cold sauce for fish
     
  • Sauce a l Echalote
  • Sauce shallot. For beef , pork dishes ...
     
  • Tartare
  • Cold sauce for meat, fish and vegetables
     
  • Typical warm sauces
  • Give a french touch to your meals
     
    Snails
     
  • Coquilles d escargot vides
  • Empty shells of snails
     
  • Escargots de bourgogne
  • Snails of Burgundy (without shell)
     
    Soups
     
  • Croutons gourmands aux oignons
  • Greedy croutons flavored with onions
  • Knorr:Velours de tomates a la mozzarella
  • Tomato & Mozzarella cheese soup.
     
  • Soupes Knorr
  • Typical french soups
     
  • Soupes Maggi
  • Typical french soups
     
    The Meat Market
     
  • Cochonou
  • A traditional French sausage.
     
  • Justin Bridou
  • Well-known for its robust flavor.
     
  • Saucisson d auvergne
  • Famous sausage of Auvergne.

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