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Intensely aromatic, this Blanc de Blancs champagne, made exclusively from Chardonnay grapes, exemplifies the trademark Ruinart flavour, with a delicate yet distinctly fruity nose and dominant notes of citrus (lemon and citron), exotic fruits (passion fruit and pineapple) and white flowers.

Made with wheat flour, ground almonds and raspberry puree, these raspberry biscuits are a nod to tradition.

Milk chocolate with Piedmont hazelnuts.

Ideal at aperitif time, these almonds are enhanced with black truffle aromas to truly delight foodies’ taste buds.

Discover Bredele aniseed biscuits from La Grande Épicerie de Paris

Cooked in uncovered copper cauldrons, this fruit spread is prepared with 64 g of fruit per 100 g of finished product. Total sugar content: 48 g per 100 g.

Dark chocolate bar with a minimum of 71.5% cocoa.

France oak honey from Hédène, originally from Aquitaine, reveals an intense flavour and subtle notes of liquorice.

This spring flower honey is harvested by beekeepers dedicated to their trade and traditional savoir-faire, guaranteeing exceptional results.

Ultra-simple organic mixes to make at home. Easy to cook: simply add butter, milk and eggs to the contents of the packet to make a quick chocolate fondant, financiers, crepes, cookies, gingerbread and lots of other treats. In each ready-to-use mixture, you will find unexpected ingredients that will...

This olive oil with white truffle flavour is perfect for both hot and cold dishes. This is a finishing oil. It is not meant for cooking and should be used at room temperature.