nuts, fruits, olives

Alcaparras - caper buds "non pareilles" Piter

Alcaparron - Large capers - Piter

Anchoïade (anchovy paste with black olives)

Lobster bisque with cognac

Aubergine paste with olives from Provence

Fig and raspberry confit

Pink onion confit from Roscoff with "Algue Dulse"

Dried plums from Agen (Pruneaux d'Agen) harvest 2023

Dark Piedmont hazelnut chocolate cream (without milk)

French gherkins (pickles) with Orléans vinegar

French cornichons (pickles) with Orléans vinegar and birdseye chili 🌶️

Cooked beans in duck fat Anne Rozès

Grenoble walnuts, harvest 2025, caliber 30/32mm

Flageolets cooked in duck fat Anne Rozès

Mackerel rillettes with seaweed from Brittany and lemon

Olives Cailletier from Nice

Olive's Picholine

Olive Picholines with Fennel

Tomato pickles with vinegar, Marc Peyrey 120g

Piedmont hazelnut chocolate cream

Piedmont hazelnuts Papa dei Boschi

Sardines with seaweed - Restaurant Prunier, Paris

Sardines with seaweed from Brittany

Sardines with seaweed pesto in olive oil

Sardines with seaweed and olives "Casse-Pierres"

Sardines with seaweed pesto in olive oil

Black Nyons olives AOP with herbs de Provence

Black Nyons olives AOP with Piment d'Espelette

Black Nyons olives AOP natural

Black olive paste "Affinade"

Black olive paste "Tapenade Noire de Nyons"

Tartare with Breton seaweed and olives

Tartine from the Basque Country - Piquillo and Piment d'Espelette

Tartine in Brittany - artichoke and cider

Tartine in Provence - tomatoes and candied lemon

Tartine Starry Night - Black Olive & Quinoa

Tartine "Open Sesame"

Black olive paste with honey "Olimiel"

Chestnut and Clementine Tartine in Corsica

Tartine Plaisir - Chickpeas with candied lemon

Fig and raspberry confit